This 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! They're so good reheated, and you can even enjoy them cold straight out of the fridge.
Crustless quiches are awesome. I do love a flaky crust - who doesn't! But as good as the crust is, after all, 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 very easy to make, and - just as important - it's very tasty. The combination of spinach, garlic, and Parmesan is wonderful. It's like eating creamed spinach in a pie form - so very flavorful.
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.
- Sour cream: You can use whole milk Greek yogurt instead, but sour cream is richer and better.
- To season: I use kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
- Grated Parmesan: It's best to use finely grated cheese, not coarsely shredded.
Making this quiche is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Your first step is to defrost the spinach. To do that, place the spinach in a microwave-safe bowl. Cover and microwave until thawed, 4-5 minutes.
- Next, 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. Or place it in a colander and repeatedly press on it with the back of a large spoon to squeeze the liquids out.
- Now, In a large bowl, whisk together the eggs, sour cream, kosher salt, pepper, garlic powder, onion powder, and dried thyme. Then stir in the defrosted spinach and grated parmesan.
- Your next step is to 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.
- The last step is to cool the quiche for 15 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 to ensure a firm, non-watery quiche.
Frequently asked questions
You should lightly cook it to defrost it, then squeeze out as much liquid as you possibly can.
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 humanly possible.
They're very similar, it's true. But the ratio of ingredients is slightly different. A frittata relies mostly on eggs, while a quiche also has a creamy dairy ingredient such as sour cream or heavy cream.
Traditionally, you would also cook a frittata in a skillet and bake a quiche in a pie dish.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- 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 a handful of sun-dried tomatoes.
- Add a handful of bacon bits or ham cubes.
- You can sprinkle the quiche with ¼ cup of shredded white cheddar before baking it.
I find that a crustless spinach quiche is a perfect dish 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.
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.
I usually bake two quiches. We have one for dinner, and the second is my lunch for the next four (or two!) 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.
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Crustless Spinach Quiche
- 1 tablespoon butter for pan
- 16 oz frozen chopped spinach
- 6 large eggs
- ½ cup sour cream
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ cup parmesan cheese dry-grated
- 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, then place the thawed spinach in a clean kitchen towel and squeeze hard to get rid of excess liquid. You can also place the spinach in a colander and press on it repeatedly with the back of a large spoon.
- In a large bowl, whisk together the eggs, sour cream, kosher salt, black pepper, garlic powder, onion powder, and dried thyme. 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.
Add Your Own Notes
Nutrition per Serving
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