Sausage and Spinach Crustless Quiche

Why You’ll Love This Recipe

This crustless quiche is simple, flavorful, and naturally gluten-free. The savory sausage pairs beautifully with tender spinach and creamy eggs, while a generous helping of cheese adds a rich, melty finish. It’s ideal for meal prep, reheats well, and can be enjoyed hot or at room temperature. Whether you’re feeding a crowd or looking for a healthy, make-ahead breakfast, this quiche checks all the boxes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Whole milk or half-and-half
• Cooked breakfast sausage (crumbled)
• Fresh spinach (chopped) or frozen spinach (thawed and squeezed dry)
• Shredded cheese (cheddar, Swiss, mozzarella, or a blend)
• Onion (chopped, optional)
• Garlic (minced, optional)
• Salt
• Black pepper
• Butter or oil (for greasing the dish)

Directions

1. Preheat the oven: Set your oven to 375°F (190°C) and grease a 9-inch pie dish or similar-sized baking dish.
2. Cook the sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked. Remove with a slotted spoon and set aside.
3. Sauté the spinach (if using fresh): In the same pan, sauté spinach until wilted. If using onion and garlic, add them to the pan and cook until soft. Let cool slightly.
4. Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper.
5. Assemble the quiche: In the prepared baking dish, spread the sausage, spinach, and sautéed vegetables evenly. Sprinkle cheese over the top. Pour the egg mixture over everything.
6. Bake: Bake for 30–35 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
7. Cool and serve: Let cool for 5–10 minutes before slicing and serving.

Servings and timing

This recipe makes 6 servings.
Preparation time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Add veggies: Mushrooms, bell peppers, or zucchini make great additions.
• Use different meats: Try bacon, ham, or turkey sausage instead of pork sausage.
• Make it dairy-free: Use non-dairy milk and cheese alternatives.
• Spice it up: Add red pepper flakes or diced jalapeños for heat.
• Herb it up: Add fresh or dried herbs like thyme, basil, or parsley for extra flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual slices for 30–60 seconds or warm in a 325°F (160°C) oven until heated through.
This quiche also freezes well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen spinach?

Yes, just thaw it completely and squeeze out all excess moisture before using to prevent a watery quiche.

What’s the best sausage to use?

Any breakfast sausage works—pork, turkey, or chicken. Use pre-cooked or brown it yourself for full flavor.

Can I make this quiche ahead of time?

Yes, bake it the day before and refrigerate. Reheat slices in the morning or enjoy cold.

Can I use egg whites?

Yes, replace some or all of the whole eggs with egg whites or an egg substitute if preferred.

Is it okay to skip the cheese?

Yes, the quiche will still set nicely without cheese, but cheese adds richness and flavor.

How do I keep it from sticking to the pan?

Grease the baking dish well with butter or non-stick spray to prevent sticking.

Can I make this into muffins?

Yes, pour the mixture into a greased muffin tin and bake at 350°F (175°C) for 20–25 minutes for individual servings.

Is this quiche keto-friendly?

Yes, this crustless version is low in carbs and works well for a keto-friendly meal when made with low-carb vegetables and sausage.

Can I use cream instead of milk?

Yes, using heavy cream will make the quiche richer and more indulgent.

How do I know when the quiche is done?

The center should be set and not jiggly. A knife inserted should come out clean.

Conclusion

Sausage and Spinach Crustless Quiche is a hearty, wholesome, and flavorful dish that’s easy to make and even easier to enjoy. Packed with protein and customizable to your taste, it’s perfect for breakfast, brunch, or meal prepping your week ahead. With no crust to fuss over, this simple recipe keeps things light without sacrificing flavor.

Sausage and Spinach Crustless Quiche

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Sausage and Spinach Crustless Quiche is a hearty, low-carb breakfast dish filled with savory sausage, tender spinach, and melted cheese, all baked into a creamy egg base—perfect for a gluten-free breakfast or brunch.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Breakfast, Brunch
• Method: Baked
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 6 large eggs
• 1/2 cup whole milk or half-and-half
• 1 cup cooked breakfast sausage, crumbled
• 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed and squeezed dry)
• 1 cup shredded cheese (cheddar, Swiss, or mozzarella)
• 1/4 cup onion, chopped (optional)
• 1 clove garlic, minced (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter or oil (for greasing dish)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish with butter or oil.
2. In a skillet over medium heat, cook sausage until browned and cooked through. Remove with a slotted spoon and set aside.
3. If using fresh spinach, sauté it in the same skillet until wilted. Add onion and garlic if using, and cook until soft. Let cool slightly.
4. In a large bowl, whisk together eggs, milk, salt, and pepper.
5. In the greased dish, evenly layer sausage, spinach, and any sautéed vegetables. Sprinkle cheese over the top.
6. Pour egg mixture over the filling. Tap gently to even out the surface.
7. Bake for 30–35 minutes, or until the center is set and top is lightly golden. A knife inserted should come out clean.
8. Let cool 5–10 minutes before slicing and serving.

Notes

• For added flavor, stir in chopped herbs like parsley or thyme.
• Use turkey or chicken sausage for a lighter option.
• Make mini quiches by using a muffin tin—bake at 350°F for 20–25 minutes.
• Ensure spinach is fully drained to avoid excess moisture in the quiche.
• This quiche can be served warm, cold, or at room temperature.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 1g
• Sodium: 520mg
• Fat: 21g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 17g
• Cholesterol: 210mg