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This Crustless Spinach Quiche is a vegetarian recipe made with eggs, spinach, onion, a little freshly grated nutmeg, salt, and pepper. Flour is added to the quiche batter to aid in thickening the quiche. It also and takes away from the egginess you find in many quiches.

Crustless Spinach Quiche can be enjoyed for breakfast, lunch, or dinner and all it needs to complete it is a side of fruit, a piece of venison breakfast sausage, or a few slices of bacon.

Where this quiche recipe came from

Years ago I worked with a close friend who did weekend retreat counseling sessions. I would go and cook the food for those who were attending. One of the other workers there would make this quiche, and it quickly became one of my favorite recipes ever.

This Crustless Spinach Quiche recipe became so popular with those who attended the weekend sessions that it became a permanent brunch item on the menu.

It also was one recipe I was certain I had at home! If there were any leftover from the weekend, I was happy to take some home with me. The family was always happy to enjoy the warmed up quiche.

What you need to make a Crustless Spinach Quiche

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Fresh Spinach or Frozen Thawed Spinach

Large Eggs

All-Purpose Flour

Cheddar Cheese: I prefer brick cheese that I shred myself, but pre-shredded will work also.

Milk – I use almond milk because it has a longer shelf life. However, any milk you have in your home will work.

Nutmeg: I use whole nutmeg and grate it fresh with a microplane zester.

9 inch pie dish – this is my favorite one to use.

Tips for a successful quiche

• Whisk the wet ingredients with the onion in a separate bowl.
• Stir together the dry ingredients with a whisk to be sure the salt and baking powder are incorporated evenly.
• Be sure to squeeze the spinach to release all of the water before stirring it into the batter.
• When stirring the flour mixture in, use a whisk to help break up any lumps of flour.
• Test the quiche for doneness by inserting the tip of a knife in the center of the quiche. If it comes out clean, the quiche is cooked.
• Use a brick cheese and shred it yourself instead of buying pre-shredded cheese.

Make this quiche recipe your way

This recipe is super versatile and you can make it your own with some of the suggestions below.

• Cook 8 ounces sliced mushrooms with the onions in a skillet with a small amount of olive oil until all water has released. Stir the onion and mushroom mixture into the spinach mixture.
• Substitute the cheddar cheese with a Colby, Swiss, or Monterey Jack Cheese.
• Sprinkle 1/3 cup of parmesan cheese over top of the quiche before baking.

Other vegetarian recipes you may enjoy

Low Carb BBQ Beef Spirals are appetizer bites that are made with a fathead dough to keep the recipe low carb and meatless crumbles to keep it meat free.

BBQ Veggie Pulled Pork Potato Skins are a delicious appetizer, but they are substantial enough to make them a complete meal.

Mom’s Lentil Toastadas is one of my most favorite recipes from mom. It is savory, buttery and delicious.

Vegetarian Patties with Marinara Sauce is a recipe I grew up eating as a child that I adapted to fit a lower carb nutrition profile and it’s absolutely delicious!

Vegetarian Stuffed Mushrooms are a simple stuffed mushroom recipe full of flavor.

Coconut Curry Tofu Bowl is a bowlful of delicious curry flavors. The tofu is roasted in a curry seasoning and is drizzled with a peanut sauce to finish.