This crustless spinach quiche is one of those recipes that earns a permanent spot in your rotation! With about 10 minutes of prep and a handful of everyday ingredients, you get a rich, cheesy egg dish that works for breakfast, brunch, or a light lunch. It reheats beautifully all week.
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Before You Get Started
A few tips that make a real difference with this quiche:
- Squeeze the spinach completely dry. Frozen spinach holds a lot of water. Wring it out more than you think you need to. Any extra moisture will make the quiche watery rather than creamy and set.
- Use full-fat dairy. The fat in your dairy is what gives the egg custard its rich texture and helps it set properly. Non-fat milk or milk substitutes won’t deliver the same result.
- Don’t pull it too early. The quiche looks set before it actually is. Use a sharp knife inserted in the center to check. It should come out clean. If not, give it 5 more minutes and check again.
How to Make Crustless Spinach Quiche
This comes together almost like a dump-and-bake recipe. You’re simply layering the fillings, whisking the custard, and letting the oven do the rest!
Step 1: Prep the Spinach
Thaw the frozen spinach completely and squeeze it very dry.
The best method: wrap the thawed spinach in a clean kitchen towel and wring it out over the sink. You want to remove as much liquid as possible.
A well-squeezed package of spinach should look almost crumbly. This step is the difference between a set, creamy quiche and a watery one.
→ Fresh spinach works here too. Use about 3-4 cups of fresh baby spinach in place of the frozen package. You don’t need to pre-cook it, but do pat it dry before adding it to the dish.
Step 2: Whisk the Egg Custard
In a large bowl, whisk together the eggs, milk (or cream), salt, pepper, and a pinch of nutmeg. The nutmeg is a small touch that adds warm depth to the custard, so don’t skip it.
Set aside while you prep the dish.
Step 3: Layer the Fillings
Spray a 9-inch pie plate or quiche dish with nonstick cooking spray. Layer the squeezed spinach, diced ham, and cheese evenly in the bottom of the dish.
Cheese: Sharp cheddar gives the quiche a classic, savory flavor. Crumbled feta is a great swap if you want something tangier with a slightly Mediterranean feel. Both work well; it comes down to what you’re in the mood for.
Protein: Bacon works in place of ham. Use about 3/4 cup of cooked, crumbled bacon. For a vegetarian version, simply leave the meat out.
→ You can also add other vegetables here. Bell peppers and onions can go in raw (dice them finely so they soften in the oven). Other vegetables like broccoli or mushrooms should be sautéed briefly first to release their moisture and prevent a watery custard.
Step 4: Pour and Bake
Pour the egg custard evenly over the fillings.
Bake at 350°F for 40 to 45 minutes, until the eggs are fully set.
Check with a knife in the center. It should come out clean.
Step 5: Rest Before Slicing
Let the quiche stand for at least 10 minutes before slicing. This gives the custard time to finish setting and makes for cleaner slices.
You can serve it warm or at room temperature; both are great.
This quiche is satisfying on its own, but a simple side makes it a full meal. Fresh fruit, warm biscuits, and a light salad are all you need for a proper brunch spread.
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Storage, Reheating, and Make-Ahead
Refrigerator: Leftover quiche keeps well in the refrigerator for up to 3 days. Store it covered in the dish or transfer slices to an airtight container.
Freezer: Let the baked quiche cool completely, then wrap it tightly. It will keep in the freezer for up to 2 months.
Reheating from the refrigerator: Cover loosely with foil and bake in a 325°F oven for about 15 minutes, until warmed through.
Reheating from frozen: Do not thaw first. Unwrap the frozen quiche and bake at 350°F for about 25 to 30 minutes, until heated through.
Make-ahead: You can assemble the quiche the night before, cover it, and refrigerate it unbaked. Pull it out while the oven preheats the next morning and bake as directed. This is one of the most reliable make-ahead brunch dishes out there.
Thus quiche is SO good. I love the ratio of eggs and milk to fillings. I ended up using broccoli and cheddar instead and it was delicious. Thanks for a great quiche base.
– Loretta
Frequently Asked Questions
Does spinach need to be cooked before putting it in quiche?
