Spinach, Tomato and Brie Crustless Quiche

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Easy, delicious and low in carbs, this Spinach, Tomato and Brie Crustless Quiche comes together in quickly and bakes in the oven for about an hour.

Crustless quiches are one of my favorite meals to make! The lack of a pastry crust is one of the reasons I love to make them. By not making the crust I save lots of prep time, as well as, eliminating quite a few calories, carbs, and fat from the recipe.

This recipe is a fairly typical recipe that I use anytime I make a crustless quiche. You can vary the ingredients based on what’s in your refrigerator, just keep the ratio of eggs and cream the same. I happen to love the combination of spinach and brie together, so this was what I decided to make.

The quiche comes together in minutes although I cook it in the oven for a little over an hour. If there are any leftovers, they’re always perfect for breakfast.

Why This Recipe Works

A crustless quiche is a wonderful low carb meal.
They are easily customizable.
It’s wonderful to not have to bother with making a crust. I save so much time by eliminating the pastry step. If you would like to add a crust to this quiche recipe, I recommend using a frozen, or pre-made pie crust and cutting it to fit the dish.

Ingredient Notes

1/2 onion, chopped (about 1 cup)
2 cloves of garlic, minced
4 cups fresh spinach, loosely packed
6 eggs
3/4 cup heavy cream
1/4 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound wedge of brie, rind peeled and sliced
5 or 6 thin slices of tomato

How To Make This Recipe

Preheat the oven to 350 degrees F.
Butter a 9-inch deep dish pie plate or a 10-inch quiche/tart pan.
In a large skillet over medium heat, cook the onions in a little bit of oil (I use olive oil) for 5 minutes.
Add the garlic and cook for an additional 2 minutes. Add in the spinach, a little bit at a time, stirring until wilted.

5. Remove from the heat and set aside.

6. In a large mixing bowl, lightly scramble the eggs. Whisk in the cream, ginger, salt and pepper. Stir in the pieces of brie and the spinach mixture.

7. Pour into your prepared dish. Top the quiche with the slices of tomato.

8. Bake for 1 hour and 15 minutes.

9. Allow to cool for about 5 minutes before slicing.

Expert Tips

The key ingredients in a crustless quiche are eggs and heavy cream. Feel free to customize your quiche as you would like with seasonal ingredients or ingredients you already have on hand.
Will keep well in the refrigerator, covered, for up to 3 days.

Frequently Asked Questions

What Is A Crustless Quiche?

A quiche is one of those perfect dishes that’s ideal to enjoy for breakfast, lunch or for dinner. The ingredient list in a crustless quiche is short – eggs, cream and your favorite fillings.

Can I Use Frozen Spinach Instead Of Fresh Spinach?

Yes you can! Just be sure to thaw the spinach completely and drain as much of the liquid out of it as you can.

Can You Freeze A Crustless Quiche?

Yes, a crustless quiche freezes very well.

To freeze before baking:

Mix the ingredients together and pour the mixture into a zip-top freezer bag. Thaw the quiche filling in the refrigerator for about 24 hours before baking. When you are ready to bake your quiche, line an oven-safe baking dish with fresh tomato slices and pour the quiche filling into the dish. Bake as recommended in the quiche recipe.

To freeze after baking:

Cook the quiche as directed and allow it to cool. Tightly cover with plastic wrap and freeze. When you are ready to reheat the quiche, place the quiche in a 350 degree F oven and heat for 20 minutes.