Crustless Spinach Quiche

5 from 2 votes

A rich, cheesy egg custard loaded with spinach, ham, and cheese. No crust required! This easy quiche comes together with about 10 minutes of prep and bakes in one dish, making it a perfect choice for breakfast, brunch, or a light lunch.

Course Breakfast, Brunch, Lunch

Cuisine American

Keyword crustless quiche, crustless spinach quiche, Low-carb spinach quiche, spinach quiche no crust, Spinach quiche without crust

Prep Time 10

Cook Time 40

Resting Time 10

Total Time 1

Servings people

Calories 164kcal

Author Blair Lonergan

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