You’ll still get all of the delicious flavors but with a fraction of the carbs in this Spinach Crustless Quiche Recipe. Quickly and easily pull it together with sautéed fresh spinach, quartered artichoke hearts, and mozzarella cheese. It’s the perfect meal to serve for holiday breakfasts or Mother’s Day brunch!

A white serving plate with a slice of spinach crustless quiche and a large baking dish full of it.

Crustless Spinach Quiche Recipe

This spinach crustless quiche tastes JUST as good as a regular quiche but without the carb and calorie-laden crust!  (Also commonly referred to as a frittata.)

It seriously tastes like a hot spinach artichoke dip and a breakfast casserole had a delightful spinach crustless quiche baby!!

The combination of sautéed fresh spinach, chunks of artichoke hearts, crushed garlic, and a combo of cheeses will make you forget this dish is crustless.

And bonus, it is a great make-ahead meal that you can serve for Easter brunch, Mother’s Day breakfast, or even on Christmas Day.  <– Yes, it is absolutely a holiday-worthy breakfast recipe!

You’ve probably had a “crustless quiche” that was thin, bland, and a little dry. I promise, that is NOT the case here. So much flavor is packed into this tender and fluffy egg dish, you won’t even miss the crust. The egg custard feels like it should be a dessert.

On a quiche kick? Try out some of my other favorites: Quiche LorraineQuiche Florentine, and Mini Quiche.

Large eggs, spinach, onion, garlic, artichoke hearts, and mozzarella cheese as the ingredients in a spinach crustless quiche egg bake recipe.
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  • Spinach. Fresh spinach is used in this recipe and gives it a wonderful taste and texture.  However, feel free to use an equal amount of frozen that has been drained and dried thoroughly of excess moisture.
  • Sweet Onion. Half of a finely diced sweet onion combines with the sautéed spinach.  You can also use a red onion or yellow onion, too.
  • GarlicGarlic cloves are minced and then sautéed together with onion for a large part of the flavor in this egg bake recipe. You can use garlic powder, but you’ll sacrifice flavor.
  • Eggs. Large, pasture-raised eggs make up the bulk of this recipe.  If you have smaller eggs, simply add an extra egg or two to make sure you have the same volume of eggs.
  • Milk. While oat milk is my personal preference, you can also use regular whole milk, cashew milk, or soy milk. For a richer texture, opt for heavy cream.
  • Mozzarella and Parmesan Cheese. While these definitely taste the best and melt exceptionally well, you can also use a dairy-free Mozzarella and Parmesan cheese, too, if you are dairy-free or vegetarian.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make a Spinach Crustless Quiche

Please see the recipe card below for more detailed ingredient amounts.

1. Sauté the Veggies

Add the olive oil along with the onion to a medium-sized or large skillet over medium heat and cook for 4 to 5 minutes.

Stir in the minced garlic and sauté for another 1 to 2 minutes. Add the chopped spinach (or thawed spinach) and cook for 2 to 3 more minutes, just until the leaves are wilted.

Finely chopped fresh spinach and diced onion to go into a spinach crustless quiche recipe.

2. Build the Quiche

Whisk together the eggs, milk, salt, and black pepper in a large bowl. Spread the room temperature spinach along with the artichokes in a 9-10 inch round pie dish9-10 inch round pie dishBe sure to spray the pan FIRST! Eggs tend to stick.

Carefully pour the egg mixture over the veggies. Then sprinkle the cheese mixture on top.

Cheese is sprinkled on top of the quiche mix before baking.

3. Bake the Quiche

Gently set the pie pan into the preheated oven. Bake the quiche at 375°F for 27 to 30 minutes. The top should turn golden brown and the middle should just slightly jiggle when shaken.

Be sure to let the easy crustless spinach quiche recipe cool for 5 to 10 minutes so the eggs can set before serving.

Best Baking Dish for Quiche

Since there is no crust in this breakfast dish, the type of pan you use highly determines your finished product.

  • Select a baking dish that is 8-10 inches in diameter.
    • This recipe calls for a 9-10 inch baking dish and is what the time and temperature are based upon.
      • If you are baking the quiche in a smaller 8-inch pan you may need to increase the bake time to 30-35 minutes.
      • If baking the quiche in a larger 10-inch dish, it may be ready in 25-27 minutes.
  • non-fluted round baking dish works best.  (i.e. a round pie plate like this one.)
    • Round baking dishes that have flutes will be A LOT more challenging when trying to remove a slice of your crustless quiche.
  • Porcelain baking dishes work well, but you may also use a glass baking dish.
    • Avoid aluminum baking pans at all cost as the egg bake will stick no matter how much non-stick cooking spray you use!

Quiche Variations

There are SO many different types of crustless quiche recipes to experiment with depending on your taste preferences. A few variations you can try include:

  • Broccoli Cheese – Simply substitute broccoli for the spinach, sauté for 6-8 minutes, and use cheddar cheese instead of Mozzarella.
  • Ham and Cheese  – Get the thick slices of ham from your deli counter and sauté it up for about 3-4 minutes.  You can use cheddar, Swiss, Mozzarella, and/or Monterrey Jack cheese!
  • Veggie Deluxe – Toss in a few more veggies such as tomatoes, mushrooms, or bell peppers in lieu of 2 cups of the spinach.
  • Bacon – Add bacon to any of the above ideas or to this crustless quiche recipe.
  • Gluten Free Low-Carb Quiche – If you want one with a low-carb crust!

Does spinach need to be cooked before putting in quiche?

While you don’t have to cook spinach first, the texture of your quiche will be much better if you cook it first. This step allows for the moisture to cook out before being added to the egg mixture.

