In response to great concerns about glycidol fatty acid esters (GEs), trace contaminants in edible oils which possibly form during refining processes, we previously developed direct methods to quantify GEs using a combination of double SPE and HPLC-MS. In this study, those quantitative methods were improved to be more rapid without the use of harmful chloroform. To improve the speed, the HPLC-MS measuring time was reduced from 15 to 5 min by using a step gradient HPLC system, and the evaporation time after the first SPE was shortened from 4 to 1.5 h by changing the solvent used from acetonitrile to methanol. To replace chloroform with other solvents, we adopted tert-butyl methyl ether/ethyl acetate to dissolve the oils and n-hexane/ethyl acetate to separate them during the second SPE. The limit of quantification for GE-in-oil was 0.082–0.11 µg/g, which is the most sensitive of all existing methods. The recovery values of spiked GEs at concentrations of 1 or 10 µg/g were close to 100%. The levels quantified using an internal standard C17:0-GE were comparable with those using external standards in four different edible oils tested. This rapid method not using chloroform can be useful as a routine method to quantify GEs in oils.