Crustless Spinach Quiche (2024)

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Fresh spinach is the star of the show in this Crustless SpinachQuiche recipe with tomatoes, onions, andfeta.

Delicious warm, room temperature, or chilled – this is a fantastic brunch, lunch or light dinner!

If you are looking for the perfect recipe to make ahead to serve friends and family, you’re in the right place! So, how about this easy crustless spinach quiche recipe then? It takes just 25 minutes in the oven until it’s ready to serve (about 45 minutes total).

Spinach and cheese go together super well with tomatoes and basil, you’ll absolutely love the flavors.

I love this recipe because it can hang out in the refrigerator for a few days meaning I can grab a slice anytime I need a quick meal.

Making a quiche is really easy. You cook your filling, and mix up some eggs and milk. Season it, combine and bake!

Making it crustless cuts calories (and time) and highlights the creamy soft egg and cheese mixture. Switch up the feta cheese to sharp cheddar, creamy Swiss cheese or mozzarella. Even parmesan cheese will work for different flavor profiles.

Try my skillet frittata recipe for another crustless option!

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What you'll find in this post: hide

1 Why you’ll love this recipe

2 What to Serve with Quiche

3 Recommended Equipment/Tools

4 Recipe Ingredients and Possible Substitutes

5 How to make this crustless quiche recipe

6 Kylee’s Notes

7 Spinach, Tomato and Feta Crustless Quiche

Why you’ll love this recipe

Simple. Quality ingredients make amazing food.
Make-Ahead. Meal prep on a weekend, and eat slices for lunch each day that week.
Low Carb (if you’re into that). Delicious anyway, if you’re not.

What to Serve with Quiche

It’s great on it’s own, but you could serve a simple green salad, arugula salad on the side.

Recipe Ingredients and Possible Substitutes

The full list of ingredients and quantities is found in the printable recipe card below.

Onion. A medium sized onion will get you about 1/2 cup.
Spinach. Baby spinach leaves. You can add spinach leaves whole, or chop them up a little. If you opt to use frozen chopped spinach instead, you’ll need to remove as much liquid as possible by squeezing. Too much liquid makes a soggy quiche!
Eggs. I use large eggs for this.
Flour and baking powder. These help thicken the batter and make it set well.
Milk. You can switch this out for heavy cream, or half and half if you are keto!
Feta. Adds a delicious saltiness to the dish. You can switch it out for a handful of cheddar cheese if you prefer.
Tomatoes. Grape or cherry tomatoes, or chopped Roma tomatoes all work well.
Basil. Optional, but pairs very well with the tomatoes!

How to make this crustless quiche recipe

Scroll for Recipe

The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Get prepped

Preheat oven to 400°F and grease a 10-inch quiche or tart pan (or a deep dish pie plate)

Cook the onion

Heat the olive oil in a large skillet over medium – high heat, and saute the onion until softened.

Sauté the spinach

Stir in spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with kosher salt and ground black pepper to taste. Set aside to cool 5 minutes. If using frozen spinach, add the thawed spinach to the skillet to combine with the onion, then set aside.

Make the egg filling

In a large bowl, whisk together eggs, flour, and baking powder. Whisk in milk.

Stir in the spinach mixture. Add pepper, mix well.

Assemble

Pour egg mixture into quiche pan. Top with feta.

Place the tomato halves on top, and press gently so only the surface is visible.

Bake quiche in the oven

Bake the quiche in the preheated oven for 25-30 minutes, or until center is set and the edge is golden brown – and pulling away from the pan. It might be slightly jiggly, it’s okay! Cool for 10 minutes.

Serve

Garnish with extra feta, and some basil (optional).

Slice, and serve.

Kylee’s Notes

I use fresh spinach. If you must use frozen spinach, be sure to thaw and squeeze spinach before adding to the mixture to get out the excess moisture that will make your quiche watery.

You could add garlic to the onions when sautéing, or sliced fresh mushrooms.

This crustless quiche tastes great hot, room temperature, OR chilled!

Spinach, Tomato and Feta Crustless Quiche

4.80 from 60 votes

Fresh spinach is the star of the show in this Crustless SpinachQuiche recipe with tomatoes, onions, andfeta. Delicious warm, room temperature, or chilled – this is a fantastic brunch, lunch or light dinner!

Author: Kylee Ayotte

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Yield: 8 servings

Ingredients

1 tablespoon olive oil
1 onion (diced (about a cup))
6 oz fresh baby spinach leaves
salt and pepper (to taste)
4 eggs
1/2 cup all purpose flour
1/2 teaspoon baking powder
1 1/2 cups milk
1/2 cup feta cheese ((save a little for garnish))
1/2 cup grape or cherry tomatoes (halved)
fresh basil leaves ((optional, for garnish))

Directions

Preheat oven to 400F.
Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate)
Heat the olive oil over medium high heat in a skillet, and saute the onion until softened.
Add in the spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste. Set aside to cool 5 minutes.
Whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture. Add pepper, mix well.
Pour egg mixture into quiche pan. Top with feta.
Place the tomato halves on top, and press gently so only the surface is visible.
Bake for 25-30 minutes, or until center is set and the edge is golden brown – and pulling away from the pan.
Cool for 10 minutes.
Garnish with extra feta, and some basil (optional).
Slice, and serve.

Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!

Video

Notes

This crustless quiche tastes great hot, room temp, OR chilled! You’ll notice there is no salt and pepper in this – the feta is plenty salty enough, so there’s no need to add it. You may enjoy some pepper in yours though!

Nutrition Facts

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Update:This recipe was originally published in January of 2020. It was updated and republished in April of 2024

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More

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4.80 from 60 votes (46 ratings without comment)

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Comments

Mary Kay says
Posted on 04/07 at 9:07 am
This crustless quiche is absolutely delicious. I used power baby greens which has spinach, chard and kale. I also added a few other herbs and spices, a little bit of garlic, parsley and little bit of toasted onion, as well as the sautéed onions, and with the feta it turned out so yummy
Reply
Kathy says
Posted on 12/23 at 9:04 am
Can you use 2 percent milk or half and half?
Reply
- Kylee Ayotte says
  Posted on 03/18 at 2:35 pm
  Your quiche likely won’t set as well, so I’d say no.

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