Alright, you wanna whip up a cozy crustless spinach feta quiche dinner recipe but… you don’t have time, you forgot to buy a pie crust (been there), or maybe you’re just like me and actually prefer skipping the crust headaches. Whatever lands you here, you just want something that feels like “real dinner” with minimal fuss, right? I get it. This quiche is the solution. Seriously, minimum drama. It’s awesome for weeknights when you want comfort food but in a chill, I-didn’t-even-have-to-try-that-hard way.
What is Crustless Quiche?
Let’s cut to the chase. Crustless quiche is basically a quiche minus the pastry crust underneath. I know, it sounds obvious but the vibe really changes. You mix up eggs, a splash of milk, your favorite cheese and stuff like veggies then bake it all until it’s golden and puffy.
You end up with a super flavorful egg bake that feels hearty but way easier than classic quiche. No icy hands fighting with butter and flour. This spinach feta version? It’s my go-to. Especially when I’ve got a half-wilted bag of spinach sulking in the fridge and some feta leftover from the last Greek salad attempt (tell me I’m not alone here).
I mean, nothing against pie crust, but this just lets the cheesy, custardy filling shine. And hey, gluten-free folks—here’s an easy win.
Of all the quick dinners I’ve tried, this crustless quiche might be the one that actually tastes like I put in more effort than I did. It’s basically foolproof, which is saying a lot!
— Janine, actual person who hates soggy crusts
Ingredients and Substitutions
So, what do you really need for this crustless spinach feta quiche? Not much. Think eggs (obviously), a couple handfuls of fresh baby spinach, some crumbled feta (it melts into little pockets of tangy flavor—yum), and a splash of milk. Salt, pepper… maybe a whisper of nutmeg if you’re feeling fancy.
If you only have frozen spinach, just thaw and squeeze it dry first—it works fine. No feta? Goat cheese or ricotta are close seconds, though your quiche will taste a bit different. Got a lactose issue? Plant-based milk is totally fine here, and I’ve even done it with almond milk and nobody noticed a thing.
Low on eggs? If you’re just one short, toss in a spoonful more milk and call it a day. Let’s not get too precious about perfection.
What Else Can I Add?
Okay, here’s where you can have a little fun. Quiche is like a blank canvas for, well, whatever’s left in your crisper drawer.
I sometimes throw in chopped sun-dried tomatoes or a few diced cooked mushrooms if I’ve got ‘em. Heck, last week I dumped in some roast sweet potatoes because they were staring at me judgmentally. Herbs? Go wild with chives or dill.
Honestly, if you add more veggies, sprinkle on another spoonful of cheese so the texture stays balanced. Bacon? Of course, but crisp it first. Red bell pepper? That’s a yes from me. This is dinner, not an exam—add whatever makes you a little happier.
How to Make Easy Crustless Quiche Step by Step
- Preheat your oven to 350°F. Grease a pie dish or baking pan with butter or nonstick spray.
- Whisk eggs, milk, and seasonings in a big bowl. Toss in the spinach and feta (plus any extras you decided on). Stir it all together.
- Pour the mixture into your pan. Bake about 30-40 minutes, until the center is set and the top’s looking pale gold. Cool it a few minutes before slicing—burned tongues are cruel.
Can this crustless quiche be Made Ahead?
Yup, totally. In fact, it might taste even better the next day because all those flavors have time to get to know each other. I often make one on Sunday and eat slices all week for stress-free lunches. Just cool it totally, cover it up, and stash it in the fridge.
To reheat, a microwave works but the oven’s best if you want to bring back that little bit of top crispness. I’ve also packed up cold slices for road trips—it doesn’t actually need to be warm to taste good.
Serving Suggestions
- Pair your crustless spinach feta quiche with a super simple green salad—even just dressed greens are enough.
- Toast some good bread if you want to make it feel extra homey.
- Maybe a bowl of soup on the side, whenever you’re in a soup mood.
- Great at room temp too, so it’s picnic-friendly or good for brunch spreads.
Common Questions
Q: Can I freeze this quiche?
A: For sure! Cool it all the way, slice, then freeze slices separately. They reheat well, just be prepared for them to seem a bit more “eggy” and less fluffy.
Q: How do I know when it’s done?
A: When it jiggles just slightly in the center but doesn’t look liquid-y, you’re done. The edges should pull a bit away from the pan.
Q: What’s a good cheese swap for feta?
A: Try goat cheese, cheddar, or ricotta for a different spin. Feta’s tangy but you can play around.
Q: Can I skip the milk?
A: Short answer? Not totally. It makes the eggs tender. If you’re out, use half-and-half, nondairy milk, or a little plain yogurt thinned with water in a pinch.
Q: Is it okay to use only egg whites?
A: You could, but your quiche might turn out a bit dry and less rich. Add a splash more milk so it doesn’t get rubbery.
Quiche That’ll Actually Make Your Night
So, if you’re hunting for something easy, this crustless spinach feta quiche is it. No rolling pins, no fancy steps, and yet you end up with a five-star restaurant dinner you’ll want to brag about to your friends. It saves dinner over and over around here.
Looking for smart substitutions or more kitchen hacks? I often check Serious Eats for extra inspiration. Anyway, give this recipe a try and let me know how you jazz it up. I love hearing your genius twists.
Crustless Spinach Feta Quiche
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a pie dish or baking pan with butter or nonstick spray.
- Whisk eggs, milk, and seasonings in a big bowl.
- Toss in the spinach and feta (plus any extras you decided on). Stir it all together.
- Pour the mixture into your prepared pan.
- Bake for about 30-40 minutes, until the center is set and the top's looking pale gold.
- Cool it a few minutes before slicing.