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

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5 from 7 reviews


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!


Units Scale


  1. Preheat: 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. 
  3. Add Spinach, Salt and Herbs: Add the fresh spinach to the skillet and sauté for 2 minutes until spinach is wilted. Add salt and mix well. (If using frozen spinach, skip the sautéeing directly).
  4. Add Eggs and Milk: Whisk the beaten eggs and milk together in a medium bowl until combined. Next, add the egg-milk mixture to the sautéed spinach and onions 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. 
  6. Garnish and Enjoy: Garnish with a sprinkle of red chili flakes before serving if you like a bit of heat.


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 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 sauté the spinach, so just mix the spinach with the sautéed onions along with the salt, beaten eggs, and milk. 

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 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! 

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 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.

Cast Iron Skillet: The best choice would be to use a 12-inch cast iron skillet which can be used for sautéing 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. 

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

Storing/Freezing/Reheating: To store, place the cooled crustless spinach quiche in an airtight container and keep for up to 5 days in the refrigerator. To freeze, place the cooled spinach quiche in a freezer-safe container or ziplock bag and freeze for up to 2 months. Let frozen spinach thaw completely overnight in the refrigerator before reheating in the oven or microwave.

This recipe was originally published in June 2020, but has since been republished with clearer instructions, recipe notes and ingredient substitutions.

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Category: Main Dish
  • Method: Baking
  • Cuisine: French