Easy Spinach Quiche

This crustless spinach quiche has been my weeknight dinner savior for years, combining protein-packed eggs with nutrient-dense vegetables in one simple dish. The combination of feta and cheddar cheeses creates a perfect balance of sharp and creamy flavors that complements the earthy spinach beautifully.

I first developed this recipe when looking for ways to sneak more vegetables into my picky eaters' diets. What started as a compromise has become one of our most requested family meals, especially on busy weeknights when we need something nourishing but low effort.

• Sweet onion provides a mild aromatic base that caramelizes beautifully during sautéing adding natural sweetness to balance the savory elements
• Mushrooms contribute earthy umami flavor and meaty texture while releasing moisture that helps keep the quiche tender
• Garlic adds essential aromatic depth but is added last to prevent burning which would create bitterness
• Frozen spinach offers convenience and concentrated flavor always keep some in your freezer for quick nutrient boosts
• Feta cheese brings briny tanginess and creamy pockets throughout the quiche look for traditional Greek feta for best results
• Cheddar cheese creates the golden crusty top and adds rich depth a sharp aged variety offers the most flavor
• Extra virgin olive oil adds a subtle fruity note use a good quality one as the flavor comes through
• Milk creates the custard base whole milk produces the richest result but any variety works
• Eggs are the protein packed star of the show farm fresh eggs with bright orange yolks make a visual difference

How To Make Easy Crustless Spinach Quiche

Prepare Your Oven and Pan

Heat your oven to 175°C with the rack positioned in the center. Take time to thoroughly grease your pie dish, making sure to cover the sides completely. A deep dish pie plate works best as it accommodates all the filling without overflow.

Sauté The Aromatics

Heat olive oil in a large skillet until it shimmers but doesn't smoke. Add diced onion and sliced mushrooms, spreading them in an even layer to ensure proper browning. Allow them to cook undisturbed for the first minute or two which helps develop caramelization. Then sauté for another 5 minutes until the onions become translucent and mushrooms have released and reabsorbed their moisture. Add the minced garlic only during the final minute of cooking, stirring constantly to prevent burning.

Prepare The Filling

Turn off the heat but leave the skillet on the warm burner. Add your thoroughly drained spinach to the skillet. The emphasis on thoroughly drained cannot be overstated. Squeeze the thawed spinach in a clean kitchen towel until no more water comes out. This prevents a watery quiche. Add both cheeses to the warm vegetable mixture and stir until everything is evenly distributed. The residual heat will slightly melt the cheeses, helping them incorporate better.

Assemble The Quiche

Transfer your vegetable and cheese mixture to the prepared pie plate, using a spatula to spread it evenly to the edges. Press down gently to compact the filling which creates a more cohesive texture in the final quiche.

Create The Custard

In a separate bowl, whisk the eggs vigorously until the whites and yolks are completely blended. Add milk, salt, and pepper and continue whisking until the mixture is uniform in color and slightly frothy. This aeration helps create a lighter texture in the finished quiche.

Combine And Bake

Pour the egg mixture slowly over the vegetables and cheese, allowing it to seep down between the ingredients. If needed, use a fork to gently create channels for the egg mixture to penetrate thoroughly. Bake in the preheated oven for 40 to 45 minutes. The quiche is done when the center is set and no longer jiggles, and the top has turned a beautiful golden color.

Rest Before Serving

Allow your quiche to rest for at least 10 minutes before slicing. This resting period allows the proteins to set and makes for cleaner, more attractive slices. It also prevents burning your mouth on the molten interior.

My absolute favorite part of this recipe is the contrast between the golden brown top and the vibrant green interior when you cut that first slice. It always reminds me of spring, even in the middle of winter. My mother used to make a version of this quiche for our Easter brunch, and carrying on that tradition brings back warm memories every time.

Perfect Pairings

This versatile quiche works beautifully as either a main or side dish. For breakfast or brunch, pair it with fresh fruit and crusty bread. For lunch, serve alongside a simple green salad dressed with vinaigrette. For dinner, it complements roasted vegetables or a warming soup. The balanced flavors work well at any time of day, making it truly versatile.

Troubleshooting Tips

The most common issue with crustless quiche is excess moisture, which creates a soggy result. Always squeeze your spinach thoroughly until no more water comes out. If your quiche still seems watery, you can add 1 tablespoon of flour to the egg mixture to help absorb excess moisture. Another frequent challenge is overbaking, which results in a rubbery texture. Remove the quiche when it has just set in the center but still has a slight jiggle. It will continue cooking from residual heat.

Make It Your Own

Feel free to customize this recipe based on what you have available. Swap spinach for kale or Swiss chard, just be sure to remove tough stems. Change the cheese profile with goat cheese, Swiss, or Gruyere. Add cooked bacon or ham for a meatier option. Mediterranean flavors work wonderfully try adding sun dried tomatoes, olives, and oregano. Just maintain the same ratio of eggs to milk for proper setting.

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach. You'll need about 1 pound (450g) of fresh spinach, which should be sautéed until wilted and then drained thoroughly before adding to the mixture.

→ How do I know when the quiche is done cooking?

The quiche is done when the eggs are completely set and the top is lightly golden. You can insert a knife in the center - if it comes out clean, the quiche is ready.

→ Can I make this ahead of time?

Absolutely! This quiche can be prepared up to 2 days in advance and refrigerated. Reheat individual slices in the microwave or warm the entire quiche in a 325°F (165°C) oven until heated through.

→ What can I serve with this quiche?

This quiche pairs beautifully with a simple green salad, roasted vegetables, or fresh fruit. For brunch, serve with toast, breakfast potatoes, or a light soup.

→ Can I freeze leftover quiche?

Yes, you can freeze individual slices or the entire quiche for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before reheating.

→ Can I substitute the cheeses?

Certainly! While feta and cheddar create a wonderful flavor combination, you can substitute with gruyère, goat cheese, or mozzarella. Just maintain the same total quantity of cheese.