Crustless Spinach Quiche

4.90 from 29 votes
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Crustless spinach quiche is a delicious low-carb option for breakfast or brunch. Each slice includes sauteed vegetables, cheese, and of course, a creamy egg custard.

Crustless spinach quiche in glass pie dish.

Recipe Science

  • Baking a crustless spinach quiche relies on eggs as the primary structure, where proteins coagulate when heated, forming a firm yet tender custard base.
  • Incorporating cheese into the quiche mixture not only adds flavor but also contributes fat and proteins, which help thicken the quiche and enhance its creamy texture.
  • The water content of spinach releases during baking, which can be mitigated by pre-cooking and draining the spinach to prevent the quiche from becoming watery and ensuring a consistent texture throughout.

Why It Works

This crustless spinach quiche recipe features a tender egg filling without the buttery pie crust. This is a low-carb and keto-friendly alternative to my quiche Lorraine recipe. Don’t worry—this version still has loads of flavor and will satisfy hungry guests.

Each slice is packed with a variety of colorful vegetables. To enhance the neutral spinach taste, I use bell peppers, sun-dried tomatoes, and caramelized onions. Simply saute, pour, and bake for a delicious meal to start the day.

Ingredients You’ll Need

  • Eggs: 5 large eggs are the base of this crustless quiche recipe.
  • Spinach: For quick preparation, I use 10 ounces of frozen chopped spinach. The leaves can be placed in a colander at room temperature or defrosted with cool water until no longer icy. Squeeze out as much water as possible; otherwise, the quiche will get soggy.
  • Vegetables: A combination of diced yellow onions, red bell peppers, sliced brown mushrooms, and minced garlic.
  • Oil: Saute the vegetables in olive oil before baking the quiche to prevent the custard from becoming watery.
  • Cheese: There are two types of Italian cheese. Shredded, low-moisture mozzarella (about 45%) has good stretchiness and binds the ingredients. Its taste is very salty but mild, so I also use aged parmesan cheese.
  • Dairy: Equal parts heavy cream and whole milk create a silky custard texture.
  • Seasoning: Salt, pepper, and nutmeg season the custard.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

  • Spinach: If using fresh spinach, roughly chop 6 cups (8 ounces) to replace 10 ounces of frozen. Saute the spinach until wilted. There should be about 1 cup.
  • Vegetables: Try switching up the vegetables with corn, kale, tomatoes, zucchini, or diced potatoes. Saute them first before adding them to the custard. Add red pepper flakes for a kick of heat.
  • Cheese: Cheddar cheese, Monterey Jack, spicy pepper jack, smoked gouda, or gruyere are delicious options.
  • Herbs: Add sliced green onions, chives, parsley, or basil.

How to Make Crustless Spinach Quiche

Step 1: Preheat the Oven

The crustless quiche will be baked at a moderate oven temperature to ensure a tender custard. Preheat the oven to 350°F (177°C).

Sauteing sliced mushrooms in a skillet with diced onions.

Step 2: Saute the Vegetables

To bring out the chopped onions’ naturally sweet notes, saute them first in hot olive oil. The moisture and natural sugars will draw to the surface and caramelize over time. Briefly cook the red bell peppers so that they still have a slightly crisp texture.

Sun-dried tomatoes and spinach cooking in a skillet.

Minced garlic adds earthy elements and only needs a brief cooking time to tame the spicy taste. The spinach warms in the pan to remove any excess surface moisture. Chopped sun-dried tomatoes add a lovely, concentrated sweetness, which is mixed in at the very end.

Ingredient Chemistry: Vegetables are high in moisture, and if added raw to the quiche, they will make the texture runny. Sauteing evaporates the water in the cell walls and adds new, complex flavors.

Sautéed vegetables topped with cheese in a glass pie plate.

