No-Crust Spinach Quiche Recipe -
No-Crust Spinach Quiche Recipe
  • READY IN 45 mins

No-Crust Spinach Quiche

Recipe by  

"Breakfast for dinner. This quiche is so versatile and tasty!"

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Original recipe makes 4 to 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  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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Reviews More Reviews

Nov 25, 2007

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're not celiacs, so that's fine - but we're vegetarians, and it's nice to find great recipes with no meat or fish.

Feb 04, 2006

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 spinach so I used fresh baby spinach. I also didn't have muenster on hand so I used shredded cheddar. I also added a little bit of bacon. It was wonderful! Three of us in the family have celiac disease so we can't eat gluten (wheat, barley, rye, etc.) so it was nice to find a quiche with no crust! Thank you for the great recipe!


12 Ratings

May 13, 2006

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 spinach would be in smaller pieces. I also added about 1/4 cup of milk just for flavor. The opinion of my 15-yr-old son is my main test for whether a recipe is good. He loved it!

Oct 28, 2009

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 whole eggs, 3 whites only) instead of 5 just to give it a bit more volume. Delicious.

Sep 17, 2006

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

Jun 03, 2006

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. This is a great low-carb vegetarian dish that I will make again.

Apr 25, 2006

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 might add bacon.

May 17, 2010

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


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  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 4.9 g
  • 2%
  • Cholesterol
  • 209 mg
  • 70%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 546 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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