This post may contain affiliate links. Please read our disclosure policy.

This single serving crustless spinach quiche is rich, creamy, and packed with flavor. It’s made with spinach, savory ham, melty Swiss cheese, and a custardy egg base, it’s a simple yet satisfying dish that can be ready in 30 minutes! With no crust to fuss over, it comes together quickly—just mix, bake, and enjoy. Perfect for breakfast, lunch, or a light dinner!

A spinach quiche in a small baking dish next to a glass of red wine.

Looking for more single serving crustless quiche recipes? Try Crustless Quiche Lorraine, Crustless Quiche with Tomato and Pesto, Crustless Pizza Quiche, or Goat Cheese and Prosciutto Crustless Quiche – each one packed with flavor and easy to make!

Why You’ll Love This Recipe

  • Easy to Make: No crust to prep—just mix and bake.
  • Perfect Anytime: Great for breakfast, lunch, or dinner.
  • Packed with Flavor: A savory mix of eggs, cheese, spinach, and ham.
  • Quick & Convenient: Ready in about 30 minutes.
Cheese hanging off a fork in a spinach quiche with a glass of red wine in the background.

A crustless quiche skips the traditional pastry crust, letting the rich, flavorful filling shine. When my kids were living at home, crustless quiches were a staple in my kitchen—an easy way to get a hearty, homemade meal on the table. This recipe is a scaled-down version of one of my favorite combinations, made with eggs, cheese, spinach, and ham. Light yet satisfying, it’s quick to make and perfect for any meal of the day.

Save This Recipe!
Get this sent to your inbox, plus get weekly recipes from us – all for free.

Ingredients

crustless spinach quiche ingredients on a kitchen counter.

If you have any ingredients leftover from this single serve quiche recipe, check out our Leftover Ingredients Recipe Finder for ways to use them.

  • Olive oil: I use extra virgin olive oil for its rich flavor, but a lighter olive oil works too.
  • Onions and garlic: These add depth to the quiche. Swap with shallots or green onions for a milder taste.
  • Ham: This recipe uses 1/2 cup of cubed ham. Leftover ham? Use it in Ham and Cheese Sliders, Split Pea Soup, or an Egg Wrap. Skip it or use a plant-based alternative if preferred.
  • Spinach: Fresh spinach works best, but if using frozen, thaw and drain it well. Extra spinach? Try it in Tuscan Chicken recipe or in a Hot Spinach Dip.
  • Eggs and heavy cream: Two eggs and three tablespoons of heavy cream create the creamy texture. Leftovers? Use them in French Silk Pie or French Toast Casserole.
  • Salt and black pepper: Essential for seasoning.
  • Swiss cheese: Swiss is my go-to, but cheddar or feta are great swaps.

Recipe Variations

Try these simple ways to change up your spinach quiche:

  • Vegetable Quiche: Skip the ham and add diced bell peppers, mushrooms, or any favorite vegetables.
  • Spicy Version: Stir in chili flakes or a chopped jalapeño for extra heat.
  • Cheesy Addition: Try cheddar, feta, Gruyère, or a mix for a different flavor.

How To Make A Crustless Spinach Quiche

These step-by-step photos show how to make this crustless spinach quiche. See the recipe card below for ingredients and full instructions.

  1. Preheat the Oven: Heat oven to 375°F (190°C).
  2. Sauté the Vegetables: In a 10-inch skillet over medium-high heat, heat the olive oil. Add the chopped onions and garlic, cooking until the onions are translucent, about 5 minutes.
chopped onions and garlic in a skillet.
  1. Add the Ham: Stir in the cubed ham and cook for 1 minute.
diced ham in a skillet heating with onions and garlic.
  1. Wilt the Spinach: Add the spinach and cook until wilted, about 3 minutes. Remove from heat.
spinach wilting in a skillet with ham.
  1. Mix the Eggs: In a medium bowl, whisk the eggs, cream, salt, and pepper. Stir in the spinach and ham mixture.
eggs, cream, spinach and ham in a mixing bowl.
  1. Add Cheese: Stir in the cheese, then pour the mixture into a lightly greased 5×5-inch baking dish.
unbaked spinach quiche in a baking dish.
  1. Bake: Bake until puffed and golden, about 25 minutes.
a crustless spinach quiche with a fork on the side.

Expert Tips

  • Cook the Aromatics: Cook the onions and garlic until they’re soft to bring out their flavor.
  • Whisk Thoroughly: Whisk the eggs and cream thoroughly for a smooth, custardy texture.
  • Watch the Baking Time: Take the quiche out of the oven as soon as the center is set to keep it creamy.
A partially eaten crustless spinach quiche next to a glass of red wine.

What To Serve With A Quiche

Pair this mini crustless spinach quiche with one of these simple and delicious sides:

  • Butter Swim Biscuits – Soft, buttery, and great alongside a savory quiche.
  • Hash Browns – Crispy potatoes add a satisfying crunch to your meal.
  • Tomato Salad – Fresh and tangy, a perfect contrast to the rich filling.
  • Bloody Mary – A bold, savory drink that makes this quiche feel like a brunch favorite.

Frequently Asked Questions

How should I store leftover quiche?

Cover and store in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I double this recipe?

Yes, double the ingredients and bake in a 6×8 inch baking dish.

How do I know when the quiche is done?

