A crustless spinach cheese pie is a simple dish that’s perfect for those just starting out on a low carb diet. It can be baked in a pie pan or square dish.
This past holiday week, I decided to enjoy some of the foods I typically stay away from during the year. Now that the New Year is here, it’s time for me to get back on track with my normal low carb diet.
Have you fallen off the low carb diet wagon and trying to get back on track? You can find some Low Carb Diet Tricks to Stay on Track over on All Natural Ideas.
Although I did have a few of my favorite cookies and some regular eggnog, I kept the portions within moderation. My main meals were still kept low in carbs, but it is nice to have a few treats after being good all year.
This low carb gluten free crustless spinach cheese pie is a recipe that I haven’t made in a long time. It’s a very simple dish that is great for those just starting out on a low carb diet. And, it’s a perfect dish to make during low carb induction.
Although I like to make it in a pie pan, it can be baked in a square dish or doubled to fit into a 9×13 pan. You may want to make this crustless spinach pie ahead for easy breakfasts or snacks during the week.
If you don’t mind the additional carbs, you could bake it in a savory pie crust for more of a quiche. However, I like to eat this as a very low carb crustless spinach cheese pie.
I suppose you could call this recipe a crustless quiche. But, it’s loaded with spinach and cheese so I chose to call it a crustless pie.
If you are looking for more of a quiche recipe, I’ve got a few of those on the site. You may want to check out my bacon cheddar quiche or my asparagus quiche.
You can also freeze this crustless spinach cheese pie if you want to make a large batch ahead of time. Freezing in single servings also makes it easy to just grab a piece to reheat in the microwave.
I’ll admit that I rarely have time time for doing freezer meals. Usually, I do most of my cooking on the weekend and eat leftovers during the busy work week.
I enjoy cooking and trying out new dishes. Hopefully, I’ll have more time to experiment in the kitchen once I finally leave my regular 9 to 5 job.
Right now, the blog and low carb recipe development is just a hobby. But, I may kick it up a notch soon as my kids will be entering college soon and we aren’t prepared for the added expense.
I almost didn’t post this super easy spinach pie recipe. It’s one of those recipes you could just wing on your own without guidance.
But, I remember there was a time in my life when I didn’t even know how to hard boil eggs. So I decided to share this simple recipe for those who need the extra help when cooking low carb meals.
Do you have any old standby recipes you like to make that help you stay on track? It’s the recipes that require very little prep time that have kept me going over the years.
Crustless Spinach Cheese Pie – Low Carb & Gluten Free
Crustless Spinach Cheese Pie
Ingredients
- 10 ounces frozen spinach thawed, squeezed and drained (or use wilted down fresh)
- 5 eggs beaten
- 2 1/2 cups cheese any kind (I used a fiesta blend)
- 1 teaspoon dried minced onion
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Instructions
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Grease a 9-inch pie pan.
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Combine all ingredients and pour into prepared pan.
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Bake at 375 degrees F for about 30 minutes or until edges start to brown.
Recipe Notes
Makes 8 servings
Net carbs per serving: 1.5g
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Bridget says
just made it and love it! but how long does this keep in the fridge?
Lisa says
I store mine for about a week with no issues.
Chava says
Can this be served cold or room room temperature?
Lisa says
Any quiche can if you don’t like it warm.
Cynthia Enriquez says
Is it ok to use vegan cheese?
Lisa says
I’ve started using vegan cheese and it should be fine in this recipe.
Susan says
Easy, simple, and yummy for any time of the day!
Tammy says
This was very good – the cheese created a nice crust on the top and bottom!
Lacy says
This was AMAZING! I used a fresh clove of garlic instead of the powder, and diced about 1/3 of an onion instead of the dried minced that the recipe calls for, and I was SOOO good!
Unfortunately, it wasn’t very filling. I think I’m going to get some thick sliced ham or turkey from the deli and chop it up, then add it into the mixture before baking. Or, just add some baked chicken with it.
But… amazing recipe!!! And so yummy! I’m going to shred more cheese in bulk next time, as well, so it won’t take so much time.
Thanks for sharing!
Lisa says
A little meat would certainly make it a heartier meal.
gherri says
Hi can i do this in the microwAve ? if yes, how??
Lisa says
It’d be similar to cooking scrambled eggs. However, I’m not sure what the best power or time would be. It would vary depending on the microwave.
Susan says
What is the best way to reheat?
