This delicious Crustless Spinach Quiche is perfect for breakfast, lunch or dinner! Low carb, easy to make, and filled with spinach, ham, and plenty of cheese.
One of my favorite meals to make is a crustless quiche. They're low carb, easy to make, and totally customizable. This crustless spinach quiche is one version I make all the time. It's cheesy, healthy and absolutely delicious.
What Is A Crustless Quiche?
A quiche is one of those perfect dishes that's ideal to enjoy for breakfast, lunch or for dinner. The ingredient list in a crustless quiche is short - eggs, cream and your favorite fillings.
When I set out to scale down my original crustless quiche recipe into a single serving version, I discovered that 2 eggs and 3 tablespoons of cream provided the perfect "base" for a quiche and will yield a creamy and delicious custard every time.
RELATED: Single Serving Meatless Recipes
Crustless Mini Quiche
This mini quiche is a wonderful size if you're cooking for one. I use a 5-inch x 5-inch baking dish which holds about 2 cups and has an area of 25-inches. A 4-inch by 6-inch dish will work well as would most 5 to 6-inch diameter pans.
It's wonderful to not have to bother with making a crust. I save so much time by eliminating the pastry step. If you would like to add a crust to this quiche recipe, I recommend using a frozen, or pre-made pie crust and cutting it to fit the dish.
Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
- olive oil
- chopped onions
- garlic
- ham
- fresh spinach
- eggs
- heavy cream
- salt
- black pepper
- Swiss cheese
Can I Use Frozen Spinach Instead Of Fresh Spinach?
Yes you can! Just be sure to thaw the spinach completely and drain as much of the liquid out of it as you can.
See ways to use up leftover ingredients below.
How To Make A Spinach Crustless Quiche
- Make the quiche "base" by whisking together the eggs and cream.
- After you've got the eggs and cream blended, prepare the fillings. For this spinach quiche, sauté onions and garlic in a little olive oil, then add in cubes of salty ham and a handful of spinach.
- Once the spinach begins to wilt, pour it into the egg/cream mixture and stir in shredded Swiss cheese.
- Bake the quiche in a 5-inch baking dish. I find this baking dish to be the perfect size for anyone cooking for one. The quiche bakes in the oven for a quick 25 minutes.
Ways To Use Up Leftover Ingredients
If you have any ingredients left over from this crustless spinach quiche recipe, you might like to consider using them in any of these single serving recipes:
- Onions: Potato Soup, Skillet Ratatouille, Crawfish Étouffée
- Ham: Ham and Cheese Scones
- Spinach: Spinach and Orzo Salad, Saag Paneer, Pork Stir Fry
- Cream: Vanilla Ice Cream, Tres Leches Cake, Lemon Cheesecake Mousse
- Swiss cheese: Pita Pizza, Cheesy Baked Eggs
Other Single Serving Crustless Quiche Recipes
- Goat Cheese and Prosciutto Crustless Quiche
- Crustless Quiche Lorraine
- Potato and Asparagus Crustless Quiche
- Crustless Pizza Quiche
What To Serve With A Crustless Quiche
Ingredients
- 1/2 tablespoon olive oil
- 1/2 cup chopped onions
- 1 clove garlic , minced
- 1/2 cup cubed ham
- 1 cup baby spinach , loosely packed
- 2 large eggs
- 3 tablespoons heavy cream
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 cup cubed Swiss cheese
Instructions
- Heat oven to 375 degrees F (190 degrees C).
- Heat a medium-sized skillet on medium-high heat. Add the olive oil and swirl to evenly coat pan.
- Add the chopped onions and minced garlic to the pan; cook stirring occasionally until onions are translucent, about 5 minutes.
- Add the cubed ham to the pan and cook, stirring occasionally for 1 minute. Add the spinach and stir until spinach is beginning to wilt, about 3 minutes.
- Remove pan from the heat and set aside.
- In a medium-sized mixing bowl, whisk together the eggs, cream, salt and pepper. Fold in the spinach and ham mixture.
- Stir in the cheese and pour into lightly greased 5-inch baking dish or dish of a similar size.
- Bake until quiche is puffed and golden, about 25 minutes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I like the idea and it sounds yummy. I have plenty of mail still growing and I would like to use mail instead of spinach. What do you think about that? I don’t see why it wouldn’t be just fine. Thanks
If I use egg beaters, do I need the cream.
I have not tested this recipe with egg beaters but I would assume you still need to add the cream.
How can I keep the eggs from sticking to paper ramekins for a bridal shower? Recipe is awesome. And presentation but cant figure out the sticking
Lori, try spraying the liners with non stick cooking spray before pouring the mixed quiche ingredients in them. This should help with sticking.
I do Weight Watchers so need to input nutritional value. But 1511 mg sodium does work can only put in 3 digits that seems like a lot is sodium
Hi Cathy, I went back and recalculated the nutritional information and the sodium was a little off but not by much. The source of the sodium comes from the ham and the cheese. You can reduce the amount of sodium by using lower sodium ham and cheese instead of the regular versions.
What would happen if you used Skim Milk instead of cream? I never have cream on hand but I always have everything else.
You can use skim milk (or any percentage milk or almond milk) with success. The quiche won’t be as rich but will be absolutely delicious.
Could you replace the cream with half and half? Would the volume be the same? Looks great – thank you!
Yes, you can use half and half and there won’t be a change in volume. Hope you enjoy it.
Joanie
Thank you! Really enjoying your blog!
I made this today, following your idea, but I used Jimmy Dean cooked turkey sausage crumbles in place of the ham, I had thin sliced swiss cheese so I used that like lasagna noodles and layered it. I used a mini foil bread loaf pan ( I didn’t have anything close to a 5×5 pan) and a sprinkle of cheddar on top. Baked until a toothpick came out clean…Oh my…it was the best breakfast/brunch I had had in months! The mini loaf pan worked perfect. It came out looking like a mini loaf of bread. Next time I want to add green/red pepper, mushrooms, the possibilities are endless. Thank you for the idea and recipe!!
Your version sounds wonderful, JoAnn. I’m so glad you enjoyed the recipe!
Now I know what I’m having for dinner when my husband travels for work. I have such a hard time finding meals I like for one!
Awesome, Taryn. Hope you love it!
What a great recipe, I LOVE quiche! I also love that you packed so many veggies into this one.
Thanks so much, Sandra!
Perfect way to use leftover ham. I love making quiche and using it throughout the week as a quick hot breakfast. So yum!