Step 3: Layer the Ingredients

Grease a 9-inch pie plate to make it easier to release the slices later. I prefer a glass pie pan so I can monitor the doneness. For an even distribution of the ingredients, I add half of the mozzarella cheese, then add the spinach mixture, then the remaining shredded cheese, and parmesan.

Adding heavy cream to a bowl of eggs.

Step 4: Make the Custard Filling

Equal amounts of heavy cream and whole milk provide the extra milk fat needed for a smooth custard. You can substitute half-and-half, but it has slightly less fat. Whole eggs provide extra protein for coagulation and a slightly firmer texture.

Whisking seasonings into the egg mixture.

Whisk in the seasonings. A simple mixture of salt, pepper, and nutmeg prevents a bland taste.

Pouring egg mixture over sauteed vegetables.

Step 5: Add the Custard

Let the whisked egg mixture settle into the spaces in between the ingredients.

Crustless quiche in a pie dish ready to bake.

I use a fork to help move the liquid around and bring some of the colorful pieces to the surface for a prettier visual appeal.

Step 6: Bake the Crustless Quiche

Use a moderate oven temperature of 350 degrees to set the custard filling. Too high of heat will cook the edges too quickly and dry them out before the center is done. Whole eggs start to coagulate and become firm around 144ºF (62ºC). For scrambled eggs, this happens in minutes.

However, the fat globules in dairy products prevent the egg proteins from packing so tightly together that the texture is more tender. Target around 190 to 200 degrees for the right set temperature. This process takes about 30 to 35 minutes.

Beautiful crustless quiche cooling on a wire rack.

Step 7: Rest Before Serving

Let the quiche cool on a rack for about 5 to 10 minutes to complete carryover cooking.

Slice of quiche on a white plate.

Slice and serve for a delicious hot meal or portion out for meal prep. I like to cool the quiche completely and then store it in the refrigerator to reheat for a quick breakfast throughout the week.

Frequently Asked Questions

Why is my crustless quiche soggy?

Sogginess could be caused by adding raw vegetables to the custard before baking. The moisture released from the cell walls as it cooks adds too much water to the eggs. Using the right ratio of eggs to cream and milk is also key.

What is the difference between quiche and crustless quiche?

A traditional quiche has a savory pie crust filled with a custard base. Meat, cheese, and vegetables are added to flavor the eggs. Crustless quiches are just the custard base and mix-ins for a low-carb option. Both are baked in a pie dish for the characteristic slices.

What do you serve with quiche?

A light colorful salad like a Greek salad, a Cucumber tomato salad, or a Broccoli salad would complement a slice of quiche.

More Quiche Flavors

If you tried this Crustless Spinach Quiche, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Crustless Spinach Quiche

A crustless spinach quiche is a low-carb option for breakfast or brunch. Each slice has sautéed vegetables, cheese, and creamy egg custard.
4.90 from 29 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings 8 servings
Course Breakfast
Cuisine American


  • 2 tablespoons olive oil
  • 1 cup diced yellow onion, ¼" dice
  • ½ cup diced red bell pepper, ¼" dice
  • 4 ounces brown mushrooms, ⅛" thick slices
  • 2 teaspoons minced garlic
  • 10 ounces frozen chopped spinach, defrosted and drained
  • 1 teaspoon kosher salt, divided
  • ¼ cup julienned sun-dried tomatoes, roughly chopped
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 5 large eggs
  • ½ cup heavy cream
  • ½ cup whole milk
  • ¼ teaspoon ground black pepper
  • teaspoon ground nutmeg


