Crustless Spinach Quiche – FBD
This Crustless Spinach Quiche is creamy, cheesy, and delicious, and the recipe uses frozen spinach so it’s easy to get on the table. And this easy quiche recipe has only about 4 net carbs per serving!
PIN the Crustless Spinach Quiche to make it later!
I’m starting out the year with this new recipe for Crustless Spinach Quiche, and Kara and I loved this new quiche recipe when we were testing it. And then I enjoyed the leftovers every time I warmed some up for breakfast for several days.
Using frozen spinach made this so easy to get into the oven, and we used heavy cream and a special blend of Swiss cheeses to make it extra flavorful. I know a lot of my readers love the combination of spinach, eggs, and cheese, and I hope this new way of using spinach in a healthy breakfast dish is one that you’ll enjoy and want to make over and over! And Happy New Year to all my followers and friends!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts and instructions.)
- eggs
- heavy cream
- Minced Garlic (affiliate link) or minced fresh garlic
- salt and fresh-ground black pepper
- Ground Nutmeg (affiliate link), this is probably optional
- frozen chopped spinach
- shredded Swiss cheese
I found this blend of Swiss and Gruyere cheese at my local Kroger store, and it was perfect in this recipe. (And Kroger has no idea I am recommending it to you!) You can use any flavorful Swiss cheese if you don’t see a fancy blend like this at your store.
Do you have to use heavy cream in the Crustless Spinach Quiche?
Heavy cream added an amazing creaminess to this quiche recipe, but if you don’t have that or prefer not to use it you can definitely use half and half or milk instead.
How much frozen spinach do you need for the recipe?
I found the spinach quiche recipe that inspired this one years ago and saved it, and that recipe called for a 10 oz. package of frozen spinach. But when I finally tried it, I found 12 oz. packages of spinach at my store, which worked fine. (Be sure you use 9 inch pie dish if you’re using that much spinach.) Either size package of frozen spinach will work.
How low in carbs is the Crustless Spinach Quiche?
This tasty low-carb quiche recipe with frozen spinach, cream, eggs, and a blend of Swiss cheese has only 4 net carbs per serving and 21 grams of protein!
Why am I such a fan of crustless quiche recipes?
If you look at the Breakfast Recipes category on my website, it’s obvious I am a huge fan of breakfast casseroles! But if you’re only cooking for one or two people I think crustless quiche is a great option for a baked breakfast dish that makes fewer servings.
Want more Crustless Quiche ideas?
I’ll be adding this recipe to this great collection of Crustless Keto Quiche Recipes, so if you’re a fan of this type of baked breakfast, check out those recipes!
How to make the Crustless Spinach Quiche:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 350F/176C and spray dish with non-stick spray.
- Thaw frozen spinach, then drain well.
- Whisk together eggs, cream, garlic, salt, pepper, and nutmeg (if using.)
- Then stir in spinach and combine well.
- Add Swiss cheese and gently combine with egg/spinach mixture.
- Put mixture into 9 inch baking dish.
- Bake 40-50 minutes, or until quiche is firm and the top is lightly browned.
- Serve hot. This will stay good in the refrigerator about a week and reheats well.
Weekend Food Prep:
This recipe for Crustless Spinach Quiche has been added to a category called Weekend Food Prep, where you’ll find a big collections of recipes you can prep or cook on the weekend and eat during the week!
Ingredients
- one 12 oz. package frozen spinach, thawed and drained well (see notes)
- 8 eggs (see notes)
- 1/3 cup heavy cream (see notes)
- 1/2 teaspoon minced garlic
- salt and fresh-ground black pepper to taste
- 1/8 tsp.ground nutmeg (optional)
- 2 cups grated Swiss cheese (see notes)
Instructions
- Preheat oven to 350F/176C and spray a 9 inch pie dish with non-stick spray. To ensure that your baking dish is large enough, use a dish that can accommodate a 12 oz. package of frozen spinach. Thaw the frozen spinach overnight in the fridge or in the microwave, then drain thoroughly in a colander. If the spinach is still moist, wrap it in a kitchen towel and squeeze out excess water over the sink. In a bowl, whisk together eggs, cream, minced garlic, salt, pepper, and nutmeg. Combine the drained spinach with the egg mixture and add grated Swiss cheese. Transfer the mixture to a 9-inch baking dish and bake for 40-50 minutes until the quiche is set and lightly browned on top. Serve hot and store any leftovers in the refrigerator for up to a week. It's not recommended to freeze this dish, especially if using heavy cream. If you're using a 10 oz. package of spinach, that works as well. Feel free to use half and half or milk instead of heavy cream, and any flavorful Swiss cheese will do. Enjoy this recipe adapted from The Complete Low-Carb Cookbook by George Stella. following sentence in a different way.
"The cat sat lazily in the sun, enjoying the warmth on its fur."
The cat lounged in the sun, relishing the cozy heat on its fur.
