Crustless Spinach Quiche

This is a quick and easy crust-less spinach quiche recipe that uses eggs, spinach, onion, and cheese for the perfect quiche in less than an hour.


  • 1 tbsp vegetable oil (may be omitted if using bacon)
  • 1 medium onion, finely chopped
  • 1/4 of 10 oz pkg (more or less to your taste) frozen chopped spinach, thawed and squeezed dry
  • ¼ lb chopped bacon or optional ½ cup chopped sundried tomatoes
  • 5 eggs, beaten
  • 1 cup of 18% cream
  • 3 cups shredded cheese (any favourite cheese – Gruyere, Asiago, Gouda or Swiss work well)
  • 1/4 teaspoon salt to taste
  • 1/8 teaspoon ground black pepper to taste


  1. Preheat oven to 350 °F (175°C). Lightly grease a 9 inch deep pie pan.
  2. Heat oil in a large skillet over medium-high heat. Cook onions and bacon (or sundried tomatoes), stirring occasionally; cook until onions are soft.
  3. Stir in spinach and continue cooking until excess moisture has evaporated.
  4. In a large bowl, combine eggs, cheese, salt and pepper and add spinach mixture and stir to blend. Pour into prepared pie pan.
  5. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

OPTIONAL: For vegetarians or pork-free guests, we substitute sundried tomatoes for the bacon

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