A very flavorful crustless spinach quiche is perfect for breakfast, lunch, or meatless dinner. I bake two at a time, to ensure I have yummy leftovers!
Crustless quiches are awesome. I do love a flaky crust – who doesn’t! But as good as the crust is, I no longer feel it’s worth the added carbs. Abd even a low-carb crust is not necessarily worth the extra calories. After all, most of the flavor is in the filling.
I especially like this crustless spinach quiche. It’s nutritious, and – just as important – it’s very tasty. The combination of spinach, garlic, and Parmesan is wonderful.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty quiche. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Frozen chopped spinach: I never tried making this recipe with fresh spinach.
Eggs: I use large eggs in most of my recipes, this one included.
Plain Greek yogurt: Sour cream also works.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use.
Garlic powder and onion powder: Make sure they are fresh. A stale spice can easily ruin a dish.
Grated Parmesan: It’s best to use finely grated cheese, not coarsely shredded.
How to make a crustless spinach quiche
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to defrost the spinach. To do that, you place the spinach in a microwave-safe bowl. Add 1/2 cup water. Cover and microwave until thawed, about 4 minutes.
2. Now, squeeze the spinach dry. Allow it to slightly cool, then place the thawed spinach in a clean kitchen towel and squeeze it hard to get rid of excess liquid. This is an important step that prevents the quiche from being soggy.
3. In a large bowl, whisk together the eggs, yogurt, kosher salt, pepper, garlic powder, onion powder, and parmesan. Then stir in the defrosted spinach.
4. Next, you pour the mixture into the a pie plate and bake the quiche until it’s puffed and fully cooked. This should take 30-40 minutes in a 350°F oven.
5. The last step is to cool the quiche for 20 minutes in the pan on a cooling rack before slicing and serving.
The only somewhat challenging part of this recipe is ensuring that the defrosted spinach is as dry as possible. You’ll need to really squeeze out as much water as you possibly can.
How to serve this quiche
This crustless spinach quiche is perfect for brunch or for a light dinner. It tastes great warm or at room temperature.
I’ve been known to sneak a slice straight from the fridge! It tastes great even when cold.
Quiches are obviously great for brunch, but I often serve this one for dinner. It’s substantial and filling enough. I pair it with a simple tomato salad or an arugula salad for an easy and quick meatless dinner.
What about leftovers?
I usually bake two quiches. We have one for dinner, and the second is my lunch for the next four (or two!) days.
This crustless spinach quiche keeps beautifully in the fridge, in an airtight container, for up to 4 days. You can also slice it into individual slices and freeze the slices.
More tasty quiche recipes
If you enjoyed this recipe, you should definitely check out this very flavorful crustless onion quiche! It’s another easy, foolproof recipe that works well for dinner and lunch. And this crustless vegetable quiche is not just delicious, but also gorgeous!
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Crustless Spinach Quiche
- Olive oil spray for pan
- 16 oz frozen chopped spinach
- 6 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup grated Parmesan
- Preheat oven to 350 degrees F. Spray a 9-inch pie plate with olive oil.
- Place the spinach in a microwave-safe bowl. Add 1/2 cup water. Cover and microwave until thawed, about 4 minutes. Allow to slightly cool, then place the thawed spinach in a clean kitchen towel and squeeze hard to get rid of excess liquid.
- In a large bowl, whisk together the eggs, yogurt, kosher salt, pepper, garlic powder, onion powder and Parmesan. Stir in the spinach.
- Pour the mixture into the prepared pie plate. Bake until quiche is puffed, its edges are browned and its center appears set, and a toothpick inserted in its center comes out clean, about 40 minutes.
- Cool 20 minutes in the pan on a cooling rack before slicing.