Easy Crustless Spinach Quiche (Gluten-Free, Dairy-Free)

An easy crustless spinach quiche that’s tasty, low-carb, and delicious. Perfect for a quick brunch, simple lunch, or a light dinner, this delicious spinach quiche recipe is a low-carb take on the classic quiche and is ready in just 45 minutes! Gluten-free, dairy-free, keto and paleo too, so everyone can enjoy it!

Jump to:

• What is A Quiche?
• The Easiest Crustless Spinach Quiche Ever
• Why This Recipe Works:
• Ingredients You’ll Need:
• Ingredient Notes/Substitutions:
• How to Make Crustless Spinach Quiche (Step by Step)
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• If you enjoyed this quiche, you’ll also love these other recipes:
• Other Great Brunch Recipes You’ll Love:
• Crustless Spinach Quiche (Gluten-Free, Dairy-Free)

What is A Quiche?

A traditional quiche usually consists of 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 Crustless Spinach Quiche Ever

While the classic 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 traditional pie 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 flavorful quiche is 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. This spinach quiche recipe is also a great way to include more veggies in your diet!

Since we normally have a packet of fresh spinach stashed away in the refrigerator, we tend to make this quiche on an almost weekly basis.

Why This Recipe Works:

• Super Easy: Since no crust is required for this quiche, it takes the hassle out of making a perfect crust, or even par-baking the crust beforehand. With simple ingredients that you probably already have on hand, all you need is to cook the ingredients for the filling of a quiche and you’ve got a perfect meal. Less work with the same great taste!

• All Cooked in One Single Skillet: By cooking with a cast iron skillet (which can be used on the stovetop as well as in the oven), cleanup is minimal. Best of all, the skillet can go straight from oven to tabletop because it looks so pretty too!

• Gluten-Free & Dairy-Free: Most quiche fillings tend to use heavy cream, or sour cream, and some sort of cheese. But since Juan is lactose-intolerant and we want to keep this quiche light and dairy-free, we’re using an unsweetened version of my 5-minute homemade almond milk. You can also use other types of non-dairy milk (or normal milk if you are not lactose-intolerant). Not having a crust also makes this quiche gluten-free, so even Celiacs or those with gluten-intolerances can enjoy it!

• Low Carb, Paleo, Keto: One other amazing thing about this healthy spinach quiche recipe is that it’s low-carb, as well as Paleo-friendly and keto-friendly too! This makes it a great option for a lighter meal during the warmer spring and summer months!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make the best crustless spinach quiche ever. For the exact quantities and measurements, please scroll down to the recipe card at the bottom of this post.

Ingredient Notes/Substitutions:

• Oil: I like using sunflower oil because we always have a bottle of it on hand. However, you may also use other oils such as olive oil, coconut oil or avocado oil if you prefer.

• Spinach: As mentioned, I used fresh spinach in this recipe, but if you have frozen spinach, simply use 3 cups of frozen spinach. (If using frozen spinach, it’s always a good idea to drain excess moisture before measuring and using so there isn’t too much water. With frozen spinach, you don’t have to sauté the spinach, so just mix the spinach with the sautéed onions along with the salt, beaten eggs, and milk.)

• Herbs: I used a mix of dried granulated garlic and dried parsley in this recipe, but you could swap these out for other herbs such as oregano, rosemary, or whichever herbs you prefer.

• Eggs: Eggs are essentially for binding the ingredients together in this crustless quiche recipe. I used 4 large eggs but if you only have small or medium eggs, make sure to add an extra egg for good measure.

• Almond Milk: To keep this great recipe dairy-free, I’ve use an unsweetened version of my 5-minute homemade almond milk. You may also use other non-dairy milks such as cashew milk, rice milk, sunflower seed milk, soy milk or coconut milk. Alternatively, if you are not lactose intolerant, feel free to use normal dairy milk instead.

• Dried Red Pepper Flakes: I like sprinkling some red pepper flakes on top of the quiche for a bit of extra heat. If you prefer not to, simple leave it out.

How to Make Crustless Spinach Quiche (Step by Step)

1. Preheat and Adjust Rack Position:

Preheat oven to 400F and adjust oven rack to the middle position.

2. Sauté Onions:

Heat oil in a 12-inch cast iron skillet over medium-high heat and then sauté the diced onions for approximately 5 minutes until they turn translucent and are caramelized. 

3. Add Spinach, Salt and Herbs

Add the fresh spinach to the skillet with caramelized onions and sauté for 2 minutes until spinach is wilted. Add salt and mix well. (If using frozen spinach, skip the sautéing step directly).

4. Add Eggs and Milk

Whisk the beaten eggs and milk together in a medium bowl until combined, then pour egg mixture to the sautéed spinach mixture in the skillet, mixing well until ingredients are homogeneously distributed.

5. Bake Until Firm

Bake on the middle rack of the oven for 25 to 30 minutes until the quiche is firm and golden brown on top (to prevent a soggy quiche).

6. Garnish and Enjoy

Garnish this easy spinach quiche with a sprinkle of red chili flakes before serving if you like a bit of heat.

Dish by Dish Tips/Tricks:

• 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). Chopped bell peppers or fresh mushrooms will also work too! 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! If you are not lactose-intolerant, you can also add a bit of feta cheese to the filling if you like!

• Cast Iron Skillet for Easy Cleanup: I highly recommend using a cast iron skillet to make this crustless quiche recipe because you can use it both on the stove top to sauté the vegetables, and then use the same cast iron skillet to bake the quiche in the oven (less cleanup makes me happier!)

• No Cast Iron Skillet? No Worries: If you don’t own a cast iron skillet, don’t worry. Simply use a normal large skillet to sauté the vegetables and then after mixing the vegetables with the eggs and milk, transfer the quiche mixture to an oven-proof round casserole dish, baking dish or pie pan. Bake for 25 to 30 minutes at 400F on the middle rack until quiche is firm.

Recipe FAQs:

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

Other Great Brunch Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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