This crustless quiche recipe packs in flavor thanks to spinach, sausage, and sun-dried tomatoes! Unlike a traditional quiche, this crustless quiche has no crust. You pour the egg mixture right into a pie dish and bake until golden brown. Place the pie pan right on the table, then slice and serve.

Family Favorite Crustless Quiche

Michelle says: “This is my family’s favorite brunch on Sundays!”

Where my busy parents at?! Say hello to your new favorite recipe: crustless quiche! Seriously, I make this at least once a week. My kids go crazy over it! And it’s delicious hot, warm, cold, or room temperature.

Obviously it’s great for breakfast or brunch. But it’s also a great make-ahead lunch or dinner option! You can wrap it in plastic wrap and store it in the fridge for up to 3 days. It reheats in less than 20 minutes, and I’ll usually pair it with a simple green salad or a hearty soup like minestrone.

Ingredients for Crustless Quiche

• Ground Sausage: For a meatless option, use vegan sausage or simply leave it out.
• Olive Oil: Doesn’t need to be fancy olive oil but I don’t suggest using canola or veggie oil instead.
• Red Onion: I love the flavor red onion adds, but white or yellow onions make a fine sub.
• Chopped Frozen Spinach: You can definitely sub fresh spinach, but you’ll want to pre-cook and remove a lot of the excess liquid. Otherwise you’ll have a watery quiche.
• Large Eggs: Unfortunately I don’t have an egg sub option for this recipe. (Someone will ask!)
• Cheese: I use shredded mozzarella but sharp cheese, gruyere, or fontina are all great options.
• Salt and Pepper: I suggest starting with the amounts called for, then you can add more to the cooked dish if needed.
• Sun-Dried Tomatoes: If you don’t like sun-dried tomatoes, roasted cherry tomatoes or roasted red peppers are a great option.

Made without heavy cream or cups of milk, this is much lighter than a traditional quiche. Feel free to add 1/4 cup to 1/2 cup of heavy cream or milk to the egg mixture.

You can enjoy this quiche without garnish, but you can top it with chopped green onions, chives, or herbs. Grab the full recipe in the recipe card below!

Let’s Make this Crustless Quiche Recipe

• Quiche Prep: Preheat your at least 30 minutes before you plan on baking your quiche. Lightly grease your pie pan or pie dish and set it aside.
• Cook the Sausage: In a medium-sized brown the sausage until it’s no longer pink. Use a slotted spoon to transfer the sausage to a bowl.
• Cook the Veggies: Place the skillet, sausage grease and all, back on the stovetop. Cook the onion and spinach. Then set the skillet aside.
• Egg Mixture: In a large bowl whisk together the eggs for about 2 minutes. You want to get a good amount of air into the egg mixture, so don’t skimp on time here.
• Add-Ins: Add the cheese, then stir in the spinach mixture, sausage, salt, pepper, and sun-dried tomatoes and mix well to combine. Spread evenly into prepared pie pan or quiche dish.
• Bake: For 40 minutes, or until a knife inserted in center of the quiche comes out clean. Slice and serve at once! Or you can serve warm, at room temperature, or even cold.

Since this crustless quiche has cheese, eggs, and sausage, it should be temperature controlled. Store in the fridge when you’re not enjoying it, wrapped in plastic wrap, for about 3 days.

How to Reheat Crustless Quiche

• Remove all plastic wrap and heat in the microwave for a minute on low. Or until heated through.
• Or you can preheat your oven to 275 degrees (F) and place your quiche on a baking sheet. Bake for 8 minutes or until warm.
• If you’re worried about the quiche getting too brown in the oven, you can wrap it in foil first.

What Should I Serve with Crustless Quiche?

• Fresh fruit, berries, or fruit salad
• Mimosas or freshly squeezed juices
• Biscuits, garlic knots, or bread
• Brunch-y sweets like blueberry muffins, banana muffins, or lemon pound cake
• Potatoes, potato salad, or hash browns
• Soup or salad

Classically Quiche Recipes:

• Quiche Lorraine
• Bacon, Onion, and Mushroom Quiche
• Spinach Quiche
• Broccoli Cheddar Quiche
• Pie Crust Recipe (Great for ANY traditional quiche)

Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes

Ashley Manila

Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes is perfect for brunch or dinner!

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 1 – 9″ Quiche

Ingredients

 

• (1) 8 ounce package ground sausage
• 1 teaspoon olive oil
• 2 medium red onions, diced
• (1) 10 ounce package frozen chopped spinach, thawed and well drained
• 6 large eggs
• 2 cups shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup sundried tomatoes

Instructions

 

• Preheat oven to 350 degrees (F). Lightly grease a 9″ pie plate or quiche pan; set aside. In a medium-sized skillet over medium heat, brown sausage until no longer pink. Using a slotted spoon transfer the sausage to a bowl and set aside. In the same skillet add the olive oil (keep the sausage grease in there – it adds flavor!) and onions and saute until tender, about 8 to 10 minutes.
• Add in the spinach and cook until all of the excess moisture is evaporated, about 5 minutes. Remove pan from heat and set aside. In a large bowl vigorously beat the eggs for 1 to 2 minutes. Add in the cheese and beat well to combine. Stir in the spinach mixture, sausage, salt, pepper, and sundried tomatoes, mix well to combine. Spread evenly into prepared pie plate or quiche dish. Bake for 40 minutes, or until a knife inserted in center comes out clean. Slice and serve at once!

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