Looking for a quick, easy, and delicious meal? This Easy Crustless Spinach Quiche has you covered! With no crust to worry about, it’s perfect for those busy mornings or lazy dinners when you just want something simple. Just mix, bake, and enjoy a meal that’s as easy as it is satisfying. But don’t let the simplicity fool you—this quiche is loaded with flavor.
Serve your quiche with a side of our crispy breakfast potatoes for a meal people won’t be able to get enough of!
Why Our Recipe
- Quick and easy: No crust, no fuss—just mix, bake, and enjoy!
- Loaded with flavor: Spinach, mushrooms, feta, and cheddar for the perfect combo.
We absolutely love quiches. A good quiche can be served up for breakfast, brunch, lunch, dinner, or just a good midnight snack. They are a complete meal with plenty of protein, fat, and veggies, so you will feel good about serving it up to your family. Don’t worry, all they’re going to notice is that they love it, so that whole ‘healthy’ thing can be our little secret. It is savory and cheesy and delicious, and so easy to make!
Ingredient Notes
- Olive Oil: You can substitute it with any neutral oil like vegetable or canola oil.
- Sweet Onion: A small sweet onion adds a mild, slightly sweet flavor. If you don’t have sweet onions, yellow or white onions will work.
- Mushrooms: Both white or cremini mushrooms work here.
- Garlic: Fresh garlic is best for flavor, but you can substitute with 1/2 teaspoon garlic powder if needed.
- Frozen Spinach: Be sure to fully thaw and drain the spinach to avoid extra moisture in the quiche. Press it with a paper towel to remove as much water as possible. Fresh spinach can be used as a substitute. For a detailed explanation, please read this article on substituting fresh spinach for frozen. You’ll need to remove stems, cook it in a skillet over medium-high heat for a few minutes, and then (just like frozen) remove as much liquid as possible from it.
- Feta Cheese: Feta gives the quiche a tangy bite, but you can swap it with goat cheese for a milder flavor using the same amount.
- Cheddar Cheese: Sharp cheddar adds the most flavor, but mild cheddar works too. For variety, try using Swiss, mozzarella, or even a blend of cheeses.
- Eggs: There’s no good substitute for eggs in this recipe. It’s a quiche after all!
- Milk: 1%, 2%, or whole milk all work here.
Adding a Crust
Is it still a quiche without a crust? Of course, it is! A quiche uses a higher ratio of milk to eggs, which gives it a softer, silkier texture compared to a frittata, making it perfect for pairing with a flaky crust. While this quiche is wonderfully creamy and custard-like without a crust, you can easily add one if you prefer. Simply use a frozen, pre-made crust or make your own from scratch—no par-baking needed! Just spoon the filling directly into the crust and bake.
Deep Dish Pie Plate
This recipe is designed for a standard deep-dish pie plate that has a depth of 2 to 2.5 inches. There are generally two different pie plates that are sold in stores. One is a standard deep dish, and another is a more shallow dish (1 to 1 1/4 inch deep). With a quiche, you want to make sure you have a good thick layer of filling so a standard deep-dish pie plate will work best.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
To freeze, cool the quiche completely, then wrap individual slices tightly in plastic wrap and place them in a resealable freezer bag. Freeze for up to 3 months. Thaw slices in the fridge overnight before reheating.
Reheat slices in the oven at 350°F for 10-15 minutes until warmed through.
Reheat slices in the microwave on high in 30-second increments until hot.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
This tastes amazing but mine looked awful! I made a mistake using perpetual spinach from my garden and after conversion from frozen to ounces I had an enormous pile which I didn’t wilt! Resulted in crispy spinach on the top! My first ever quiche!
This is my go to quiche recipe. As usual, I add stuff to it. I use turkey sausage crumbles, fresh spinach, and the cheese that I use varies from blue, feta, goat or Gouda. I also use julienned sun dried tomatoes and chili garlic sauce for some pop. Thanks for the recipe. It is always a hit when we do family brunch.
This is such a quick and easy recipe. Thank you! I did use Gouda in place of cheddar and added chopped up pre-cooked bacon strips (5). It was delicious along with fruit and buttermilk English muffins. Next time I’ll make your roasted potatoes to go along with the quiche.
Far too salty!! and not that tasty. I make one with cream and bacon. Far better. In my opinion not a very good recipe. No one liked it including me.
Thanks for your feedback! I’m sorry you had a bad experience. There’s only 1/4 teaspoon of salt in this recipe so any additional saltiness will have come from the cheddar and feta cheese you used, so you may want to keep that in mind when purchasing those brands in the future. Hope that helps in your future cooking endeavors!
This recipe was delicious, no idea what Eva is talking about. Maybe they confused 1/4 teaspoon of salt with 1/4 cup?
Great recipe. Gluten free diet limits choices but this is delicious every time I make it. Use fresh spinach and it’s wonderful.
Great recipe, a family favorite. I have used it many times, with modifications depending on available ingredients. WARNING. For me, 45 min at 350 is way too long. Only 25 minutes is enough for a golden top and complete cooking. I normally use a Corning Quiche Dish— 10.5” diameter, 1.5” deep.
This is great information to pass along! Thank you for that!
Can I make with frozen broccoli instead of spinach?
Of course! You can find all the details about various add-in options on our guide to quiche: https://thestayathomechef.com/basic-quiche-recipe/
Just wanted to add to my comment
I do add a pound of cooked sausage
Yummy
Get it from my meat store!!!!!
Such a favorite!!
I have made this so many times
It is so good and everyone loves this dish
Tonight I’m going to have it for dinner
Sometimes I put small jar of pimentos in and it looks pretty!!!
Leftovers are cut and wrapped and freeze very well. Nice to have for breakfast just don’t re heat too long
Eggs will sweat
Try it you will like it have also used broccoli too!
Cut broc up small
I made this for 2 Christmas parties and it was the first dish gone and raved over. I like how you can add extra ingredients and still delicious! So easy! Sharing with everyone!
Barb, Texas