This crustless quiche is one of those weeknight-into-weekend recipes I make when I want something substantial without fuss. It’s hearty because of the sausage, bright with spinach, and offers a concentrated burst of flavor from sun-dried tomatoes. The lack of crust keeps it lighter and faster to assemble, and it slices neatly for breakfasts, lunches, or a casual dinner.

I lean on this recipe when I need a protein-forward dish that travels well. It reheats beautifully and makes an excellent meal prep option: bake it once, eat it several times. The texture is silky but firm, thanks to six eggs and melted mozzarella, and the onion-saute step gives a little caramelized sweetness that ties everything together.

Ingredient Rundown

8 ounce package ground sausage — the main savory protein; browning it first adds depth and renders flavorful fat.
1 teaspoon olive oil — used to sauté the onions; a neutral, familiar oil that prevents sticking.
2 medium red onions, diced — they soften and sweeten as they cook, balancing the sausage and tomatoes.
10 ounce package frozen chopped spinach, thawed and well drained — delivers color, nutrients, and moisture control; squeeze out liquid to keep the quiche from getting watery.
6 large eggs — the structure of this crustless quiche; beat well so the custard sets evenly.
2 cups shredded mozzarella cheese — melts into a mild, gooey binder that keeps the custard cozy and tender.
1/4 teaspoon salt — seasons the custard; adjust if your sausage is very salty.
1/4 teaspoon ground black pepper — adds a gentle, warming bite.
1/2 cup sundried tomatoes — concentrated tomato flavor and chew; they’re a bright, slightly tart counterpoint to the sausage.

Crustless Quiche (Spinach, Sausage, and Sun-Dried Tomatoes) — Do This Next

Preheat oven to 350°F. Lightly grease a 9″ pie plate or quiche pan and set aside.
If your 10 ounce package frozen chopped spinach is not already thawed and well drained, thaw it and squeeze out as much liquid as possible; set the drained spinach aside.
Heat a medium skillet over medium heat. Add the entire 8 ounce package ground sausage and cook, breaking it up, until no longer pink, about 6–8 minutes.
Using a slotted spoon, transfer the cooked sausage to a bowl and leave the pan drippings in the skillet.
Add 1 teaspoon olive oil to the skillet with the drippings. Add the 2 medium red onions (diced) and sauté until tender and translucent, about 8–10 minutes.
Add the drained chopped spinach to the skillet with the onions and cook, stirring, until excess moisture has evaporated, about 4–5 minutes. Remove the pan from heat and let the mixture cool briefly.
In a large bowl, beat the 6 large eggs vigorously for 1–2 minutes until well blended.
Add 2 cups shredded mozzarella cheese to the beaten eggs and stir to combine. Then stir in the cooked spinach-onion mixture, the cooked sausage, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/2 cup undried tomatoes until evenly combined.
Pour and spread the mixture evenly into the prepared pie plate or quiche dish.
Bake in the preheated oven for 40 minutes, or until a knife inserted in the center comes out clean. Remove from oven, let rest a few minutes if desired, then slice and serve.

The Upside of Crustless Quiche (Spinach, Sausage, and Sun-Dried Tomatoes)

There are several practical wins with this quiche. First, it’s fast: the hands-on time is mostly browning and sautéing, and assembly is a single bowl. Second, it’s forgiving — the egg custard tolerates small variations in mix-ins without collapsing or becoming soupy if you follow the drainage step for the spinach.

It’s also versatile. Serve it hot straight from the oven, room temperature for a picnic, or portioned cold in a lunchbox. Because it’s crustless, it’s inherently lower in carbs than a traditional quiche, and cleanup is easier — one pie dish and a skillet. Lastly, the flavor profile is satisfying: the sausage gives savory weight, mozzarella provides melty comfort, and sun-dried tomatoes lift the whole dish with concentrated acidity.

