Discover your new favorite low-carb comfort food with this decadent crustless keto spinach pie. This recipe delivers cheesy, creamy, and hearty satisfaction without the carb hangover—perfect for anyone on a keto journey. Imagine your favorite quiche without the crust, optimized for keto macros while staying irresistibly delicious.
Why This Crustless Keto Spinach Pie Is a Must-Try
This recipe is a standout in the keto world for several reasons:
- Low-Carb Delight: Ditching the traditional crust removes most of the carbs, making this pie perfect for keto diets focusing on nutrient-dense fillings.
- Fat-Rich and Flavorful: Packed with eggs, cheese, and spinach, it’s a keto-friendly dish that’s both filling and flavorful.
- Ideal for Meal Prep: Make once and enjoy multiple meals. It reheats well, making it a versatile choice for breakfast, lunch, or an anytime snack.
- Crowd-Pleasing Comfort Food: Cozy enough for solo dining yet impressive for guests, this pie also fills your kitchen with mouthwatering aromas.
Essential Ingredients and Their Benefits
This simple and comforting keto spinach pie relies on pantry staples that contribute to taste and nutrition:
- Spinach (fresh or frozen): Low in carbs and nutrient-rich, spinach is the veggie star that brings color and health benefits.
- Cream Cheese: Adds smooth, creamy texture and acts as a binder for the filling.
- Mozzarella: Melts beautifully to provide gooey deliciousness.
- Eggs: Provide structure, protein, and fluffy texture.
- Onion & Garlic: Enhance flavor with aromatic depth; sautéing them first brings out natural sweetness.
Optional additions like nutmeg or red pepper flakes can add extra warmth or a subtle kick.
Texture and Flavor Profile
Expect a creamy, custard-like center with tender spinach throughout. The absence of crust ensures every bite is rich and satisfying without unnecessary carbs. This pie strikes a perfect balance between rich and light, reminiscent of a keto-friendly lasagna and cheesy frittata combined.
Tips for Perfecting Your Keto Spinach Pie
- Drain Spinach Well: Whether fresh or frozen, remove excess moisture to avoid sogginess.
- Sauté Aromatics: Cooking onions and garlic enhances sweetness and softens flavors.
- Use Room Temperature Ingredients: Let cream cheese and eggs warm slightly to ensure smooth mixing.
- Prepare Your Baking Dish: Grease well to prevent sticking and make serving easier.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 5 days; flavors deepen over time.
- Freeze: After cooling, slice and wrap individually for convenient frozen meals.
- Reheat: Oven or toaster oven reheating preserves texture better than microwaving, which can soften the pie.
Serving Suggestions
This crustless spinach pie is wonderfully versatile:
- Serve with bacon, avocado slices, or a fresh arugula salad for brunch.
- Pair with fresh veggies like cucumber and cherry tomatoes for a light lunch.
- Complement grilled chicken or keto-friendly soups for a well-rounded dinner.
It also works as a satisfying meatless meal on its own. For families or larger groups, double the recipe using a bigger dish—just allow extra baking time.
Get ready to add this easy, flavorful, and low-carb crustless keto spinach pie to your regular meal rotation. It’s the perfect way to enjoy comfort food while staying on track with your keto goals.
Crustlesss Keto Spinach Pie
This crustless keto spinach pie is a rich, cheesy, and satisfying low-carb bake with a creamy, custard-like center packed with tender spinach, eggs, mozzarella, cream cheese, onions, and garlic. Baked without a traditional crust, every bite delivers lasagna-meets-frittata comfort while keeping carbs low and fats keto-friendly. Enjoy it warm or at room temperature for breakfast, lunch, or a snack, and make it ahead for easy meal prep all week.
Servings 8 slices
Calories 230kcal
Equipment
- 10-inch pie dish or 9-inch square baking dish
- large skillet
- Mixing bowl
- Whisk
- measuring cups and spoons
- Colander or strainer
- Oven
Ingredients
For the spinach pie
- 10 ounces frozen chopped spinach, thawed thawed and squeezed very dry
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1/2 cup yellow onion, finely diced about 1 small onion
- 3 cloves garlic, minced
- 6 large eggs at room temperature if possible
- 4 ounces cream cheese, softened full-fat, cut into small cubes
- 1/2 cup heavy whipping cream
- 1 1/2 cups shredded mozzarella cheese divided
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon fine sea salt or to taste
- 1/4 teaspoon black pepper freshly ground if possible
- 1/4 teaspoon ground nutmeg optional but recommended
- 1/4 teaspoon red pepper flakes optional for a gentle kick
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 10-inch pie dish or 9-inch square baking dish with butter or olive oil.
- Place the thawed spinach in a clean kitchen towel or layers of paper towel and squeeze firmly over the sink until almost all excess moisture is removed, then set aside.
- Heat the butter and olive oil in a large skillet over medium heat until the butter is melted and the mixture is shimmering.
- Add the diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat and let the mixture cool slightly.
- In a large mixing bowl whisk the eggs until well combined and slightly frothy.
- Add the softened cream cheese and heavy cream to the eggs and whisk or beat until mostly smooth, with only small bits of cream cheese remaining if needed.
- Stir in 1 cup of the shredded mozzarella, all of the Parmesan, salt, black pepper, nutmeg, and red pepper flakes until evenly distributed.
- Fold the well-drained spinach and the cooked onion and garlic mixture into the egg and cheese mixture until the spinach is evenly dispersed and no large clumps remain.
- Pour the spinach mixture into the prepared baking dish and spread it into an even layer with a spatula.
- Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top of the pie filling.
- Bake the spinach pie in the preheated oven for 30 to 35 minutes, or until the center is just set, the edges are puffed, and the top is lightly golden.
- Remove the dish from the oven and let the pie cool for at least 10 minutes to allow the custard to set and make slicing easier.
- Slice the crustless keto spinach pie into 8 portions and serve warm, at room temperature, or chilled as desired.
Notes
For the best texture, take a few extra minutes to squeeze as much liquid as possible from the spinach so the custard sets firmly and does not turn watery. This pie reheats beautifully in a 300°F oven or toaster oven until warmed through, making it ideal for meal prep breakfasts or quick lunches. Serve with bacon, avocado, or a simple arugula salad for a complete keto meal, and store leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual slices for longer storage.
Nutrition
Calories: 230kcal | Carbohydrates: 4g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 165mg | Sodium: 360mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5500IU | Vitamin C: 5mg | Calcium: 230mg | Iron: 2mg
