Crustless Spinach Quiche (Gluten-Free, Dairy-Free)

  • Author: felicia | Dish by Dish
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 4 portions 1x
  • Diet: Gluten Free


An easy crustless spinach quiche that’s tasty, low-carb, and delicious. Perfect for a quick brunch, simple lunch, or a light dinner, this quiche is ready in 45 minutes so you can enjoy it in almost no time at all! Gluten-free, dairy-free, and paleo.



  • 2 tablespoons vegetable oil
  • 2 yellow onions, diced
  • 6 cups roughly chopped fresh spinach (or 3 cups frozen spinach)
  • 1 teaspoon salt
  • 4 large eggs, beaten
  • 1 1/2 cups unsweetened cashew milk (or other unsweetened milk of choice)
  • Dried red chili flakes, for sprinkling (optional)


  1. Preheat oven to 400F.
  2. Heat oil in a 12-inch cast iron skillet over medium heat and then sauté the diced onions for approximately 5 minutes until they turn translucent. 
  3. Add the fresh spinach to the skillet and sauté for 2 minutes until spinach is wilted. Add salt and mix well. (If using frozen spinach, skip this step directly).
  4. Whisk the beaten eggs and milk together until combined, then add the sautéed spinach and onion mixture, mixing well until ingredients are homogeneously distributed.
  5. Pour the quiche mixture into the same skillet as before and bake on the middle rack of the oven for 25 to 30 minutes until the quiche is firm. 
  6. Garnish with a sprinkle of red chili flakes before serving if you like a bit of heat.


Spinach: As mentioned, I use fresh spinach in this recipe, but if you have frozen spinach, simply use 3 cups of frozen spinach, making sure to drain excess water before measuring and using. With frozen spinach, you don’t have to sauté the spinach, so just mix the spinach with the sautéed onions along with the salt, beaten eggs, and milk.

Milk: To keep this recipe dairy-free, I’ve use an unsweetened version of my 5-minute homemade cashew milk. However, you can use whatever other non-dairy milk you have on hand (or dairy milk if you don’t have lactose intolerance).

Cast Iron Skillet: The best choice would be to use a 12-inch cast iron skillet which can be used for sautéing the vegetables on the stove top and then transferred to the oven for baking the quiche. If you don’t own a cast iron skillet, you can use a normal skillet, and then bake the quiche in an oven-proof casserole dish or pie pan. 

Filling Variations: If you don’t have spinach on hand, you can substitute the spinach for equal amounts of fresh chard, kale, collard greens, leek or spring onions (or a mix of these). The best part about this quiche recipe is just how flexible it use, so feel free to use whichever leafy greens you have on hand! 

  • Category: Main Dish
  • Method: Baking
  • Cuisine: French

Keywords: crustless spinach quiche, easy crustless quiche, gluten-free quiche, low-carb quiche recipe

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