I’m a big fan of savory breakfast dishes, and this Spinach and Mushroom Crustless Quiche might be my new favorite! It’s very filling, full of vegetables, and doesn’t leave me with a carb hangover (I’m looking at you, pancakes). You can serve it up at brunch or eat it for lunch or dinner, so give this recipe for crustless quiche a try the next time you want to prepare something special. I promise it’s worth the effort!
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What is Crustless Quiche?
Isn’t a “crustless quiche” just a frittata? Nope! While they are both baked egg dishes, there are distinct differences. The main difference is the texture. Quiches are a custard made with egg, cheese, and milk or cream. They have a soft, delicate texture. Frittatas, on the other hand, contain little to no milk or cream, so it is closer in texture to an omelet or baked egg. The other significant difference comes in the cooking process. Frittatas start on the stovetop and only finish for the last few minutes in the oven. Quiches are baked in the oven only.
Can this crustless quiche be reheated?
Yes, this crustless quiche recipe is one of my favorite make-ahead breakfast dishes! But you do need to be cautious while reheating because overheating can cause the egg proteins to seize up, expel water, and become rubbery. For that reason, I suggest reheating in the microwave only until the crustless quiche is warmed through but not piping hot. This will store in the refrigerator for about 4 days.
Can You Freeze Quiche?
Egg dishes like crustless quiche freeze just so-so. This is one of those grey areas where it will depend a lot on how sensitive you are to texture changes. The egg in the crustless quiche will seep a little water upon freezing, thawing, and reheating, which may or may not bother you. I suggest testing this with one piece of the spinach crustless quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap tightly in plastic and transfer to the freezer. Thaw in the refrigerator overnight before reheating.
Love this no crust quiche? Try my Bacon Broccoli Cheddar Crustless Quiche, too!
Spinach Mushroom and Feta Crustless Quiche
Servings 6 slicesIngredients
- 1 10oz. box frozen chopped spinach ($1.00)
- 8 oz. mushrooms ($1.49)
- 1 clove garlic, minced ($0.08)
- 1/8 tsp Salt ($0.01)
- 1 Tbsp cooking oil, divided ($0.04)
- 2 oz. feta cheese ($1.10)
- 4 large eggs ($0.83)
- 1/4 cup grated Parmesan ($0.44)
- 1/4 tsp pepper ($0.02)
- 1 cup milk ($0.42)
- 1/2 cup shredded mozzarella ($0.46)
Instructions
- Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.
- Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
- Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.
- Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.
- In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
- Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
- Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!
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Equipment
- Glass Pie Plate
- Garlic Press
- Chef’s Knife
Nutrition
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How to Make Spinach and Mushroom Crustless Quiche – Step by Step Photos
Preheat the oven to 350ºF. Thaw one 10oz. block of frozen chopped spinach (I use the microwave), then squeeze out as much of the moisture as possible. The spinach should be fairly dry after squeezing, no water remaining in the bottom of the bowl.
Slice 8oz. of mushrooms and mince one clove of garlic.
Add the mushrooms to a skillet with ½ Tbsp cooking oil, one clove of minced garlic, and ⅛ tsp salt. Sauté the mushrooms until they release all of their moisture and it has evaporated off the bottom of the skillet.
Brush another ½ Tbsp cooking oil over the inside surface of a 9″ pie dish. Layer in the sautéed mushrooms, squeeze-dried spinach, and 2oz. crumbled feta.
Next, make the savory custard. Whisk together 4 large eggs, ¼ cup grated Parmesan, 1 cup milk, and ¼ tsp pepper.
Pour the custard mixture into the pie dish over the spinach, mushrooms and feat. Sometimes I like to use a larger baking tray to transport my pie plate in and out of the oven. I feel like it makes it a little easier to do without spilling, but that’s up to you.
Top the unbaked quiche with a little shredded mozzarella. You don’t need much, I only used about ½ cup or ¼ off an 8oz. block.
Bake the quiche in the preheated 350ºF oven for about 50 minutes, or until it’s golden brown on top or until the internal temperature reaches 160ºF.
Slice and serve warm!
(old photo from 2011 😊)
I love this recipe have added salsa on bottom to spice up a bit. helps not stick also
I will be trying this recipe. Thanks
This Quiche recipe is absolutely delicious.
