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 planning a Mother’s Day Brunch for your mom this weekend, well first of all: Good Job! Mom’s are truly the best humans, and they deserve all the love. Second, I think you should make her this delicious and easy spinach quiche.
It is my Crustless Vegetable Quiche recipe reimagined into a delicious 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 comes in as a low calorie breakfast, which just means that you can have a muffin too.
How Do You Make Spinach Quiche Without Crust?
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.
- 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.
Difference Between Frittatas and 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.
What I Love About this Spinach Quiche
- It’s easy! If you can sauté vegetables, you can make this quiche.
- It doesn’t have a crust. This makes it easier, and fewer calories. A double win for me.
- It’s low carb. This baby only has 5 grams of carbohydrates per slice!
- It uses fresh spinach!
- It’s easy to customize. See our ideas for substitutions and variations below.
Spinach Quiche Variations
Love this but want to mix it up a little?
- Add some bacon before you start sautéing the veggies for a bacon spinach quiche.
- Poor these in muffin tins (get tips from my Ham and Cheese Egg Muffin post) for mini spinach quiches.
- Not in love with mushrooms? Leave them out and throw in some red peppers instead!
Leftover Spinach and Mushroom Quiche
Left overs 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.
FAQ
Isn’t this just a frittata?
Nope. If you want to read my thoughts on that and the difference between the two, scroll up.
Can I make a crust with this spinach quiche recipe?
Yes! Follow the instructions and baking time in our asparagus quiche recipe.
Can I Use a Different Cheese Besides Swiss?
Absolutely! If you don’t love Swiss Cheese, pick something that you do love. This would be amazing as a spinach feta quiche. Mozzarella would be another great option in this spinach and cheese quiche.
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 mini portabella mushrooms sliced (white mushrooms could also be used)
- 5 cups spinach
- 4 large eggs
- 4 egg whites
- 3/4 cup swiss cheese
- 3/4 cup milk (I used skim)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Spray a nine inch quiche dish with cooking spray and set aside.
- In a large skillet, heat the olive oil. Then add the garlic, onion, and mushrooms. Cook, sautéing until the mushrooms are soft. About 5 minutes.
- Add in the spinach and stir until wilted. About two minutes. Remove from the heat and set aside.
- In a large bowl whisk together the eggs, egg whites, milk, salt, pepper, and cheese.
- 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!