This crustless spinach quiche is a delicious low-carb breakfast idea that’s super flavorful and filling. So easy to customize with all your favorite seasonings, meats, cheeses, and vegetables.
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Crustless Spinach Quiche
Now don’t get me wrong, I love a traditional ham and cheese quiche with homemade pie crust. But when I’m looking for something lighter, this crustless version is a great option. It’s similar to a frittata and is lower in carbs and packed with veggies.
Not only is this crustless quiche super simple to whip up, but you can easily make customizations with different meats, cheeses, and vegetables. This and a frittata make a great “clean out the fridge” breakfast or dinner and taste delicious no matter what combo you choose. We especially love to make it whenever we have leftover baked ham from our Easter or Christmas dinner.
It’s also the perfect dish to serve when hosting brunch for a crowd. You can even double the recipe and make one crustless version and then another with the pie crust. That way your guests can choose between the two. We love to serve ours with a berry fruit salad, a side of mixed greens, or some crispy hash browns.
Homemade Quiche Ingredients
Healthy and delicious ingredients are filled in a dish and baked perfectly! It is a savoy quiche with no crust. The perfect combination!
Find the full printable recipe with specific measurements below.
- Eggs: This is the base and helps bind all the ingredients together while baking.
- Milk: Makes a creamy base that blends together.
- Parsley: Gives an earthy and peppery flavor that has a beautiful green throughout the quiche.
- Ham: Cube the ham ahead of time or use leftover ham.
- Cheese: Shredded cheddar cheese and mozzarella cheese blended together give it a rich blend. The cheese melts perfectly in between all the ingredients allowing each bite to have stringy cheese goodness!
- Spinach: A slightly sweet taste is added to make this crustless quiche recipe more healthy.
How to Make a Crustless Quiche
Mix, pour, and bake this quiche in less than 30 minutes! Combine these ingredients together and make one of the best breakfast recipes. It is that easy!
- Mix. Add the eggs, milk, and seasonings to a large bowl. Whisk the eggs until combined, then stir in the cubed ham, shredded cheese, and spinach.
- Pour. Next, pour the egg mixture into a greased 9-inch pie dish.
- Bake. Place in the oven and bake at 400°F until the top is golden about 25 to 30 minutes. Remove from oven and let sit for about 5 minutes. Then slice and enjoy!
Tips + Variations
Helpful tips will help make this homemade quiche even better. Switch the filling with different veggies, and spices, or even add a crust! Make this favorite breakfast just the way you like it!
- Filling swaps. Feel free to use whichever meats and veggies you have in the fridge. Sometimes I’ll use sausage or crumbled bacon and mix in other veggies like mushrooms, broccoli, peppers, onions, etc.
- Half and half. For an extra creamy texture, you may use half and half in place of milk.
- Spices. Feel free to add in other seasonings like garlic powder or onion powder. If you like spice you can also sprinkle in a few red pepper flakes or add a dash of hot sauce.
- Add crust. You can easily turn this dish into a traditional quiche recipe by adding a pie crust. Feel free to buy premade pie dough from the grocery or make your own homemade pie crust if preferred.
- Toothpick test. Even if the top of the quiche looks golden, I still like to use the toothpick test to double-check that it’s cooked all the way through. Simply stick a toothpick into the center of the quiche. The toothpick should come out completely clean. If it’s not, cook for a few more minutes then retest.
- Let rest. Don’t slice into the quiche right when you take it out of the oven! It needs to rest for about 5 minutes so that the eggs have time to set.
A crustless quiche is actually known as a frittata. Frittatas do not have a crust under them. A pastry crust usually holds together the quiche filling.
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.
The best way to know if the quiche is cooked is by using a toothpick. Insert the toothpick into the quiche and remove it quickly. If the toothpick comes out clean, then the quiche is baked enough, if it is not clean and has an egglike texture on the toothpick, then the quiche needs to bake a little longer.
5 star review
“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
Storing, Freezing + Reheating
This is the perfect breakfast to make ahead, freeze, and have leftovers throughout the week.
- 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.
More Breakfast Recipes to Try
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- 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)
- 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!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Loved this easy, tasty version…it’s a keeper! thanks!
So glad you enjoyed the crustless quiche Marybeth!
So I had never been a quiche fan but it was because of the crust I think because when I tried this recipe for my family, I fell in love with it after the test bite! Thank you!
This was so delicious! I loved that I didn’t need to mess with making a crust. Definitely will be making this again and again.
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.
Sounds delicious! So glad you enjoyed the recipe, Mary :)
So good! I love a good quiche.
I didn’t want to have to go to the store to buy a pie crust so this quiche recipe is perfect! Thank you!