Vegan & Vegetarian Swaps

For vegetarian: Replace the 8 ounce package ground sausage with a plant-based sausage crumble (use a brand you trust) or with seasoned crumbled tempeh. Increase the seasoning slightly to make up for lost pork fat.
For vegan: Swap the 6 large eggs and 2 cups shredded mozzarella with a blend of silken tofu and nutritional yeast or a commercial vegan egg replacer formulated for baking; add a tablespoon of chickpea flour to help with structure. Use vegan mozzarella or omit cheese and add extra herbs and a tablespoon of olive oil for richness.
Spinach alternative: For both diets, fresh baby spinach (about 5–6 cups wilted down) works — cook it down until no liquid remains.

Gear Up: What to Grab

9″ pie plate or quiche pan — the recipe is scaled to this size; a similar shallow baking dish will also work.
Medium skillet — for browning sausage and sautéing onions and spinach.
Large mixing bowl — for beating eggs and folding in fillings.
Slotted spoon — helps transfer browned sausage while leaving flavorful drippings behind.
Whisk or fork — to beat the eggs vigorously so the custard sets evenly.
Clean kitchen towel or cheesecloth — useful for squeezing excess liquid from thawed spinach.

Errors to Dodge

There are a few small missteps that can change the end result. First, don’t skip squeezing the spinach. Excess water will make the quiche watery and prevent the custard from setting properly. I squeeze mine over the sink in a towel until it’s just damp, not dripping.

Second, don’t overcrowd the pan when browning the sausage. If the meat steams, you won’t get the proper browning or flavor. Finally, make sure the onion is cooked until tender and translucent; undercooked onion can be sharp and detract from the overall balance.

Smart Substitutions

Sausage: Swap with breakfast sausage, Italian sausage, or a milder turkey sausage depending on your heat preference.
Mozzarella: If you prefer more tang, try a cup of shredded sharp cheddar or a mix of mozzarella and cheddar for a bit more bite.
Sun-dried tomatoes: If you only have jarred ones packed in oil, drain well and pat dry; if you have dry-packed, rehydrate briefly in warm water.
Onion: Yellow or sweet onions can replace red onions if you want a milder, less colorful finish.

Little Things that Matter

Small adjustments change the personality of this quiche. Chop the sun-dried tomatoes smaller if you want even distribution; leave them chunkier if you like pockets of intense tomato flavor. Let the spinach-onion-sausage mix cool slightly before adding to beaten eggs; this prevents partially cooking the eggs prematurely so they hold a tender custard texture.

Taste the sausage before adding the standard 1/4 teaspoon salt. Many sausages are already salty, and you may be fine reducing or skipping added salt. When cutting, let the quiche rest 5 minutes — it finishes setting and slices cleaner.

Storage Pro Tips

Cool completely before storing to avoid condensation that makes slices soggy. Refrigerate in an airtight container for up to 4 days. Reheat gently in a 325°F oven for 10–12 minutes or in a toaster oven until warmed through; microwave reheats fast but can make the texture slightly rubbery if overheated.

You can freeze individual slices wrapped well in plastic and foil or stored in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat in a low oven until warmed through to keep the texture closest to freshly baked.

Ask & Learn

If you’re wondering about swaps, portion sizes, or scaling the recipe: ask. Want to double it for a crowd? Use a 9×13-inch baking dish and increase bake time; check doneness with a knife inserted in the center. Curious about making it herb-forward? Stir in a tablespoon of chopped fresh basil or a teaspoon of dried oregano to the custard for an herbal lift.

I’m always adjusting little things — a dusting of parmesan on top, a handful of chopped fresh herbs after baking, or swapping sausage types — so if you try something that works, tell me. I collect tweaks and favorites from readers and love sharing what sticks.

That’s a Wrap

This Crustless Quiche (Spinach, Sausage, and Sun-Dried Tomatoes) is straightforward, reliably tasty, and worth keeping in your regular rotation. It’s a practical solution for busy mornings, relaxed dinners, or those meal-prep weeks when you want variety without complexity. Follow the few texture-sensitive steps — drain the spinach, cook the onion, and let it rest — and you’ll have a dependable, sliceable quiche that travels from plate to lunchbox with ease.

Happy cooking — and if you try it, I’d love to hear how you adjusted it for your kitchen.

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