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 and delicious. The combination of spinach, garlic, and parmesan is delightful. It's like eating creamed spinach in a pie form!
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- 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.
- Sour cream: You can use whole milk Greek yogurt instead, but sour cream is richer and better.
- Grated Parmesan: 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:
Thaw the spinach in the microwave. Place it 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 Tips
- 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.
- You can bake the quiche for a bit longer if you prefer a dry texture. See the photo below sent to me by my Dad - he bakes this quiche for 40 minutes. You can see the top comes out well-browned. This would be too dry for me, but he and my Mom prefer it this way.
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. 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 an airtight container in the fridge 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
Video
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, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ cup parmesan cheese - grated
Instructions
- Preheat the 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.
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 an airtight container in the fridge 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
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Belinda Holtzclaw says
Good morning, Vered. I am making this for an Easter brunch and need to expand it to fill a 9X13 casserole dish. Would you have any suggestion for modifying the ingredients? I often err and thought I would ask your advice.
Also, I would like to make this the night before, let it cool completely, refrigerate it and reheat at the church for 15 minutes in a 350 oven. Do you think that would work?
I appreciate your blog and expertise very much. Happy holidays!
Belinda
Vered DeLeeuw says
Hi Belinda,
You'll need to triple the ingredients. Bake at the same temperature. You might need to add 10-20 minutes of baking time, but please start checking with a toothpick after 30 minutes. If the top is browning too much while the inside is still wet, cover it loosely with foil.
Yes, making it today and reheating tomorrow will work. Just remember to remove the casserole dish from the fridge 30 minutes before placing it into a hot oven. It might need longer than 15 minutes in the oven - perhaps 20 minutes.
Happy Easter!