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Crustless Quiche

Crustless quiche is made with spinach, ham, and cheese, for a nutritious, high-protein recipe full of irresistible flavor. Perfect for breakfast, brunch, dinner, and more! 

crustless quiche with spinach and ham
Crustless quiche is the ultimate crowd-pleasing brunch. It’s also fantastic for dinner,

Why You’ll Love This Crustless Quiche Recipe

  • Less than 10 pantry staple ingredients are all you’ll need. 
  • It’s easier, faster, and leaner than standard crusted quiche making it one of my favorite easy brunch ideas.
  • The luscious flavor and silky texture will have all your guests begging for more. 
  • Full of cheesy goodness, your little ones won’t even realize they’re eating their veggies. 
  • Naturally gluten-free, it’s suitable for a wide variety of diets, making it the perfect option for every occasion! 

Key Ingredients You’ll Need

A paired down dish, this crustless quiche recipe requires just a handful of simple, budget-friendly ingredients for bold flavor with minimal effort. 

  • Eggs – These form the base of the crustless spinach quiche providing structure and a fluffy texture. 
  • Half and Half – The secret ingredient to an out-of-this-world crustless quiche, half and half helps combine the ingredients while adding creamy fats for a silky consistency and rich taste. 
  • Seasonings – Onion powder, garlic powder, salt, and pepper help enhance the natural savory flavor. 
  • Spinach – We recommend using frozen chopped spinach for easy preparation and loads of nutrients. 
  • Cheese – Sharp cheddar cheese is the proverbial glue that holds this dish together and makes it utterly irresistible. 
  • Ham – Fully cooked ham is diced small and mixed throughout the quiche for a smokey taste and tons of protein to keep you full. 
crustless quiche slice
Just 9 ingredients create unbeatable flavor.

Flavor Variations

Although we list specific ingredients, this crustless quiche recipe is a great way to use up any lingering items you have on hand and can easily be altered to fit your preferences. For instance, some of our favorite variations include: 

  • Adding a homemade or store-bought crust
  • Using different proteins such as bacon, turkey, or chicken. 
  • Mixing in a variety of veggies like onions, mushrooms, or broccoli. 
  • Omitting the meat completely for a vegetarian crustless quiche recipe. 

Tips for the Best Easy Crustless Spinach Quiche

This recipe for crustless quiche looks fancy and difficult to make. However, the truth is that it comes together with just a few simple steps and is virtually failproof to create. Especially when you follow our top tips and tricks below.

  • Grease Well. Make sure to cover every inch of your pie dish before adding the quiche. This is crucial to prevent it from sticking to the sides and staying in one piece. 
  • Prepare the Spinach. Before adding the spinach, squeeze out all of the excess liquid. Otherwise, your crustless spinach quiche will contain too much moisture.
  • Don’t Overbake! Keep a close eye on your oven, and remove the quiche as soon as a knife can be inserted into the center and comes out clean. 
  • Let the Quiche Sit. We know it’s tempting to dig in right away, but we highly recommend letting your quiche cool at room temperature for at least 5 minutes before serving. This will allow it to set before slicing. 
crustless quiche slices
This crustless quiche will have all your guests begging for more.

Storage Options

Crustless quiche is a fantastic option to make ahead of time for easy meals throughout the week! Follow the tips below to keep it fresh. 

Refrigerator: Let the crustless quiche cool completely. Then, cover it with foil, or transfer it to an airtight container, and store it in the fridge for up to 3 days. 

Freezer: For the best results, wrap leftover quiche tightly in plastic wrap. Place it in a sealable bag or airtight container before storing in the freezer for up to 2 months. 

Reheat: To warm, let your crustless spinach quiche thaw in the fridge overnight. Then, heat individual slices in 3-second intervals in the microwave. Or, preheat your oven to  300°F, place the quiche in a baking dish, cover it with foil, and warm it for 30 minutes or until your desired temperature is reached. 

Serving Suggestions

This recipe for crustless quiche is best served right away while it’s still warm and makes for a complete meal on its own. However, if you want to prepare a full spread, it pairs wonderfully with sides like: 

Crustless Quiche Common Questions

What’s the difference between a crustless quiche and a frittata? 

Although similar and often confused, crustless quiche and frittatas are not quite the same. For instance, frittatas are cooked on the stove before being transferred to the oven to finish. Additionally, quiche recipes use a combination of milk or cream and eggs whereas frittatas only require eggs. 

Why is my crustless spinach quiche soggy? 

There are several reasons why your crustless quiche recipe may turn out soggy. To prevent this from happening, be sure to use plenty of eggs to bind the ingredients, squeeze out all excess moisture from the spinach, and bake the quiche on the middle rack of your oven. 

Can I make this recipe dairy-free? 

Feel free to replace the half and half and cheese in this crustless quiche recipe with dairy-free substitutes. Just note that the texture and consistency may change.  

Also Try Mexican Breakfast Casserole Recipe (Gluten-Free) 

More to Bake and Eat 

Did you make this?

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crustless quiche slice

Crustless Quiche

5 from 77 ratings
Crustless quiche is made with spinach, ham, and cheese, for a nutritious, high-protein recipe full of irresistible flavor. Perfect for breakfast, brunch, dinner, and more!
Prep Time: 10 minutes
Servings: 8 servings
Author: Amy Dong



  • Preheat oven to 400F, with a rack on the lower middle position. Lightly grease a 9″ deep pie dish. Set aside.
  • In a bowl, whisk together the eggs, half and half, onion powder, garlic powder, salt, and pepper until well combined.
  • Add spinach (be sure to squeeze out all excess liquid,) cheese, and ham. Stir to combine.
  • Pour the mixture into the greased pie dish, and bake for 30-40 minutes or just until a knife can be inserted into the center and comes out clean.
  • Let the quiche rest at room temp for 5 minutes before slicing.


Recipe is for one 9″ deep dish pie pan.
Recipe is gluten-free without crust. However, if you prefer crust, feel free to use any store-bought or homemade crust.
It’s important to squeeze-dry all excess moisture from the defrosted spinach to prevent extra liquid from altering the filling.
*If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Serving: 1slice | Calories: 253kcal | Carbohydrates: 5g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 441mg | Potassium: 309mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4701IU | Vitamin C: 3mg | Calcium: 276mg | Iron: 1mg
Course: breakfast/brunch
Cuisine: American
Diet: Gluten Free
Method: Oven

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Recipe Rating


    • Mary A ANSON
    • 5 stars

    My husband is 77 years young. I made this and he was low on iron. Now his iron is fine. He is transition ing. To false teeth. He is very keen on his weight. Well. The quiche turned out quite well. I make a veggy version for me. And we loved this. He is without teeth temporarily and this was the obvious solution. Job well done. However we need the grams or ounces of each serving. So we can keep our diet intact

      • Amy Dong

      I’m so happy to hear you both loved it, Mary! 🙂

    • Nancy
    • 5 stars

    This Crustless quiche was so delicious. I loved how easy it was to make.

      • Amy Dong

      Yay, thank you!

    • Hazel
    • 5 stars

    I made this and it smelled delicious while cooking. Everyone loved it! Two suggestions, I used fresh spinach and should have cooked it slightly before adding because mine turned out a little watery, my fault, because recipe called for frozen spinach. Also next time I think I may not add as much onion powder and garlic powder, will try 1.5 tsp of onion powder and 1/2 tsp of garlic powder. Even so, it was still delicious the first time trying! Thanks you for such a great recipe!!

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