What is the difference between a quiche and a crustless quiche?

The only difference between a quiche and a crustless quiche is the addition of a crust! You can make the filling the exact same way, but a crustless quiche is a great way to avoid carbs.


How do you keep a crustless quiche from getting soggy?

The best way to ensure your quiche isn’t soggy is to use a wide enough pan and removing as much moisture from the fillings as possible before baking.

Is crustless quiche just an omelet?

While similar, a crustless quiche isn’t an omelet. Quiches end up fluffy and light due to the cooking method, while an omelet is usually more dense and folded over.

What can I use instead of a quiche dish?

If you don’t have a quiche dish, you can easily swap in a tart pan, pie pan, or other shallow baking dish.

Recipe Tip

  • Cool down. Let the sautéed spinach come to room temperature before adding it to the egg mixture to ensure it does not cook the eggs.
  • Non-stick first. Before adding your ingredients into the baking dish make sure you spray the pan LIBERALLY with non-stick cooking spray.
  • Be patient. The crustless quiche will start to bubble up and look HUGE while baking in the oven but will eventually deflate while cooling.
  • Wait for it. Be sure to let the quiche cool for 10 minutes or so before slicing or you’ll sacrifice the creamy texture and it will fall apart.
  • Plus it up. Add flavor to this cheese quiche dish with some red pepper flakes, caramelized onions, fresh mushrooms, or even chili powder.
A slice of crustless quiche being picked up out of a baking dish.

What to Serve with a Crustless Quiche?

Once you’ve whipped up this quiche, you can serve it with any of these other easy breakfast recipes.

Go sweet with Healthy Oatmeal Breakfast CookiesPumpkin MuffinsDutch Baby Pancakes, or Gluten-free Pancakes.

Of course, you can’t go wrong with Chicken Breakfast Sausage or a Mexican Breakfast Casserole.

Other Quiche Recipes

Eggs are such an incredible source of protein to start the day off with at breakfast.  These are a few of my favorite egg recipes you might enjoy, too.

Everyone will loves a classic quiche, like Quiche Lorraine and Quiche Florentine.

Change things up with Mini QuicheBreakfast Egg MuffinsEgg White Bites, and Spinach Egg Muffins.

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4.28 from 25 votes

Crustless Spinach Quiche Recipe

You'll still get all of the delicious flavors but with a fraction of the carbs in this Spinach Crustless Quiche Recipe. Quickly and easily pull it together with sautéed fresh spinach, quartered artichoke hearts, and mozzarella cheese.
A slice of crustless quiche being picked up out of a baking dish.
Yield 6 servings
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
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  • 1 Tbsp. olive oil
  • ½ sweet onion finely diced
  • 2 cloves garlic minced
  • 4 cups spinach finely chopped
  • ¾ cup artichoke hearts coarsely chopped
  • 6 eggs large
  • ½ cup almond milk cashew or soy milk
  • 1 tsp salt
  • ¼ tsp. pepper
  • ½ cup Mozzarella cheese
  • ¼ cup Parmesan cheese


  • Preheat oven to 375 degrees.
  • Sauté the Veggies. Sauté olive oil and onion in a medium-sized skillet over medium heat for 4-5 minutes. Add crushed garlic and continue sautéing for 1-2 minutes. Mix in chopped spinach and sauté for 2-3 minutes, or until spinach has wilted.
    1 Tbsp. olive oil, ½ sweet onion, 4 cups spinach
  • Build the Quiche. In a large bowl whisk together eggs, milk, salt, and pepper. Evenly spread room temperature sautéed spinach and chopped artichokes in a 9-10 inch round pie dish that has been sprayed liberally with non-stick cooking spray. Pour in egg mixture and sprinkle both cheeses on top.
    ¾ cup artichoke hearts, 6 eggs, ½ cup almond milk, 1 tsp salt, ¼ tsp. pepper, ½ cup Mozzarella cheese, ¼ cup Parmesan cheese
  • Bake the quiche for 27-30 minutes, or until the top turns golden brown.*
  • Cool and Serve. Let crustless quiche sit for 5-10 minutes before serving and enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.28 from 25 votes



Meal Prep and Storage

  • To Prep Ahead:  If baking the morning of serving, pull it out while the oven preheats so it can come to room temperature.  If baking ahead of time, do not cook the dish more than 24 hours in advance for the best taste and texture.
  • To Store: Any leftovers will keep well in an airtight container in the refrigerator for up to 3-4 days.  
  • To Freeze: Freezing is not recommended since it will drastically change the texture of the eggs.
  • To Reheat: Pull the entire quiche out of the refrigerator at least 20-30 minutes before reheating and bake in a 300°F oven for 12-15 minutes.  


Calories: 169kcal, Carbohydrates: 4g, Protein: 10g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 173mg, Sodium: 713mg, Potassium: 192mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2460IU, Vitamin C: 11.9mg, Calcium: 175mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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Recipe Rating


    1. Yay! So happy to hear you enjoyed the recipe, Rose! I’m glad you found a way to make it fit your diet. Thanks so much for taking the time to leave a comment and rating!

  1. 5 stars
    Absolutely DELICIOUS! A wonderful make-ahead dish for Christmas morning. I added sun-dried tomatoes to make it green and red 🙂 This will be my go-to holiday and hosting company breakfast!

    1. Yum! I bet the sun-dried tomatoes were delicious. So happy you enjoyed the recipe! Thanks so much for your comment and rating 🙂

    1. Yes you absolutely can, Laurie! You might just need to bake it for about 5-10 minutes longer. Keep an eye on it towards the end – you’ll know it’s done cooking when the middle no longer jiggles 🙂