An easy crustless spinach quiche that’s tasty, low-carb, and delicious. Perfect for a quick brunch, simple lunch, or a light dinner, this quiche is ready in 45 minutes so you can enjoy it in almost no time at all! Gluten-free, dairy-free, and paleo.
What is A Quiche?
A traditional quiche usually consists a pastry crust which is filled with some sort of creamy custard filling and savory ingredients.
You might probably have eaten this French tart in its many variants, with the most common version being the quiche lorraine (which includes ham or bacon).
The Easiest Quiche Ever
While the typical quiche recipe includes a crust, Juan and I have discovered that we actually really enjoy a crustless quiche in which the filling is the highlight.
Not having to make a crust not only saves a lot of time (unless you’re using a pre-made store-bought crust), it also makes the quiche a lot lighter and lower in carbohydrates. This makes it perfect for the warmer months like spring and summer, when you don’t want to weigh yourself down with heavy meals or when you’re trying to lose some weight.
Ingredients You Probably Have in Your Pantry
The great thing about this quiche is that it uses ingredients that you probably already have in your pantry (or freezer). What you’ll need is onions, spinach (either fresh or frozen), salt, eggs, and non-dairy milk.
Most quiche fillings tend to use cream and cheese but since Juan is lactose-intolerant and we want to keep this quiche light and dairy-free, we’re using an unsweetened verion of my 5-minute homemade cashew milk. You can also use other types of non-dairy milk (or normal milk if you are not lactose-intolerant).
How to Make Crustless Spinach Quiche?
Since we normally have a packet of fresh spinach stashed away in the refrigerator, we tend to make this spinach quiche on an almost weekly basis. As I mentioned earlier, you can also use frozen spinach (you’ll need just 3 cups frozen spinach in this case), but make sure you squeeze out all the water from the frozen spinach before measuring.
TIP: If you don’t have spinach on hand, you can simply substitute the spinach for equal amounts of fresh chard, kale, collard greens, leek or spring onions (or a mix of these). The best part about this quiche recipe is just how flexible it use, so feel free to use whichever leafy greens you have on hand!
To make this crustless quiche, we’ll start off by heating up some oil in a cast iron skillet and then sautĆ©ing the diced onions until they are tender and translucent (roughly 5 minutes).
Once the onions are ready, add the fresh chopped spinach to the skillet and sautƩ for the next 1 or 2 minutes until spinach is just slightly wilted, before sprinkling the salt over and mixing well.
Next up, whisk the eggs and milk together in a large bowl until combined. Add the spinach and onion mixture and mix until all the ingredients are evenly distributed.
Transfer this quiche mixture to the same cast iron skillet as before and bake on the middle rack of the oven for 25 to 30 minutes at 400F until the quiche is firm.
No cast iron skillet? Don’t worry!
I like to use a cast iron skillet to make this quiche because I can use it both on the stove top to sautƩ the vegetables, and then use the same cast iron skillet o bake the quiche in the oven (less cleanup makes me happier!)
However, if you don’t own a cast iron skillet, don’t worry. Simply use a normal skillet to sautĆ© the vegetables and then after mixing the vegetables with the eggs and milk, transfer the quiche mixture to an oven-proof round casserole dish or a tart pan. Bake for 25 to 30 minutes at 400F on the middle rack until quiche is firm.
Serve the quiche warm, and if you enjoy some heat, I highly recommend a generous sprinkle of red chili flakes!
If you enjoyed this quiche, you’ll also love these other recipes:
- Baked Eggs with Spinach and Mushrooms
- Omelet Wraps with Spinach, Lettuce and Mushrooms
- Gluten-free Kale and Spring Onion Quiche
- Sweet Potato and Kale Breakfast Skillet
- Rainbow Veggie Collard Wraps
Crustless Spinach Quiche (Gluten-Free, Dairy-Free)
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 4 portions 1x
- Diet: Gluten Free
Description
An easy crustless spinach quiche that’s tasty, low-carb, and delicious. Perfect for a quick brunch, simple lunch, or a light dinner, this quiche is ready in 45 minutes so you can enjoy it in almost no time at all! Gluten-free, dairy-free, and paleo.
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onions, diced
- 6 cups roughly chopped fresh spinach (or 3 cups frozen spinach)
- 1 teaspoon salt
- 4 large eggs, beaten
- 1 1/2 cups unsweetened cashew milk (or other unsweetened milk of choice)
- Dried red chili flakes, for sprinkling (optional)
Instructions
- Preheat oven to 400F.
- Heat oil in a 12-inch cast iron skillet over medium heat and then sautĆ© the diced onions for approximately 5 minutes until they turn translucent.Ā
- Add the fresh spinach to the skillet and sautƩ for 2 minutes until spinach is wilted. Add salt and mix well. (If using frozen spinach, skip this step directly).
- Whisk the beaten eggs and milk together until combined, then add the sautƩed spinach and onion mixture, mixing well until ingredients are homogeneously distributed.
- Pour the quiche mixture into the same skillet as before and bake on the middle rack of the oven for 25 to 30 minutes until the quiche is firm.Ā
- Garnish with a sprinkle of red chili flakes before serving if you like a bit of heat.
Notes
Spinach: As mentioned, I use fresh spinach in this recipe, but if you have frozen spinach, simply use 3 cups of frozen spinach, making sure to drain excess water before measuring and using. With frozen spinach, you don’t have to sautĆ© the spinach, so just mix the spinach with the sautĆ©ed onions along with the salt, beaten eggs, and milk.
Milk: To keep this recipe dairy-free, I’ve use an unsweetened version of my 5-minute homemade cashew milk. However, you can use whatever other non-dairy milk you have on hand (or dairy milk if you don’t have lactose intolerance).
Cast Iron Skillet: The best choice would be to use a 12-inch cast iron skillet which can be used for sautĆ©ing the vegetables on the stove top and then transferred to the oven for baking the quiche. If you don’t own a cast iron skillet, you can use a normal skillet, and then bake the quiche in an oven-proof casserole dish or pie pan.Ā
Filling Variations: If you don’t have spinach on hand, you can substitute the spinach for equal amounts of fresh chard, kale, collard greens, leek or spring onions (or a mix of these). The best part about this quiche recipe is just how flexible it use, so feel free to use whichever leafy greens you have on hand!Ā
- Category: Main Dish
- Method: Baking
- Cuisine: French
Keywords: crustless spinach quiche, easy crustless quiche, gluten-free quiche, low-carb quiche recipe
Good morning Felicia,
How very interesting and flexible are your recipes – this is one of those that your readers can easily adapt to their own personal preferences to prepare a dish to suit their individual needs.
I note that this is the greatest plus for most of your recipe creations because others can easily apply or adapt without much fuss of having to obtain the specified ingredients before attempting it. I also find your tips for adaptation to be most helpful and encouraging š
Continue sharing the versatility of your creation for the benefits of your followers! Great job š
Sending you our love from SG
Mum
★★★★★
Hi mummy! Thank you!!!
I try to make my recipes flexible because depending on the country and season, people may not always be able to get the exact same ingredients, and if they would like to replace some ingredients with what they already have (or what they can get at a lower cost), I try to make it as possible to do it as I can! I am always switching out ingredients from other recipes I see online with what I have, so I’m guessing my readers do the same too š