This Crustless Spinach Quiche is the perfect light breakfast! It is only 140 calories per slice. With only 20 minutes of hands on time you just can’t beat this spinach quiche recipe.
If you are planning a Mother’s Day Brunch for your mom this weekend, well first of all: Good Job! Mom’s are truly the best humans, and they deserve all the love. Second, I think you should make her this delicious and easy spinach quiche.
It is my Crustless Vegetable Quiche recipe reimagined into a delicious spinach mushroom quiche that will always have brunch guests asking you for the recipe. It is simple to make, but the combination of flavors is perfect. Without a crust it comes in as a low calorie breakfast, which just means that you can have a muffin too.
How Do You Make Spinach Quiche Without Crust?
I love my crustless quiche recipes because they are so simple. They are basically three simple steps and once you get it down, you can mix up the ingredients.
- Sauté all of the vegetables. We want to cook the garlic, onion, and mushrooms, until they are nice and soft.
- Combine the egg mixture. Whisk together the eggs, milk, spices, and cheese until it is nice and smooth.
- Put it all together. Pour all the vegetables into the quiche pan and then top it with the egg mixture.
Difference Between Frittatas and Crustless Quiches
Whenever I share my crustless quiche recipes, I get the inevitable question: Isn’t this just a frittata? It is not.
The beauty of a frittata is that you do a lot of the cooking on the stove top and throw it under the broiler. The stove top cooks the bottom of the frittata and the broiler cooks the top.
A quiche does all of the cooking in the oven. In this recipe, we sauté some vegetables on the stovetop. So in theory, you could add the eggs after the vegetables have been cooked and proceed with the frittata method. You could also add a crust to this recipe and make it a more traditional quiche.
What I Love About this Spinach Quiche
- It’s easy! If you can sauté vegetables, you can make this quiche.
- It doesn’t have a crust. This makes it easier, and fewer calories. A double win for me.
- It’s low carb. This baby only has 5 grams of carbohydrates per slice!
- It uses fresh spinach!
- It’s easy to customize. See our ideas for substitutions and variations below.
Spinach Quiche Variations
Love this but want to mix it up a little?
- Add some bacon before you start sautéing the veggies for a bacon spinach quiche.
- Poor these in muffin tins (get tips from my Ham and Cheese Egg Muffin post) for mini spinach quiches.
- Not in love with mushrooms? Leave them out and throw in some red peppers instead!
Leftover Spinach and Mushroom Quiche
Left overs of this quiche recipe can be stored in the refrigerator for three to five days in a covered container. To reheat, cover and microwave for two minutes. You can reheat part or all of the quiche in the oven at 325 degrees for 20 minutes.
Isn’t this just a frittata?
Nope. If you want to read my thoughts on that and the difference between the two, scroll up.
Can I make a crust with this spinach quiche recipe?
Yes! Follow the instructions and baking time in our asparagus quiche recipe.
Can I Use a Different Cheese Besides Swiss?
Absolutely! If you don’t love Swiss Cheese, pick something that you do love. This would be amazing as a spinach feta quiche. Mozzarella would be another great option in this spinach and cheese quiche.
What to Serve with this Quiche Recipe
This is such a great recipe if you are cooking for a crowd. It is simple and can be served warm or cold. Plus it is a great vegetarian option. If you are hosting and want more great brunch recipes that would pair well with this try:
If you make this Crustless Spinach Quiche or any of my other breakfast recipes, leave me a comment and let me know what you think.
Crustless Spinach Quiche
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 1/2 yellow onion diced small
- 8 ounces mini portabella mushrooms sliced (white mushrooms could also be used)
- 5 cups spinach
- 4 large eggs
- 4 egg whites
- 3/4 cup swiss cheese
- 3/4 cup milk (I used skim)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat the oven to 350 degrees. Spray a nine inch quiche dish with cooking spray and set aside.
- In a large skillet, heat the olive oil. Then add the garlic, onion, and mushrooms. Cook, sautéing until the mushrooms are soft. About 5 minutes.
- Add in the spinach and stir until wilted. About two minutes. Remove from the heat and set aside.
- In a large bowl whisk together the eggs, egg whites, milk, salt, pepper, and cheese.
- Pour the vegetables into the quiche dish. Add the egg mixture over the top. Bake for 40 minutes or until the edges start to pull away from the side of the dish and the middle has just a slight jiggle to it.