Use this basic quiche recipe as the base for all of your baked egg creations! Filled with fluffy eggs, melty cheese, and featuring plenty of mix and match add-ons, you can’t go wrong. What will you put in yours?
Do you love quiche but not the crust? This crustless spinach quiche recipe is so good!
Why Our Recipe
- One base recipe to make any flavor you can imagine with your favorite add-ins.
- A perfect blend of eggs, milk, and heavy cream creates a smooth, custardy filling.
- Use a store-bought crust or make from homemade. It’s par-baked either way so no soggy crusts here!
Quiche is the ultimate blank canvas—you can make it any flavor you want with whatever add-ins you love. Go with something classic like ham and cheese or if you are feeling a little fancy try spinach and feta. This base recipe has you covered. It’s perfect for breakfast, brunch, or even a lazy dinner when you just want something easy and delicious.
Ingredient Notes
- Pie Crust: Use store-bought for convenience or go homemade with our fool-proof pie crust. Either way, make sure to par-bake it so it stays crisp and doesn’t get soggy.
- Eggs: Large eggs work best so you can get the right ratios.
- Milk & Heavy Cream: The combo of milk and cream makes the filling extra rich and custardy. If you want a slightly lighter option, you can use all milk, but it won’t be as creamy.
- Salt & Black Pepper: Just a little seasoning to enhance all the flavors. Feel free to add a pinch of other spices if you like!
- Shredded Cheese: Pick your favorite! Gruyère, mozzarella, cheddar, provolone, or feta all work great.
- Add-Ins: The fun part! Mix and match up to 1½ cups total. Some ideas:
- Meats: Cooked bacon, diced ham, or crumbled sausage.
- Veggies: Sautéed onions, mushrooms, bell peppers, spinach, or asparagus.
- Other Cheeses: Swap in Swiss, goat cheese, or even a little Parmesan for extra flavor.
Avoiding Soggy Crusts
The biggest culprit of a soggy crust is excess moisture from your ingredients. Vegetables are always your first suspect as they tend to release a lot of water as they cook. Be sure to remove as much excess moisture as you can before adding them to your quiche.
Pre-baking your pie crust without the quiche filling is also a key step—don’t skip it!
Classic Quiche Flavor Combos
Need some inspiration? Here are some tried-and-true flavor combos to help you mix and match your perfect quiche. Just remember, add-ins should not exceed 1 ½ cups total!
Quiche Lorraine: ½ cup cooked crumbled bacon + 1 cup shredded Gruyère
Florentine: 1 cup chopped frozen spinach (thawed and drained) + ½ cup crumbled feta
Western: ¾ cup diced ham + ¾ cup sautéed bell peppers + ½ cup shredded cheddar
Mushroom Swiss: 1 cup sautéed mushrooms + ½ cup shredded Swiss
Mediterranean: ½ cup chopped sun-dried tomatoes + ½ cup sliced Kalamata olives + ½ cup crumbled goat cheese
Broccoli Cheddar: 1 cup steamed and chopped broccoli + ½ cup shredded sharp cheddar
Smoked Salmon & Dill: ¾ cup chopped smoked salmon + ¾ cup cubed cream cheese + 1 tablespoon fresh dill
Caprese: 1 cup halved cherry tomatoes + ½ cup shredded mozzarella + ½ tablespoon chopped fresh basil
Spicy Southwest: ¾ cup cooked chorizo + ¾ cup shredded pepper jack + ½ cup diced green chilies
Frittata vs Quiche
At first glance, the main difference between a quiche and a frittata is the crust—quiche has one, and frittata doesn’t. But the real distinction comes down to the ratios of eggs and dairy. Quiche has a rich, custardy texture that’s almost soufflé-like.
A frittata, on the other hand, is more egg-heavy with less dairy Some recipes add a splash of milk or cream, but the focus is on the eggs, making it denser—more like an omelet. Frittatas are also cooked differently, starting on the stovetop and finishing in the oven.
Pre-Bake Make-Ahead Option
Bake the quiche fully, allow it to cool to room temperature, and then cover it tightly. Store it in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or until warmed through.
Storage & Reheating Instructions
Refrigerate leftovers in a pie plate covered well with plastic wrap, or transfer slices to an airtight container. Refrigerate for 3 to 4 days.
Freeze after baking by allowing to cool completely then wrap tightly in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warm.
Reheat a single serving at a time in the microwave and heat for 30-second increments until warmed, about 90 seconds in total.
I have been making all of the variations of your quiche for the last few years. It never fails and always wows the crowd. The pastry crust is always on my freezer for more than just quiche. I will buy your book to send to my daughter as her first cookbook as she has tasted many of your recipes. Sending lots of love to who ever reads this.
Followed this recipe exactly but was very disappointed, it was too eggy and lacking flavor.
Oh no! So sorry about that. Quiches do tend to be pretty eggy. I’m not sure which flavor option you used, but perhaps a different flavor combination is more your style.
Straightforward and easy!
Thank you for the details on this recipe.
. But I didn’t understand the beans, or the pie weights. I am no cook. Cooking language is not my forte.
But I will try it without those things and I am sure it will come out good. Thanks again.
I made the quiche last night. I used chopped ham and broccoli. It came out great. Even our fussy eater enjoyed it.
Making Momma meatloaf tonight it’s are favorite.
PS: I ordered your cookbook. It should be here in a day or two. Can’t wait to get it.
I love this recipe… I always make mine crustless because my son is on Keto and he said it was my best one so far, so thank you and I hope you are doing well. I’m Also Thank you for all your hard work and you are a great chef’
I love your quiche recipe and cook it often. I live alone so I freeze half of it and eat the rest over a couple of days.
Thank you for all that you do for us. ♥️♥️♥️
I love this recipe. My daughter makes a similar version and I’m not generally fond of quiche but this is gourmet goodness
5 star quiche for sure ! Made this yesterday for dinner. It was excellent! I was wondering. Could this be made crustless?
It sure can! Just likely grease a pie plate (very light) and proceed!
Note I did not have the energy to make my own crust, so not as good as thoroughly homemade.
I used around 1 3/4 cup cream because I wanted to get rid of it, and 1/4 cup milk. I used cheddar and some good Parmesan, and spinach, red bell pepper, and spring onions, plus a smidgeon of nutmeg. I had to bake it longer than the parameters, about an hour and still a bit underdone in the center. Still, the taste was excellent.