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!
Wow! Wow! Wow!
I have 3 friends that are gluten free, and I was looking for something other than the Zuppa Toscana Soup (which is a fan favorite) to make for them.
I settled on this recipe and boy am I glad I did. MY FRIEND LOVED IT!!!! She asked for seconds, which always makes my heart smile. I will be making this again in a few days for another one of my gluten free buddies.
This quiche is DELICIOUS. I will not make it any other way. It’s wonderful, even the next day, reheated at 375 for 25 minutes. This would be a great make ahead breakfast (perhaps using muffin pans to make mini quiche) for busy mornings.
I paired it with roasted cherries tomatoes and fresh fruit. Next time, I’ll add Avacado and perhaps some bacon.
The only substitutes I made was I used Kerrygold butter to saute veggies and to coat the pie dish. I also put some grated cheese on the bottom of the pan to create a “crusty bottom”. And I used a Gruyère/Gouda blend cheese instead of just the Gruyère.
I love your recipes. Fantastic!!!
Hi Zarita – Thanks for leaving a review and I’m so happy to hear this was the perfect dish to make for your gluten-free friends! Love the idea of adding cheese at the bottom for a “crust” as well.
Quick question….
If I wanted to double this recipe, instead of using 2 9in pans, could I divide among mini ceramic pie dishes? And if so, how many do you think I would need? It might be pretty cool to serve individual ones.
Hi Zarita – Individual mini ceramic pie dishes would be a really fun and beautiful way to serve this! If you double the recipe, you’d likely get about 8 to 12 mini quiches, depending on the size and depth of your dishes. Smaller 4-inch mini pie dishes will give you closer to 10 to 12 servings, while deeper or slightly larger dishes may yield around 8.
Haven’t made it yet, but I do dairy free and was wondering what type of cheese would you replace the gruyere cheese with? There aren’t many dairy free cheese options out there! It’s easy for me to get a non dairy cream cheese, mozzarella, cheddar, and a mexican mix. Thanks for your help. Love your recipes!
Hi Cyndy – Since Gruyère has a nutty, creamy flavor and melts really well, I’d personally lean toward a dairy-free mozzarella or a mozzarella + cheddar blend for the closest texture in the quiche. The mozzarella will give you that melty, creamy consistency, while the cheddar adds a little more savory flavor.
If you only have one option on hand, dairy-free mozzarella would probably be my top pick for this recipe.
Can you make this in individual pie dishes, and if so how many?
Hi Zarita – Yes, you can make this in individual pie dishes or small ramekins. The filling should yield about 4 to 6 individual servings, depending on the size of your dishes. Just make sure to grease the dishes well and start checking for doneness a bit earlier, around 20 to 25 minutes, since smaller portions bake faster than a full quiche.
I enjoy how you explain and photo your recipes. Even later in life you can learn and enjoy new interesting recipes. Thank you!
Hi Joan – Thanks for your feedback!
I’ve been looking for make ahead breakfast options that reheat well. This was the first Quiche I ever made and I don’t generally lean toward savory for breakfast. This turned out fabulous; was delicious and reheated well. If I was going to substitute broccoli, how many cups would you suggest to use? Thank you!
Hi Jennifer – I’m happy you loved it! And congrats on your first ever quiche, woot! For the broccoli, it’s really up to you, but I’d start with 1 cup (roughly chopped) and add more if you’d like it more veggie heavy!
Absolutely the best quiche I have ever made! I recently had to adopt a gluten free lifestyle and tried this out on some out of town guests. It was a hit!! I subbed mushrooms, leeks and asparagus for the veggies. What a versatile recipe. It’s simple and easy to sub in whatever is handy!
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Happy to hear this quiche was perfect for your guests, Janet!
This crustless version was a hit at a potluck brunch that I attended. I got many positive comments and a couple people asked me for the recipe. Will make it again.
Yay! Glad this was the perfect potluck brunch dish, Jeanne.
Just made this quiche for a gathering. Very tasty. I tried increasing it by 1.5 x and spreading it across two quiche dishes but it came out a little thin. Recommend using a pie pan as the recipe calls for.
Glad this quiche worked out for everyone, Kasha!
I made this quiche this morning for the first time. It came out perfectly. Gruyere is one of my favorite cheeses. I was a little worried about putting garlic in because I thought it might overpower the dish. It did not.
