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Crustless Spinach Quiche Recipe – Low-Carb Savory Pie

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This morning I woke up early with the urge to make breakfast for my team’s back-to-back creative planning meetings. Extra sustenance felt like a smart way to boost energy and morale, so I checked the fridge. With plenty of eggs, shredded cheese, and a trusty package of frozen chopped spinach on hand, a crustless spinach quiche seemed perfect—especially since I didn’t have a pie crust and wasn’t about to make one from scratch.

I usually follow a general method when making quiche rather than a strict recipe, but today I used a quick recipe as a guideline and was very pleased with the results. It came together quickly, delivered the classic creamy texture and savory flavors, and is easily adaptable. Swap in whatever cheeses you have—sharp varieties work particularly well—or add vegetables like mushrooms, bell peppers, or tomatoes. Strong cheeses like Parmesan, feta, or blue cheese add a nice punch, and extra seasonings (Italian blend, blackening spices, or red pepper flakes) can elevate the flavor.

Quiche is forgiving: stick to basic proportions for eggs, cheese, and filling, and you’ll be rewarded. Enjoy!

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Crustless Spinach Quiche

5 from 8 votes
Prep Time:
5 minutes
Cook Time:
32 minutes
Total Time:
47 minutes
Makes:
6 -8 servings
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This crustless spinach quiche is savory and delicious—you’ll likely want seconds.

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 medium onion (about 1 cup), chopped
  • 1 tsp. minced garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 large eggs, beaten
  • 2 1/2 cups muenster cheese, shredded (or use whatever’s on hand)
  • 1/4 cup grated parmesan cheese (plus 2 Tbsp. more for garnish – optional)
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • pinch of crushed red pepper

Instructions

  • Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie pan.
  • Heat the oil in a large skillet over medium-high heat. Add the garlic and chopped onion and cook, stirring occasionally, until the onions are soft. Stir in the thawed, drained spinach and cook until excess moisture has evaporated.
  • In a large bowl, whisk the beaten eggs with the shredded muenster, grated Parmesan, salt, black pepper, and crushed red pepper. Fold in the spinach mixture until well combined, then pour into the prepared pie pan.
  • Bake until the eggs are set and the top is lightly browned, about 25–30 minutes. Remove from the oven and let cool for 10 minutes before slicing. If desired, top with additional freshly grated Parmesan.

Notes

Adapted from All Recipes.

Additional Info

Course: Breakfast
Cuisine: American
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Did you make this?
Let me know how it turned out in the comments below!

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