This crustless quiche with spinach and Gruyère cheese is one of my go-to brunch recipes when I’m entertaining. It’s incredibly easy, looks beautiful on the table, and is filled with the best savory flavors in every bite.
Why I Love This Crustless Quiche
When I’m hosting brunch I love making this crustless quiche. It feels a little special, maybe even a touch fancy, but it’s incredibly easy to make. And because it’s crustless, it comes together in less time than a classic quiche. The texture is silkier and creamier than a frittata, and I’ve layered this version with tender spinach, savory aromatics, and my favorite Gruyère cheese. I seriously love the nutty, salty, slightly sweet flavor Gruyère adds! But there’s plenty of room to play around with other filling ingredients. I’ll share more ideas below! I also love that it’s:
- A great make-ahead breakfast. Similar to my breakfast casserole or egg muffins, this is an easy baked egg dish that stores well in the fridge or freezer.
- Perfect for entertaining. I’ve served this for Easter brunch, Christmas breakfast, and Mother’s Day, and it never disappoints.
- Naturally gluten-free. This is such an easy way to enjoy a classic brunch recipe without needing a traditional crust.
Crustless Quiche Ingredients
- Baby spinach: There’s an entire carton of spinach in this recipe! It wilts quickly and adds a pop of green throughout.
- Shallots and garlic: These two ingredients create a savory, aromatic base that gives the quiche great flavor.
- Eggs: Eggs form the bulk of the quiche and they’re whisked until light and fluffy.
- Heavy cream: This is what gives the filling that creamy, luxurious texture. You can substitute half-and-half if needed, but I do love the richness of heavy cream.
- Gruyère cheese: My personal favorite! It melts beautifully and adds that nutty, slightly sweet flavor that makes the each slice feel elevated and restaurant-worthy.
Find the complete recipe with measurements below
How To Make A Crustless Quiche
First, grease the baking pan and then sauté the veggies. And if you’re interested, I’ve linked my favorite baking dish in the recipe card below! Heat the oil in a medium skillet over medium heat, add the shallots, and sauté for 2 to 3 minutes. Then, stir in the garlic and baby spinach and cook for another 30 seconds to a minute, just until the spinach begins to wilt. Transfer the mixture to the greased pie dish and let it cool slightly.
Next, whisk the eggs. In a mixing bowl, combine the eggs, cream, salt, and pepper. Whisk until light and slightly frothy, then stir in the Gruyère cheese.
Lastly, it’s time for baking! Pour the egg mixture over the vegetables in the pie dish and gently stir to evenly distribute everything. Bake at 350°F (175°C) for 30 to 35 minutes, or until the center is just set. I always do the knife check and make sure it comes out clean when inserted in the middle. Tip: Let it cool for a few minutes before slicing and serving.
My Favorite Filling Substitutions
- For the cheese: If I don’t have Gruyère on hand, I like using sharp white cheddar, Swiss, or even goat cheese for a tangier flavor.
- For the vegetables: Sautéed mushrooms, roasted asparagus, roasted broccoli florets, roasted red peppers, or caramelized onions would all be delicious here. Just be sure to cook off any excess moisture from vegetables before adding them to the egg mixture. That’s my little trick for keeping the quiche creamy rather than watery!
- For added protein: Bacon, diced ham, or crumbled breakfast sausage are great additions. In fact, bacon and Gruyère together make for a delicious quiche Lorraine!
Storage Tips
Once it’s fully cooled, just cover the pie dish tightly or transfer slices to an airtight container and refrigerate for 4 to 5 days. You can also freeze leftovers for up to 3 months. Just remember to thaw any frozen portions in the fridge overnight before reheating.
Frequently Asked Questions
Quite simply, a quiche has more dairy. The texture is more custard-like, while a frittata only has a little bit of dairy and it’s more egg-forward.
As mentioned above, quiches are really all about that creamy texture (that’s a combination of heavy cream and cheese). But a great dairy-free alternative would be my breakfast casserole recipe!
Yes, it sure does! Because there’s a good amount of moisture in a quiche, it doesn’t try out or go spongy when it’s reheated. It stays beautifully soft and silky! That’s why I love to make this recipe ahead of time, and then simply reheat it in the oven before an event.
More Brunch Ideas
- Shirred Eggs: Best creamy eggs for brunch!
- Lemon Ricotta Protein Pancakes: Always a crowd favorite.
- Shakshuka: Perfect for sharing with roasted potatoes.
- Turkish Eggs: Check out my post for serving these on a platter!
- Or browse through my list of healthy breakfast recipes!
If you make this crustless quiche, let me know how it turns out in the comments below! Your review will help other readers in the community. Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here or follow me on Pinterest!
Description
Video
Equipment
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced shallots
- 2 garlic cloves, minced
- 5 ounces baby spinach, roughly chopped
- 6 large eggs
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup grated Gruyère cheese
Instructions
- Prep. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish and set aside.
- Sauté the veggies. Heat the oil in a medium skillet over medium heat. Add the shallots and sauté for 2 to 3 minutes, until softened and slightly translucent. Add the garlic and baby spinach and sauté for another 30 seconds to a minute, until the spinach is just starting to wilt. Transfer the veggies to the greased pie dish and let cool slightly.
- Whisk the eggs. Add the eggs, cream, salt, and pepper to a mixing bowl. Whisk together until light and fluffy. Add the cheese and stir together.
- Fill the pie dish. Pour the egg and cheese mixture into the pie dish. Gently stir to mix with the vegetables.
- Bake the quiche. Bake the quiche for 30 to 35 minutes, or until the eggs are set.
Lisa’s Tips
- Storage tip: Once it’s fully cooled, just cover the pie dish tightly or transfer slices to an airtight container and refrigerate for 4 to 5 days. You can also freeze leftovers for up to 3 months. Just remember to thaw any frozen portions in the fridge overnight before reheating.
- Ingredient substitutions: For swapping veggies and adding extra protein, see my tips above!
- This is my favorite 9-inch pie dish for this recipe!
Nutrition
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Behind The Scenes
While you can serve this with a side of toast, I love adding a few slices of avocado! The creamy texture of avocado pairs beautifully with the creamy texture of the quiche. It also adds a bit of fiber, which is always welcome!
This looks very good. Do you think a non-dairy substitute for the heavy cream would work? If so, what type would you recommend? Thank you!
Hi Alesia – You could use coconut cream for the heavy cream, but it’s harder to replace the gruyere (though you could use nutritional yeast for a cheesy flavor). Alternatively, I’d recommend making my breakfast casserole (linked above) that’s dairy-free!
I make crustless quiche regularly to use up veggies at the end of the week. I use a little milk instead of heavy cream with delish results. Far less fat and calories.
Yes, it’s a great way to use up those leftover veggies!