Crustless Spinach Quiche (A Simple Classic Reinvented)

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I’m always looking for simple meals to pull together for my family when we’re busy. If the recipe uses one pan, can go in a slow-cooker (or Instant Pot), or can be made ahead, I’m all in! But it can be hard to find simple recipes that also offer high nutritional value.

Crustless quiche is a perfect example of a nutrient-dense dish that is simple and easy to make. This recipe is not just for breakfast either. It was so simple to throw together that I can make a few at once and slice them for quick dinners or easy-to-take-along breakfast or lunches.

Now on to how to make it!

How to Make Perfect Spinach Quiche (Grain-Free)

For this recipe, I decided to go with spinach and cheese. The combination is delicious (even for those who don’t like spinach) and is a simple way to add more veggies to a meal.

The most time-consuming step is sauteing the onions until they are nice and caramelized, but it is so worth the added flavor! Then I add thawed and drained frozen spinach. (If you choose to use fresh spinach, just make sure it’s cooked until most of the moisture evaporates. You don’t want it to be too wet.)

Why No Crust?

I avoid gluten most of the time and don’t eat a lot of grains, so a traditional quiche crust won’t work for us. I’ve considered creating a grain-free variation with almond flour or coconut flour, but I ultimately decided it’s not necessary. This crust-free quiche stays together really well on its own. And it’s easier to just skip the crust step altogether.

I’ll save the grain-free flours for desserts like raspberry chocolate pie or grain-free pumpkin pie!

Meal on the Go

It’s easy to pack a slice of quiche for lunch, but even better if you cook them in individual servings. To make these, pour the quiche ingredients into small ramekins or the wells of a muffin tin before baking. Make sure you reduce the baking time since these will cook faster. When you poke the center with a knife it should come out clean.

I like to pack these along with some raw veggies or a salad for a filling and healthy meal on-the-go.

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Crustless Spinach and Cheese Quiche Recipe

A recipe for light and fluffy crust-free quiche made with eggs, spinach, cheese, and onion.


  • 1 TBSP olive oil (or coconut oil)
  • 1 medium onion (finely chopped)
  • 10 oz frozen chopped spinach (thawed and drained)
  • 8 eggs
  • 2 cups shredded cheese
  • ½ cup heavy cream (or ¼ cup coconut milk, optional)
  • ½ tsp mustard powder
  • ½ tsp salt
  • 1/8 tsp black pepper


  • Preheat the oven to 375°F.

  • Heat the oil in a large skillet and add the chopped onion.

  • Cook over medium heat 5 minutes or until the onions are soft and starting to carmelize.

  • Add the spinach and cook until warm and moisture has evaporated.

  • In a medium size bowl, whisk together the eggs, cheese, heavy cream, mustard powder, salt, and pepper.

  • Stir in the spinach and onions.

  • Grease a pie pan with butter or coconut oil and add the spinach egg mixture.

  • Bake 35 minutes until the center is set.


You can use fresh spinach in place of frozen, but keep in mind that because it cooks down so much, you’ll need a substantial amount.  If you’d like to use an oven-proof skillet to cook the spinach and onions, pour in the egg mixture, and put the whole thing in the oven without dirtying a pie dish, reduce the cook time by about 10 minutes.


Serving: 1slice | Calories: 230kcal | Carbohydrates: 4g | Protein: 14g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 206mg | Sodium: 416mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4801IU | Vitamin C: 3mg | Calcium: 225mg | Iron: 2mg

Simple Grain-Free Breakfast Dishes

If your family also feels better eating fewer grains, check out these breakfast recipes that are both healthy and simple to make:

  • Pineapple Upside Down Cake – Made with coconut flour and eggs, this cake is full of healthy fats, protein, and fiber. It’s naturally sweetened by the pineapple and some honey so it qualifies as a breakfast food (and it’s great for dessert too!).
  • Sous Vide Egg Bites – These are easy to make (and make-ahead) so they’re one of my favorite quick breakfast foods. They also pack well so they make for an easy protein when you’re on-the-go.
  • Breakfast Casserole – Full of healthy protein (from eggs and cottage cheese!), this breakfast recipe is easy to make ahead and reheat when you’re ready to eat it. You can also make it in muffin cups for individual servings.
  • Homemade Yogurt – Yogurt is one of the simplest breakfasts to pull together. Making yogurt can take some time (though it’s really simple). But once it’s made I just add some fruit or grain-free granola for a quick breakfast or snack.
  • Sausage and Sweet Potato Skillet – This dish uses just one pan and offers healthy protein and veggies for a well-rounded breakfast.

Many of these recipes can be made ahead (and reheated or served cold) to make busy mornings easier!

What is your favorite simple but healthy breakfast?