Spinach Crustless Quiche

Ingredients and Substitutions

For the exact measurements and detailed instructions, please see the recipe card below.

Fresh spinach: You can use fresh or frozen here, but fresh gives you that vibrant color and slightly better texture. If using frozen, make sure to thaw it completely and squeeze out ALL the extra moisture. This is the number one reason crustless quiches turn out watery.

Artichoke hearts: This is what makes this quiche different from every other spinach quiche recipe out there. Quartered artichoke hearts add this rich, savory depth that pairs SO well with the spinach. Use canned or jarred (just drain them well).

Sweet onion: Half of a finely diced sweet onion brings a mellow sweetness that rounds out all the savory flavors. You could swap in a yellow onion if that’s what you have.

Garlic: Minced garlic gets sauteed with the onion and spinach. It’s one of those ingredients where a little goes a long way, but don’t be shy with it. (A garlic press makes this step SO fast.)

Eggs: Large, pasture-raised eggs make up the base of this quiche. They’re what gives it structure without the crust. If you have smaller eggs, you might need an extra one.

Milk: Whole milk or 2% works perfectly here. The higher the fat content, the creamier and richer the result, so half-and-half is great if you want to go all in. You can also use oat milk, cashew milk, or soy milk if you need a dairy-free option.

Mozzarella and parmesan cheese: This combo gives you the BEST melt and flavor. Mozzarella brings the gooey stretch, parmesan brings the salty depth. You could swap in gruyere or cheddar if you want a different flavor profile.

Oops! What Did I Do Wrong?

Why is my crustless quiche watery?
The number one culprit is spinach that wasn’t drained properly. Fresh spinach releases a LOT of moisture when it cooks. Make sure you squeeze out as much liquid as possible before adding it to the egg mixture. If using frozen spinach, this step is even more critical.

My quiche is rubbery. What happened?
Overbaking. Eggs keep cooking after you pull them from the oven (carryover cooking is real). Take it out when the center still has a slight jiggle. It’ll set up perfectly as it cools.

The bottom is sticking to the pan.
This one’s all about the cooking spray. Don’t just give it a light mist. LIBERALLY coat the bottom and sides of the baking dish before adding anything. Porcelain and glass dishes tend to stick less than metal.

Can I use frozen spinach instead of fresh?
Absolutely. Just thaw it completely first and squeeze it in a clean kitchen towel until no more water comes out. You’ll need about a 10-ounce package of frozen spinach to replace the fresh.

Storage and Reheating

Storage: Pop leftovers in an airtight container and they’ll keep in the fridge for 3 to 4 days. (They’re honestly just as good the next day.)

Reheating: The oven is your best bet here. 350 degrees for about 10 to 15 minutes, or until warmed through. The microwave works, but the texture won’t be quite as good (eggs tend to get a little rubbery when microwaved).

Freezing: Freezing is not recommended for this one. The eggs change texture significantly after being frozen and thawed, going from fluffy and creamy to dense and watery. If you need to prep ahead, use the make-ahead method below instead.

Make ahead: Assemble the entire quiche the night before (don’t bake it), cover tightly, and refrigerate. In the morning, just pop it straight into the preheated oven. You might need to add 3 to 5 extra minutes of bake time since it’s going in cold.