This cheesy spinach and turkey crustless quiche is a rich, creamy, and satisfying dish that’s perfect for breakfast, brunch, or a light dinner. Made with tender sautéed spinach, savory smoked turkey, and two types of melted cheese, this fluffy egg-based dish delivers comfort and flavor in every bite without the need for a crust.
Why You’ll Love This Recipe
It’s low in carbohydrates since there’s no crust.
Quick and simple to prepare with everyday ingredients.
Packed with protein from eggs and cheese.
A delicious way to include leafy greens in your meals.
Perfect for meal prep and reheats beautifully.
Ideal for breakfast, brunch gatherings, or light dinners.
Easily customizable with different vegetables and cheeses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large eggs
1 cup whole milk (240 ml)
½ cup heavy cream (120 ml)
1 cup cooked smoked turkey, diced (150 g)
1 ½ cups fresh spinach, chopped (45 g)
1 cup shredded cheddar cheese (100 g)
1 cup shredded mozzarella cheese (100 g)
¼ cup finely chopped onion (40 g)
1 tablespoon olive oil (15 ml)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
¼ teaspoon garlic powder (1 g)
¼ teaspoon onion powder (1 g)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or baking dish with cooking spray or a small amount of olive oil.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for about 2–3 minutes until softened.
Add the chopped spinach to the skillet and sauté for 1–2 minutes until wilted. Remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, whisk together the 6 eggs, 1 cup whole milk, and ½ cup heavy cream until smooth.
Add the salt, black pepper, garlic powder, and onion powder to the egg mixture and whisk to combine.
Stir in the diced smoked turkey, sautéed spinach and onion mixture, shredded cheddar cheese, and shredded mozzarella cheese.
Pour the mixture evenly into the prepared baking dish.
Bake for 35–40 minutes, or until the center is fully set and the top is lightly golden. A knife inserted into the center should come out clean.
Let the quiche rest for 5–10 minutes before slicing and serving.
Substitute the smoked turkey with cooked shredded chicken for a different flavor profile.
Use Swiss or Monterey Jack cheese instead of mozzarella.
Add ½ cup diced bell peppers for extra color and sweetness.
Include ½ cup sliced mushrooms, sautéed to remove excess moisture.
Replace heavy cream with additional milk for a lighter texture.
Add a pinch of red pepper flakes for a mild kick.
Storage/Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave a slice for 30–60 seconds until warmed through. For best texture, reheat in a 325°F (165°C) oven for about 10 minutes.
To freeze, wrap individual slices tightly and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this quiche ahead of time?
Yes, you can bake it a day in advance and store it in the refrigerator. Reheat before serving.
How do I know when the quiche is done?
The center should be set and no longer jiggly. A knife inserted into the middle should come out clean.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess moisture before adding it to the mixture.
Why is my quiche watery?
Excess moisture from vegetables or underbaking can cause this. Always sauté vegetables and bake until fully set.
Can I make this recipe without cream?
Yes, you can substitute the heavy cream with additional milk, though the texture will be slightly less rich.
Is this quiche gluten-free?
Yes, it contains no crust or flour, making it naturally gluten-free.
Can I add more vegetables?
Absolutely. Just be sure to cook them first to remove excess moisture.
What size dish should I use?
A 9-inch (23 cm) pie dish works best for even cooking.
Can I double the recipe?
Yes, double the ingredients and bake in a larger dish. Increase baking time slightly and check for doneness.
How should I serve this quiche?
It pairs well with a fresh green salad, roasted potatoes, or seasonal fruit.
Conclusion
This cheesy spinach and turkey crustless quiche is a simple, flavorful dish that fits perfectly into any meal plan. With its creamy texture, savory ingredients, and easy preparation, it’s a dependable recipe that’s sure to become a household favorite. Perfect for busy mornings or relaxed weekend brunches, it delivers comfort and satisfaction in every slice.
A rich and creamy crustless quiche made with sautéed spinach, smoked turkey, and a blend of cheddar and mozzarella cheeses. This protein-packed, low-carb dish is perfect for breakfast, brunch, or a light dinner.
Ingredients
6 large eggs
1 cup whole milk (240 ml)
1/2 cup heavy cream (120 ml)
1 cup cooked smoked turkey, diced (150 g)
1 1/2 cups fresh spinach, chopped (45 g)
1 cup shredded cheddar cheese (100 g)
1 cup shredded mozzarella cheese (100 g)
1/4 cup finely chopped onion (40 g)
1 tablespoon olive oil (15 ml)
1/2 teaspoon salt (3 g)
1/4 teaspoon black pepper (1 g)
1/4 teaspoon garlic powder (1 g)
1/4 teaspoon onion powder (1 g)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish with cooking spray or olive oil.
Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until softened.
Add chopped spinach and cook for 1–2 minutes until wilted. Remove from heat and cool slightly.
In a large bowl, whisk together eggs, whole milk, and heavy cream until smooth.
Add salt, black pepper, garlic powder, and onion powder. Whisk to combine.
Stir in diced smoked turkey, sautéed spinach mixture, cheddar cheese, and mozzarella cheese.
Pour mixture evenly into prepared baking dish.
Bake for 35–40 minutes, or until the center is fully set and the top is lightly golden. A knife inserted in the center should come out clean.
Let rest for 5–10 minutes before slicing and serving.
Notes
Sauté vegetables before adding to prevent excess moisture.
Substitute smoked turkey with cooked shredded chicken if desired.
Swiss or Monterey Jack cheese can replace mozzarella.
Store leftovers in the refrigerator for up to 4 days.
