Crustless Spinach Quiche

When I think of a quiche I think of it as a dainty dish served at a lady’s affair, like a bridal shower or jewelry party.   I don’t think any of my male friends or family have said, “Hey, I could go for a good quiche.”  I was using a deep man voice when I said that.     😉    However, every time I serve this quiche to my friends and family (whether they are male or female), they rave about it!

Quiches are so versatile.  You can pretty much do whatever you want in it and you can eat it hot, cold, or room temperature.  What other dish can do that?

06Crustless Spinach Quiche

Crustless Spinach Quiche Recipe
(Serves 6)


  • 1 tablespoon oil
  • 1/2 cup onion, chopped
  • 10 ounces frozen chopped spinach
  • 5 eggs, beaten
  • 3 cups (equivalent to about 8 ounces) muenster cheese, shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 inch pie pan and set it aside.
  3. Heat the oil in a large skillet over Medium heat.
  4. Add the onions and cook until they are soft.
  5. Stir in the spinach and continue cooking until all the moisture is evaporated.  Set this aside.
  6. Shred the cheese.
  7. In a large bowl, combine the beaten eggs, shredded cheese, salt, and pepper.
  8. Add in the spinach mixture and stir until combined.
  9. Pour the mixture into the greased pie pan and bake it in the preheated oven for 30 minutes or until the eggs have set.  It’s okay if it jiggles a little bit because it will continue to cook in the pan even after you’ve taken it out of the oven.  It will also firm up as it cools.
  10. Let it cool for about 1 hour before serving.

Store in an air tight container in the refrigerator.


I cannot even begin to tell you how many times I’ve made this quiche…too many to count.  Everyone I know has loved it!  I make it often because it’s a quick and easy dish to prepare as an appetizer or brunch item when I have guests over.  You can even do more than one step at one time (wahoo for us multi-taskers).     😉

While the chopped onions and spinach are cooking on the stove you can prepare the rest of the dish.  As a side note, a quiche is very adaptable.  As long as you have your egg base you can use whatever you like or have handy in the house.  If you don’t like spinach, try some asparagus or broccoli, or even some chopped ham or bacon (does the meat option make it more “manly”?)

01Crustless Spinach Quiche

Shred the cheese.  Muenster cheese is a mild and relatively soft cheese, which pairs perfectly with the spinach in this quiche.  You can use a different kind of cheese if you prefer, but make sure it’s a kind of cheese that will melt well, like mozzarella, Swiss, or cheddar cheese.  For example, Parmesan cheese might not be a good option because it’s hard consistency may prevent it from congealing with the rest of the quiche ingredients.

02Crustless Spinach Quiche

Beat the eggs a bit and then mix it together with the shredded cheese, salt, and pepper.  Once the onions and spinach are done cooking, add it to the egg mixture, and stir it all together.  Pour the whole mixture into the pie pan and bake it.

I love the pockets and flavors of the spinach and onions.  Every bite is tender and loaded with cheesy goodness!

Mmm, it’s so moist and fluffy!

04Crustless Spinach Quiche

I usually serve this quiche as an appetizer, but it’s also a great vegetarian dish to serve at dinnertime with a small side salad.

I skipped the pie crust for this recipe to make it a healthier version, but if you would like to add one then try my homemade Flaky Awesome Pie Crust.  It would certainly be a great addition.

05Crustless Spinach Quiche

Speaking of pie, if you have a pie pan and haven’t used it because you’ve been too intimidated to actually bake a pie, then this recipe is a great way to use that pan.  Also, baking a pie isn’t difficult, I promise.     🙂



Source: All Recipes


Looking for other appetizer ideas?  How about some Easy Hummus.




Restaurant Style Salsa.




Mini Taco Meatballs.



  1. looks so good.. i wonder what the difference is between a quiche and a frittata.

    1. Tina says:

      That’s a great question! A quiche is a savory pie, a pie crust filled with eggs, custard, cheese, meat or veggies. Whereas a frittata is an egg based dish with cheese, meat, or veggies, similar to an omelette or a crustless quiche. So I guess you can also call my crustless spinach quiche a spinach frittata. 🙂 Thanks so much for stopping by!

  2. If you’ve made this quuche that many times, then it MUST be amazing!

    1. Tina says:

      It really is amazing! I even get requests for it. 🙂

  3. Kristin Young says:

    Could you please tell me if you have ever made the crust less quiche ahead of time and if so how long ahead of time? Can it be frozen after cooking, does it taste as good?

    1. Tina says:

      Yes, I have made this ahead of time many times. I’ve served it to guests hot, room temperature, and cold. As leftovers, my husband prefers to eat it cold and I prefer to eat it heated up in the microwave and it still tastes delicious. As with most foods though, it tastes best on the same day it’s cooked. We’ve eaten it 3 to 4 days after I’ve made it, but usually it doesn’t last more than a couple of days. I’ve never frozen it before.

      1. Kristin says:

        Thanks for the reply Tina. May I ask how far in advance you have made it? The reason I ask is that I am considering this dish for my daughter’s baby shower and was wondering if I could prepare the day bef

        1. Kristin says:

          Oops sent too soon. I am considering this dish for a baby shower and thought it would be easier to prepare the day before. If so should I wait to bake it the day of or bake it the day before then reheat the day of.

          1. Tina says:

            How lovely for a baby shower! I like to host parties and I’m all about time management so I completely understand your question. I personally prefer to serve this warm and since it’s quick to whip up, 95% of the time, I make it the morning of the event and serve it right away or even a few hours later (it tends to hold its heat for a while in the pan). You can absolutely bake it the day before the shower and reheat it the day of; however, reheating egg like quiches or torts can sometimes be tricky. Meaning if you reheat it in the microwave or the oven for too long then you chance it coming out dry (a chance I don’t personally like to take with guests). That being said, I always reheat leftovers for myself and it tastes great, but I think it’s easier to reheat 1 piece and not compromise the texture (vs reheating the whole pie and trying to get it warm in the center while the edges might dry out)…if that makes sense.

            Plan B… If I’m really in a pinch for time the day of the event (and I want to serve it warm), then I’ll prepare the dish the night before and NOT bake it. Store the prepared dish in the fridge. Then the next morning (morning of the event), all I have to do is pop it into the oven. When I go to preheat the oven, I take the quiche out of the fridge to try to ease the chill factor. That’s worked great and I don’t have to worry about reheating it.

            If you want to serve it cold, then you can absolutely make it the day before, no problem at all and it tastes wonderful.

            I hope this has been helpful. 🙂

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