I just made a Crustless Spinach And Cheese Quiche that’s absurdly fluffy and actually tastes like something you’d brag about.

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I’m obsessed with this Simple Spinach Quiche because it’s light and actually bouncy, not soggy or sad. I love how the spinach and Gruyere cheese sing together, bright green and melty in every bite.

This Crustless Spinach And Cheese Quiche is the kind of breakfast that makes weekdays less gross and weekends feel worth it. I adore that it’s honest food: large eggs, nothing weird, no fuss.

And it holds up, slices that look as good as they taste. I keep making it over and over.

My friends steal my leftovers, and I let them, honestly always. I’m not kidding.

Ingredients

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Eggs: Rich protein that holds everything together, makes it custardy and filling.
Heavy cream: Luxurious, creamy texture; basically makes the quiche silky and rich.
Half and half: Lighter creaminess if you don’t want it super heavy.
Frozen spinach: Easy shortcut; bright green and tender once squeezed dry.
Fresh spinach: Lively, slightly earthy bite when you wilt and chop it.
Yellow onion: Sweet base flavor, gives caramel notes and a bit of crunch.
Garlic: Little punch of savory aroma—don’t overdo it or it’ll dominate.
Gruyere/Swiss: Melty, nutty cheese that’s classy and totally comforting.
Sharp cheddar: Bolder, tangy melt if you like more pronounced cheesy flavor.
Butter/olive oil: Adds richness and stops sticking; smells great while cooking.
Kosher salt and pepper: Keeps flavors honest, brings out the spinach.
Nutmeg and herbs: Basically warmth and freshness; nutmeg is subtle and cozy.

Ingredient Quantities

6 large eggs

1 cup heavy cream or 1 cup half and half (your pick)

10 ounces frozen chopped spinach, thawed and squeezed dry, or about 6 cups fresh spinach, wilted and chopped

1 small yellow onion, finely chopped (about 1 cup)

2 cloves garlic, minced

1 cup grated Gruyere or Swiss cheese, packed (or sharp cheddar if you prefer)

2 tablespoons butter or olive oil, for sautéing and greasing the pan

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg, optional but recommended

1 tablespoon chopped fresh parsley or chives, optional for sprinkle on top

How to Make this

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1. Preheat oven to 350°F (175°C) and butter or oil a 9 inch pie dish or a similar sized shallow baking dish.

2. If using frozen spinach, thaw completely and squeeze out as much liquid as you can with your hands or a clean towel; if using fresh, roughly chop then sauté later in the same pan.

3. Heat 2 tablespoons butter or oil in a skillet over medium heat, add the chopped onion and cook until soft and translucent, about 5 to 7 minutes, then add the minced garlic and cook 30 to 60 seconds until fragrant.

4. Add the drained frozen spinach to the skillet or add the fresh chopped spinach and cook until wilted and any extra moisture has mostly evaporated, about 2 to 4 minutes; season lightly with a pinch of the kosher salt while cooking. Remove from heat and let cool briefly.

5. In a large bowl whisk together 6 large eggs and 1 cup heavy cream or half and half until smooth, then stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground nutmeg. Don’t over whisk, just combine.

6. Stir in the cooked spinach, onion and garlic mixture, then fold in 1 cup grated Gruyere or Swiss (or sharp cheddar) until evenly distributed.

7. Pour the mixture into the prepared pie dish, scraping the bowl so you get all the good stuff, and smooth the top. Tap the dish on the counter once to release big air bubbles.

8. Bake in the preheated oven for about 35 to 45 minutes, or until the edges are set and the center is just slightly jiggly but not liquid. If the top browns too quickly cover loosely with foil.

9. Let the quiche rest for 10 to 15 minutes before slicing so it firms up and is easier to serve. It’s ok if it’s a little soft in the middle right after baking.

10. Sprinkle with 1 tablespoon chopped fresh parsley or chives before serving. Reheat leftovers gently in the oven or microwave, they keep well for a few days.

