Crustless Spinach Quiche
Crustless Spinach Quiche is an amazingly versatile dish that’s perfect for all meals of the day, breakfast, brunch, lunch, or dinner. It’s a good dish for those who are watching what they eat, too. They are super customizable so you can put tons of healthy ingredients in them while perfecting the taste.
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However, the classic quiche has a carb-filled, sometimes dry crust. Cue in this Crustless Spinach Quiche. Perfect for keto diets, this has all the benefits of a quiche, without the crust.
This Crustless Spinach Quiche is a delicious iteration of quiche. Of course it features spinach, but it gets its tastiness from mushrooms, garlic, and cheddar cheese. You can add any other ingredients you want but remember that the real worth of this Crustless Spinach Quiche is the low carbs and the perfect fit as a filling, tasty, keto meal, so watch what you add.
For a quick, on-the-go option, you can turn this dish of Crustless Spinach Quiche into bite sized mini-quiches. All you need to do is substitute your pie dish for a silicone muffin pan. With your mini-quiches, meal prepping is simple, and breakfast is fast and easy. As with any quiche, this is great for lunch or dinner too!
Why You’ll Love This Recipe:
Low-Carb and Gluten-Free: Skipping the crust keeps it light, healthy, and grain-free.
Vegetable-Packed: Loaded with spinach and mushrooms for a nutrient-rich start to your day.
Quick and Easy: Just sauté, whisk, and bake, no rolling or dough required.
Protein-Packed: Eggs and cheese make this a satisfying option for breakfast, brunch, or lunch.
Perfect for Meal Prep: Keeps well in the fridge and reheats beautifully for busy mornings.
Versatile and Customizable: Swap in your favorite veggies or cheese to make it your own.
Ingredients to Make Crustless Spinach Quiche:
- mushrooms. Add savory depth and texture. Baby bella or white button mushrooms work.
- garlic. Adds aromatic flavor, freshly minced for best taste.
- baby spinach. Wilts down quickly and blends seamlessly into the egg mixture. You can also use thawed frozen spinach (just squeeze out excess moisture).
- cheddar cheese. Sharp cheddar gives the quiche rich flavor. Feel free to mix in Swiss, mozzarella, or feta.
- eggs. The base of the quiche—use large eggs for proper texture and volume.
- milk. Helps create a fluffy, creamy texture. Whole milk works best, but 2% or dairy-free alternatives like unsweetened almond milk can be used.
- seasoning. Simple seasonings that enhance the overall flavor without overpowering the vegetables.
How to Make Crustless Spinach Quiche:
- Preheat oven to 375°F. Grease a 9-inch pie dish or similar baking dish with nonstick spray or a light coating of olive oil.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Stir in the fresh spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and onion powder. Stir in the shredded cheddar cheese.
- Add the cooked spinach and mushroom mixture to the egg mixture. Stir to combine, then pour into the prepared baking dish.
- Bake for 30–35 minutes or until the center is set and the top is lightly golden.
Recipe Notes & Tips:
- Sauté until moisture cooks off: Make sure the spinach and mushrooms release most of their moisture before mixing with the eggs to prevent a watery quiche.
- Use whole milk or cream: For the best texture, whole milk or half-and-half is ideal. Dairy-free milk works but may result in a slightly thinner consistency.
- Let it rest: Allow the quiche to cool for 5–10 minutes after baking so it sets properly and slices cleanly.
- Customize with add-ins: Try adding chopped sun-dried tomatoes, cooked bacon, or different cheeses like goat cheese or feta.
- Make-ahead option: Bake and refrigerate, just reheat individual slices in the microwave or oven.
- Cheese matters: Shred your own cheese for the best melt and flavor—pre-shredded cheese often contains anti-caking agents.
- Make it mini: Pour the mixture into a greased muffin tin for individual quiches—perfect for meal prep or brunch platters.
Serving Suggestions:
How to Store:
Refrigerate: Let the quiche cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm individual slices in the microwave for 30–60 seconds or in a 325°F oven until heated through.
Freeze: Slice and wrap portions tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months.
FAQs:
Yes! Thaw and squeeze out all excess water before using. Use about 4–5 ounces of frozen spinach to replace 8 ounces fresh.
Whole milk gives the creamiest texture, but you can also use 2%, half-and-half, or even unsweetened almond milk for a lighter version.
Yes, cooked bacon, sausage, or diced ham make delicious additions. Just make sure meats are fully cooked and drained before mixing in.
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Crustless Spinach Quiche
Ingredients
- 1 tablespoon olive oil
- 4 ounces mushrooms, sliced
- 2 garlic cloves, minced
- 8 ounnces fresh baby spinach
- 1 cup cheddar cheese, shredded
- 6 eggs
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
Instructions
- Preheat oven to 375°F. Grease a 9-inch pie dish or similar baking dish with nonstick spray or a light coating of olive oil.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Stir in the fresh spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and onion powder. Stir in the shredded cheddar cheese.
- Add the cooked spinach and mushroom mixture to the egg mixture. Stir to combine, then pour into the prepared baking dish.
- Bake for 30–35 minutes or until the center is set and the top is lightly golden.
Nutrition
Notes
-
- Sauté until moisture cooks off: Make sure the spinach and mushrooms release most of their moisture before mixing with the eggs to prevent a watery quiche.
- Use whole milk or cream: For the best texture, whole milk or half-and-half is ideal. Dairy-free milk works but may result in a slightly thinner consistency.
- Let it rest: Allow the quiche to cool for 5–10 minutes after baking so it sets properly and slices cleanly.
- Customize with add-ins: Try adding chopped sun-dried tomatoes, cooked bacon, or different cheeses like goat cheese or feta.
- Make-ahead option: Bake and refrigerate, just reheat individual slices in the microwave or oven.
- Cheese matters: Shred your own cheese for the best melt and flavor, pre-shredded cheese often contains anti-caking agents.
- Make it mini: Pour the mixture into a greased muffin tin for individual quiches, perfect for meal prep or brunch platters.
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