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crustless spinach quiche in a pan
Home > Crustless Spinach Quiche (5g Net Carbs/Slice!)

Crustless Spinach Quiche (5g Net Carbs/Slice!)

Lindsey Hyland
5 from 9 votes
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I’m telling you now, friend, there’s not a crustless quiche more heavenly or decadent than this crustless spinach quiche. Rich and creamy, with touches of onion, garlic, and mozzarella…

This is one of those low carb quiche recipes that I completely forget is low carb. Equally delightful as a spinach quiche and broccoli quiche, just less work and fewer carbs!

This quiche makes an amazing breakfast (or lunch, or dinner, or snack!).

Plus, it’s so fast AND completed painless to throw together. So, grab a pie pan, let’s bake!!

top view of crustless spinach quiche slices

What I Love About This Crustless Spinach Quiche Recipe

While incredibly good-looking, this crustless spinach quiche is more than just a pretty low carb breakfast dish! Here’s what to expect:

  • CHEEEEESY. CREAMY.
  • 15-min prep
  • Ready in under 1 hr
  • Low carb
  • Perfect for meal prep!

Video Tutorial

Tips + Tricks

Not much to this EASY quiche recipe! Here are a few tips to ensure maximum deliciousness:

  • Use a pie pan! Maybe obvious, but, a quiche pan won’t work here, as our crustless quiche ingredients will leak out at the removable seam of a quiche/tart pan.
  • Make a double batch easily by doubling the ingredients, and pouring you egg quiche into a 9×13″ pan.
  • Cook the spinach until it’s nice and wilted, this will ensure all the liquid has been cooked out and will prevent it from watering down the quiche.

Can You Freeze This?

You better believe it! Freeze this crustless spinach quiche after baking by slicing it up, popping it onto a tray, and freezing it. Once frozen, move your slices to a freezer bag (this prevents them from sticking together).

I like to freeze individual slices for portioned out freezer meals.

Recipe Variations

This crustless quiche is endlessly customizable. I love adding all sorts of veggies, seasonings, maybe even some bacon/pancetta/sausage to spice up my meal plan. Here are some ideas for you:

  1. Make smaller portions. Whip up the filling, and pour it into a greased muffin tin pan for portioned out egg muffins.
  2. Add some meat, like salty bacon, diced ham, or pancetta. Just cook first!
  3. Swap the vegetables. Broccoli, kale, leeks, mushrooms, zucchini, asparagus, whatever you have and love.

closer look of crustless spinach quiche

More Breakfast Recipes

top view of crustless spinach quiche slices

Crustless Spinach Quiche

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Servings :8 Slices
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
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Ingredients

  • 2 Tablespoons Mild Tasting Oil (see notes below)
  • 2 Cups Onion chopped
  • 2 Garlic Cloves minced
  • 10 Ounces Spinach fresh
  • 1 Teaspoon Kosher Salt
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 6 Large Eggs
  • 1/4 Cup Heavy Cream
  • 1 1/2 Cup Shredded Mozzarella

Instructions

  • Prep. Heat oven to 375 F and grease a 9” pie pan.
  • Cook veggies. Add oil (2 tablespoons) to a large skillet over medium heat. Add chopped onion (2 cups) and cook until translucent - about 8 minutes. Add minced garlic (2 cloves), and cook until fragrant - 1-2 minutes. Add spinach (10 ounces) in batches. As the spinach wilts and releases it's liquid, you'll be able to add more. Add salt (1/2 teaspoon) and crushed red pepper (1/4 teaspoon). Set veggies aside and allow them to cool slightly.
  • Assemble. In a large bowl, whisk together the eggs (6 large size), heavy cream (1/4 cup), and remaining salt. Stir in the shredded mozzarella (1 1/2 cups ) and veggies. Pour contents into the prepared pie pan.
  • Bake + enjoy! Bake quiche for 20-25 minutes. The quiche is done once the edges begin to brown and the center is firm. Allow the quiche to cool for 10 minutes before cutting. Then DIG ON IN!
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Fans Also Made These Low Carb Recipes:

Lindsey's Tips

  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
  • Spinach. You can swap the fresh for 10 oz frozen spinach --  Just be sure to thaw and thoroughly drain the spinach before adding it in (you want to remove as much liquid as possible).
  • Nutritional information is based on 1 slice, if you slice this quiche into 8 slices:
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

 

 

Reader Interactions

Comments

  1. I am preparing and freezing many meals for when I will be laid up for a few weeks and being tended to by my sister. Is this crustless quiche a candidate for this?

