This Crustless Spinach Quiche is a simple, savory dish made without a traditional crust, making it naturally gluten free and easy to prepare. Sautéed mushrooms, garlic, and spinach are folded into a rich egg mixture with cheddar cheese, then baked until just set for a soft, sliceable texture.
A Quick Look at the Recipe
✅ Recipe Name: Crustless Spinach Quiche
🕒 Ready In: ~40 minutes
👪 Serves: 8 slices
🍽 Calories: ~110 per slice (estimated)
🥣 Main Ingredients: Eggs, spinach, mushrooms, cheddar cheese, milk, garlic
📖 Dietary Info: Gluten free; low carb; vegetarian
👌 Difficulty: Easy - sauté, mix, and bake
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Skipping the crust keeps this spinach quiche lighter while letting the flavors of the vegetables and cheese shine. It comes together with minimal prep and uses everyday ingredients, making it a great option for breakfast, brunch, or a make ahead meal you can reheat throughout the week.
If you enjoy easy breakfast recipes like this one, you might also like our Vanilla Almond Granola, Crockpot Breakfast Casserole, Baked Banana Oatmeal, or Breakfast Tostadas. These simple dishes are great for meal prep, brunch, or quick weekday breakfasts.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Crustless Spinach Quiche:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Crustless Spinach Quiche:
- Recipe Notes & Tips:
- How to Store:
- Crustless Spinach Quiche FAQs:
- More Breakfast Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Crustless Spinach Quiche
Why You'll Love this Crustless Spinach Quiche:
No Crust Needed: Skipping the crust makes this quiche naturally gluten free and much easier to prepare.
Light but Satisfying: Eggs, vegetables, and cheese create a filling dish without feeling heavy.
Full of Flavor: Sautéed mushrooms, garlic, and spinach add depth and savory flavor to every bite.
Great for Meal Prep: This quiche reheats well, making it perfect for make ahead breakfasts or lunches.
Simple Ingredients: Made with everyday ingredients you likely already have on hand.
Key Ingredients:
- mushrooms. Add savory depth and texture. Baby bella or white button mushrooms work.
- 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.
- milk. Helps create a fluffy, creamy texture. Whole milk works best, but 2% or dairy-free alternatives like Homemade Almond Milk can be used.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Different cheese: Swap cheddar for Swiss, mozzarella, or feta for a different flavor profile.
- Add more vegetables: Bell peppers, onions, or zucchini can be added for extra color and texture.
- Dairy free option: Use unsweetened dairy free milk and a dairy free shredded cheese alternative.
- Extra protein: Add cooked bacon, sausage, or ham to make the quiche more filling.
- Mini quiches: Bake the mixture in a greased muffin tin for individual portions and reduce the baking time.
How to Make Crustless Spinach Quiche:
- Preheat the oven to 375°F. Lightly grease a 9 inch pie dish or similar baking dish and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 4 to 5 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the spinach and cook for 2 to 3 minutes, stirring often, until fully wilted. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and onion powder until well combined. Stir in the shredded cheddar cheese.
- Add the cooled spinach and mushroom mixture to the egg mixture and stir to combine.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden. Let the quiche cool for a few minutes before slicing and serving.
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Recipe Notes & Tips:
- Cook the vegetables first: Sautéing the mushrooms, garlic, and spinach removes excess moisture and prevents a watery quiche.
- Let the filling cool slightly: Allowing the cooked vegetables to cool before mixing helps prevent the eggs from scrambling.
- Whisk the eggs well: Fully whisked eggs create a smooth, evenly set quiche.
- Do not over bake: Remove the quiche when the center is just set to keep the texture soft and tender.
- Rest before slicing: Letting the quiche rest for a few minutes helps it firm up and slice cleanly.
- Serving Suggestions: Serve warm with Strawberry Spinach Salad, or pair with Almond Flour Crêpes for a complete breakfast or brunch spread.
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.
Crustless Spinach Quiche FAQs:
Crustless spinach quiche can turn watery if the vegetables are not cooked first, since spinach and mushrooms release moisture as they bake.
Crustless spinach quiche is done when the center is set and no longer jiggly, and the top is lightly golden around the edges.
Crustless spinach quiche can be made ahead of time and stored in the refrigerator, then reheated gently for easy breakfasts or lunches.
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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 the oven to 375°F. Lightly grease a 9 inch pie dish or similar baking dish and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 4 to 5 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the spinach and cook for 2 to 3 minutes, stirring often, until fully wilted. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and onion powder until well combined. Stir in the shredded cheddar cheese.
- Add the cooled spinach and mushroom mixture to the egg mixture and stir to combine.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden. Let the quiche cool for a few minutes before slicing and serving.
Nutrition
Notes
- Cook the vegetables first: Sautéing the mushrooms, garlic, and spinach removes excess moisture and prevents a watery quiche.
- Let the filling cool slightly: Allowing the cooked vegetables to cool before mixing helps prevent the eggs from scrambling.
- Whisk the eggs well: Fully whisked eggs create a smooth, evenly set quiche.
- Do not over bake: Remove the quiche when the center is just set to keep the texture soft and tender.
- Rest before slicing: Letting the quiche rest for a few minutes helps it firm up and slice cleanly.
- Serving Suggestions: Serve warm with Strawberry Spinach Salad, or pair with Almond Flour Crêpes for a complete breakfast or brunch spread.
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