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Crustless Spinach Quiche

In this video, you’ll see how to make a scrumptious, 5-star spinach quiche recipe. Frozen chopped spinach and shredded Muenster cheese give this baked quiche plenty of flavor. It’s quick and easy, too, with no crust to worry about! In less than an hour, you’ll have an impressive egg and spinach dish. It’s the perfect quiche for a summer brunch, complete with sausage links and a bowl of fresh fruit on the side. Watch the video, then get ANY14TNS's 5-star recipe for Crustless Spinach Quiche.

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  • Doris Schroth

I am so very pleased, with and by this recipe site; which I have just foun!! Thank you very much!! I am not in a position, to actually make the quiche, currently; but, I will be, when I move back home!!

  • Janie

This was fabulous, but I made some changes. My husband is diabetic and crust is a big no-no because of the carbs. So we needed something really scrumptious but low in carbs. Also, cholesterol is another consideration and that's where the changes enter into it. Instead of 5 eggs, I used three small cups of egg alternative,( equal to 6 eggs) almost but not entirely thawed. In addition I added about 1 cup of chopped fresh mushrooms. About 1/2 hour into baking, I was worried that I had added too much egg beater so I upped the oven to about 475 for 15-20 minutes. The pie started to bubble and brown around the edges and begin to firm up. I then reduced the heat to 375 and let it bake. All in all it was about an hour baking. Maybe you won't need to bake this that long, but the baked this way, the quiche was utterly delicious, with exactly the right texture. I'm making it again today and am going to try using 2 cups of egg beaters plus 1/2 of the 3rd cup and see if there's any difference. I

  • Susan B.

I love the crustless quiche for low carbs.