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 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!!
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!
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.
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:
- Make smaller portions. Whip up the filling, and pour it into a greased muffin tin pan for portioned out egg muffins.
- Add some meat, like salty bacon, diced ham, or pancetta. Just cook first!
- Swap the vegetables. Broccoli, kale, leeks, mushrooms, zucchini, asparagus, whatever you have and love.
Crustless Spinach QuichePrint Recipe Pin Recipe
- 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
- Prep. Heat oven to 375 F and grease a 9” pie pan.
- Cook veggies. Add oil to a large skillet over medium heat. Add onion and cook until translucent - about 8 minutes. Add garlic, and cook until fragrant - 1-2 minutes. Add spinach in batches. As the spinach wilts and releases it's liquid, you'll be able to add more. Add 1/2 teaspoon salt and crushed red pepper. Set veggies aside and allow them to cool slightly.
- Assemble. In a large bowl, whisk together the eggs, heavy cream, and remaining salt. Stir in the mozzarella 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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