Cheesy Spinach Crustless Quiche
Make a gooey, flavorful spinach crustless quiche for breakfast or dinner and you’ll love how simple it is to do. Skip the crust folding and fiddling, keep the carbs low and dig in to a meal that fuels your body.Jump to Recipe
We have this quiche with or without a crust about once a month. I serve hash browns on the side (homemade) and a bit of arugula or other greens tossing in olive oil and lemon juice with it to brighten up its richness.
Is a frittata the same as a crustless quiche?
While they both contain eggs and some sort of mixture of vegetables, protein, and/or cheese, frittata and crustless quiche are not one and the same.
Both contain a bit of cream, but the cream-to-egg ratio is much higher in a quiche than in a frittata, giving the egg mixture a custard-like consistency.
Another difference is that, while quiche is cooked in the oven, a frittata is almost always started on the stovetop and finished in the oven.
Is heavy cream or half and half better in quiche?
I suggest using half and half when making quiche.
While heavy cream will work, it will produce a heavier, overly thick quiche. Half and half will allow the quiche to maintain a lighter, fluffier consistency.
Some choose to use a mixture of milk and heavy cream instead. This will work too.
Can I make easy crustless spinach quiche in advance?
Absolutely. I actually think that it is far tastier if made the night before.
Allowing this breakfast classic to chill in the refrigerator overnight will give the flavors a chance to meld together and the quiche time to set, improving the texture and making it easier to slice.
To reheat the chilled quiche, simply cover the baking dish with aluminum foil and pop it in the oven at 350 degrees F for 15-20 minutes or until heated through.
What you’ll need to make this recipe
How to make your quiche fluffy and not dry
It’s all about the egg-to-half-and-half ratio here. For every large egg, 3 to 4 tablespoons of half and half (or a combo of milk and heavy cream).
In addition, it is crucial not to over-bake the quiche. It will fall flat if you do. See my notes below on how to tell when your easy crustless quiche is done.
How to know when crustless quiche is done
It can be tricky to tell when quiche is ready to come out of the oven, but there are a couple of things you can look out for in order to get the perfect end result.
- Check the edges. Once the edges of the quiche turn a subtle light brown, you are getting close.
- Do the jiggle test. Give the pan a gentle shake. The quiche should jiggle just a little bit, but not too much. If the center is sloshy, it needs a bit more time in the oven.
- Give it a poke. You are welcome to do the toothpick test. Poke a toothpick in the center and see if it comes out clean. Just know that you might hit a glob of cheese. No worries if you do. Try poking a little to the left or right.
Do I need to grease the pan?
Absolutely. Unless you want your quiche to stick to the bottom of the pan, making it near impossible to remove. Grease liberally, and if you have access to a ceramic or glass dish, use it.
Pans made of dark metal conduct more heat and may cause your quiche to bake too fast and burn on the bottom.
How to assemble crustless quiche
This quiche comes together really fast once your ingredients are prepped and ready. Make sure to cook your bacon in advance, grate your cheese, and slice your green onions.
Mix everything except the cheese and eggs together in a bowl.
Beat the eggs in with the ingredients.
Pour the mixture into a greased pie plate and sprinkle the cheese on top.
What to serve with crustless spinach quiche
This breakfast classic is wonderful served on its own with your morning cup of tea, but it also plays nicely with a tasty side or two.
Here are some of my favorite things to serve crustless quiche with. Brunch anyone?
- Salads. Serving a light, fluffy crustless quiche with a refreshing salad is a wonderful way to enjoy breakfast, lunch, or dinner. Try my Greek Cucumber Tomato Salad, this Charred Caesar Salad, or my delicious Pear Salad with Gorgonzola and Walnuts
- Fried potatoes. Air-fried, oven-fried, deep-fried…any way you slice it, quiche is delicious when served with crispy potatoes. Try my Rosemary-Butter Roasted Little Potatoes or these Homemade Hash Browns for a classic approach to breakfast.
- Muffins. Add a little sweetness to your meal with a warm muffin. I have been loving these Homemade Wild Blueberry Muffins!
- Pancakes. Really go the brunch route and serve this fluffy crustless quiche with my Perfect Pancakes or get fancy with this Dutch Baby Pancake with Strawberries and Cream Cheese
How to freeze quiche
This easy crustless spinach quiche freezes nicely. Allow the quiche to cool completely before wrapping the baking dish tightly in saran wrap and placing it in the freezer for up to 3 months.
Alternatively, you can remove the quiche from the baking dish and seal it in an airtight container before storing it in the freezer. When you are ready to enjoy, allow the quiche to thaw overnight in the refrigerator.
To reheat, place this breakfast delight in a baking dish, cover it with parchment paper then aluminum foil, and bake in the oven at 350 degrees F for 15-20 minutes or until heated through.
Crustless Spinach Quiche
- 5 eggs
- 1 cup half and half
- 2 teaspoons mustard
- ⅛ tsp fresh nutmeg grated, optional
- 4 ounces frozen spinach thawed, squeezed dry, and chopped
- 4 slices bacon cooked
- 1 bunch green onions about six, sliced
- ½ tsp red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup gruyere cheese grated
- Preheat oven to 350.
- Lightly grease a 9 inch ceramic or glass cake pan with butter, set aside.
- In a medium bowl add the half and half, mustard, nutmeg,spinach, bacon, green onions, red pepper, salt and pepper and mix well.
- Add the eggs and beat to combine.
- Pour into the pie plate and add the gruyere on top.
- Bake on the middle rack until puffed and the center wobbles but is set; about 30 to 40 minutes.
- Cover with foil if the top is getting brown before the center bakes.
- Let stand 5 minutes before slicing and serving.