Easy Crustless Quiche Spinach and Feta

Name: Crustless Spinach and Feta Quiche
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1/2 cup of Green Onions; ½ teaspoon minced garlic; 1 box frozen or fresh spinach (10 oz); 6 large eggs; 1 1/2 cup milk; 2 oz feta cheese; ¼ cup grated Parmesan; ½ cup shredded sharp cheddar cheese; salt & pepper (to taste ); sliced tomatoes (optional)

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Are you looking for a quick and easy recipe for brunch or dinner? Try this easy crustless quiche with spinach and feta. The prep time is 10 minutes. Just what you need on a busy night or morning. A crustless quiche is a quiche baked straight in a greased pie dish with no pastry, so the eggs, milk and cheese set into a sliceable custard on their own.

A baked crustless spinach and feta quiche in a glass pie dish topped with tomatoes.

We had this for dinner this week. I don’t know about you, but sometimes I get tired of trying to come up with another chicken recipe and like to switch up a breakfast recipe for dinner.

Here is an egg muffin recipe that you can make in the morning or evening, or try our french toast recipes. This quiche recipe will pair well with any of these breakfast scones.

Quick Look

🕒 Prep Time: 10 minutes
🌡️ Cook Time: 45 minutes to an hour
⏳ Total Time: 55 to 70 minutes
🍽️ Serving: 8 servings
⚡ Calories: 155kcal per serving
🌶️ Flavor Profile: Salty feta and sharp cheddar against green onion and garlic in a soft egg custard
✋ Difficulty: Easy, no pastry to make and nothing to roll out

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Quick Answer

How do you make a crustless spinach and feta quiche?

Preheat the oven to 350 degrees and spray a pie dish with nonstick spray. Spread the thawed or chopped fresh spinach over the bottom of the dish, then add the crumbled feta and green onions. In a medium bowl, whisk the eggs until fairly smooth, then add the milk, minced garlic, Parmesan, and a sprinkle of pepper, and whisk to combine. Pour that over the spinach and feta, sprinkle the shredded cheddar on top, and add sliced tomatoes if you like. Bake on a baking sheet for 45 minutes to an hour, until it is golden brown on top and the center is set.

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Quick Look
Quick Answer
Why This Recipe Works
Why You’ll Love This Recipe
Key Ingredients
Variations & Substitutions
How to Make Crustless Spinach and Feta Quiche
Recipe Tips & Tricks
Serving Ideas & Suggestions
Crustless Quiche FAQs
Other Recommended Breakfast Recipes
Crustless Spinach and Feta Quiche
Variations and Substitutions:
Expert Cooking Tips

Why This Recipe Works

Click to see the technique science

Draining the spinach is the difference between quiche and soup. Frozen spinach holds a startling amount of water, and every bit of it ends up in the custard if you skip the colander.
Six eggs to a cup and a half of milk. That ratio is what lets a crustless quiche set firm enough to slice without turning rubbery.
The spinach and feta go in first, not stirred through. Laying them on the bottom keeps them from floating to the top while the custard sets, so every slice has some.
Whisk the eggs smooth before the milk goes in. Streaks of unbeaten white bake into pale ribbons through the custard.
Feta for flavor, cheddar for melt. Feta is too crumbly and salty to melt into a smooth top, and cheddar alone would be mild. Each is doing the job it is good at.
Bake on a sheet pan. It makes a full pie dish easy to move, and it evens out the heat under the dish so the bottom sets at the same rate as the top.
Start checking at 45 minutes. Every oven is different. Overbaking dries a custard out, underbaking leaves the middle loose.

Why You’ll Love This Recipe

This recipe is so easy to make. Ten minutes of prep and the oven does the rest.
It freezes. You can make several and freeze them after baking if you choose.
It stretches. You can also add more vegetables to it, mushrooms, olives, broccoli, and artichokes, and just add a little cooking time.
Breakfast or dinner. It is just as good at seven in the evening as it is at nine in the morning.
It fits a tea table. Cut into small wedges, it belongs beside my cucumber tea sandwiches at an afternoon tea.
No pastry. No crust to make, chill, roll, or blind bake, which is the whole reason this one gets made on a weeknight.

Key Ingredients

Labeled crustless quiche ingredients: green onion, Parmesan cheese, sharp cheddar, feta cheese, whole milk, spinach, garlic, grape tomatoes and eggs.

Ten ingredients, and most of them are already in the refrigerator. Quantities are in the recipe card below.

Green Onions. Chopped, to give it a little crunch and flavor.
Minced Garlic. Half a teaspoon, whisked into the egg mixture rather than scattered through.
Frozen or Fresh Spinach. If using frozen, thaw it and place it in a colander to drain. This is the step that decides whether the quiche is watery.
Feta Cheese. Feta gives this quiche a rich flavor, and it is the reason the dish tastes like more than eggs.
Grated Parmesan Cheese. A quarter cup whisked into the custard for savory depth.
Sharp Cheddar Cheese. Shredded over the top, where it browns.
Eggs and Whole Milk. Six eggs to a cup and a half of milk. The custard, and the structure.
Sliced Tomatoes. Optional, on top, and they are what makes it look like a bakery quiche.

