No-Crust Spinach Quiche

No-Crust Spinach Quiche

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"Breakfast for dinner. This quiche is so versatile and tasty!"
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45 m servings 309 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 209 mg
  • 70%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Adjust oven rack to center position; preheat oven to 400 degrees. Lightly grease or vegetable spray a 9-inch heat-resistant glass dish and set in heating oven.
  2. Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach and continue cooking until all moisture has evaporated. Remove from heat.
  3. Combine eggs, cheese, salt and pepper in a large bowl. Stir in spinach mixture.
  4. Carefully remove glass dish from oven. Pour in spinach mixture and bake until set, about 25 minutes. Cool slightly, slice and serve.



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Great recipe. I made a couple of alterations. I shuddered at the fat content of 3 cups, so I cut that in half. I also added 1 cup of wholemeal flour, as I usually do for my crustless quiche. We'...

I had to make a couple of modifications but this was delicious! My husband and I ate the whole thing. I used Egg Beaters instead of real eggs. I used about 1 1/4 cups. I didn't have frozen spina...

I wasn't sure if this recipe would turn out right since it didn't have any flour, bread, etc...but it did, and perfectly! I put the eggs and spinach in the blender(don't have a processor)so the ...

This really was as good as everyone says...I made it twice in three days, both times with yummy results. Small changes: I used mozerella instead of muenster, and the second time I used 7 eggs (4...

Very good. I threw some prosciutto in to cook with the onions but that's the only change I made.

This recipe was quick and easy to make. I substituted shredded mozzerella for the muenster. I don't have a glass baking dish, so I used a 9x9x2 metal baking pan instead and it turned out fine. T...

This recipe was very easy to make - my eleven year old actually did most of the work. I thought just a bit too salty - I would only use 1/8 tsp. salt next time. Seems adaptable - next time I mig...

excellent. easy to change-up for variety. thank you!

used cheddar.

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