The quiche is ready when the center is set and no longer jiggly. A toothpick inserted in the center should come out clean.

Can I make a crustless quiche ahead of time?

Yes! Assemble the quiche but don’t bake it. Cover and refrigerate for up to a day. Before baking, let it sit at room temperature for about 30 minutes.

Ways To Use Leftover Ingredients

If you have leftover ingredients from this recipe, try using them in these single serving and small batch recipes or check out our Leftover Ingredients Recipe Finder for more ideas.

If you’ve made this mini crustless quiche or any recipe from One Dish Kitchen, let me know what you think! Rate the recipe and share your thoughts in the comments below.

If you take a picture, tag us on Instagram(@onedishkitchen) I’d love to see it!


Cooking For One Made Easy
Because you’re worth it

Crustless Spinach Quiche For One

4.88 from 48 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 1 serving
This crustless spinach quiche is a flavorful, protein-packed dish made with eggs, cream, spinach, ham, and cheese. It's easy to make and perfect for one!

Ingredients 
 

  • ½ tablespoon olive oil
  • ½ cup chopped onions
  • 1 clove garlic -minced
  • ½ cup cubed ham
  • 1 cup baby spinach
  • 2 large eggs
  • 3 tablespoons heavy cream
  • ¼ teaspoon kosher salt
  • teaspoon coarsely ground black pepper
  • ½ cup cubed Swiss cheese
Save this Recipe!
Get this recipe sent to your inbox, plus get weekly recipes from us – all for free.

Instructions 

  • Preheat the Oven: Heat oven to 375°F (190°C).
  • Sauté the Vegetables: In a medium skillet over medium-high heat, heat the olive oil. Add the chopped onions and garlic, cooking until the onions are translucent, about 5 minutes.
  • Add the Ham: Stir in the cubed ham and cook for 1 minute.
  • Wilt the Spinach: Add the spinach and cook until wilted, about 3 minutes. Remove from heat.
  • Mix the Eggs: In a medium bowl, whisk the eggs, cream, salt, and pepper. Stir in the spinach and ham mixture.
  • Add Cheese & Bake: Stir in the cheese, then pour the mixture into a lightly greased 5×5-inch baking dish. Bake until puffed and golden, about 25 minutes.

Notes

    • Sautéing: Cook the onions and garlic until soft for the best flavor.
    • Mixing: Whisk the eggs and cream well for a smooth, custard-like texture.
    • Baking: Remove from the oven as soon as the center is set to keep it creamy.
 
 
If doubling this recipe, bake the quiche in a 6×8 inch baking dish.

Nutrition

Serving: 1serving, Calories: 465kcal, Carbohydrates: 11g, Protein: 26g, Fat: 35g, Saturated Fat: 15g, Cholesterol: 464mg, Sodium: 1367mg, Potassium: 422mg, Fiber: 2g, Sugar: 5g, Vitamin A: 4015IU, Vitamin C: 15mg, Calcium: 133mg, Iron: 3mg

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.

Receive Our Latest Single Serving Recipes!
Sign Up for the weekly One Dish Kitchen Newsletter!!

Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

Red 5-inch square baking dish with One Dish Kitchen branded paper sleeve around it.

Make 100+ Recipes With This Dish!

Ideal for home chefs, this individual square ceramic baking dish is safe for oven, microwave, freezer, and dishwasher. Simple to use & easy to clean!

Clean Living

Check out our Clean Living page, where I share my journey to a cleaner, toxin-free lifestyle and products I use everyday.

4.88 from 48 votes (21 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




87 Comments

  1. Joan says:

    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 donโ€™t see why it wouldnโ€™t be just fine. Thanks

    1. Pat Cook says:

      Really like your recipes, I have tried a lot of them. Thank you

      1. Joanie Zisk says:

        I’m so happy to know that you are enjoying the recipes. Thank you so much for taking the time to let me know.

  2. Eve M Goossen says:

    If I use egg beaters, do I need the cream.

    1. Joanie Zisk says:

      I have not tested this recipe with egg beaters but I would assume you still need to add the cream.

  3. Lori says:

    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

    1. Joanie Zisk says:

      Lori, try spraying the liners with non stick cooking spray before pouring the mixed quiche ingredients in them. This should help with sticking.

  4. Cathy says:

    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

    1. Joanie Zisk says:

      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.

  5. Sharon says:

    What would happen if you used Skim Milk instead of cream? I never have cream on hand but I always have everything else.

    1. Joanie Zisk says:

      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.

  6. Maggie L says:

    Could you replace the cream with half and half? Would the volume be the same? Looks great – thank you!

    1. Joanie Zisk says:

      Yes, you can use half and half and there won’t be a change in volume. Hope you enjoy it.
      Joanie

      1. Maggie L says:

        Thank you! Really enjoying your blog!

  7. JoAnn says:

    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!!

    1. Joanie Zisk says:

      Your version sounds wonderful, JoAnn. I’m so glad you enjoyed the recipe!

  8. Taryn says:

    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!

    1. Joanie Zisk says:

      Awesome, Taryn. Hope you love it!

  9. Sandra says:

    What a great recipe, I LOVE quiche! I also love that you packed so many veggies into this one.

    1. Joanie Zisk says:

      Thanks so much, Sandra!

  10. Crystal Lopez says:

    Perfect way to use leftover ham. I love making quiche and using it throughout the week as a quick hot breakfast. So yum!