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This crustless spinach quiche for one is rich, creamy, and full of flavor. Made with fresh spinach, savory ham, and Swiss cheese baked in a custardy egg base, it’s an easy, satisfying recipe that’s ready in just 30 minutes.
Featured Comment
“I love this recipe and use it all the time!! It’s my favorite “go to”.”
– Patti
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.
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.
Looking for more single serving crustless quiche recipes? Try our small crustless quiche lorraine, crustless quiche with tomato and pesto, small crustless pizza quiche, small crustless sweet potato quiche, or my goat cheese and prosciutto quiche recipe – each one packed with flavor and easy to make!
Ingredients
If you have any ingredients leftover from this small crustless quiche recipe, check out our Leftover Ingredients Recipe Finder for ways to use them.
- Ham: This recipe uses 1/2 cup of cubed ham. Leftover ham? Use it in ham and cheese sliders, single serve split pea soup, or our easy 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 single serve Tuscan chicken recipe or in our hot spinach dip recipe.
- Eggs and heavy cream: Two eggs and three tablespoons of heavy cream create the creamy texture. Leftovers? Use them in small French silk pie or our French toast casserole recipe.
- Swiss cheese: Swiss is my go-to, but cheddar, gruyere, or feta are great swaps.
See recipe card below for a full list of ingredients and measurements.
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 photos show how to make this crustless spinach quiche. See the recipe card below for ingredients and full instructions.
Before You Begin: Heat oven to 375°F (190°C).
- 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.
- 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 together the eggs, cream, salt, and pepper. Add the spinach and ham mixture, then stir in the cheese.
- Prepare to Bake: Pour the mixture into a lightly greased 5×5-inch baking dish.
- Bake: Bake until puffed and golden, about 25 minutes.
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.
What To Serve With A Quiche
Pair this mini crustless spinach quiche with one of these simple and delicious sides:
- Easy Butter Swim Biscuits – Soft, buttery, and great alongside a savory quiche.
- Small Batch Hash Browns – Crispy potatoes add a satisfying crunch to your meal.
- Small 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
Cover and store in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Yes, double the ingredients and bake in a 6×8 inch baking dish.
The quiche is ready when the center is set and no longer jiggly. A toothpick inserted in the center should come out clean.
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!
Get a Quick Recipe Overview
Crustless Spinach Quiche For One
Equipment
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
- ⅛ teaspoon coarsely ground black pepper
- ½ cup cubed Swiss cheese
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
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- Sautéing: Cook the onions and garlic until soft for the best flavor.
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- Mixing: Whisk the eggs and cream well for a smooth, custard-like texture.
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- Baking: Remove from the oven as soon as the center is set to keep it creamy.
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
Really like your recipes, I have tried a lot of them. Thank you
I’m so happy to know that you are enjoying the recipes. Thank you so much for taking the time to let me know.
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!