This crustless quiche is easy to make and a healthy low carb, gluten-free breakfast recipe! I used spinach, ham and cheese but it’s easy to customize with your favorite fillings.

A slice of crustless quiche on a stack of white plates.

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Crustless Quiche Recipe

I love a traditional easy ham and cheese quiche with homemade pie crust. But when I’m looking for something lighter, this easy crustless version is a great option. It’s similar to a frittata and is lower in carbs and packed with veggies.

Crustless quiche is simple to whip up and can be adapted to use different fillers. For a brunch crowd, I double the recipe and make one with spinach, ham and cheese and the other with classic quiche ingredients like broccoli and cheese.

Ingredients

Healthy and delicious ingredients are filled in a dish and baked perfectly! It is a savoy quiche with no crust. The perfect combination!

Crustless quiche ingredients on a wooden board.

Find the full printable recipe with specific measurements below.

  • Eggs: This is the base and helps bind all the ingredients together while baking.
  • Milk: You can use milk, half-and-half or heavy cream. For a more custard-like filling, cream vs. milk is best.
  • Parsley: Gives an earthy and peppery flavor. Other fresh herbs to try include chives or basil.
  • Ham: I love to use leftover cubed baked ham from Easter or Christmas dinner.
  • Cheese: Shredded cheddar cheese and mozzarella cheese blended together give it a rich taste.
  • Spinach: A slightly sweet taste is added to make this crustless quiche recipe more healthy.

Filling Variations

  • Filling swaps. Use sausage and other vegetables like mushrooms, broccoli, peppers and onions. Try bacon and Gruyere cheese like a quiche lorraine.
  • Spices. Add other seasonings like garlic powder or onion powder. If you like spice, sprinkle in a few red pepper flakes or add a dash of hot sauce.
  • Add crust. Turn this into a traditional quiche recipe by adding a pie crust. Use premade pie dough for an easy breakfast pie or make your own crust.

How to Make Crustless Quiche

Add the eggs, milk, and seasonings to a large bowl. Whisk the eggs until combined.

Eggs in a bowl with milk, seasonings and a whisk.

Stir in the cubed ham, shredded cheese, and spinach.

Spinach, ham and cheese in a bowl with eggs.

Pour the egg mixture into a greased 9-inch pie dish. Bake at 400°F until the top is golden about 25 to 30 minutes. Remove from oven and let sit for about 5 minutes.

Baked crustless quiche in a white baking dish.

Crustless Spinach Quiche Serving Suggestions

Whether you serve this warm out of the oven or at room temperature, here are a few favorite sides I like to include:

starstarstarstarstar

“This was so good and easy! I did sauté about 1/4 cup onion, red bell pepper and fresh mushrooms that gave it a nice flavor.”

Mary
Crustless quiche in a white baking dish.

Storing, Freezing + Reheating

  • Storing: Make sure the quiche has cooled completely, then wrap the pan tightly with foil or saran wrap. It will stay fresh in the refrigerator for up to 3 days.
  • Freezing: Wrap the cooled quiche as mentioned above, then store it in the freezer for up to 2 months.
  • Reheating: If frozen, let the quiche thaw overnight in the fridge. Then cover with foil (to prevent too much browning) and bake in the oven at 300°F until warm.

Love breakfast recipes with eggs? Learn how to make an omelette, try eggs benedict or make this Egg McMuffin breakfast sandwich!

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slice of quiche on white plate

Crustless Quiche

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
This crustless quiche is easy to make and a healthy low carb, gluten-free breakfast recipe! I used spinach, ham and cheese but it's easy to customize.
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Ingredients 

  • 4 large eggs
  • 4 egg whites (can use 1/2 cup liquid or 2 whole eggs instead)
  • ½ cup milk
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried parsley flakes
  • 1 cup ham (cubed, use a ham steak or leftover ham)
  • 1/2-1 cup sharp or mild cheddar cheese (finely shredded)
  • 2-3 Tablespoons mozzarella or parmesan cheese (finely shredded)
  • 1/2-1 cup spinach (chopped)

Instructions

  • Preheat the oven to 400°F. Spray a 9" pie dish with nonstick cooking spray.
  • In a large bowl, whisk together the eggs, milk, salt, pepper and parsley flakes. Stir in the ham, cheese and spinach. Then pour into the pie dish.
  • Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick comes clean. Remove from oven and allow to rest for 5 minutes before slicing. Enjoy while warm!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Feel free to add in extra veggies like mushrooms or peppers. 
Storing and freezing: Let cool completely, then wrap the pan or individual slices tightly with aluminum foil or plastic wrap. Place in fridge for up to 3 days. You can also freeze the quiche for up to 2 months.
Reheating: Cover with foil and bake at 300°F until the quiche is warm throughout.

Nutrition

Serving: 1g, Calories: 142kcal, Carbohydrates: 1g, Protein: 12g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 161mg, Sodium: 554mg, Potassium: 141mg, Fiber: 1g, Sugar: 1g, Vitamin A: 503IU, Vitamin C: 1mg, Calcium: 111mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What is the difference between a quiche and a frittata?

A quiche usually has a pastry crust that holds together the quiche filling and is baked in the oven. Frittatas do not have a crust under them and are often just made on the stovetop. This crustless quiche is a bit of both! It does not have a crust like a frittata but is baked in the oven like a quiche.

Why is my crustless quiche soggy?

When adding too many wet ingredients to the quiche, will lead to having a soggy quiche. The wet and dry ingredients need to be balanced when mixing together.

How do you know when the quiche is cooked?

The best way to know if the quiche is cooked is by using a toothpick. Insert the toothpick into the center of the quiche and remove it quickly. If there is still an egg like texture on the toothpick, then the quiche needs to bake a little longer.