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

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.
Crustless Spinach Quiche

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.

Crustless Spinach Quiche
Yield: 8

Crustless Spinach Quiche

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A delicious vegetarian quiche recipe full of spinach and cheese that forms its own crust while baking.

Ingredients

  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1-1/2 cups milk
  • 2 beaten eggs
  • 1/2 cup finely chopped onion
  • 8 ounces sharp white shredded cheese
  • 1 (12 ounce) package frozen spinach, thawed and drained

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, whisk together the flour, salt, nutmeg, and baking powder. Set aside.
  3. In another large bowl, whisk together the milk, eggs, and onion.
  4. Using a wooden mixing spoon, add the egg mixture to the flour mixture, stirring until flour is combined.
  5. Stir in the cheese and spinach.
  6. Pour the spinach and cheese mixture into a 9″ pie plate or quiche dish sprayed with cooking spray.
  7. Bake the spinach quiche for 45 minutes or until a knife comes out clean when inserted.

Notes

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.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 231Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 79mgSodium 572mgCarbohydrates 18gFiber 1gSugar 1gProtein 12g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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