Fresh spinach is the star of the show in this Crustless Spinach Quiche recipe with tomatoes, onions, and feta.
Delicious warm, room temperature, or chilled – this is a fantastic brunch, lunch or light dinner!
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If you are looking for the perfect recipe to make ahead to serve friends and family, you’re in the right place! So, how about this easy crustless spinach quiche recipe then? It takes just 25 minutes in the oven until it’s ready to serve (about 45 minutes total).
Spinach and cheese go together super well with tomatoes and basil, you’ll absolutely love the flavors.
I love this recipe because it can hang out in the refrigerator for a few days meaning I can grab a slice anytime I need a quick meal.
Making a quiche is really easy. You cook your filling, and mix up some eggs and milk. Season it, combine and bake!
Making it crustless cuts calories (and time) and highlights the creamy soft egg and cheese mixture. Switch up the feta cheese to sharp cheddar, creamy Swiss cheese or mozzarella. Even parmesan cheese will work for different flavor profiles.
Try my skillet frittata recipe for another crustless option!
Why you’ll love this recipe
- Simple. Quality ingredients make amazing food.
- Make-Ahead. Meal prep on a weekend, and eat slices for lunch each day that week.
- Low Carb (if you’re into that). Delicious anyway, if you’re not.
What to Serve with Quiche
It’s great on it’s own, but you could serve a simple green salad, arugula salad on the side.
If you’re not doing crustless and want a cozy classic, make this Ham & Cheese Quiche next.
Recommended Equipment/Tools
- I use a metal tart tin with a removable base, to allow me to remove it from the pie pan more easily, but I have also had good luck with regular glass or ceramic pie pans. Just be sure to grease it well so you don’t get your quiche stuck!
- You’ll need a good whisk, a skillet and mixing bowl. That’s it!
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Onion. A medium sized onion will get you about 1/2 cup.
- Spinach. Baby spinach leaves. You can add spinach leaves whole, or chop them up a little. If you opt to use frozen chopped spinach instead, you’ll need to remove as much liquid as possible by squeezing. Too much liquid makes a soggy quiche!
- Eggs. I use large eggs for this.
- Flour and baking powder. These help thicken the batter and make it set well.
- Milk. I use whole milk. It’s important not to use lower fat milks for the texture and setting of your quiche. You can switch this out for heavy cream, or half and half though.
- Feta. Adds a delicious saltiness to the dish. You can switch it out for a handful of cheddar cheese if you prefer.
- Tomatoes. Grape or cherry tomatoes, or chopped Roma tomatoes all work well.
- Basil. Optional, but pairs very well with the tomatoes!
How to make this crustless quiche recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Preheat oven to 400°F and grease a 10-inch quiche or tart pan (or a deep dish pie plate).
Cook the onion. Heat the olive oil in a large skillet over medium – high heat, and saute the onion until softened.
Sauté the spinach
Stir in spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with kosher salt and ground black pepper to taste. Set aside to cool 5 minutes. If using frozen spinach, add the thawed spinach to the skillet to combine with the onion, then set aside.
Make the egg filling: In a large bowl, whisk together eggs, flour, and baking powder. Whisk in milk.
Stir in the spinach mixture. Add pepper, mix well.
Assemble: Pour egg mixture into quiche pan. Top with feta. Place the tomato halves on top, and press gently so only the surface is visible.
Bake quiche in the oven: Bake the quiche in the preheated oven for 25-30 minutes, or until center is set and the edge is golden brown – and pulling away from the pan. It might be slightly jiggly, it’s okay! Cool for 10 minutes.
Serve: Garnish with extra feta, and some basil (optional). Slice, and serve.
Kylee’s Notes
I use fresh spinach. If you must use frozen spinach, be sure to thaw and squeeze spinach before adding to the mixture to get out the excess moisture that will make your quiche watery.
You could add garlic to the onions when sautéing, or sliced fresh mushrooms.
This crustless quiche tastes great hot, room temperature, OR chilled!
You can make smaller versions of this in muffin tins. Be sure to grease the tins well, to make removal easy.
Storing leftover quiche
Store in an airtight container or cover with plastic wrap and keep in the fridge for up to 4 days. Reheat in the oven or eat at room temperature, or cold.
Other recipes you may enjoy:
- Easy Bacon Broccoli Quiche Recipe – deliciously easy, totally cheesy and filling, made in about 30 minutes, and great for making ahead!
- Cheesy Spinach Souffle from That Skinny Chick Can Bake
- Crustless 3 Cheese Asparagus Quiche (from Hostess at Heart)
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Update: This was originally posted in July 2016, and has been updated to improve user experience and now includes a video!
Spinach, Tomato and Feta Crustless Quiche
Video
Ingredients
- 1 tablespoon olive oil
- 1 onion (diced (about a cup))
- 6 ounces fresh baby spinach leaves
- salt and pepper (to taste)
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 cups whole milk
- 1/2 cup feta cheese (save a little for garnish)
- 1/2 cup cherry or grape tomatoes (halved)
- fresh basil leaves (optional, for garnish)
Directions
- Preheat oven to 400°F.
- Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate)
- Heat 1 tablespoon olive oil over medium high heat in a skillet, and sauté 1 onion (diced) until softened.
- Add in the 6 ounces fresh baby spinach leaves and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste. Set aside to cool 5 minutes.
- Whisk together 4 large eggs, 1/2 cup all-purpose flour, and 1/2 teaspoon baking powder. Whisk in 1 1/2 cups whole milk, then stir in spinach-onion mixture. Add pepper, mix well.
- Pour egg mixture into quiche pan. Top with 1/2 cup feta cheese.
- Place the 1/2 cup cherry or grape tomatoes halves on top, and press gently so only the surface is visible.
- Bake for 25-30 minutes, or until center is set and the edge is golden brown – and pulling away from the pan.
- Cool for 10 minutes.
- Garnish with extra feta, and some fresh basil leaves (optional).
- Slice, and serve.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in January of 2020. It was updated and republished in April of 2024
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