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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.

a slice of crustless spinach quiche on a plate with fresh fruti.

Each fluffy bite of this feta spinach quiche will whisk you away to a seaside cafe. Sour cream and feta create a tangy flavor, and the addition of mozzarella and a bit of milk makes the texture extra creamy.

One nice thing about this crustless spinach quiche is that you save a few carbs by leaving off the pie dough — and it’s gluten-free. This dish is so tasty, though, I don’t think you’ll miss the crust!

Don’t worry. I have another spinach version with a deliciously flaky exterior if you can’t do without.

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.

Key ingredients & substitutions for Crustless Spinach Quiche

  • Eggs — To get the perfect custard-like texture, you need the right ratio of egg to dairy. Be sure to use large eggs, and beat them well first. The air helps to give this dish a little extra lift.
  • Spinach — Give it a good rough chop and remove any long stems that may still be attached.
  • Onion and garlic — The base for any tasty dish, these add loads of flavor to the greens.
  • Milk and sour cream — Either light or full fat versions will work for this recipe. 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 is the true star. Buy a package of crumbles or break apart a fresh block by hand.
  • Toppings — I like to add a sprinkle of freshly grated Parmesan and smoked paprika to my crustless spinach quiche before it goes in the oven. It adds a little extra flavor, plus a touch of color too.

How to make feta spinach quiche?

a skillet with sauteed spinach; mixing eggs with a whisk for crustless spinach quiche.

STEP 1 | Cook the vegetables

Sauté the onion slices in olive oil until tender, then stir in the garlic and cook until fragrant. Add handfuls of the greens 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, and seasonings, then stir in the cheese.

pouring cooked spinach into an egg mixture for crustless spinach quiche.

STEP 3 | Combine

Scrape the cooled veggies into the egg mixture. Gently stir until everything is well incorporated.

sprinkling parmesan cheese and paprika on top of an uncooked quiche.

STEP 4 | Add topping

Pour the mixture into a greased pie plate. Sprinkle grated Parmesan and smoked paprika evenly over the top.

before and after images: crustless spinach quiche ready for the oven and a baked quiche.

STEP 5 | Bake

Place on the center rack in the oven, uncovered. Bake until the center 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

  • 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.

crustless spinach quiche with a slice missing sitting on a table.

Frequently asked questions

What’s the difference between a frittata and a crustless quiche?

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.

How do you reheat crustless spinach 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.

Why is my feta spinach quiche watery?

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.

Serving suggestions

Balance the tangy and savory flavors of this feta spinach quiche with a bowl of seasonal fruit! Oven roasted red potatoes would make a wonderful brunch addition, along with some freshly baked biscuits or croissants.

Feta spinach quiche: behind the recipe

For years, I had a real aversion to eating eggs. Scrambled, fried, boiled—there was just something about the texture that I couldn’t handle.

That is until I got brave enough to try quiche for the first time. One bite of creamy, cheesy eggs in pie form won me over, and I’ve been a fan ever since.

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a pie server lifting out a slice of crustless spinach quiche from a baked quiche.

Crustless Spinach Quiche

This crustless spinach quiche is perfect for a weekend breakfast. Top with Parmesan and smoked paprika before baking for a lovely golden color.
4 from 38 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 6 servings
Calories 232 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion sliced
  • 1 clove garlic minced
  • 1 10oz. pkg. fresh spinach roughly chopped
  • 6 large eggs beaten
  • 1/4 cup sour cream
  • 1/2 cup milk 2% or whole
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cups feta cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons shaved Parmesan cheese
  • 1/4 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

Serving: 6ServingsCalories: 232kcalCarbohydrates: 5gProtein: 14gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 220mgSodium: 484mgPotassium: 277mgFiber: 1gSugar: 3gVitamin A: 2472IUVitamin C: 7mgCalcium: 263mgIron: 2mg
Keyword crustless quiche, feta, quiche, smoked paprika, spinach
Tried this recipe?Let us know how it was.
sheila thigpen in her kitchen

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.

3 Comments

  1. 4 stars
    Question for Crustless Spinach Quiche: Do I need to drain the spinach mixture after I cook it before adding it in the other ingredients?

    1. 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.

  2. 5 stars
    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!

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