  • Heat the Oven – Set the oven rack in the middle position. Preheat to 350°F (177°C).
  • Saute the Vegetables – Heat a large skillet over medium heat. Once hot, add the olive oil. Saute the onions until translucent and lightly browned, about 5 minutes. Add the bell pepper and saute for 1 minute. Add the mushrooms and saute until most of the moisture releases, about 2 to 3 minutes.
    Add the garlic and saute for 30 seconds. Add the drained, chopped spinach and saute to remove excess moisture, about 1 minute. Season the mixture with ½ teaspoon salt. Add the chopped sundried tomatoes and stir to combine, 30 seconds. Turn off the heat.
  • Layer the Quiche – Grease a 9-inch pie dish with baking spray or brush with olive oil. Sprinkle half of the mozzarella cheese over the bottom. Transfer the spinach mixture to the pie dish, spreading evenly. Sprinkle the remaining mozzarella cheese and parmesan cheese on top.
  • Make the Custard – In a medium bowl, whisk together the eggs, heavy cream, whole milk, ½ teaspoon salt, pepper, and nutmeg.
  • Add the Custard – Slowly pour the custard into the pie dish. Use a fork to move some of the ingredients to help the custard settle. Depending on the depth of the dish, you may not use all of the custard. Sprinkle the surface with black pepper.
  • Bake – Place the quiche on top of a sheet pan in the middle of the oven until the surface is lightly golden brown, about 30 to 35 minutes. The center should be just set, and the edges slightly puffy. Use a thermometer to measure the temperature. It should be about 190 to 195ºF (88 to 91ºC) in the center and about 195 to 200ºF (91 to 93ºC) on the edges.
  • To Serve – Cool on a wire rack for 5 to 10 minutes before serving. Slice and serve while still hot.

Recipe Video

YouTube video


  • Using Fresh Spinach: Roughly chop 6 cups (8 ounces) to replace 10 ounces of frozen. Saute the spinach until wilted. There should be about 1 cup.
  • Using Pre-Sliced Mushrooms: You’ll need 1 ½ cups of sliced mushrooms. 
  • Storing: Store pieces in an airtight container for up to 7 days. To freeze, Individually wrap the slices, then store them in a resealable bag for up to 30 days.
  • Reheating: Reheat individual slices in the microwave in 15 to 30-second intervals on high power until warmed through.

Nutrition Facts

Serves: 8 servings
Calories 226kcal (11%)Carbohydrates 9g (3%)Protein 12g (24%)Fat 17g (26%)Saturated Fat 8g (40%)Trans Fat 1gCholesterol 152mg (51%)Sodium 520mg (22%)Potassium 446mg (13%)Fiber 2g (8%)Sugar 4g (4%)Vitamin A 5012IU (100%)Vitamin C 17mg (21%)Calcium 209mg (21%)Iron 2mg (11%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Recipe Resources

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating

10 Comments Leave a comment or review

  1. Mariann says

    Hi Jessica,
    This looks delicious, I am going to make it for Mother’s Day Brunch. Can I substitute either swiss or gruyere in place of the mozzerella cheese?

  2. bringtheyum says

    Made a variation of this recipe but using all lactose free dairy ingredients. It was fantastic! Everyone loved it! Great combination of flavors.

  3. Dave says

    This sounds so good. Curious as to why you don’t call it a frittata? Anyway, similar, but much more savory than what I make into cupcakes, that I wrap then freeze for a great “ready in seconds, grab-heat-n-go breakfast.”

    • Jessica Gavin says

      Hi Dave- Frittatas and quiche are very similar. However, for my version, I use dairy and bake the crustless quiche in a pie dish. Frittatas can sometimes just be all eggs and usually baked in the same frying pan that the ingredients are cooked in.

  4. Ramya says

    will be making this soon but without red bell pepper as am not a big fan of them can i use coconut cream dairy free cheeses almond milk as am dairy free will dm you if i make this and let you know how it goes Thanks Ramya

      • Phyllis Cypes says

        Delicious crustless spinach quiche. I used Almond milk and fresh spinach because that was what I had in the refrigerator. I find it hard to chop sun-dried tomatoes so I use a sharp scissor. Thank you for all your recipes and explaining why they will be successful.

        • Jessica Gavin says

          Thank you for sharing your experience, Phyllis! Great tip for how to cut the sundried tomatoes! Thrilled to hear that you enjoyed the quiche.