Fluffy crustless spinach quiche with cheddar and feta—an easy, gluten-free vegetarian brunch that comes together in under an hour.
This crustless spinach quiche is one of those dishes I turn to when I want something that feels special but doesn't demand a full day in the kitchen. I first developed this version during a busy holiday weekend when I needed something that would feed a crowd, fit a gluten-free diet, and be easy to transport. The combination of sharp cheddar and tangy feta gives every bite a lively contrast, while the tender, eggy custard keeps it light and fluffy. It quickly became a staple for weekend breakfasts, packable brunches, and even a simple dinner with a big salad.
What I love most about this dish is how forgiving it is: the onion and mushroom base adds savory depth, the spinach brings color and nutrients, and the cheeses provide both creaminess and bite. Because there’s no crust to fuss over, the whole preparation is faster and cleaner. Family and friends frequently ask for the recipe after tasting it warm from the oven, and I always feel proud serving slices that hold neatly and stay moist the next day. This version yields about 6 generous slices from a 9-inch deep-dish pie plate and comes together in roughly 60 minutes total.
When I first served this at a family brunch, my youngest cousin—who is notoriously picky—took two slices and asked when I would make it again. That reaction convinced me the balance of flavors and textures hits the sweet spot: bright spinach, caramelized onion and mushrooms, creamy cheese pockets, and a custard that’s neither rubbery nor runny.
I especially enjoy the way the cheeses create pockets of flavor—bites with feta give a briny pop while cheddar offers melted richness. Serving this with a crisp, acidic salad balances the richness and turns it into a complete meal that guests always comment on.
Store leftover slices in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then foil; transfer to a freezer-safe bag for up to 3 months. Reheat from frozen at 325°F until warmed through, or thaw overnight in the fridge and reheat gently in a 350°F oven for best texture. Avoid microwaving from frozen if you care about keeping the custard's smooth texture—low, steady oven heat produces the best result.
If you don't have feta, try goat cheese for a similar tang and creamy melting quality; reduce the amount slightly if it’s very soft. Swap cheddar for Gruyère or Swiss for a nuttier, more caramelized flavor. Use fresh spinach if preferred—sauté a generous 8 ounces fresh spinach until wilted and squeeze out moisture (roughly doubles the cooked weight compared to frozen). For dairy-free eaters, use a firm tofu-silk blend and a dairy-free shredded cheese alternative, but expect a change in texture and flavor.
Serve slices with a peppery arugula salad tossed with lemon vinaigrette, roasted cherry tomatoes, or a simple mixed green salad for contrast. For a brunch buffet, pair with crusty gluten-free bread, fresh fruit, and a selection of spreads. Garnish with a sprinkle of extra crumbled feta, chopped fresh chives, or a light drizzle of good olive oil for an elevated presentation.
Quiche in its crusted form is a classic from French country cooking, originally from the Lorraine region. This crustless adaptation is a modern, practical take that retains the custardy interior and savory fillings while removing the pastry component—popular among home cooks seeking gluten-free or lower-carb options. The use of spinach and cheeses reflects a Mediterranean influence, where greens and brined cheeses are common pairings.
Spring and summer: swap mushrooms for blanched asparagus tips and add fresh herbs like dill or tarragon. Fall and winter: fold in caramelized leeks and roasted butternut squash cubes for a heartier profile. Holiday twist: add a pinch of nutmeg to the egg mixture and top with toasted walnuts for a warm, festive note.
Make the vegetable and cheese filling up to two days ahead and keep it refrigerated. Whisk the eggs and milk just before assembly to prevent separation. For easy portioning, bake in a 9-inch springform pan so you can remove the sides cleanly—this is especially useful if you plan to present the tart at a buffet. Pack slices in a shallow, leakproof container with a paper towel to absorb excess moisture for transport.
Whether you’re feeding a weekend crowd or making lunches for the week, this crustless spinach quiche is simple, reliable, and full of flavor. Give it a try with the cheese and herb combinations you love, and don’t be surprised if it becomes a household favorite.
Squeeze excess moisture from thawed spinach with a towel or press it in a sieve to keep the custard from becoming watery.
Bring eggs and milk to room temperature before mixing for a smoother, more uniform custard.
Let the quiche rest for 10 minutes after baking to finish setting and to achieve cleaner slices.
This nourishing easy crustless spinach quiche recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Thaw frozen spinach, then press or squeeze out as much liquid as possible using a clean kitchen towel or fine mesh sieve; this prevents a watery custard.
Reheat slices in a 325°F oven until warmed through for best texture; microwaving is faster but can make the custard slightly rubbery.
This Easy Crustless Spinach Quiche recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Preheat oven to 350°F and lightly grease a 9-inch deep-dish pie plate with oil or nonstick spray to ensure easy serving after baking.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the diced onion and sliced mushrooms for 5–7 minutes until softened and slightly caramelized. Add the minced garlic in the final minute and remove from heat.
Add the drained spinach, crumbled feta, and shredded cheddar to the skillet off the heat. Toss to combine and distribute cheeses evenly among the vegetables.
Spoon the vegetable and cheese mixture into the prepared pie plate, pressing to create an even base across the bottom and up the sides for uniform baking.
In a bowl, whisk 5 large eggs with 1/2 cup milk, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth and slightly frothy to promote a silky custard.
Pour the egg mixture over the filling and bake for 40–45 minutes until the center is set and the top is lightly golden. Allow to cool for 10 minutes before slicing.
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This recipe looks amazing! Can't wait to try it.
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