No Crust Spinach and White Cheddar Quiche

4.8 from 6 reviews
No Crust Spinach and Swiss Quiche
  • 1 small onion, diced
  • 1 tablespoon butter
  • 1 package frozen chopped spinach thawed and squeezed dry
  • 6 large eggs
  • 1 cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon ground nutmeg
  • 1 cup (about 4 ounces) freshly grated Swiss
  1. Preheat your oven to 325 degrees. Place your pie plate on a cookie sheet and lightly coat with non stick cooking spray.
  2. Sauté the onion in the butter until the onion is soft and golden. Add the spinach and saute 2 to 3 minutes. Set aside to cool while you prepare the custard.
  3. Beat eggs until well blended. Whisk in the milk, salt pepper, and nutmeg. Arrange half the cheese in the bottom of the prepared dish, add the sauteed vegetables, pour in the egg mixture to fill to the top and sprinkle with the remaining cheese.
  4. Bake until just set and slightly puffed around the sides as in the photo, but still a tiny bit jiggly or soft in the two inch circle of the center when you gently shake the oven rack. Usually a pie will bake for about 25 minutes, but begin checking it at 20 minutes and cook until it is done. Let cool for 15 minutes, cut it into wedges and serve.
  5. You will thank me for this easy meal once you taste this!

15 thoughts on “No Crust Spinach and Swiss Quiche

  1. Mercedes says:

    I love this recipe. I’d never made a quiche before, and wouldn’t have imagined it without a crust. The nutmeg makes this dish. Its fantastic to make on the weekend and have fast breakfast for several days of the work week. I made it for the second time today and added a bit of ham. It was wonderful. Thank you so much!

  2. Melissa Muckart says:

    THis looks so yummy! I’m really keen to try some of the. Recipes on this website but none of them have nutritional information and at least this one doesn’t say how many servings in the recipe. Is this something that you’re planning for the future?

    • Nadine says:

      I enter the recipe and ingredients in myfitnesspal (you can use the recipe loader and paste the link to the recipe page or use your favorite nutrition tracker) along with the number of portions and it does the math for me. I too wish we could see stats right here but I think it might vary a little depending on the ingredients we have at home. This quiche is delicious BTW, go for it.

      • Kathleen says:

        please help !!!! ‘m not a techie but I use my fitness pal to track my food etc. I’d love to transfer the recipes here to my phone app You sort of explained it but it’s all greek to me. Could you simplify your explanation of how to get the recipes from this site to my phone app?

  3. kellybruning says:

    Outstanding. This was so good, and the leftovers were perfect for breakfast or lunch. Ok, or dinner too, lol.

  4. Arkyoutlaw says:

    This is one of my favorites. Been making it for years from the top of my head but had not seen a recipe that laid it all out. I added some crumbled cooked bacon and mushrooms. Awesome.

  5. Denise J says:

    Do you have a breakdown of the protein/fat/carbs for this recipe? My family LOVES spinach quiche they would gobble this up in no time! I’d like to be able to track the calories, etc.

  6. Nadine says:

    I love this recipe! Very versatile, it is very much like what I used to make when I was on low carb. I often add what good veggies I have on hand (mushrooms, sun dried tomatoes etc) and sometimes cooked chicken. I adjust the portions accordingly.

  7. NAS says:

    I have a question – If making this into single servings (i.e. using a muffin pan since I’m the only one in the household); Would it be recommended to change the heat down from 325?

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