You can taste the mushrooms, spinach, the feta cheese, and the cheddar.
It’s easy to make and delicious to eat
This may be because my husband is Italian, and I’m used to his cooking, but this needed much more garlic or onions to us. Generally a good balance of proportions for other ingredients, but for my family we needed 4-8 garlic cloves, and I’d throw in some diced onion too if I had any leftover in the fridge. Otherwise it just tasted too much of the spinach to us. If you like garlic, add a lot more! Next time I might add some red pepper flakes for a bit of zing as well.
Good recipe base. Adjust it to your taste, definitely in the seasoning department.
I really enjoy this recipe. Thank you so much for sharing it!
My husband does not like mushrooms… Can we use chopped red pepper instead? Any other suggestions quit
That would be great! We love doing broccoli as well.
Could I substitute broccoli for the spinach ?
Sure! Just make sure if you’re using frozen that you defrost and squeeze out as much moisture as you can.
When using fresh spinach, how much should I use?
About a one pound package!
How long would this last in the fridge. There are 2 of us so portioning this out would make 3 breakfasts. Would it last 2 – 3 days in the fridge?
I’d say 3 days would be its max!
can i use egg replacer in this recipe ?
We’ve only tried it with whole eggs so i’m not sure! There would likely need to be some adjusting to the cook time for sure.
I haven’t tried it with this recipe yet, but I love “Just Egg” brand… I could see that working. Let us know if you try it! Tofu (like a tofu scramble) would be a great option, but the recipe would need to be adjusted.
All three of us thought it was delicious!
Looks wonderful! You might of already answered but can you use egg whites instead of whole eggs? And if so do I need to add anything else to the dish?
We’ve only tried it with whole eggs! You may be able to do egg whites but we’d need to test it out and I’m sure other adjustments would be needed.
I held back on some of the salt due to my heart diet, but this came out great. I will use fresh spinach next time for more flavor (cook it 1st of course). Perfect for just me as I will cut it up and freeze it for my breakfast w/coffee. I’m not very mobile but found this easy to make.
Hey Leslie! I also love fresh spinach. No need to pre-cook it. It wilts so easily, you could just throw it in. (Of course, no harm done if you do choose to cook it first.)
Can I use a lighter tasting kind of cheese for feta?
Definitely! You can use whatever cheese you like here.
I made this for dinner last night. I used fresh spinach and just wilted it in same skillet I cooked mushrooms and garlic in. I didn’t have reg milk so I used half and half diluted with water. Also substituted pepper jack as I had no mozzarella for topping. Mine was perfectly done at 45 minutes.
Can you use fresh spinach please?
Definitely! I would just saute it first to wilt and then make sure there’s not too much moisture with it when you add it to the quiche.
May I make this the night before keep it in the refrigerator and bake in the morning?
That should be fine!
Can It be put this in a crust?
Definitely! You may want to blind bake the crust a bit before depending on the crust you use!
Can I freeze this ahead of serving.
We don’t usually go through the freezing process with most of the recipes, so I can’t give you a concrete answer there. Typically, quiches freeze pretty well for up to a couple of months, but it depends on your freezer along with a myriad of other factors. :)
This recipe is delicious!! I can’t say enough good things about it. I make it once a week. Try it, you’ll love it!
Just wondering…. Do you think that it would taste the same if I double the recipe? Thank you!
No, you should be fine to double the filling and pour it into two pie dishes!
Can I use almond milk?
We’ve only used dairy milk to make it, however another reader said that she used 1/2 cup Kite Hill cream cheese, 1/2 cup oat milk, and Follow Your Heart dairy-free feta!
This was very good! My hubby especially loved it because he’s a mushroom lover. I added just 1/4 teaspoon of Italian seasoning to boost flavor. It was done in 42 minutes. I really appreciated it was carb-free.
Can you use fresh spinach in this quiche instead of frozen?
Yes, you can! I would just saute it first and make sure there’s not a ton of extra liquid when you add it to the pie dish. :)
Can canned mushrooms be used in place of fresh ? Also, can canned chopped spinach be used in place of fresh or frozen . Trying to use up some things in my pantry so just thought I’d ask.
