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This Spinach Quiche is easy to make and full of delicious flavor! You’ll love the combination of spinach, sweet onion, mushrooms, and cheddar and feta cheeses. 

Bird's eye view of Spinach Quiche in a dish with a slice missing in it.

A good quiche can be served up for breakfast, brunch, lunch, or dinner. It’s a complete meal with plenty of protein and veggies. In this recipe we’ve skipped the pie crust to keep things not only easy, but also a bit healthier. Start by sauteeing some onions and mushrooms in a skillet until softened, then add in garlic. You want to give these a pre-cook before adding into the quiche because they will still be a bit raw if put directly into the quiche itself without pre-cooking. Add in your spinach and cheeses (we recommend cheddar and feta) and spoon this into a pie plate. Top with some eggs whisked together with milk and seasoning and then pop it in the oven. It’s easy to make and totally delicious!

Should I use a deep dish pie plate or a shallow 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) that works best for pies that are better with less filling (like a decadent chocolate pie). 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 better. If you are using a crust, it’ll also produce a better filling to crust ratio.

Can I add a crust to this quiche recipe?

Yes! You can easily add a crust to this recipe. Use a frozen, or pre-made pie crust, or make your own. Need a recipe for pie crust? Try this one. Instead of spooning the pie filling into an empty pie plate, you’ll spoon it directly into the crust. No par baking required.

Crustless Spinach Quiche in a baking dish.

Can I use fresh spinach instead of frozen and thawed?

Yes you can! 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.

If you liked this recipe you may be interested in these other delicious breakfast and brunch dishes:

Crustless Spinach Quiche in a baking dish.
This Spinach Quiche is easy to make and full of delicious flavor! You'll love the combination of spinach, sweet onion, mushrooms, and cheddar and feta cheeses. 
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
  • 1 tablespoon extra virgin olive oil
  • 1 small sweet onion diced
  • 4 ounces mushrooms sliced
  • 2 cloves minced garlic
  • 10 ounces chopped frozen spinach thawed and drained
  • 6 ounces crumbled feta cheese
  • 8 ounces shredded cheddar cheese
  • 5 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Preheat oven to 350 degrees Fahrenheit and lightly grease a 9 inch deep dish pie plate. 
  • Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate. 
  • In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate. 
  • Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving. 


Calories: 272kcal | Carbohydrates: 7g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 182mg | Sodium: 573mg | Potassium: 326mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4745IU | Vitamin C: 4.2mg | Calcium: 400mg | Iron: 1.8mg
Course: Breakfast, Brunch
Cuisine: French
Keyword: Spinach Quiche

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5 stars
We loved this quiche. I added about three ounces of cubed ham, used a pound of garden fresh spinach and was out of fresh mushrooms. Five duck eggs. And a mixture of cheeses that I had on hand. On point in every way. Thanks!

Linda Cross

5 stars
I made this quiche and it turned out amazingly delicious! I added frozen Birdseye artichoke hearts to the quiche, I thawed them before I added them to the Quiche.

Cathi Carmack

5 stars
THE best crustless quiche recipe I’ve ever tried. I’m eating reheated leftovers as I write and it is fabulous!


5 stars
I have made this twice. It turned out perfect each time. Very good. Easy to make.


5 stars
Always love your recipes easy to follow simple ingredients great taste. I like quick easy and delicious thank you.

Sondra Chitwood

5 stars
Loved it!


This was soooo good! I cooked the fresh spinach instead of using frozen. I will definitely be making the again!

5 stars
Excellent flavour, texture…and sooo tasty


5 stars
I tried this recipe today and It came out great! I wasn’t sure at first about the feta and cheddar combination but it taste really good. The recipe was simple and easy to follow. I will make again soon.


5 stars
This recipe came out great and I had rave reviews! Only suggestion (besides correcting the East typo in the title) is to cut the olive oil…I just sprayed the pan with PAM.

Easy recipe full of flavor! Followed recipe exactly as directed and loved it! I made it first time for overnight guests and they said it was a “home run”. Between 4 of us it was gobbled up in one setting My husband requested I not lose the recipe so I know he enjoyed it. Definitely a favorite that I’ll be preparing again.

5 stars
Simply the best!


5 stars
I’ve seen this recipe posted before & I must have made it over 20 times. My family loves it. I real keeper!! I also added in bacon bits and substituted the spinach for broccoli or asparagus on occasion.


Incredible make this quiche at least once a Monty never any leftovers!

Christopher Sare

5 stars
Delicious but I would leave the salt out. The cheese has plenty, in my opinion.

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