Introduction

This crustless spinach quiche is a delicious, low-carb twist on a classic favorite. Packed with nutritious spinach, savory ham, and melted cheese, it’s perfect for breakfast, brunch, or a light dinner. Easy to prepare and bake, this recipe will quickly become a go-to in your kitchen.

Crustless Spinach and Ham Cheese Quiche Recipe - Recipe Image

Ingredients

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon canola oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large skillet, heat the canola oil over medium heat. Sauté the chopped onion and sliced mushrooms until tender, about 5 minutes.
Step 2: Add the thawed, drained spinach and finely chopped ham to the skillet. Cook the mixture until all moisture has evaporated, then remove from heat and let it cool slightly.
Step 3: In a large mixing bowl, beat the eggs thoroughly. Stir in the shredded cheese and pepper, then fold in the cooled spinach and ham mixture until fully combined.
Step 4: Grease a 9-inch pie plate or quiche dish with butter, cooking spray, or canola oil. Pour the mixture evenly into the prepared dish.
Step 5: Bake the quiche in the preheated oven for 40 to 45 minutes. It’s done when a knife inserted into the center comes out clean and the top is lightly golden.

Tips & Variations

For extra flavor, add a pinch of nutmeg or your favorite herbs like thyme or parsley to the egg mixture.
Substitute cooked bacon or sausage for ham for a different protein twist.
Use Swiss or cheddar cheese instead of Muenster or Monterey Jack for a sharper taste.
Make sure to drain the spinach well to prevent a soggy quiche.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1 to 2 minutes or warm in an oven at 350°F until heated through. For longer storage, the quiche can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Use about 5 to 6 cups of fresh spinach, sauté it until wilted, then squeeze out any excess moisture before adding it to the quiche mixture.

Do I need to blind bake the pie dish for this crustless quiche?

No, since this quiche has no crust, there’s no need to blind bake. Simply grease the dish well and pour in the mixture before baking.

Crustless Spinach and Ham Cheese Quiche Recipe

Print Recipe

★★★★★

4.4 from 77 reviews

A delicious and savory Crustless Spinach Quiche featuring sautéed onions, mushrooms, spinach, and ham blended with eggs and melted cheese, baked to a golden perfection. This easy-to-make quiche is low in carbs and perfect for breakfast, brunch, or a light dinner.

Author: Bella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Vegetables

1 cup chopped onion
1 cup sliced fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and well drained

Protein & Dairy

2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese

Other

1 tablespoon canola oil
1/8 teaspoon pepper

Instructions

Saute the Veggies: Preheat a large skillet over medium heat and add the canola oil. Sauté the chopped onions and sliced mushrooms until they become tender and fragrant, about 5-7 minutes. Add the thawed, well-drained spinach and chopped ham to the skillet. Cook the mixture, stirring frequently, until all moisture evaporates and the mixture is nicely combined. Remove from heat and allow to cool slightly.
Preheat Oven: While the veggie mixture is cooling, preheat your oven to 350°F (175°C) and grease a 9-inch pie plate or quiche dish using butter, cooking spray, or canola oil to prevent sticking.
Mix Eggs and Cheese: In a large mixing bowl, beat the 5 large eggs until smooth. Stir in the shredded Muenster or Monterey Jack cheese evenly.
Combine Ingredients: Add the cooled spinach, ham, onion, and mushroom mixture to the egg and cheese blend. Season with 1/8 teaspoon pepper and stir thoroughly to combine all ingredients evenly.
Assemble and Bake: Pour the entire mixture into the prepared pie plate or quiche dish. Place it in the preheated oven and bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean and the top is lightly golden.
Cool and Serve: Remove the quiche from the oven and let it cool for 5-10 minutes before slicing. Serve warm or at room temperature for best flavor.

Notes

You can substitute the ham with cooked bacon or sausage for a different flavor profile.
Make sure to drain the thawed spinach thoroughly to prevent a soggy quiche.
This quiche can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Use low-fat cheese to reduce calories if desired.

Keywords: crustless quiche, spinach quiche, easy breakfast, savory quiche, spinach recipes, ham quiche