This crustless spinach quiche could not be easier to make, or more delicious. There's no crust to roll out, so it's ready in a snap, perfect for weekend brunches and impromptu get-togethers.
Crustless Spinach Quiche
Updated on Sep. 30, 2024
No brunch lineup would be complete without a savory quiche. Don’t worry, you won’t need to pull out the rolling pin for this crustless spinach quiche! This recipe is one of our most approachable egg recipes, one that’s perfect for last-minute brunches or impromptu get-togethers.
Aside from being downright delicious, this satisfying crustless spinach quiche is also the perfect choice for those sensitive to gluten or who might be watching their carb intake for one reason or another.
Ingredients for Crustless Spinach Quiche
- Eggs: Eggs are the heart of every quiche. Eggs add structure, volume, richness and flavor to a quiche, whether it has a crust or not.
- Ham: The addition of meats like ham in a quiche offers a protein boost and an irresistibly salty bite. You can opt for deli ham, but this recipe is the perfect use for that leftover ham from a festive dinner. Here are some of our other favorite leftover ham recipes.
- Cheese: The main source of dairy in this quiche dish is cheese. While you can choose any cheese you’d like (or already have in the fridge), Muenster or Monterey Jack work beautifully in this recipe.
- Veggies: An assortment of veggies round out this robust quiche recipe that’s packed with goodness. Onions, mushrooms and spinach are our veggies of choice here, but quiches are the perfect way to utilize any produce nearing expiration you have in the fridge. Other delicious veggie options include broccoli, kale, leeks, tomatoes and peppers—to name just a few!
Directions
Step 1: Saute the veggies
Preheat your oven to 350°F. Saute the onions and mushrooms in a large skillet until tender.
Add the spinach and ham, and cook until there is no moisture left in the skillet. Let the mixture cool slightly.
Step 2: Assemble the quiche
In a large mixing bowl, beat the eggs, then mix in the cheese. Add the cooled ham mixture, plus the pepper, to the eggs, and stir to fully combine.
Pour the mixture into a greased 9-inch pie plate or quiche dish.
Editor’s Tip: You can grease your pie plate with room-temperature butter, cooking spray or canola oil.
Step 3: Bake the quiche
Bake the quiche for 40 to 45 minutes, until a knife inserted into the center of the quiche comes out clean.
Crustless Quiche Variations
- Go Mediterranean: Instead of ham and Muenster or Monterey Jack cheese, add olives, feta cheese and roasted red peppers to the filling.
- Make it with bacon: Broccoli and cheddar cheese are a classic combination (broccoli cheddar soup, anyone?), and they combine beautifully with crispy bacon for a tasty, satisfying crustless quiche. Be sure to chop your broccoli finely for the perfect quiche texture.
- Use sausage and Swiss: Given that sausage and kale pair so nicely together, it only makes sense that they would also make for a yummy crustless quiche variation. Swiss cheese adds a nice nuttiness to the quiche.
Can you make crustless spinach quiche ahead of time?
Whether served at breakfast, brunch, lunch or dinner, this spinach quiche can be made ahead of time. Serve it at room temperature or reheated in a 350° oven or the microwave.
Can you freeze spinach quiche?
Just like its crusted counterpart, crustless spinach quiche can also be frozen for later. After cooling it completely, simply wrap your quiche tightly and cover with aluminum foil, then pop it in the freezer. Crustless quiche will last in the freezer for up to three months. When you’re ready to enjoy it, simply unwrap your quiche, add it back to its original pie plate, and heat in a preheated 350° oven until completely warmed through and tender.
Crustless Spinach Quiche Tips
Can any quiche recipe be made crustless?
This crustless spinach quiche recipe is so wonderful because the technique can be used on just about any of your favorite quiche recipes. You can combine whichever meats and veggies you have lying around in the fridge, so a unique crustless quiche awaits you any day of the week.
How do you keep a crustless quiche from sticking?
The key to a crustless quiche that slides out of the pie plate every time is to really grease your pie plate well. Butter, cooking spray or canola oil should do the trick. Just be sure to grease every nook and cranny of your pie pan.
Why is my crustless quiche watery?
There are a few reasons why your crustless quiche might be watery. One is if you didn’t cook the meat and vegetables long enough, leaving excess moisture. That will make any quiche watery. Also, if the crustless quiche is baked too long or fast, the eggs might bind too quickly, releasing water and resulting in a soggy quiche. Be sure to cook your quiche at the proper temperature and remove it while the center is still a bit jiggly.
Watch How to Make Crustless Spinach Quiche
Crustless Spinach Quiche
Prep Time
25 min
Cook Time
40 min
Yield
8 servings
Ingredients
- 1 cup chopped onion
- 1 cup sliced fresh mushrooms
- 1 tablespoon canola oil
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 2/3 cup finely chopped fully cooked ham
- 5 large eggs
- 3 cups shredded Muenster or Monterey Jack cheese
- 1/8 teaspoon pepper
Directions
- In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.
Nutrition Facts
1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.
Loading Popular in the Community
I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin
Recipe Creator
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