Crustlesss Keto Spinach Pie

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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.

Course Breakfast, Brunch, Dinner, Lunch, Main Course

Cuisine American, Keto, Low Carb

Keyword crustless spinach pie, keto breakfast, keto spinach pie, low carb casserole, spinach and cheese bake

Prep Time 15

Cook Time 35

Total Time 50

Servings 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