Lisa says
I use the microwave, but you could put it in a low temp oven too.
carole says
I am trying this morning. After reading comments I wanted to say a recipe is a guideline and should be changed to make it your own.
Lisa says
Agree! I usually customize as I go with recipes.
Gail says
Loved it. So easy, so tasty and versatile. Used fresh spinach, which I wilted. My second piece I sprinkled red pepper flakes and it was perfect. Will definitely make again and again. The ingredients were all on hand which made it even more of a favorite.
Thanks for sharing!!
Lisa says
You’re welcome!
Jeanne says
Love this recipe! I used feta, mozzarella and sharp cheddar cheese. Yummy for breakfast or lunch on the go. Thanks for posting!
Lisa says
You’re welcome. The cheese mix sounds terrific!
Jen says
I used 1 1/2 cups of feta with 1 cup of sharp cheddar. Added onion, garlic and bacon 🥓. My husband went back for thirds.
Lisa says
Wow! That does sound good. I haven’t made it with feta yet, but I will next time.
Mel says
Thank you for the fantastic idea! I did a generous 1.5 C of feta and .5 C of mozzarella. With the wilted fresh spinach, spring red onion, and garlic, it’s like spanakopita minus the crust. Delicious!
Lisa says
Yum! That sounds like a fantastic combination. I love spanakopita.
Amanda says
Can u add meat
Lisa says
Sure. I don’t see why not.
Susanne says
I cut up two leftover mild italian sausages… yummy 😋
Debbie Penney says
Your video is very deceiving. It clearly shows using fresh (non-wilted) spinach. I can follow written directions, and I will, but I think your video needs updating.
Lisa says
Yes, it’s best to wilt the spinach first in order to get it to fit better before cooking. However, it works either way.
Peg Wilson says
Agreed, why does it say frozen but shows fresh?
Lisa says
The recipe states that you can use frozen or fresh. When I do use fresh, I find it best to cook it down first.
Suzi Kirby says
Delish. And freezes well for quick easy “on plan meals”. In a hurry I can eat it on the go-only needing a napkin . No excuses for drive thru foods.
Lisa says
Agree! It makes a great meal on the run.
Jimmie Mozingo jimmie says
Can you substitute the eggs for something else to hold it together?
Lisa says
It’s difficult to use something else in this recipe.
Joyce says
I see you used fresh spinach in your recipe. How much did you use?
Lisa says
It’s the same weight amount as frozen.
Rachel says
How much spinach do you use if it’s fresh. 10oz wouldn’t even fit into a square pan or pie plate
Lisa says
It’s best to cook down fresh so it fits into the pan.
Maria says
I don’t wilt it nor cook it down using 10 punces
Lisa says
As shown in the video, it really isn’t necessary.
Susan says
The first time I made it, I had 10 ounces of fresh spinach, so I decided to try it with that. I am a very literal person and go exactly by the recipe when it’s my first try. I’m guessing now that by saying “or use fresh” you meant “or use fresh, after sauteed or wilted” because trying to mix 10 ounces of fresh spinach with the eggs was not easy and no way was it going into a 9 inch pan! I put it in a huge casserole and had to cook an extra 20 mins. But it was delicious. So, I tried the recipe again using the frozen as described above. Soooooo much easier, faster! Was a fun learning experience. Delicious, easy, and freezes well. You can use any type of melty cheese (I used variety).
Lisa says
I definitely forgot to mention that! It should be wilted first.
Jennifer Leake says
Is it a bad idea to use canned?
Lisa says
Canned is fine.
Beth Miller says
I made this today, I wanted to double the recipe but 10 jumbo eggs (all I had) seemed a bit much so I cut it back to 7. Could have probably been less. It’s very tasty but seems a little rubbery.
I will definitely make it again.
Lisa says
The recipe used large eggs. Not sure what the conversion would be using jumbo size.
Shana says
I made this last night since I happened to have everything on hand. My 4 and 6 year old had a great time helping me make it. I had it for breakfast this morning with a sausage patty, it was delicious and made a super quick breakfast! Thanks for the easy, healthy, delicious recipe!
Lisa says
I love that you had your kids help out. I find my daughter is much interested in eating the food if she helps make it.
laffin says
I make this a lot too although I use six eggs and add a cup and a half of either heavy cream or half & half. Great for any meal of the day (I usually like to have it for breakfast).
Kelly says
There’s no mention of spinach…how much??
Lisa says
It’s a regular 10 ounce frozen box of spinach thawed and squeezed. You can also use fresh.