See the recipe card below for exact quantities and full instructions.

Variations & Substitutions

A crustless quiche takes to substitutions better than almost anything else I make.

Customized Cheese Blend. Experiment with different cheese combinations to suit your taste. Try replacing the sharp cheddar with Gruyère or mozzarella for a milder flavor, or go bold with a mix of cheeses like Monterey Jack and goat cheese.
Vegetable Medley. Add a variety of vegetables to enhance the nutritional content and flavor. Consider diced bell peppers, mushrooms, or cherry tomatoes for a burst of color and freshness. Sauté the veggies before adding them to the quiche for an extra layer of flavor.
Protein Boost. Incorporate cooked and crumbled bacon, sausage, or diced ham to make the quiche heartier and more protein- packed. This is a great option for those who prefer a meaty twist to their breakfast.
Herb Infusion. Elevate the dish with the addition of fresh herbs. Mix in chopped basil, parsley, or dill to impart a fragrant and herbaceous quality.
Dairy- Free Alternative. For a lactose- free or vegan option, substitute dairy milk with a non-dairy alternative like almond milk or coconut milk. Replace traditional cheese with plant- based alternatives, such as vegan feta or nutritional yeast.
Make it individual. The same mixture baked in a muffin tin gives you something close to my keto egg muffins, in about 20 minutes.

How to Make Crustless Spinach and Feta Quiche

Chopped fresh spinach in a glass bowl with green onions and eggs on a wooden board.

Preheat your oven to 350 degrees and spray a pie dish with nonstick spray. Chop the fresh spinach, or thaw and thoroughly drain the frozen spinach, and chop the green onions.

Crumbled feta cheese scattered over the chopped spinach in the bowl.

Spread the spinach out on the bottom of the pie dish, then add the crumbled feta and the green onions.

Six eggs whisked smooth in a glass bowl beside bowls of cheddar and Parmesan.

In a medium bowl, whisk the eggs together until fairly smooth.

Milk, garlic and Parmesan being whisked into the beaten eggs.

Add the milk, minced garlic, Parmesan, and a sprinkle of pepper to the eggs and whisk to combine.

The egg and spinach mixture poured into a greased glass pie dish.

Pour the egg mixture into the pie dish over the spinach and feta.

Shredded cheddar and sliced grape tomatoes arranged over the top of the quiche before baking.

Sprinkle the shredded cheddar over the top and add the sliced tomatoes if you are using them. Place the dish on a baking sheet and bake until golden brown on top and solid in the center, 45 minutes to an hour.

Recipe Tips & Tricks

Optimal Spinach Preparation. If using frozen spinach, ensure it is thoroughly thawed and well drained before incorporating it into the quiche. Excess moisture from the spinach can result in a watery quiche. For fresh spinach, wilt it slightly in a pan with a touch of olive oil and drain any excess liquid to prevent sogginess.
Egg and Milk Mixture Consistency. Achieve a velvety and smooth texture by whisking the eggs and milk thoroughly. Make sure there are no lumps in the egg mixture. This ensures a uniform distribution of ingredients, resulting in a creamy and evenly set quiche.
Mindful Cheese Selection. Opt for high-quality feta, as its crumbly texture complements the dish well. For the shredded cheese, select a sharp cheddar with good melting properties. Mixing different textures and flavors of cheese adds depth, but avoid overpowering varieties that may mask the delicate taste of spinach and feta.
Precise Baking Time. Keep a close eye on the quiche during baking to prevent overcooking. Begin checking for doneness around 45 minutes, as oven temperatures can vary. The quiche should be golden brown on top, and a toothpick inserted into the center should come out clean. Overbaking may result in a dry quiche, while underbaking could lead to a runny center.
Let it rest ten minutes before slicing. A custard straight out of the oven will not hold a clean edge.
Use a glass dish if you have one. You can see the bottom set, which takes the guesswork out of the last ten minutes.

Serving Ideas & Suggestions

If it is for breakfast, you can serve hashbrowns, sweet potato bites, tater tots, or fruit. If it is for dinner, add a fresh green salad and some small red potatoes. For a bigger brunch, put it out with my red velvet pancakes, lemon ricotta pancakes, french toast recipes and a basket of breakfast scones, and there is more in my breakfast collection.

Cut into small wedges, it also works on a tea table, next to my cucumber tea sandwiches, a plate of scones, and something sweet like my lemon bars, Amish cinnamon bread or cranberry orange loaf. My tea party checklist covers the rest of the table, and there are menus in my adult tea party ideas, Mother’s Day tea, garden tea party and tea party desserts posts.