We haven’t tried either, but I’m sure you could make it work! My concern is how much moisture is in both of those items. For the best chance of success with both, I would drain them in a fine strainer. For the mushrooms, pat them dry with a paper towel after (you might even give them a gentle squeeze to make sure there’s not too much liquid inside). With the spinach, I would also press with a paper towel while in the strainer to get as much liquid out as possible. Let us know how it goes!
Perfecto and Hubby loves it.
Cold & rainy in Belgium now.
Thank you for sharing.🌻
I make this delicious recipe once a week! Can I double the recipe and would you please recommend the total bake time in the oven?
When you say double it, are you wanting to bake it in two separate pie dishes? Or in one baking dish? It’s possible it would work that way but the cooking time would need adjusting and without testing it I’m not sure how long to tell you! I would just keep an eye on it and bring it out when it looks set.
Is there a way to use this recipe with fresh spinach?
Yes, you can! I would just saute it first and make sure there’s not a ton of extra liquid when you add it to the pie dish. :)
I’m glad I stumbled on this delicious quiche recipe! I subbed mozz (didn’t have) for sharp white and yellow cheddar and added a little extra. It was amazing. I’ll try it next time with the mozz, I’m sure it’s fantastic too!
Can you use fresh spinach?
Yes, you can! I would just saute it first and make sure there’s not a ton of extra liquid when you add it to the pie dish. :)
~*~ This is a quick, simple and delicious recipe! It’s a go to if you invite friends over for weekend brunch. I used fresh spinach instead of frozen and the quiche came out nice and firm. I also baked an additional 5-7 minutes to give the mozzarella some crunch. We made another a couple of days later because we enjoyed the first one so much! On the second one we used maitake mushrooms and was an excellent choice.~*~
Judging by the number of comments, this must be one of the most popular recipes on the website. I’ve made it many times through the years–it shows up on our table every couple of months–it’s always perfect. Diabetic hubby and my own aversion to carbs means this crustless recipe definitely suits both of us. I don’t use it for breakfast, but it’s perfect for lunch or light supper. Add a green salad. I have done variations, like adding caramelized onions or diced bacon or ham, all of which go well with spinach and mushrooms. Bigger subs, like using kale, have been tasty, but we like the spinach/mushroom thing best. Another overlooked sub is radish greens, which I use if I have a bunch complete with tops–usually enough for a half recipe. Lots of cheeses work, but the feta/mozzarella combo remains our fave. I’d enjoy chopped broccoli, but hubs doesn’t like it. I’ve frequently cut the recipe in half and baked in a 6″ dish to avoid leftovers–we are a family of 2. I can’t tell you how long, but watch it and check for doneness after about 30 minutes.
Made according to the directions but used fresh spinach. Simply sauteed it after the mushrooms and garlic cooked and made sure to let all the moisture cook out. The only other change was I didn’t add any salt as the feta I was using is very salty. This is delicious! Great flavor with the mushrooms and the cheeses. I have a Nuwave countertop convection oven and the quiche was fully cooked in only 25 minutes. Fantastic recipe!
Can you use fresh spinach
You can! Just sauté it first and you’ll still want to make sure there’s not a ton of liquid with it when you mix with the rest of the ingredients.
how to print this ?
Right above the ingredients there’s a print recipe button! :)
I only had two pans to choose from – one would result in thick quiche, one would result in thin. Happy accident – spread thin, this recipe tastes like Greek pizza :-)
Fabulous recipe, thank you so much!!!
I don’t have a 9” pie dish … what size pan did you use? Thanks!
Ours is a 9″ pie dish, but if you have a similar size baking dish it should still work well.
Hiya. Brilliant recipe. Always on the look out for Gluten free recipes. This one’s a winner. Thank you.
I love this recipe. We love it and sometimes switch out the veggies. My husband is a Diabetic and we buy our eggs from our neighbor. Tons of protein and in this tough economy, it is a lifesaver. Thanks for another great recipe.
Sorry, missed it in the directions (adding the garlic). 😯
The recipe does not say when to add the garlic. I am assuming it’s into the skillet after the mushrooms have released all their moisture and that has evaporated. Make a spot in the middle of the pan, add a small amount of oil and then add the garlic. Stir until fragrant and then mix with a mushrooms.
We love this quiche! It is my favorite one, and so easy and better for you without the crust. I make it exactly as the recipe stated. I do have one question, can you make it ahead of time and put it in the fridge and then bake it the next morning?
Yes, you can!
