Crustless Spinach Quiche

Crustless spinach quiche became my kitchen favorite after a weekend brunch where I realized I’d forgotten to buy pie crust and needed a quick fix so I poured the filling into a greased dish anyway and hoped for the best. What came out was golden on top, soft in the center, and packed with flavor and honestly it was even better than I expected.

Since then, I’ve kept this crustless version in regular rotation because it’s lighter, easier, and faster without sacrificing any of the creamy, cheesy goodness I love in a quiche. It’s perfect for meal prep and reheats beautifully, and whether I serve it hot for breakfast or cold as a lunch slice, it always feels like a win.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Eggs – The base that gives structure and binds everything together
• Milk – Helps create a creamy, custard-like texture
• Sour cream – Adds tang and richness to the filling
• Fresh spinach – Provides a hearty dose of greens and texture
• Onion – Adds depth and a savory edge to the dish
• Shredded cheese – Melts into the filling and creates a golden top
• Olive oil – Used to sauté the onions and wilt the spinach
• Salt and pepper – Essential for balancing the flavors

Tools You’ll Need

• Mixing bowl – I use it to whisk all the filling ingredients together
• Whisk – Helps combine the eggs and dairy smoothly
• Skillet – For sautéing the onion and spinach before adding them to the mix
• 9-inch pie dish – Perfect size to hold and bake the quiche evenly
• Spatula – Great for folding everything together and spreading it in the dish
• Oven – To bake it until golden and fully set
• Knife – To slice and serve clean portions

Instructions

Step 1:

I begin by preheating the oven to 375°F and lightly greasing a 9-inch pie dish with butter or nonstick spray so the quiche lifts out easily later.

Step 2:

In a skillet over medium heat, I add a bit of olive oil and sauté the diced onions until they’re soft and golden then I toss in the spinach and cook just until wilted before removing it from the heat.

Step 3:

In a mixing bowl, I whisk together the eggs, milk, and sour cream until smooth then season with salt and pepper to taste.

Step 4:

I fold in the sautéed spinach and onions along with the shredded cheese and mix until everything is evenly distributed.

Step 5:

I pour the mixture into the prepared pie dish and gently spread it out evenly using a spatula.

Step 6:

I bake the quiche for 35–40 minutes or until the center is set and the top is lightly golden.

Step 7:

After baking, I let it rest for about 5–10 minutes so it sets fully and slices cleanly.

Tips

If I want to save time, I use frozen chopped spinach that’s been thawed and squeezed dry—it works just as well. You can mix in other add-ins like mushrooms, crumbled bacon, or chopped tomatoes if you want more variety. For a lower-fat version, I swap out the sour cream for plain Greek yogurt and it still turns out creamy and delicious.

Ways to Serve

I like serving this quiche with a side salad or fresh fruit for a light lunch or dinner. It also makes a great grab-and-go breakfast when sliced into portions ahead of time. Sometimes I’ll top it with a dollop of salsa or hot sauce for extra flavor, especially if I’m reheating leftovers.

Frequently Asked Questions

Can I freeze Crustless Spinach Quiche?

Yes just let it cool completely slice it and wrap each piece tightly before freezing for up to 2 months.

Can I make Crustless Spinach Quiche dairy-free?

Absolutely you can use a dairy-free milk and cheese alternative along with plant-based sour cream.

How do I know when Crustless Spinach Quiche is done baking?

The center should be set and no longer jiggle when gently shaken and a knife should come out clean.

See You in the Kitchen

I hope you try this Crustless Spinach Quiche! It’s a lighter take on a classic that’s just as satisfying and I’d love to hear how yours turns out or see what you add to make it your own. Tag me or leave a comment if you give it a go!

Happy Cooking!

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