A golden baked crustless spinach and feta quiche with tomatoes, ready to slice.

Crustless Quiche FAQs

What is the best way to reheat quiche?

Place it in a preheated 325 degree oven for 15 to 20 minutes.

How do you reheat quiche if it is frozen?

Place it in a 350 degree oven for 30 minutes.

What else can you serve with quiche?

If it’s for breakfast, you can serve hash browns, sweet potato bites, tater tots, or fruit. If it is for dinner, add a fresh green salad and some small red potatoes.

Why did my crustless quiche come out watery?

Almost always the spinach. Frozen spinach has to be thawed and drained in a colander, and fresh spinach is better wilted in a pan first and drained. Any liquid left in the leaves ends up in the custard.

Can I make it ahead or freeze it?

Yes. You can make several and freeze them after baking. Cool completely, wrap well, and reheat from frozen in a 350 degree oven for 30 minutes.

How do I know when the quiche is done?

It should be golden brown on top and solid in the center, with no wobble when you move the dish. A toothpick inserted in the middle comes out clean. Start checking at 45 minutes.

Other Recommended Breakfast Recipes

I hope you enjoy this Crustless Spinach and Feta Quiche recipe! If you make it, please leave a ⭐ star rating in the recipe card below, and come say hello on Instagram, Pinterest, and Facebook. I love seeing your tea time treats.

Crustless Spinach and Feta Quiche

Crustless means gluten-free and also quick and easy! You likely always have these ingredients on hand for a quick dinner.

4.93 from 13 votes

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Course: Breakfast

Cuisine: Mediterranean

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 155kcal

Author: Candi Elm

Ingredients

1/2 cup of Green Onions
½ teaspoon minced garlic
1 box frozen or fresh spinach 10 oz
6 large eggs
1 1/2 cup milk
2 oz feta cheese
¼ cup grated Parmesan
½ cup shredded sharp cheddar cheese
salt & pepper to taste
sliced tomatoes optional

Instructions

Preheat your oven to 350 degrees.
Spray a pie dish with non-stick spray. Place the thawed spinach or (chopped fresh) and spread it out on the bottom of the pie dish. Next add the crumbled feta and green onions.
In a medium bowl whisk together the eggs until fairly smooth. Add the milk, minced garlic, Parmesan, and sprinkle of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, and feta.
Sprinkle the shredded cheese over top. Add optional sliced tomatos. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Notes

Variations and Substitutions:

Customized Cheese Blend: Experiment with different cheese combinations to suit your taste. Try replacing the sharp cheddar with Gruyère or mozzarella for a milder flavor, or go bold with a mix of cheeses like Monterey Jack and goat cheese.
Vegetable Medley: Add a variety of vegetables to enhance the nutritional content and flavor. Consider diced bell peppers, mushrooms, or cherry tomatoes for a burst of color and freshness. Sauté the veggies before adding them to the quiche for an extra layer of flavor.
Protein Boost: Incorporate cooked and crumbled bacon, sausage, or diced ham to make the quiche heartier and more protein-packed. This is a great option for those who prefer a meaty twist to their breakfast.
Herb Infusion: Elevate the dish with the addition of fresh herbs. Mix in chopped basil, parsley, or dill to impart a fragrant and herbaceous quality. Experiment with different herb combinations to tailor the quiche to your preferred flavor profile.
Dairy-Free Alternative: For a lactose-free or vegan option, substitute dairy milk with a non-dairy alternative like almond milk or coconut milk. Replace traditional cheese with plant-based alternatives, such as vegan feta or nutritional yeast. Ensure the chosen ingredients complement each other for a satisfying dairy-free experience.

Expert Cooking Tips

Optimal Spinach Preparation: If using frozen spinach, ensure it’s thoroughly thawed and well-drained before incorporating it into the quiche. Excess moisture from the spinach can result in a watery quiche. For fresh spinach, wilt it slightly in a pan with a touch of olive oil and drain any excess liquid to prevent sogginess.
Egg and Milk Mixture Consistency: Achieve a velvety and smooth texture in your quiche by whisking the eggs and milk thoroughly. Make sure there are no lumps in the egg mixture, and whisk until well combined. This ensures a uniform distribution of ingredients, resulting in a creamy and evenly set quiche.
Mindful Cheese Selection: When choosing cheeses, consider the meltability and flavor profile. Opt for high-quality feta, as its crumbly texture complements the dish well. For the shredded cheese, select a sharp cheddar with good melting properties. Mixing different textures and flavors of cheese adds depth to the quiche, but avoid overpowering varieties that may mask the delicate taste of spinach and feta.
Precise Baking Time: Keep a close eye on the quiche during baking to prevent overcooking. Begin checking for doneness around 45 minutes, as oven temperatures can vary. The quiche should be golden brown on top, and a toothpick inserted into the center should come out clean. Overbaking may result in a dry quiche, while underbaking could lead to a runny center.

Nutrition

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