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No-Crust Spinach Quiche

Rated as 4.83 out of 5 Stars

"Breakfast for dinner. This quiche is so versatile and tasty!"
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45 m servings 309
Original recipe yields 6 servings (4 to 6 servings)


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  1. Adjust oven rack to center position; preheat oven to 400 degrees. Lightly grease or vegetable spray a 9-inch heat-resistant glass dish and set in heating oven.
  2. Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach and continue cooking until all moisture has evaporated. Remove from heat.
  3. Combine eggs, cheese, salt and pepper in a large bowl. Stir in spinach mixture.
  4. Carefully remove glass dish from oven. Pour in spinach mixture and bake until set, about 25 minutes. Cool slightly, slice and serve.


Nutrition Facts

Per Serving: 309 calories; 23.7 4.9 20.4 209 546 Full nutrition


Read all reviews 11
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Great recipe. I made a couple of alterations. I shuddered at the fat content of 3 cups, so I cut that in half. I also added 1 cup of wholemeal flour, as I usually do for my crustless quiche. We'...

I had to make a couple of modifications but this was delicious! My husband and I ate the whole thing. I used Egg Beaters instead of real eggs. I used about 1 1/4 cups. I didn't have frozen spina...

I wasn't sure if this recipe would turn out right since it didn't have any flour, bread, etc...but it did, and perfectly! I put the eggs and spinach in the blender(don't have a processor)so the ...

This really was as good as everyone says...I made it twice in three days, both times with yummy results. Small changes: I used mozerella instead of muenster, and the second time I used 7 eggs (4...

Very good. I threw some prosciutto in to cook with the onions but that's the only change I made.

This recipe was quick and easy to make. I substituted shredded mozzerella for the muenster. I don't have a glass baking dish, so I used a 9x9x2 metal baking pan instead and it turned out fine. T...

This recipe was very easy to make - my eleven year old actually did most of the work. I thought just a bit too salty - I would only use 1/8 tsp. salt next time. Seems adaptable - next time I mig...

excellent. easy to change-up for variety. thank you!

used cheddar.