Not for frozen spinach. It just needs to be thawed and squeezed very dry. For fresh spinach, you also don’t need to pre-cook it. Just pat it dry before adding it to the dish.
Can you use milk instead of heavy cream?
Yes. This recipe works with 2% milk, whole milk, half-and-half, or heavy cream. The higher the fat content, the richer the custard will be. Avoid non-fat milk or non-dairy milk substitutes, which don’t have enough fat to create the right texture.
Why is my quiche watery?
Two things usually cause a watery quiche: spinach that wasn’t squeezed dry enough, or a quiche that was pulled from the oven too soon. Both are easy fixes. Wring the spinach out thoroughly before adding it to the dish, and use a knife in the center to confirm it’s fully set before you take it out.
Can you put raw vegetables in a quiche?
It depends on the vegetable. Tender ones like bell peppers, onion, and fresh spinach can go in raw (chop them finely so they soften in the oven). Other vegetables like broccoli, mushrooms, or zucchini should be sautéed first to release their moisture and ensure they cook through.
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Crustless Spinach Quiche
Equipment
- 9 inch pie plate
Ingredients
- 6 large eggs
- 1 cup 2% milk, whole milk, half-and-half, or heavy cream
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- Pinch of ground nutmeg
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
- 4 ounces diced ham (about ¾ cup) (or sub with ¾ cup cooked and crumbled bacon)
- ½ cup grated sharp cheddar cheese (or crumbled feta cheese)
Instructions
- Preheat oven to 350°F. Spray a 9-inch pie plate or quiche dish with nonstick cooking spray; set aside.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Set aside.
- Layer the spinach, ham, and cheese in the bottom of the prepared dish.
- Pour the egg mixture evenly over the fillings.
- Bake for 40 to 45 minutes, or until the egg mixture is fully set. To check, insert a sharp knife in the center. It should come out clean.
- Let the quiche stand for at least 10 minutes before slicing into wedges and serving.
Notes
- Squeeze the spinach very dry. Wrap thawed frozen spinach in a clean kitchen towel and wring it out firmly over the sink. Extra moisture in the spinach leads to a watery quiche.
- Dairy options. This recipe works with 2% milk, whole milk, half-and-half, or heavy cream. Use full-fat dairy for the best custard texture. Non-fat milk and non-dairy substitutes won’t give you the same result.
- Cheese options. Sharp cheddar gives the quiche a classic, savory flavor. Crumbled feta is a great swap for a tangier, slightly Mediterranean version. Both work well.
- Protein options. Diced ham can be replaced with about 3/4 cup of cooked, crumbled bacon. For a vegetarian version, leave the meat out entirely.
- Adding vegetables. Tender vegetables like bell peppers, onion, or fresh spinach can go in raw (dice finely so they soften during baking). Denser vegetables like broccoli or mushrooms should be sautéed first to release their moisture.
- How to tell when it’s done. The quiche is set when a sharp knife inserted in the center comes out clean. If there’s any wet custard on the knife, give it 5 more minutes and check again.
- Storage. Leftovers keep in the refrigerator for up to 3 days.
- Freezing. Let the baked quiche cool completely, wrap tightly, and freeze for up to 2 months.
- Reheating from the refrigerator. Cover loosely with foil and bake at 325°F for about 15 minutes, until warmed through.
- Reheating from frozen. Do not thaw first. Unwrap and bake at 350°F for 25 to 30 minutes, until heated through.
Nutrition
Originally published in December, 2019, this post was updated in May, 2026.
Thus quiche is SO good. I love the ratio of eggs and milk to fillings. I ended up using broccoli and cheddar instead and it was delicious. Thanks for a great quiche base.
Thanks, Loretta! Your version sounds delicious, too!
Can I use 1/2 buttermilk and 1/2 almond milk?
Hi! I don’t know…the almond milk doesn’t really have enough fat to make an egg custard with a nice texture, and the buttermilk will change the flavor (which you might not mind, but it will definitely be different). I wouldn’t try this substitute myself, but you can certainly do so if you like. 🙂
Can you use fresh baby spinach for this recipe? Carmen
Hi, Carmen! Yes, you can absolutely use fresh baby spinach in this dish. You’ll need to adjust the amount to your liking, but otherwise it should work fine! Hope you enjoy. 🙂