Will this work in a springform pan? Thanks
We haven’t tried it, but I think that would work fine as long as you’re confident you have a good seal on it so the mixture doesn’t leak out. A 9 inch springform would be best.
So yummy! Definitely a go to recipe, for a meat free meal 😊
What other cheese can I use other than mozzarella?
Recipe sounds delicious! I want to make it for our after church brunch on Easter.
Thanks!
Any melty shredded cheese would be fine. Monterey Jack would work well!
Can I use almond milk?
We’ve only used dairy milk to make it, however another reader said that she used 1/2 cup Kite Hill cream cheese, 1/2 cup oat milk, and Follow Your Heart dairy-free feta!
Can this quiche be made and then frozen and for how long?
We don’t usually go through the freezing process with most of the recipes, so I can’t give you a concrete answer there. Typically, quiches freeze pretty well for up to a couple of months, but it depends on your freezer along with a myriad of other factors. :)
Delicious, thank you. I made it with fresh spinach.
Could I use fresh spinach and wilt it down with the sauté mushroom mixture ?
Would that work okay ?
That would be great!
This crustless quiche is without a doubt, my best ever. It goes down perfectly every time and Budget Bytes needs a medal. Quantities per ingredient absolutely spot on. Have been making it fr many moons.
Thank you❤️😇😇
Love this recipe! So tasty I ate it all week for breakfast.
It’s flavourful. The parmesan is a nice touch.
I’ve made this recipe countless times over the past few years, it’s amazing as written, very forgiving, and you can customize it with whatever you have on hand. Thanks for an awesome recipe!
This is my favorite recipe. I have been making it for two years at least. The only thing I change is I use fresh spinach
Do you cook your fresh spinach before putting it in the recipe?
I would wilt it down before adding!
I am not a fan of Feta cheese. What can I use in place of Feta.
Goat cheese would be great! Really any cheese you prefer would be fine. :)
This was delicious! My husband and I dumped everything into a store bought deep dish pie crust (the kind you pick up in the freezer section). We also switched the oven over to broil the last few minutes to help the top brown evenly. It was wonderful as-is, though I will probably reduce the amount of spinach by a little bit next time. Excellent recipe.
I need to make this the night before it’s served to bring to a meeting the following day. Would I reheat this at serving time, or can it be served at room temperature? There will only be a microwave available for reheating if it needs to be reheated. Would that affect the results?
With eggs and cheese, I wouldn’t leave at room temp, not safe. Refrigerator is safer.
I would definitely refrigerate and reheat at serving time. It shouldn’t take long at all to reheat in the microwave so it shouldn’t effect it too much.
Made this several times, such a great recipe, you really don’t need crust! I always add extra parmesan (probably about a cup lol).
I put the quiche together. Can I refrigerate it now and bake it in the morning?
Hi Carol, for future reference, yes you can!
This ticks all my boxes: easy, nutritious, filling, versatile, and TASTY! It’s very forgiving as to any other veggies, cheeses, or other add-ins. For example, this time I didn’t realize that my mozzarella and feta were both expired (oops), so I used cheddar and Monterey jack, and it was delicious. Using frozen spinach is a great idea, and saves so much time.
can this be made with egg whites only. How would that change the measurements recipe?
I’d need to do some testing to find out how many egg whites would be needed and how much that would affect the outcome.
Sounds delicious. Can this be made ahead and frozen.Great for Christmas morning!
Some people have commented that they love freezing this, but I think it’s going to be a matter of personal preference. My suggestion would be to make a batch of it and try freezing just one portion to see if you still like the flavor and texture after thawing and reheating.
This was so easy and delicious! Only difference is I used baby spinach rather than frozen and sauteed that along with the mushrooms and garlic, also adding a finely diced shallot. Used half and half rather than milk for the custard mixture. I also added some deli ham I had to use up. 50 minutes in the oven and it came out perfect!
Great recipe!!
This is by far my favorite breakfast! As soon as I finish the dish, I make it again lol I’m actually making it right now. This time I added diced ham, red onion, and jarred roasted red peppers and some pesto sauce to the veggie/feta mix. This is a delicious way to start the day and it puts me on the right track to make healthy food choices for the rest of my day. Thank you for sharing!
I love this quiche but I am curious if you could have a crust with this recipe. Thoughts?
