This flavorful crustless spinach quiche is perfect for breakfast, lunch, or meatless dinner.
I bake two at a time to ensure I have yummy leftovers! They're excellent reheated, and you can also enjoy them cold straight out of the fridge.
Crustless quiches are awesome. As much as I like a flaky crust, most of the flavor is in the filling. I enjoy crustless vegetable quiche, crustless broccoli quiche, and crustless quiche Lorraine.
I especially like this crustless spinach quiche. It's easy to make and, just as important, delicious. The combination of spinach, garlic, and parmesan is delightful. It's like eating creamed spinach in a pie form! It's so very flavorful.
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Ingredients
You'll only need a few simple ingredients to make this quiche. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Frozen chopped spinach: I use it because it's so convenient. I always have a package or two of frozen spinach in my freezer. You can replace the 16 ounces of frozen spinach with 2.5 pounds of fresh spinach leaves. Cook the fresh spinach and then press on it to remove as much liquid as possible. You can use these recipes for sauteed spinach or steamed spinach.
- Eggs: I use large eggs in most of my recipes, this one included.
- Sour cream: You can use whole milk Greek yogurt instead, but sour cream is richer and better.
- To season: Kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
- Grated Parmesan: Using finely grated cheese is best, not coarsely shredded.
Variations
- You can use whole-milk Greek yogurt instead of sour cream, although sour cream is better. I don't recommend using low-fat yogurt.
- Add ¼ cup of chopped sun-dried tomatoes.
- Add ¼ cup of chopped cooked bacon or ham cubes.
- Before baking, you can sprinkle the quiche with ¼ cup of shredded white cheddar.
Instructions
Making this quiche is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Place the spinach in a microwave-safe bowl. Cover and microwave until thawed, about 4 minutes. Allow it to cool slightly, then place the thawed spinach in a colander and press on it repeatedly with the back of a large spoon to drain it.
Whisk the eggs, sour cream, kosher salt, pepper, garlic powder, onion powder, and dried thyme in a large bowl.
Stir in the defrosted spinach and grated parmesan.
Pour the mixture into a greased pie plate and bake the quiche until it's puffed and fully cooked. This should take 25-30 minutes in a 400°F oven.
Cool the quiche in the pan for 15 minutes on a cooling rack before slicing and serving.
Expert Tip
The only somewhat challenging part of this recipe is ensuring that the defrosted spinach is as dry as possible. But it's important. You'll need to really squeeze out as much water as you possibly can to ensure a firm, non-watery quiche.
Recipe FAQs
You should lightly cook it to defrost it and then squeeze out as much liquid as possible.
This happens when you don't squeeze out enough of the liquids. Next time, make sure to work hard at getting the spinach as dry as possible.
They're similar, but the ratio of ingredients is slightly different. A frittata relies mainly on eggs, while a quiche also has creamy dairy ingredients such as sour or heavy cream.
Traditionally, you would also cook a frittata in a skillet and bake a quiche in a pie dish.
Serving Suggestions
This quiche is perfect for brunch or a light dinner. It tastes great warm or at room temperature.
I've been known to sneak a slice straight from the fridge! It's delicious even when cold.
I also like to serve it for dinner. It's substantial and filling enough. I pair it with a simple tomato salad or arugula salad for a quick and easy meatless dinner.
Storing Leftovers
I usually bake two quiches. We have one for dinner, and the second is my lunch for the next few days.
This 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. I reheat the leftovers in the microwave.
More Crustless Quiche Recipes
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Recipe Card
Crustless Spinach Quiche
Ingredients
- 1 tablespoon butter - for pan
- 16 ounces frozen chopped spinach
- 6 large eggs
- ½ cup sour cream
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ cup parmesan cheese - grated
Instructions
- Preheat your oven to 400°F. Generously butter the bottom and sides of a 9-inch ceramic or glass pie plate.
- Place the spinach in a microwave-safe bowl. Cover and microwave until thawed, about 4 minutes. Allow to slightly cool. Place the spinach in a colander and press on it repeatedly with the back of a large spoon to drain as much water as possible.
- Whisk the eggs, sour cream, kosher salt, black pepper, garlic powder, onion powder, and dried thyme in a large bowl.
- Using a spatula, stir in the spinach and parmesan.
- Pour the mixture into the prepared pie plate. Bake until the quiche is puffed, its edges are browned, and its center appears set, and a toothpick inserted in its center comes out clean, 25-30 minutes.
- Cool the quiche for 15 minutes in the pan on a cooling rack before slicing and serving.
Video
Notes
- You can replace the 16 ounces of frozen spinach with 2.5 pounds of fresh spinach leaves. Cook the fresh spinach and then press on it to remove as much liquid as possible. You can use these recipes for sauteed spinach or steamed spinach.
- The only somewhat challenging part of this recipe is ensuring that the defrosted spinach is as dry as possible. You'll need to squeeze out as much water as you possibly can to ensure a firm, non-watery quiche.
- This 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. I reheat the leftovers in the microwave.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Helen
Can sour cream be substituted with yogurt?
Vered DeLeeuw
Hi Helen,
Yes. You can use whole-milk Greek yogurt (not regular yogurt) instead of sour cream, although sour cream is better. I don't recommend using low-fat yogurt.
Lina
Is there a way to use fresh spinach?
Vered DeLeeuw
Hi Lina,
You can replace the 16 ounces of frozen spinach with 2.5 pounds of fresh spinach leaves. Cook the fresh spinach and then press on it to remove as much liquid as possible.
Thanks for this question. I added this info to the recipe.
Jennie
Can I use fresh spinach instead of frozen?
Vered DeLeeuw
Hi Jennie,
You can replace the 16 ounces of frozen spinach with 2.5 pounds of fresh spinach leaves. Cook the fresh spinach and then press on it to remove as much liquid as possible.