Easy and flavorful Crustless Spinach Quiche filled with sautéed vegetables, ham, cheese, and creamy egg custard filling. Low-carb and delicious – perfect for breakfast, lunch, or dinner!
Easy Crustless Spinach Quiche Recipe
Whenever I’m short on veggies for the day I always turn to spinach. A favorite in salads, of course, but steamed and tossed in dinner favorites like pasta sauces, creamy chicken skillets, and soups, there’s always a place for spinach.
This super delicious crustless spinach quiche comes jam-packed full of spinach, ham, cheese, and shallots in a luscious egg custard filling. Healthier than traditional quiche that’s baked in a buttery pie crust, this crustless version is completely gluten-free and just as delicious.
One of my favorite easy weeknight dinner recipes, I usually make at least two crustless quiches at a time. Leftovers are fabulous and freezing is easy!
- Ham: The ham is optional. Feel free to omit from the recipe or substitute with a different protein source like bacon or chicken. Keep it vegetarian by adding additional veggies (mushrooms are highly recommended) or try this vegetarian crustless quiche with broccoli.
- Cream: You can make this recipe with heavy cream, half-and-half, whole milk, 2% milk, or some combination of those listed. Heavy cream is most often used in quiche recipes and will produce the most custard-like filling.
- Gruyere Cheese: Cheese, like ham, is optional. Other delicious cheeses include feta cheese, goat cheese, or shredded cheddar cheese.
How to Make Crustless Spinach Quiche
Preheat the oven to 325°F and grease a 9-inch deep-dish pie pan with butter or non-stick cooking spray. Meanwhile, heat the butter in a large skillet over medium heat. Cook the shallot until softened. This will take about 3 minutes or so. Add the thawed, drained spinach to the skillet. Cook until any residual water from the spinach has evaporated from the pan. Remove from heat and allow to cool.
Combine the eggs with the heavy cream and whole milk in a large bowl. Season with salt, pepper, and ground nutmeg. To assemble, spread the spinach and shallot mixture in the bottom of the greased pie pan. Top with the ham and shredded cheese and pour the egg mixture over the top.
Bake for 40-50 minutes in your preheated oven, or until the eggs have set.
In general, standard pie pans are 1-1/4 inches deep whereas deep-dish pie pans are 1-1/2 to 2 inches deep. For best results I recommend using a deep-dish pie pan. As you can see from the images below, your quiche will puff up quite a bit as it cooks (deflating almost immediately after being removed from the oven). If your pie pan isn’t deep enough your quiche may spill over the edges.
Yes. You will need approximately 1 pound of fresh spinach. You’ll first need to steam and wilt the spinach in a separate skillet, then remove from the pan, allow to cool, and strain as much water from the spinach before chopping and adding to the quiche.
Storage and Reheating
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cool completely before wrapping first in plastic wrap and then in a tight layer of aluminum foil. For best results, freeze quiche by the slice. Can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat individual slices in the microwave for 30-60 seconds, or until heated through. To reheat a whole quiche, cover with aluminum foil and bake in a 300° oven for about 30 minutes, or until heated through.
How to Serve Crustless Spinach Quiche
Have you tried making this Crustless Spinach Quiche Recipe?
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Crustless Spinach Quiche
- 2 tablespoons butter - or olive oil
- 1 large shallot - minced
- 10 ounces frozen chopped spinach - thawed and drained
- 5 large eggs
- ½ cup heavy cream
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 6 ounces boneless ham steak - chopped into small cubes
- 3 ounces Gruyere cheese - shredded
- Preheat your oven to 325°F and place the oven rack in the center/middle position of the oven. Grease a 9-inch deep-dish pie plate with butter or non-stick cooking spray. Set aside.
- Heat the butter in a large skillet set over medium heat. Add the diced shallots and sauté until starting to soften – about 3 minutes. Add the thawed and drained spinach to the pan and mix well to combine with the shallots. Cook until any residual water from the spinach has evaporated from the pan. Remove from heat and allow to cool.
- In a large bowl whisk together the eggs with the heavy cream and whole milk. Season with salt, pepper, and ground nutmeg.
- Add the spinach mixture to the bottom of your greased pie dish followed by the ham and the shredded cheese. Slowly pour the egg mixture over the top of the ham and spinach.
- Transfer to the oven and bake for 40-50 minutes, or until the eggs are set. Allow 10 minutes before slicing and serving.
- The ham is optional. Easily make this recipe vegetarian by leaving it out of the recipe.
- Leftovers are good for up to 4 days when stored in a sealed container in the refrigerator.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)