Easy Crustless Spinach Quiche Recipe
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Bursting with Mediterranean flavors and two kinds of cheese! This Crustless Spinach Quiche is perfect for a weekend breakfast. Top with Parmesan and smoked paprika before baking for a lovely golden color.
Why You’ll Love This Crustless Spinach Quiche Recipe
Ingredient Notes
- Eggs — To get the perfect custard-like texture, you need the right ratio of egg to dairy. Be sure to use large eggs.
- Spinach — Give it a good rough chop and remove any long stems that may still be attached.
- Sweet onion and garlic — The base for any tasty dish, these add loads of flavor to the greens.
- Milk and sour cream — I prefer whole milk, but either light or full fat versions will work for this recipe. For extra creaminess, add a splash of heavy cream. You could also replace the sour cream with plain or Greek yogurt.
- Cheese — Shredded mozzarella melts like a dream and makes this dish extra creamy, but feta cheese is the true star. Buy a package of crumbles or break apart a fresh block by hand.
- Toppings — Before baking my crustless spinach quiche, I like to sprinkle it with freshly grated Parmesan and smoked paprika. It adds a little extra flavor and a touch of color.
How to Make Crustless Spinach Quiche with Feta Cheese
Beating the eggs well incorporates air into the quiche filling to give this dish a little extra lift.
STEP 1 | Cook the vegetables
Sauté the onion slices in olive oil in a large skillet until tender. Then, stir in the garlic and cook until fragrant.
Add handfuls of chopped spinach to the pan and cook until wilted. Once all of the moisture has evaporated, remove from heat.
STEP 2 | Make the egg mixture
Whisk together the eggs with the sour cream, milk. Season with salt and freshly ground black pepper, then stir in the cheese.
STEP 3 | Combine
Scrape the cooled spinach mixture into the egg mixture. Gently stir until everything is well incorporated.
STEP 4 | Add topping
Pour the mixture into a greased 9-inch pie plate. Sprinkle grated Parmesan and smoked paprika evenly over the top.
STEP 5 | Bake
Place the pie dish on the center rack in the preheated oven. Bake until the center of the quiche is no longer jiggly and the top is golden brown.
Let it rest for 5-10 minutes to finish setting, then slice and serve warm.
Tips from the Home Chef’s Kitchen
You should also try my California Quiche! It’s a vegetable lover’s dream with zucchini, onion, bell peppers, and artichoke hearts — perfect for brunch or dinner.
Variations and Substitutions
- Frozen spinach may be used in this recipe, but be sure to thaw first and squeeze out any excess moisture.
- You may use any variety or combination of cheeses you have on hand, like Monterey jack or cheddar.
Storage and Reheating Tips
- To reheat leftovers, remove the dish from the refrigerator, letting it sit on the counter while you preheat the oven. Bake at 350 degrees for about 20 minutes or until warmed through.
- You can also reheat individual servings in the microwave or air fryer if you prefer.
Frequently asked questions
With or without a crust, quiches are baked in a pie pan from start to finish and all of the filling ingredients are mixed together.
Frittata, on the other hand, is prepared in a skillet on the stove and often just finished in the oven. It’s more similar to an omelet, where the veggies and meat are cooked first; then the eggs are poured over the top. It also tends to have a higher ratio of eggs to dairy, if milk or cream is even used at all.
First, always let your quiche rest for at least 10 minutes after baking. It will finish setting up as it cools, allowing each slice to hold its shape.
Be sure to cool the vegetables until all of the moisture evaporates as well. Any extra liquid will affect the overall texture.
If the center is still runny or watery, it’s possible that the ratio of dairy to eggs was off. Be sure to use large eggs so the mixture will set properly.
What to Serve with a Crustless Quiche
Balance the tangy and savory flavors of this feta spinach quiche with a simple green salad and a bowl of seasonal fruit!
Oven roasted red potatoes would make a wonderful brunch addition, along with some freshly baked biscuits or croissants.
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Crustless Spinach Quiche
Ingredients
- 1 tablespoon olive oil
- 1 medium onion sliced
- 1 clove garlic minced
- 1 10oz. pkg. fresh spinach roughly chopped
- 6 large eggs beaten
- ¼ cup sour cream
- ½ cup milk 2% or whole
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cups feta cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons shaved Parmesan cheese
- ¼ teaspoon smoked paprika
- cooking spray
Instructions
- Preheat oven to 350 degrees. Lightly coat a pie plate with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook just until fragrant.
- Add spinach to the pan and cook until wilted and moisture has evaporated. Remove from heat.
- In a large bowl, whisk together eggs, sour cream, milk, salt and pepper. Stir in the feta cheese, mozzarella cheese, and the cooked spinach mixture until combined.
- Pour into the prepared pie plate and sprinkle with the shaved Parmesan cheese and smoked paprika.
- Bake for 45-50 minutes or until set and golden. Allow to rest for 5 – 10 minutes before serving.
Notes
- Start checking your crustless spinach quiche during the last 5-10 minutes of baking. Every oven is different, so baking time can vary.
- Not all pie plates bake the same! Metal will heat much too quickly and can cause the outer layer to burn. Ceramic will bake evenly and consistently, but glass is fine for this recipe as well.
- You can place your pie plate on a rimmed baking sheet so it’s easier to transfer in and out of the oven.
- To reheat the quiche, remove the dish from the refrigerator, letting it sit on the counter while you preheat the oven. Bake at 350 degrees for about 20 minutes or until warmed through. You can also reheat individual servings in the microwave or air fryer if you prefer.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
My go-to frittata. It’s in the oven again right now. I only tweak slightly by adding another clove of garlic and less cheese (just about a 1/2 cup of freshly shredded parm). The paprika is a great touch!
Question for Crustless Spinach Quiche: Do I need to drain the spinach mixture after I cook it before adding it in the other ingredients?
Mattie, no need to drain the spinach. Just cook it until most of the moisture evaporates, then cool slightly before adding to the egg mixture.