Equipment Needed

1. 9-inch pie dish or shallow baking dish, buttered or oiled
2. Oven, preheated to 350°F (175°C)
3. Large skillet for sautéing the onion and spinach
4. Large mixing bowl for the eggs and cream
5. Whisk (or fork) to beat eggs and cream together
6. Sharp knife and cutting board for onion and herbs
7. Cheese grater for the Gruyere or cheddar
8. Spatula or wooden spoon to fold in the filling and scrape the bowl
9. Clean towel or fine mesh strainer/colander to squeeze excess liquid from spinach
10. Oven mitts and a timer for safety and baking time

FAQ

Q: Can I use frozen spinach instead of fresh and do I need to do anything special?: Yes, frozen works fine. Thaw it completely and squeeze out as much water as you can with a clean towel or cheesecloth, or the quiche will be watery. If you use fresh, wilt it down in the pan and chop it roughly.

Q: Should I pick heavy cream or half and half for the custard?: Either is ok. Heavy cream makes a richer, silkier quiche, half and half is lighter but still good. I usually do heavy cream when I want it extra custardy, half and half when I want less richness.

Q: Can I make this ahead or freeze it?: Yes. You can make it a day ahead and refrigerate, covered. Reheat at 350F until warmed through. For freezing, bake first, cool completely, wrap well and freeze up to 2 months. Thaw in the fridge overnight before reheating.

Q: How do I know it is done without overcooking?: The center should be mostly set but still jiggle a little, like thick pudding. A knife inserted near the center should come out mostly clean. It will continue to firm up as it cools, so dont wait until it's rock solid.

Q: Any good cheese or seasoning swaps if I dont have Gruyere?: Yes, Swiss or sharp cheddar both work great. You can also mix cheeses. If you like more bite, add a little grated Parmesan. Keep the nutmeg if you can, it gives a warm background flavor.

Q: My quiche sometimes gets soggy, how do I avoid that?: Make sure the spinach is very well drained and the onions are cooked until soft so they release less moisture. Also dont overfill the egg mixture and bake at the recommended temperature so the custard sets rather than steaming.

Spinach Quiche Recipe (Crustless) Substitutions and Variations

Heavy cream or half and half: Use 1 cup evaporated milk for a similar richness with less fat, or stir 3/4 cup plain Greek yogurt with 1/4 cup milk to get that creamy texture but tangy flavor. Yogurt can curdle if oven is too hot, so cool the pan a bit before pouring.
Gruyere or Swiss cheese: Swap in 1 cup crumbled feta for a saltier, tangy quiche, or 1 cup shredded mozzarella for milder stretchiness. Sharp cheddar works too if you want bold flavor, just reduce added salt a touch.
Spinach: Use equal parts chopped kale or Swiss chard, sautée longer till tender to remove bitterness, or mix half frozen mixed greens (thawed and squeezed) with fresh to save time. If using kale, massage it with a little oil so it softens quicker.
Butter or olive oil: Substitute avocado oil or light olive oil for a neutral flavor, or use nonstick cooking spray to cut calories. If you like a bit of nuttiness, browned butter works great but watch it so it doesn’t burn.

Pro Tips

1. Squeeze the spinach like your life depends on it — extra water will make the quiche weep and turn soggy; if you still see moisture, pop the spinach in a hot dry pan for another minute to evaporate it.

2. Don’t over-whisk the eggs and cream; just combine until blended. Overbeating traps air and makes big holes and a spongy texture, you want a silky custard not a souffle.

3. Brown the onions a little more than “soft” if you can, they add sweetness and depth. If the top is browning too fast in the oven, tent foil loosely but don’t press it down or it will stick.

4. Let it rest at least 10 minutes before cutting. It will seem a tad wobbly but it firms up while cooling, slice with a sharp knife dipped in hot water for cleaner pieces.