You mentioned in your YouTube video that if there is an interest, you would make a Quiche Lorraine. I haven’t looked yet. So if you haven’t done it yet, I’d be interested. I’ll search to see if you’ve done it.
I watch several uTube cooking videos. You are in my top three. Thank you for developing and sharing your recipes.
Hi Debbie – I’m happy you loved it! And yes, the garlic is subtle in this quiche recipe and not overpowering at all. Thanks so much for watching my YouTube videos, I’m happy you love them. And I’ve definitely added the Quiche Lorraine to my content calendar for the future. :)
This was delicious
Happy to hear you loved this crustless quiche, Karen!
This recipe is terrific! I have made it both with and without a crust and it is delicious both ways. The shallots are sweet but not overpowering and the blend of eggs, cream and cheese is perfectly blended. I have loved all of your recipes that I have tried. Thank you!
I’m so glad you loved this crustless quiche, Karen!
Made this Easter Monday. It was delicious! May need to make it again this weekend.
Happy to hear this crustless quiche was a hit, Cyndi!
Has anyone made this and added a protein? I’m thinking of trying it for dinner tomorrow night and adding shrimp??
So easy to follow with simple ingredients. This crustless quiche is so tasty and filling. It reheats well and tastes just as fantastic the next day.
Will definitely add this to my meal rotation.
Happy to hear you loved this crustless quiche, Heather!
What an absolute winner this is!! I whipped it up tonight for a light Easter dinner. So quick and easy!! Delish!!!
I’m so happy you enjoyed it for dinner. It really is great for any meal of the day! Happy Easter!
I make this at the start of the week. This is a true go to recipe for delicious and simple quiche. I have swapped out the spinach for arugula and the greuyere for havarti. Any combo is delicious! Love love love this recipe!
Thrilled to hear you loved this crustless quiche, Erinn!
Absolutely delicious, definitely a new weekend breakfast. So quick and easy, cannot wait to try again with different fillings.
I’m so glad you enjoyed it, Leanne!
Another amazing recipe Lisa! I made this for Easter morning brunch and it was a big hit. Always a winner when it comes to your recipes. Thanks!
Wonderful! So happy you enjoyed for Easter morning. :) Thanks, Carol!
This was so good! I made this for Easter breakfast for my daughters and I and we all really enjoyed it. Thank you for another great recipe!
Glad this quiche was a success for Easter breakfast, Lisa!
Made this exactly as written for Easter breakfast/brunch – it’s delicious! The recipe is so good as is, but has many options to change up veggies or cheese. I will definitely make this again and again. Thanks, Lisa! Happy Easter!
Wonderful! Glad this was the perfect Easter brunch, Linda.
Made this for Easter Sunday brunch, absolutely delicious and did not miss the crust! Thanks for this lovely recipe, Lisa. It will be a go to for many special meals in the future.
Thrilled to hear this was the perfect Easter brunch, Ann!
Hello making 3 of these right now but can I make now and cook in morning?? Keep them in fridge overnite already prepared?? Thank you😊
Hi Krissy – Yes, you can do that. Though I’d recommend leaving the filling in a bowl, so you can re-stir before cooking. You also may need to increase the cook time, as you’re cooking from a chilled state. Alternatively, this recipe is really easy to reheat in the oven. So you can always bake, then simply re-heat before serving. Enjoy!
Looking forward to making this for a lite Easter dinner. We have a big brunch with family so quiche and a salad will be perfect as a lite dinner.
I’m sure it will be delicious
Can’t wait to hear what you think of it. Happy Easter, Cyndi!
Delicious. Made it for Easter breakfast & we loved it. I did the vegie prep yesterday & that made today so easy. I definitely recommend this recipe.
Thrilled to hear everyone enjoyed it, Nadine!
I followed this recipe but subbed the cheese and spinach for what I had on hand. Really delicious and my hubs who doesn’t always love a vegetarian meal commented on how good it is. Can’t wait to make it with Gruyère!
Wonderful! Way to be flexible, Miranda. So happy you loved it!
Looks fab! Can you use frozen spinach instead of fresh?
Yes, you can!
OMG , Made this Quiche and it is delicious…wow
Thrilled to hear you loved this quiche recipe, Sharaz!
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!
I made this exactly as written and it was fabulous! Thanks for such a simple recipe with a beautiful outcome!
Thrilled to hear your quiche turned out great, Deborah!