Crustless Spinach Quiche (Slimming Friendly!)
, Updated Mar 03, 2026
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This easy crustless spinach quiche is packed with feta, herbs and tender spinach. A healthy, low-carb, gluten-free quiche perfect for breakfast, brunch or meal prep.
A crustless quiche is one of those practical everyday recipes that everyone needs to have in their back pocket. Packed with tender spinach, tangy feta cheese and loads of fresh herbs, it delivers everything you love about classic quiche – without the fuss and calorie load of pastry.
Inspired by the flavors of Greek spanakopita, this healthy spinach feta quiche is naturally gluten-free, lower in carbs and wonderfully versatile. Serve it warm for brunch, slice it cold for lunchboxes or prepare it ahead for effortless weekday breakfasts.
Here’s What You’ll Need
Quiche originated in the Lorraine region of France – we all know the OG quiche Lorraine, combines eggs, cream and bacon baked in pastry. Over time, crustless versions of the classic recipe gained popularity as a healthier alternative that highlights the filling itself.
This light, crust-free spinach version borrows inspiration from classic Greek spinach pie, pairing spinach with tangy feta cheese and herbs for a Mediterranean twist.
- Spinach: You can use fresh spinach or frozen spinach in this recipe. Either way the spinach will need to be drained and squeezed dry of excess moisture before using in the quiche. I prefer to use fresh spinach as it has a fresher flavor, but be warned that a big bag of fresh leaves will only yield a small amount of cooked spinach.
- Feta cheese: Using good quality barrel-aged Greek feta cheese will make all the difference in this recipe. Check the cheese is suitable for vegetarians if that is a concern.
- Large eggs: To help bind everything together without the need of a pastry shell.
- Green onions and leeks – play up the onion flavor!
- Herbs: I like to use a lot of fresh dill in this recipe, same as I would when making spanakopita. If you don’t like dill you can leave it out or replace with half the amount fresh parsley or chopped chives.
Lucy’s Pro Tip
Recipe Tip
1 lb (450g) of fresh spinach yields about 1 cup of cooked spinach. I used 1.3 lb (600g) in this recipe, which is just over 1 cup cooked spinach. You will need to use approximately 14 oz (400g) frozen spinach in place of the fresh in this recipe.
How to Make Crustless Spinach Quiche
- Roughly chop the fresh spinach, discarding any stems. Sauté in a pan until the spinach wilts then transfer to a colander and drain. Use your hands or a cheesecloth to squeeze most of the moisture out of the spinach. If you are using frozen spinach then thaw it first and squeeze well to remove excess moisture before using.
- Mist the pan with cooking spray (no need to clean) and cook the leeks and spring onions until softened, about 5-7 minutes, adding the seasoning and dried herbs halfway through. Stir in the fresh herbs and drained spinach.
- Add the crumbled feta cheese, fold it in to combine and leave the spinach mixture to cool down before adding to the eggs – you don’t want to scramble them!
- Lightly beat the eggs in a mixing bowl then stir in the vegetables mixture.
- Transfer to a greased pie dish (mine is 20cm/8 inch – see this one on Amazon for a similar style). Sprinkle with grated parmesan and bake for 35-40 minutes, or until the quiche is set. Cool slightly so it firms up then slice and serve, hot or cold.
Recipe Notes and Tips
- SERVING SUGGESTIONS: This crustless quiche is the perfect breakfast, brunch or light lunch dish – delicious served hot or cold and therefore great for lunchboxes or picnics. Pair with a green salad or a classic Greek salad to complete your meal.
- LEFTOVERS AND STORAGE: Cool down, place in an airtight container and store in the fridge for up to four days. Eat cold or reheat in the microwave or the air fryer for a couple of minutes before serving. This recipe is also suitable for freezing – slice the quiche then wrap well in a layer of cling film and foil for up to two months. Defrost overnight in the fridge and reheat thoroughly before serving.
Frequently Asked Questions
Yes. Bake until firm, cool completely, cover and refrigerate. Reheat gently in the air fryer or microwave before serving or enjoy cold.
Usually excess moisture from spinach or vegetables. Squeeze spinach dry before stirring into the egg mixture.
Absolutely. Thaw completely first, place in a cheesecloth and squeeze remove as much liquid as possible.
Crustless quiche is nutritious thanks to its high protein content and reduced refined carbohydrates. Spinach adds fiber, vitamins and minerals while eggs provide lasting satiety. Replace the feta with cottage cheese for an even healthier version!
Absolutely! Use an unsweetened creamy plant milk and dairy-free cheese.
You can experiment using kale or chard in place of the spinach – you might have to cook these longer to soften before using.
If you try my Crustless Spinach Quiche recipe, I’d love to hear how it turned out! Leave a comment and rating below – your feedback helps readers and supports Supergolden Bakes. Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Crustless Spinach Quiche
Video
Ingredients
- 1 tbsp olive oil or low calorie cooking spray
- 1 ⅓ lbs ( 600g) fresh spinach roughly chopped
- 8 green onions (scallions) , finely diced
- 2 small leeks (white parts only) , finely diced
- 1 tsp garlic granules
- 1 tsp mixed Italian herbs
- ¼ tsp salt
- 5 tbsp fresh dill chopped (reserve 1-2 sprigs for decoration)
- 3 tbsp parsley chopped
- 1 ½ cups (200g) feta cheese , crumbled
- 6-7 large eggs room temperature
- 2 tbsp grated Parmesan optional
Instructions
- Preheat the oven to 350°F (180°C) and spray an 8 inch pie dish with low calorie cooking spray.
- Heat the olive oil in a frying pan and sauté the spinach until it wilts. Transfer to a colander and squeeze excess moisture. Set aside.1 tbsp olive oil, 1 ⅓ lbs ( 600g) fresh spinach
- Add the leeks and green onions to same pan and cook for 5-7 minutes, stirring, until softened. Add the salt and seasonings halfway through.8 green onions (scallions), 2 small leeks (white parts only), 1 tsp garlic granules, 1 tsp mixed Italian herbs, ¼ tsp salt
- Add the fresh herbs and feta cheese and stir to combine. Leave to cool.5 tbsp fresh dill, 3 tbsp parsley, 1 ½ cups (200g) feta cheese
- Beat the eggs lightly in a bowl then stir in the cooled spinach mixture until combined.6-7 large eggs
- Transfer to the prepared dish. Sprinkle with the Parmesan and decorate with a couple sprigs dill if you like.2 tbsp grated Parmesan
- Bake for 40 minutes or until the quiche has set.
- Leave to cool for 5 minutes then slice and serve warm with a green salad for lunch or on its own for breakfast.
Notes
- Using frozen spinach: 1 pound (450g) fresh spinach yields about 1 cup of cooked spinach. You will need to use approximately 14 oz (400g) frozen spinach in place of the fresh in this recipe.
- Mini quiches Spray a non-stick muffin tin with low calorie cooking spray. Follow the recipe and divide the quiche mixture into the muffin pan and bake for 30 minutes, or until set.
- How long will this quiche last? You can keep the quiche in the fridge, wrapped or in a container, for 4-5 days. Eat cold or reheat in the microwave for a couple of minutes.
- Can you freeze crustless quiche? It doesn’t usually last long enough to reach the freezer in my house. If you wish to freeze it then cool completely, slice and freeze each slice individually, wrapped well in cling film and then foil. Use within two months and reheat until hot all the way through before serving.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Love the idea of crustless quiche, will surely give it a try and that pie dish is gorgeous.
Thanks Hazel it is yummy!