This Crustless Spinach and Cheese Quiche is a good, lower-carb option for breakfast or brunch.
This is a lighter option for those of you who might be craving quiche. There is no crust at all in this quiche! The filling is baked directly into the pie plate, and it cooks up just like regular quiche but without the crust. You’ll end up with slices of delicious quiche that come out of the pie plate as cleanly as a piece of pie. Spinach and egg with a mixture of cheeses… this is a delicious combination of flavors.
How to make Crustless Spinach and Cheese Quiche:
You’ll start by sautéing onions, spinach and garlic in a pan- just enough to cook the onions and wilt the spinach. In a bowl, you’ll combine eggs with seasonings and four cheeses! Low fat ricotta cheese, Swiss cheese, feta cheese and Parmesan cheese are all added in to this quiche filling to make it extra cheesy and amazing. That’s all you need for this quiche. The filling is poured into the pie plate, and it bakes for about 40 minutes.
This recipe calls for using Spike seasoning. This is an all-purpose seasoning that you can find in the spice aisle of USA markets. It has a ton of different spices and flavors in it, so it’s great to use in recipes and it’s an especially good addition to eggs. If you don’t wish to use this seasoning, you can use another spice blend. Or just sprinkle in a little garlic powder, onion powder and freshly ground pepper.
Why would you want to make a crustless quiche?
Well, the obvious choice for why you’d want to bake a crustless spinach and cheese quiche is to cut down on the carbs. No crust means a lot fewer carbohydrates will be in this quiche. You also might be gluten free, so baking a crustless quiche is a good option for those who have celiac disease or for those who are gluten intolerant. This recipe calls for Worcestershire sauce, so if you can’t have gluten then you need to make sure you’re using a brand that is known to be gluten-free.
If you happen to be following Weight Watchers, one fourth of this quiche (a good portion!) is a serving. There is a link to WW points in the recipe card below.
If you’re a first timer going crustless with quiches, I suggest you give it a go. I think you’ll be pleasantly surprised with how good a quiche can be without the pastry. And if you’ve done it before, then you know what I mean. It’s a delicious quiche– for breakfast, for lunch or for a nice, light dinner. Enjoy!
Here are a few more quiche recipes you might like to try:
- Garden Vegetable Quiche
- Quiche Lorraine
- Summer Vegetable Quiche
- Quiche with White Wine and Shallots
- Cream Cheese Sausage Rotel Dip Quiche
- Bagel Quiche
- Western Omelet Quiche
- Mushroom and Goat Cheese Quiche
Crustless Spinach and Cheese Quiche
- 1 teaspoon olive oil
- ⅔ cup diced onions
- 3 to 4 cups fresh baby spinach leaves
- 1 medium garlic clove, minced
- 3 large eggs
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon regular Spike seasoning (or a similar seasoning)
- ½ tablespoon Worcestershire sauce
- 1 cup low fat ricotta cheese
- 2 ounces feta cheese crumbles
- ¼ cup grated Swiss cheese
- ¼ cup grated Parmesan cheese
- Preheat the oven to 350°F. Spray 9-inch glass or ceramic pie plate with cooking spray.
- Heat oil in a large nonstick skillet. Add the onions to the hot oil and sauté for 3 minutes.
- Add the spinach and garlic and sauté for another 2 minutes, or until the spinach is completely wilted. Remove from heat.
- In a medium bowl, whisk the remaining ingredients together. Stir in the spinach mixture and then pour into the pie plate.
- Bake on the center rack of your oven for 35 to 40 minutes. Let sit for about 5 minutes before slicing.
- Use reduced fat cheeses to reduce fat/calorie content.
- *If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of Worcestershire sauce that is known to be GF.