Keto Crustless Spinach Quiche
Keto Crustless Spinach Quiche — Silky custard, tender spinach, and a blanket of melted cheese, all without a crust dragging in extra carbs. The texture lands between a delicate frittata and a classic quiche, with gentle cream richness that never feels heavy. Nutmeg and garlic lift the greens; Parmesan sharpens the finish. It slices clean, reheats flawlessly, and works for breakfast, lunch, or a light dinner with salad.
High in protein and micronutrients, this quiche is a dependable, low-glycemic anchor that keeps you fueled and satisfied.
Time & Yield
● Prep Time: 10 minutes
● Cook Time: 35 minutes
● Total Time: 45 minutes
● Servings: 6
Serving Suggestions
Serve warm or at room temperature with:
● A side of mixed greens or avocado slices
● A dollop of sour cream or Greek yogurt for richness
● Perfect for meal prep — keeps well in the fridge for up to 4 days
Directions
Ingredients
Base:
● 1 tbsp butter (for greasing dish)
● 1 tbsp olive oil
● 1 small onion, finely diced
● 2 cloves garlic, minced
● 5 oz (about 5 cups) fresh spinach, roughly chopped (or 10 oz frozen spinach, thawed and drained
Egg Mixture:
● 6 large eggs
● ½ cup heavy cream
● ½ cup unsweetened almond milk (or more cream for richer texture)
● 1 cup shredded cheese (cheddar, mozzarella, Swiss, or a mix)
● ½ cup grated Parmesan cheese
● ¼ tsp nutmeg (optional, enhances flavor)
● Salt and pepper, to taste
Optional Add-Ins:
● ¼ cup crumbled bacon or diced ham ● ¼ cup diced bell peppers or mushrooms
Preheat the Oven: Set oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with butter.
Prepare the Spinach Filling: Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds more.
Whisk the Eggs: In a large mixing bowl, whisk together eggs, heavy cream, almond milk, and nutmeg. Season with salt and pepper.
Add Cheese & Filling: Stir in shredded cheese, Parmesan, and the cooled spinach mixture. Mix until evenly combined. (If using bacon, ham, or veggies, fold them in now.)
Pour and Bake: Pour the mixture into your prepared pie dish. Smooth the top with a spatula. Bake for 30–35 minutes, or until the center is set and lightly golden on top.
Cool and Serve: Allow the quiche to rest for 5–10 minutes before slicing. Garnish with extra cheese or fresh herbs if desired.
Keto Tip:
For extra creaminess, swap half the cheddar with cream cheese cubes before baking. It melts beautifully into the quiche and adds richness without extra carbs