Crustless Spinach Quiche
Credit: Copyright Merrci

A Healthier Version of the Scrumptious Quiche

A spinach quiche without a crust is a yummy and healthy way to begin any day. If eggs sound good for breakfast or brunch, I usually pull out this recipe. It’s been a favorite for years, a handwritten recipe on a rather worn piece of paper.  Very quick, very pretty and it tastes delicious!

Of course, any dish combining fresh spinach and eggs  is a hit to me. They taste great together, especially with a bit of cheese added. I like that there is no crust needed. That makes the quiche lighter with less calories and saves time as well. Any time I can do that works for me.

The recipe is so flexible too. You can substitute egg beaters for part or all of the eggs to make it  healthier still.  Use a low fat cheese, like the cheddar cheese used here. It’s delicious with muenster cheese as well, or with any that is your favorite. If you use a regular onion, it should be sautéed, but if you use green onions, you needn’t sauté them first.

The original recipe called for frozen spinach. If you like that, go for it. It is still nutritious.  But fresh has such a wonderful flavor and can be lightly sautéed (or microwaved) in just a few minutes.  I nearly always substitute fresh spinach when a recipe calls for frozen.  It works very well, and tastes so much better! 

When I was working, I would take slices to work lunch brunch or lunch. It was easy to warm in the microwave for a satisfying light meal. I’ve also tried freezing it first, and it does very well. Whenever I cook, I like to make enough to freeze so it saves me cooking another night. It’s nice to have something packaged you can grab it in a hurry, whether on the go to work, or for a quick, last minute dinner.

Crustless Spinach Quiche is a colorful dish to serve to guests or add to a potluck.  You may want to make two.  It always goes quickly!

Next time I want to try it with Gouda. Enjoy!

  • Serves: 4 to 6
  • Prep Time: 15 minutes
  • Total Time: 45 minutes


  • 1/2 tbs oil (or use cooking spray to coat pan)
  • 1 bunch fresh spinach (or a 10 oz bag chopped frozen spinach)
  • 1/4 cup onion chopped
  • 5 eggs, beaten (I used 3 eggs and 1/2 cup Egg Beaters)
  • 2 cups cheese
  • 1/4 tsp salt
  • pepper, as desired


  1. Preheat oven to 350 degrees.
  2. Thoroughly rinse spinach and pat dry, then chop.
  3. Heat oil in skillet, then sauté onion until softened.
  4. Add spinach and heat 3 minutes or until softened.
  5. Remove from pan to a bowl with paper towels to absorb moisture.
  6. Combine beaten eggs, salt, pepper, and cheese in a large bowl.
  7. Once blended, add cooked spinach and onion.
  8. Pour into greased pie pan.
  9. Baked for 30 minutes, or until center is set.
  10. Cool 5 minutes, then serve.

A Hand Blender Makes it Even Easier

Handy attachments come with this one

Cuisinart CSB-79 Smart Stick 2-Speed 200-watt Immersion Hand Blender with Attachments
Amazon Price: $110.00 $44.50 Buy Now
(price as of Aug 25, 2014)
A hand blender has to be the easiest thing to use when blending eggs. This particular one comes with a chopping attachment, plus the measuring cup and whisk. It's so easy to grab and use. Love the brushed steel finish too.