Dairy-Free Crustless Keto Spinach Quiche

Dairy-Free Crustless Spinach Quiche

The Spruce / Stephanie Goldfinger

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
277 Calories
21g Fat
3g Carbs
18g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 277
% Daily Value*
Total Fat 21g 27%
Saturated Fat 10g 50%
Cholesterol 275mg 92%
Sodium 512mg 22%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 18g
Vitamin C 4mg 21%
Calcium 359mg 28%
Iron 2mg 9%
Potassium 222mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crustless, dairy-free, and keto spinach quiche can become your go-to recipe—and not only for breakfast or brunch. It takes just a few minutes of active prep time and about 30 minutes in the oven, so it's ideal for rushed breakfasts, lunches, or dinners. Feel free to add in other vegetables of your choice, or serve it with a green salad as they commonly do in France.

While most quiche recipes include milk, cream, cheese, and often butter, this recipe is dairy-free. You can use whatever dairy-free cheese is your favorite, or make your own, and choose a milk alternative, such as unsweetened soy milk or almond milk. While this recipe is vegetarian and dairy-free, it is not vegan as it uses eggs, which are an animal product.


  • 5 large eggs

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon salt

  • 1/4 teaspoon garlic powder

  • 1 1/2 cups unsweetened almond or soy milk

  • 6 ounces dairy-free cheese, divided

  • 2 cups fresh baby spinach

Steps to Make It

  1. Gather the ingredients.

    Dairy-Free Crustless Spinach Quiche ingredients

    The Spruce / Stephanie Goldfinger

  2. Preheat the oven to 350 F. In a large mixing bowl, whisk the eggs until they are pale yellow in color.

    whisk eggs in a bowl

    The Spruce / Stephanie Goldfinger

  3. Add the freshly ground black pepper, salt, garlic powder, and soy milk, whisking until well combined. Set aside.

     ground black pepper, salt, garlic powder, and soy milk whisked together with egg

    The Spruce / Stephanie Goldfinger

  4. Using your fingers, crumble a little more than half of the dairy-free cheese into the bottom of a 9-inch pie plate, covering as much of the surface area as possible.

    crumble dairy-free cheese into the bottom of a pie plate

    The Spruce / Stephanie Goldfinger

  5. Crumble the remaining dairy-free cheese into the egg mixture.

    Crumble dairy-free cheese into the egg mixture

    The Spruce / Stephanie Goldfinger

  6. Add in the spinach, mixing until evenly distributed.

    add spinach to the egg and dairy-free cheese mixture

    The Spruce / Stephanie Goldfinger

  7. Gently pour the mixture into the pie plate.

    add the egg and spinach mixture to the pie plate

    The Spruce / Stephanie Goldfinger

  8. Bake for 25 to 35 minutes, or until the top is golden brown and the center is slightly risen but not jiggly. Allow the quiche to cool/set for 15 minutes before serving.

    Dairy-Free Crustless Spinach Quiche

    The Spruce / Stephanie Goldfinger


  • Feel free to combine two flavors of cheese; cheddar and Parmesan go well together, as does mozzarella and smoked gouda.
  • Cover and refrigerate any leftover quiche.
  • You can easily reheat the quiche in the microwave to enjoy the next day.

Recipe Variations

  • You can modify this recipe and add vegetables such as onions, bell peppers, asparagus, mushrooms, zucchini, broccoli, or tomatoes.
  • Roasted red peppers, pimentos, and chilis can add zest and spice if you find the quiche a little too tame.
  • You can also bake the quiche in silicone muffin forms to make individual quiches, or in mini-muffin tins for mini-quiches. These can be fun appetizers for a party.

What Is Dairy-Free Cheese Made of?

Dairy-free cheese, also referred to as vegan cheese, is made of either nuts or oils. If the recipe calls for the cheese to melt and become gooey, you should choose an oil-based cheese; if the cheese should maintain some structure, nut-based is the way to go.