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This crustless quiche with spinach is an easy recipe that’s perfect for brunch! The savory flavor will impress everyone.

Crustless Quiche
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Looking for a savory brunch recipe to impress? Try a crustless quiche! This concept is our favorite for entertaining: it’s deliciously savory and hearty, with lots of protein to keep bellies full all morning. Even better: it’s so easy to whip up! No need to bother with a quiche crust: just whisk together the filling and pop it in the oven. This crustless spinach quiche is a bit of a miracle: even our spinach-fearing 4 year old loves it! Here’s how to make a crustless quiche recipe and how to customize the filling for your family.

Elements in a crustless quiche

A crustless quiche is a savory egg custard that’s baked without the traditional pastry shell. Without the crust, a crustless quiche is similar to an Italian frittata. The difference? Quiche traditionally has more dairy than a frittata. Here’s what you’ll need for the base recipe of this crustless spinach quiche. The great thing about this recipe is that it convinces even the spinach-averse (like our son!). But you can customize it to have whatever vegetables you choose. Here’s what you’ll need:

  • Eggs
  • Oregano, garlic powder, salt and pepper
  • Frozen spinach
  • Cottage cheese: often a quiche recipe uses whole milk, but cottage cheese makes magic here! It brings a bold, savory flavor and velvety texture
  • Parmesan cheese
  • Jarred roasted red peppers
Crustless Spinach Quiche

Some notes on the spinach

This recipe is so simple: all you have to do is mix up the ingredients and bake it up for 25 minutes until puffed and golden! How does it all work? Here are a few notes on some of the ingredients and how they make the magic:

  • Use frozen spinach, not fresh. Why? Frozen spinach has already been blanched so it has reduced greatly in volume versus fresh spinach. It also has a chewy, desirable texture: it’s hard to describe, but trust us! Think spinach artichoke dip.
  • Thaw the spinach under warm water. Simply place it in a colander and warm it under water! However, we’ve noticed that some spinach brands are frozen solid into blocks: you may need to use a microwave to thaw in that case.
  • Important: squeeze out as much water as possible! This prevents a watery crustless quiche. Use your hands to squeeze it out while the spinach is in the colander. The spinach should feel like dry crumbles when you are done.
Crustless quiche recipe

Variations on mix-ins

You can turn this crustless quiche recipe into hundreds of different flavor variations based on your preferences! If you’d like, you can add other flavors to this one like a handful of chopped ham or crumbled bacon. Or, you can drop the spinach and use other cooked vegetables. Add ½ cup additional mix-ins to the recipe below, or remove the spinach entirely and substitute about 1 to 1 ½ cups mix-ins. Here are some ideas (make sure they are finely chopped):

As a note, you’ll want the veggies on the done side when you sauté them, so they don’t release too much moisture while baking. They should be finely chopped for good distribution.

Mini crustless quiche

Make mini-sized crustless spinach quiche

Last thing on this crustless quiche with spinach: want to make personal sized versions? You can! Make up mini crustless spinach quiche using a muffin tin! Here’s what to do:

  • Spray a standard-sized muffin tin with cooking spray.
  • Follow the recipe below, but pour the egg mixture equally into 12 muffin cups.
  • Top with additional red pepper.
  • Bake 22 to 24 minutes, until set in the center and golden around the edges. Allow to cool, then run a butter knife around the edges and remove from the muffin tin .
Crustless Quiche

More brunch recipes

Brunch is where it’s at! There’s nothing more fun and festive than brunching with family and friends. We originally created this crustless spinach quiche for Christmas breakfast, but we now eat it anytime of the year! Here are a few more tasty brunch ideas:

This crustless spinach quiche recipe is…

Vegetarian and gluten-free.

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Crustless Quiche with Spinach

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4.8 from 12 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x


This crustless quiche with spinach is an easy recipe that’s perfect for brunch! The savory flavor will impress everyone.


  • 10 ounces frozen spinach*
  • 6 large eggs
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 1 cup cottage cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped roasted red pepper (from a jar), plus more for topping
  • Fresh ground black pepper


  1. Preheat oven to 375°F. Grease a 9” round pie dish.
  2. Place the spinach in a colander and let warm water run over it until it is thawed, about 1 minute (some brands take a bit more effort to defrost: you can also use a microwave if necessary). Then use your hands to squeeze out as much excess liquid as you can.
  3. In a large bowl, whisk the eggs. Then stir in the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted red pepper. Add a few grinds of fresh ground black pepper if you like.
  4. Pour the egg mixture into the prepared pie dish. Sprinkle the top with a few tablespoons of additional chopped roasted red pepper.
  5. Bake the quiche for 25 to 30 minutes, until set in the center and golden around the edges. Allow to rest for at least 15 minutes before serving. (Storage info: This saves well! Store refrigerated for up to 5 days: you can eat it cold, room temp, or re-warm it. Try it in a sandwich!)


*Note: To customize the mix-ins in this recipe, substitute about 1 to 1 ½ cups mix-ins for the spinach. Try finely chopped sauteed broccoli, ham or bacon, caramelized onions, roasted peppers and onions or sautéed peppers, sauteed mushrooms, and so forth. You’ll want the veggies on the done side when you saute them, so they don’t release too much moisture while baking.

  • Category: Brunch
  • Method: Baked
  • Cuisine: Brunch
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Rita says:

    I’m dairy allergic. Almond milk is a good sub but what do I use to replace the cheese? Cashew butter?

  2. Sarah G says:

    I have made this multiple times, as written and as muffins, and it’s always so delicious! Wanting to make a larger doubled batch for a family gathering… think I could use a 13×9? Or should I just use 2 pie pans to be safe? Thanks for your great content!

    1. Alex Overhiser says:

      It should work either way!

  3. Trudy says:

    I made this today and very much enjoyed. I like recipes that encorporates items I already have on hand. My hunny even went back for seconds.

  4. Janet StPeter says:

    How much shredded cheese and should I add additional liquid like 1/2

  5. Diana says:

    Is there a good substitute for cottage cheese? Hubby wants to eat healthier but does not like cottage cheese. Thanks in advance for any suggestions!

    1. Alex Overhiser says:

      You could use another shredded or crumbled cheese.

  6. Mary K says:

    Easy and delicious! I added sauteed onions. Every recipe of yours that I try is always a hit!

    1. Alex Overhiser says:

      So glad you enjoyed!

  7. Rhonda Klomparens says:

    My husband and I are striving to become more health-conscious, minimizing our meat/sodium intake. This vegetarian option was amazing! The flavors blended perfectly. We added a little Cholula which gave the quiche even more flavor, yet it was delicious even without it. We love pizza and it’s been difficult for us to give it up, but I think this dish might be our pizza substitute…it was truly delicious. Thanks for sharing this recipe. We will be checking more of those you have posted.

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