Make an EASY Crustless Quiche with spinach and caramelized onions for brunch! This is the perfect egg casserole recipe and it’s so easy to make because it doesn’t have the crust.
Let’s put aside the fact this doesn’t have a crust. I mean, I feel dirty…like I’m cheating on myself.
Want to hear a secret? I made this for brunch LAST Easter and never posted it! (In all honesty…that happens a lot. There is so much food coming in and out of my kitchen I’d be posting every day if I posted everything!)
Seriously though…crustless quiche. It felt wrong to make it and it feels wrong to post it…but it was so good! I can see the headlines now: Crust Lover Makes Crustless Quiche to the Horror of Fans!
Stick with me though, okay? This is worth it, pinky swear.
Now, if it were up to me ALL quiche would have a crust. IMO…quiche is all about the crust: I don’t like eggs much so when served quiche it’s the only thing that usually appeals to me! (But this one is totally worth it with all that spinach and – surprise – caramelized onions.)
I remember the very first time I had quiche: I was a senior in high school. (In my defense, I don’t like eggs, remember? So I’d always avoided it until then.) Why did I go for it and eat a slice? Go ahead and guess…
Yup, it was because of a boy. A boy I liked invited me to his church Easter brunch with his family. I’d only ever been to a handful of church services and I’d never stuck around long enough to eat with the congregation, so it was definitely all in the name of young love. It was quiche with a crust and it was frozen from a box, and I picked at the eggs and gobbled my favorite part only.
(To my chagrin, he ended up never actually asking me out on a proper date and a short time later entered into a long term relationship with some girl I didn’t even know.)
I know, right? I ATE QUICHE FOR HIM.
Fast forward 23 years and I was hosting Easter brunch for local friends and making all the egg dishes. I made Cheesy Egg Casserole and a Hash Brown Casserole, and this quiche. That was a really long winded way of telling you I made this crustless quiche because now that I’m in my 40s and all my friends are in my 40s no one admits to eating carbs anymore, even on holidays. (Except me.)
Crustless quiche = low carb quiche.
This EASY Crustless Quiche recipe is full of spinach and caramelized onions and is the perfect brunch egg dish!
Believe me, skipping the crust when you’re making quiche makes it super easy and foolproof. All of you out there who scream “but I cannot make pie crust” can stop fretting, because this is the savory pie for you.
The greatest thing about quiche in general is it’s like my egg casserole: you can put anything you want in it. Meat, cheese, veggies, really there isn’t any rule to what you have to put into a quiche…except eggs obviously.
What’s in a basic crustless quiche recipe?
A basic quiche filling includes eggs and milk. A quiche is an unsweetened custard pie, and custard is made with eggs and milk. Usually, quiche also has some sort of vegetable and cheese in it as well. The ratio of eggs to milk is 1 egg to 1/2 cup milk. It might seem like there’s a lot of milk in the recipe compared with the eggs, but that’s what makes that custard filling.
What’s the best quiche filling?
Really, that’s up to you. I absolutely love this combination of caramelized onions and spinach; all three make this an easy vegetarian egg dish. Caramelizing the onions takes a little bit of extra time, but it’s so worth it: the caramelization gives them a sweetness and softness unparalleled by just sautéing them.
If you skip caramelizing the onions this becomes a quick crustless quiche recipe, so do what you prefer!
How do you store crustless quiche?
Quiche is best served warm right after it’s made and allowed to set for a few minutes. Reheated eggs aren’t the best, but if you do have leftovers, just heat them in the microwave for about 30 seconds.
This easy crustless quiche recipe disappeared at our Easter brunch last year and I can’t wait to make it again…but this time with bacon!
Tips for how to make crustless quiche:
- Be sure to squeeze all the liquid out of the spinach. Defrosted frozen spinach has a lot of water in it. Wrap the bundle in a few paper towels or a clean kitchen towel and ring it out to get all the liquid out of it.
- You can skip caramelizing the onions if you prefer, but make sure to at least sauté them.
- Don’t have a quiche pan? Use a 9-inch pie plate.
- I used mozzarella cheese but Swiss, Gouda or Gruyere would be fantastic too.
Tools for success:
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Spinach Crustless Quiche
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 (10 ounce) box frozen chopped spinach thawed
- 3 large eggs
- 1 1/2 cups milk
- 1 cup mozzarella cheese shredded
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- Place a medium sized frying pan over medium-low heat. Add olive oil and swirl in the pan. Add the onions and cook, stirring often, until they’re brown and caramelized, about 15-20 minutes. Remove from heat to cool.
- Preheat oven to 350°F. Spray a quiche pan (or 9-inch pie pan or square baking dish) with nonstick cooking spray.
- Remove spinach from box and place in several layers of paper towels or a clean kitchen towel. Squeeze out all the water from the spinach. Remove towel.
- Whisk eggs and milk until frothy. Stir in the spinach, onions, cheese, salt, and pepper.
- Pour into prepared pan. Bake 35-45 minutes, or until it’s browned and no longer jiggly. (If you have an instant thermometer, it should read about 170°F internal temperature when it’s done.)
- Cool slightly then serve. Store leftovers in refrigerator. Best eaten the day it’s made.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: April 9, 2019