How can you substitute fresh spinach for the frozen? It’s what I have on hand to use up.
You can, but you’ll need to cook it down first to remove as much moisture as possible.
This recipe is excellent! No changes needed. It’s much healthier than what I have been making before, no need for a crust and half-and-half now. I used skim milk. Thank you!
OMG THIS IS AMAZING!!!! Thank you so much! I added bacon for a bit more protein but when I tell you I love this! I can’t wait to make it for my parents!
Can I use almond milk with vanilla.
No, unfortunately that won’t work for this recipe.
Healthy and delicious! I used a mushroom medley which made it extra flavorful.
Excellent recipe – nice and easy with ingredients that are on hand
Love crustless quiche!
We love this dish! We reheat it in microwave and it’s delicious! Can you prepare without cooking it til the next morning?
I haven’t tried that. The only issue I can think that you might run into is that all of the ingredients will be very cold when going into the oven, so it may affect the cook time.
I make this every week and my mom and I can’t stop eating it. Mom said she never thought she’d eat something like this but as I said, we can’t stop eating this. 😋 Thanks
Is there any way to make this with a crust? How would it change the baking temp and time?
I haven’t tested it, unfortunately, so I don’t know if the cooking time changes any, but I’m sure you could just add these filling ingredients to a par-baked crust!
MADE this! LOVE this!
This turned out so well. I added bacon and a cheese blend (instead of mozzarella) for more flavor. I also took the advice of another reviewer and sauteed the spinach with the mushrooms and seasoned them together. My husband and I loved the way it turned out! Thanks!
I can’t wait to try this! Would fresh sauteed vs frozen spinach work in this recipe?
Yes, but make sure to sauté it down very well to remove most of the water!
Great recipe! Turned out great, so delicious
There was too much spinach, also, next time I’ll sauté the spinach. The spinach had no flavor. I’ll throw it in with the mushrooms next time.
Planning on making this soon & I like your idea since I love frozen spinach sauted with garlic 😋. Kj
Excellent recipe clearly presented and instructed. Very tasty. Thank you
Absolutely delicious 😋 we’re not vegetarian, but this was great!!!!
Hello,
Just Put the crustless quiche in the oven… Its dinner time, my family is famished and can’t wait… 10 mins to go until tbe top turns gomden brown. I am sure tbey will love it 😋
We made this dairy-free & delicious, I swear! My hubs is doing a dairy-free gluten-free elimination diet and we’ve had this recipe saved for awhile – decided to give it a go. In place of the milk we used 1/2 c Kite Hill cream cheese and 1/2 c oat milk. For feta we used Follow Your Heart dairy-free feta. Everything else was the same. So delicious and custard-y!
Made this yesterday. While it was good, I felt that the ratio of spinach and mushrooms to eggs was out of balance. Next time I’ll use half the amount for spinach and mushrooms. Also mine was more then done after 40 minutes. Next time I’ll check it at 30 minutes and go from there. Thank you.
I want learn to make quiche.
I love quiche.
7/16/23
I made this for dinner tonight and it smelled amazing while it was cooking. Thanks for the wonderful recipe. I like try out new recipes.
Will be very happy to receive newsletter, thank you.
Can this be made in muffin tins? Thank you for posting💙
Yes, you can make it in muffin tins, though you would have to lower the cook time. And since we have not made it in muffin tins, we can’t tell you how much you need to decrease the time by.
Can you freeze this?
Some people have reported that they do freeze the leftovers of this, but you have to be very careful with reheating because if you over heat it the eggs will become rubbery.
Excellent quiche.It’s my second time making and my friends loved it
Thank you SO Much for this outstanding recipe! Yesterday, I had a Women’s Brunch and everyone Loved this Quiche!!! It was So quick and easy to prepare!!! All your directions were spot on, clear and perfect!!! I will be using this again for sure!!! SO YUMMY!!!
Wanting quiche and a quick dinner and made this in spite of the 50 min cooking time. Had everything sans spinach but it came out great! I just added peas to quiche and some chopped parsley on top so it will have something green in it. Maybe because I didn’t have the spinach, mine was not watery at all and was done in a little over 20 mins. Next time, I will follow recommended amount of salt as I sprinkled mine as usual and was a tad too salty – forgot there was feta and parmesan being added. But still very good — thank you!
