This Crustless Spinach Quiche is the perfect light breakfast! It is only 140 calories per slice. With only 20 minutes of hands on time you just can’t beat this spinach quiche recipe.
If you are looking for a delicious breakfast recipe that will keep you full and satisfied but is also healthy, look no further than this delicious crustless spinach quiche.
It is my crustless vegetable quiche recipe reimagined into a delicious crustless spinach mushroom quiche that will always have brunch guests asking you for the recipe. It is simple to make, but the combination of flavors is perfect. Without a crust it is easier and comes in as a low calorie breakfast, which just means that you can have a muffin too.
How to Make Crustless Spinach Quiche
I love my crustless quiche recipes because they are so simple. They are basically three simple steps and once you get it down, you can mix up the ingredients. For the full step with all of the ingredients see the recipe card in the bottom of the post.
- Sauté all of the vegetables. We want to cook the garlic, onion, and mushrooms, until they are nice and soft.
- Wilt the spinach. I love using fresh spinach in this recipe. You simply wilt the spinach in the skillet after the veggies are cooked. This will both soften the spinach and cook off the extra moisture it brings.
- Combine the egg mixture. Whisk together the eggs, milk, spices, and cheese until it is nice and smooth.
- Put it all together. Pour all the vegetables into the quiche pan and then top it with the egg mixture.
Eggs for Crustless Quiche
In this crustless spinach quiche recipe, we are using four large eggs and four large egg whites. In other words, you will need eight eggs total and you will discard four egg yolks. This is a great way to make for a quiche that is a little bit more heart healthy. That being said, if you don’t want to discard the egg yolks, you can either use them in my Ceasar dressing or you can substitute the four egg whites with two more whole eggs. So in that instance you will be using six eggs total rather than eight eggs total with four yolks discarded.
Using Frozen Spinach
If you would prefer to use frozen spinach in this recipe, you will want to use about half of a 10 ounce frozen box. Thaw the spinach according to package instructions. Be sure to get out as much liquid as possible before adding it to the sautéed vegetables.
Frittatas vs. Crustless Quiches
Whenever I share my crustless quiche recipes, I get the inevitable question: Isn’t this just a frittata? It is not.
The beauty of a frittata is that you do a lot of the cooking on the stove top and throw it under the broiler. The stove top cooks the bottom of the frittata and the broiler cooks the top.
A quiche does all of the cooking in the oven. In this recipe, we sauté some vegetables on the stovetop. So in theory, you could add the eggs after the vegetables have been cooked and proceed with the frittata method. You could also add a crust to this recipe and make it a more traditional quiche.
Spinach Quiche Variations
- Add a crust. I love the ease of a crustless quiche and the fact that it is fewer calories, gluten free, and low carb. However! If you’d like to add a crust, I suggest using the instructions in my asparagus quiche and using this crust recipe.
- Add in some extra protein. Bacon and ham are great additions to this recipe.
- Turn these into muffins. Pour this in muffin tins (get tips from my Ham and Cheese Egg Muffin post) for egg muffins that are great for an on the go breakfast.
- Switch up the vegetables. If mushrooms aren’t your thing, you could leave them out and swap them with small broccoli florets or red peppers.
- Change the cheese. If Swiss cheese isn’t your favorite, you can swap it out for something that is like cheddar cheese, feta cheese, Parmesan cheese, or gruyere cheese.
Storing Leftovers
Leftovers of this quiche recipe can be stored in the refrigerator for three to five days in a covered container. To reheat, cover and microwave for two minutes. You can reheat part or all of the quiche in the oven at 325 degrees for 20 minutes.
This quiche also freezes really well. I would suggest freezing it in slices. When you know you will be wanting crustless spinach quiche for breakfast the next morning, put it in the refrigerator the night before and heat it up in the morning using the method above.
What to Serve with this Quiche Recipe
This is such a great recipe if you are cooking for a crowd. It is simple and can be served warm or cold. Plus it is a great vegetarian option. If you are hosting and want more great brunch recipes that would pair well with this try:
If you make this crustless spinach quiche or any of my other breakfast recipes, leave me a comment and let me know what you think.
Crustless Spinach Quiche
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 1/2 yellow onion diced small
- 8 ounces cremini mushrooms sliced, white mushrooms could also be used (226.796 grams)
- 5 cups spinach (150 grams)
- 4 large eggs read more about how many total eggs you need here
- 4 egg whites
- 3/4 cup swiss cheese (84.75 grams)
- 3/4 cup milk skim or a higher fat content milk will work great (170.25 grams or 177.4 ml)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a nine inch quiche dish with cooking spray and set aside.
- In a large skillet over medium heat, heat the olive oil. Then add the garlic, onion, and mushrooms. Cook, sautéing until the mushrooms are soft. About 5 minutes.1 tablespoon extra virgin olive oil, 2 garlic cloves, 1/2 yellow onion, 8 ounces cremini mushrooms
- Add in the spinach and stir until wilted. About two minutes. Remove from the heat and set aside.5 cups spinach
- In a large bowl whisk together the eggs, egg whites, milk, salt, pepper, and cheese.4 large eggs, 4 egg whites, 3/4 cup swiss cheese, 3/4 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper
- Pour the vegetables into the quiche dish. Add the egg mixture over the top. Bake for 40 minutes or until the edges start to pull away from the side of the dish and the middle has just a slight jiggle to it.
ReneeG says
I found this recipe searching the internet for one using fresh spinach whereas others used frozen. I’m on an anti inflammatory food plan and this fits! It was delicious. It pained me to separate the eggs for the extra whites, but this created a puffy full dish without extra calories. I had to bake it a full 50 minutes and it was still slightly undercooked in the middle. Microwaving it to reheat will eliminate this. Thank you. I’m saving this!
I’m so glad that you liked it!
Judith Freedland says
Can you make ahead and freeze this?
I haven’t tested that with this recipe, but I have no reason to think that you can’t.
LIZ SCHULTZ says
Hello there
we farm so I have a lot of fresh eggs. can I maybe use 5 whole eggs rather instead of whole plus whites?
regards
You’ll want to replace the 4 egg whites with 2 whole eggs. I hope you enjoy it!
Martha says
The baked quiche came out very soggy, even though it was cooked through. Was I supposed to squeeze out the sautéed spinach/mushroom mix before adding to the dish?
Hi Martha, I’m so sorry, I’m not sure what happened here. I haven’t had this issue with this recipe, but it is certainly possible that your spinach and mushroom created more moisture and could have used a little draining after being sautéed.
Trish says
OMG!! Haven’t made this in a few months and I should be making it every week!! Yum!!
I’m so glad you like it so much!
Sara says
Yummy as usual. I added bacon. This is our favorite quiche.
I’m so glad it’s a hit for you guys!
Kris says
Can you bake it in a pie plate?
Yes
Lisa says
Let me just say that I saved 3 different recipes for crustless spinach quiche & immediately deleted the other 2 after trying this! This was fantastic as written… don’t change a thing!
I’m so happy you liked it!
Mitzi Zornow says
Can I use frozen spinich ? If so how much ?
I would want to test it with frozen, but would probably start with about 4 ounces, making sure to completely eliminate all of the liquid from it before adding it.
Peggy says
I made it this morning and added browned breakfast turkey sausage in it. It was so yummy!
I’m so glad that you liked it, Peggy!