Crustless Spinach Cheddar Quiche - Easy 20-Minute Recipe
A protein-packed breakfast or brunch dish that combines sautéed spinach, onions, and shallots with creamy eggs and sharp cheddar cheese. This crustless version eliminates the pastry work while delivering all the rich, savory flavors of traditional quiche. Perfect for meal prep, weekend entertaining, or when you want a satisfying low-carb option that feeds a crowd.
Ingredients
- 2 teaspoons extra-virgin olive oil
- ½ sweet onion, diced (about 1 cup)yellow onion1:1vegetariandairy
same flavor profile
- 1 shallot, diced (about 1/4 cup)green onions1:1vegetariandairy
milder onion flavor
- 5 cups fresh spinach, chopped
- 6 large eggs
- ¼ cup half-and-halfmilk1:1vegetariandairyadds dairy
slightly less creamy
- ½ teaspoon salt
- 1 cup grass-fed cheddar cheese, shredded
Instructions
- 1
Preheat the oven
- 2
Heat olive oil in medium pan over medium heat
- 3
Add onion and shallot and sauté until translucent
- 4
Add spinach and sauté until just beginning to wilt, then remove from heat
- 5
Beat eggs with hand whisk along with half-and-half and salt in medium to large bowl
- 6
Stir in the sautéed vegetables
- 7
Gently stir in the cheese
- 8
Pour mixture into prepared pie dish
- 9
Bake until center is set and edges begin to brown
- 10
Cool before slicing and serving
Tips
Squeeze excess moisture from cooked spinach with paper towels to prevent a watery quiche.
Let the sautéed vegetables cool slightly before adding to eggs to prevent scrambling.
Use a well-greased pie dish or line with parchment for easy removal.
Good to Know
Refrigerate for up to 3 days in airtight container
Can be made 1 day ahead and reheated gently in oven
Serve warm or at room temperature with mixed greens or fresh fruit
Common Mistakes
Don't skip cooling the vegetables to avoid scrambling the eggs
Avoid overbaking to prevent rubbery texture
Substitutions
same flavor profile
FAQ
Can I freeze this crustless quiche?
Yes, wrap cooled quiche tightly and freeze up to 2 months. Thaw overnight in refrigerator before reheating.
What if I don't have half-and-half?
Regular milk works fine, though the quiche will be slightly less creamy. Heavy cream makes it richer.
How do I know when it's fully cooked?
The center should be set and not jiggly when gently shaken, and edges will be lightly golden brown.