Easy Crustless 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.
![Crustless spinach quiche with one piece removed.](https://thestayathomechef.com/wp-content/uploads/2021/05/Easy-Crustless-Spinach-Quiche-8.jpg)
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!
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). 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.
Can I add a crust to Easy Crustless Spinach Quiche?
Yes! You can easily add a crust to this recipe. Use frozen, pre-made, or make your own fresh. 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.
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.
Storage and Reheating Instructions:
Store any leftovers in an airtight container for up to 7 days. Reheat single servings in the microwave in 30-second increments until warmed through, approximately 60-90 seconds total.
If you liked this recipe you may be interested in these other delicious breakfast and brunch dishes:
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 onYouTube,Facebook Watch, or ourFacebook Page, or right here on our website with their corresponding recipes.
Holy Moly! This quiche is amazing and so simple to make. There is a lot of cheese that made it a wee bit rich, but hey … it’s hard for me to ever turn my nose up at cheese! We also love the mushrooms.
Thanks for another knock out easy recipe Rachael!
Absolutely love this quiche. So easy and quick to make. Delicious!! I added some roasted red peppers for a different flavour. Very nice. Thank you for such a great recipe 😊
Excellent recipe !!!!! You knocked it out the park.
I used a white onion medium size. Fresh ruffly chopped fresh spinach and a whole small pack of sliced mushrooms broken in half.
Had to cover the top with aluminum foil towards the end to continue it being properly cooked.
Totally delicious thanks
I made this for company last month and it was a hit!
I have company coming again, and will do the same!
I added one more egg, and did use the frozen pie crust. It was delicious – the feta is a great change!
I also agree re: the one page print! (as in a previous comment)
for me an easier way to drain the spinach is to put it in a colander and then use a bowl to push the water out.
This is so good! We love this recipe. Leftovers are delicious too!
Very good! I made it with a crust. I did find it a little salty so would leave out the salt next time. I would also cut back some on the cheddar cheese because my eggs spilled over the crust when filling. Definitely a keeper.
Thank you! Your recipes are amazing!
SO yummy and so easy too! I made it for my adult son visiting Mom’s B&B and he has seconds, saying it’s “bursting with flavor – takes you to flavortown!” 🤣
I’ll be fixing this regularly!
Wow! Tastes even better than it looks. The hardest part is waiting for it to rest.