    Reply

    • Hi Marcie! YES! This is the perfect recipe for meal prep! I bake mine, cut it into slices and freeze in individual baggies. In fact, I just left for a work trip and wanted to leave some meal prep for my boyfriend, so I doubled the recipe and baked it in a casserole dish. (Bake time will vary, I believe I doubled it?) He had food for the entire workweek, plus a few frozen slices left over! Report back and let me know what you think, hope you enjoy! (and SO sorry to hear you’ll be laid up, wishing you a fast and easy recovery :))

      Reply

    • Hi Shaylene!? The nutritional information is based on 1 slice, if you slice this quiche into 8 slices. Hope you enjoy ?

      Reply

  5. Your re ope looks yummy. If I want to use frozen spinach instead of fresh, is that doable? If so, how much frozen spinach would I use to equal the 10 oz of fresh spinach in your recipe.
    Looking forward to your reply!

    Reply

    • Hi D! Yes, you can definitely use frozen spinach 🙂 Just be sure to thaw and thoroughly drain the spinach before adding it in (you want to remove as much liquid as possible). You’d use 10oz of frozen spinach.:)

      Reply

  6. Made multiple of this recipe for a large group (with the help of LB) for a post-wedding breakfast. It got RAVE reviews from everyone who tried it. Very easy to make and very impressive for guests!

    Reply

  7. Delicious! My daughter (17) loved this as much as I did. I have a co-worker who raises chickens, so the eggs were extra fresh! Great recipe!

    Reply

  9. Have you ever tried this with Swiss cheese? I have a spicace quiche recipe that calls for Swiss and it gives it a distinct flavor. Was wondering if I could substitute Swiss for mozzarella?

    Reply

  11. Great recipe- the only issue I had was with the baking time. By 25 minutes, the center was not firm yet. I had to put the quiche back in the oven on 350 for another 5- 7 minutes. Otherwise it was great

    Reply

    • The longer bake time is totally fine, you want the center to be completely set before pulling it out, 🙂 so I’m happy you continued to cook it. I’m glad you enjoy!!! 🙂 <3

      Reply

  12. The recipe calls for 1/4 crushed pepper. The measurement is incomplete. Do you mean 1/4 cup crushed pepper? And by crushed pepper do you mean fresh red pepper or pepper flakes? Thank you.

    Reply

  13. Looks great! Can i prepare ahead of time and cook it later? For example, prepare everything the day before and cook it the next morning? Thx

    Reply

    • Totally! Just allow your casserole dish to come to room temp before tossing it in the oven (to prevent the dish from cracking). Enjoy!!

      Reply

    • Absolutely! Just allow your quiche to come to room temp before tossing it in the oven (so the casserole dish doesn’t crack in the oven). Enjoy 😘

      Reply

  15. Making this for the second time, today. We devoured it last time. It was nice for my husband to grab a quick slice!
    I added a little fresh jalapeño today as I had no red pepper flakes. Smells wonderful!

    Reply

    • Hello Maryam! I move my quiche to an airtight container and keep it in the fridge. When ready to eat, I reheat it in the microwave at 50% power for 1-2 minutes (check your microwave) but one of the most amazing things about quiche is that its absolutely delicious cold. Hope you enjoy! 😋

      Reply

  18. This quiche was absolutely delicious! I did leave out the red pepper flakes and used black pepper instead. Then used Nature’s Seasons from Morton in the egg/milk/cheese mixture. My husband actually ate some! Thank you for this wonderful recipe.

    Reply

    • Absolutely! I actually have a “mini” crustless quiche recipe coming out soon. I would bake them for 20-25 minutes. Let me know how it goes!

      Reply

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