The quiche tasted great but it was a little watery. The only changes I made were to use fresh baby spinach that I wilted with the mushrooms after they were cooked, and 1/4 C of whipping cream with 3/4 C milk.
Can I use fresh spinach instead of frozen?
You’ll want to cook it down until most of the water has evaporated so the quiche doesn’t get watery. :)
I have been making this crustless quiche ever since I first found it on Pinterest. It is without a doubt THE BEST ever.
Thanku Budget bytes. I sometimes alter the veges used but every time it has been a hit !!
I just made this and while it is tasty, it came out slightly watery. I squeezed all the water out of the spinach (like putting it thru a ringer) and sauted the mushrooms til dry. What did I do wrong to make it come out slightly watery? What could I change?
Hi Beverly, make sure you are cooking at the correct heat. When you cook at a high heat, eggs will separate and pool.
What us best way to reheat kesh after it’s baked for use a day later. Amazing dish simple. Thanks
Thanks Rita. Warm leftovers in a 350°F oven. If you microwave them, it will make the eggs rubbery.
How fun!! I have wanted to do this for a long time I don’t know why I put it off but my son and his fiancé and my granddaughter are coming for lunch and this is what I’m going to serve. I tried it a little while ago and it’s just delicious so now I have confidence. Thank you for the recipe.
I used fresh grated Gruyère in the mix and added some bell peppers. Because I had two wet ingredients with mushrooms and peppers I reheated leftovers in the toaster oven, dried it out perfectly! This was delicious!
This is one yummy dish. I have replaced Mike with heavy whipping cream and it’s delicious. Watching carbs. By far best quiche.
This looks amazing. Would it be possible to assemble all ingredients in the baking dish, refrigerate overnight or for 1-2 days and bake prior to serving?
Thank you in advance!
I haven’t tried that, but it might work okay. The one thing that might be affected the most is the bake time since the whole thing will be very chilled after being in the refrigerator overnight. Maybe if you let it warm up just a bit before baking that might work better.
I love the sound of this but my favourite combination is spinach and ricotta, could I replace the feta?? xx
You could, just keep in mind that ricotta is far less salty than feta.
Hi,
I have made this recipe several times and I love it! My question is this: If I want to make it for a crowd, can I just double the recipe and use a 9 x 12 pan, or would I need a little bit bigger pan? Also, I assume it might need more time to cook?
Thanks!
You’ll definitely need a bit more time to cook, but unfortunately without testing a double batch I’m not sure what size dish you’d need or how long the bake time would be. The safest bet would be to make two of the normal size batches. They can bake at the same time without any adjustments.
In Australia 8oz (250gr) mushrooms costs minimum $6.25.
I just read that alternatives for mushrooms are tofu & zucchini. I’m not particularly fond of mushrooms, so I often switch them with something else.
This was simple and very tasty
This crustless quiche is OUTSTANDING.
I have been making it ever since I found the BUDGET BITES recipe. In fact it has become my signature Quiche. DELISH !!
Can fresh spinach be used instead of frozen? If so, how much fresh?
Hi Elaine- You can sub 10 ounces of frozen spinach with 1 pound of fresh spinach. I would cook it down before adding it to the quiche and, once cooled, squeeze as much water out as possible, before adding it to the recipe. xoxo -Monti
Delicious and flavorful. I like that I’ll be able to add other veggies on hand, as well. It’s a terrific base recipe!
Does it need to bake in a glass pan? (Crust less quiche)
Hi Leila,
No, it does not need to bake in a glass pan, but the timing will change a touch depending on the material of the pan you choose to bake it in. Just keep an eye on it. xoxo -Monti
Love this recipe! Very simple. I just add more veggies for flavor and fullness. Everyone that has tasted this has loved it and asked for the recipe!
My husband and I loved this!
Can’t stop making this quiche and mom and I can’t stop eating it. 😋
Basically stayed with the recipe and did not stray from it. It’s delicious 🤤
I made it today. It was delicious. Very easy. I can think of alot of variations.
This sounds wonderful but I’m wondering if I need so cook mushrooms to get the liquid out before baking?
It’s really just a matter of preference. Using uncooked mushrooms won’t affect the outcome of the recipe at all. We tested it many times to make sure it works as written. But that being said, using cooked mushrooms instead would also be fantastic and will add more complex flavors to the dish! ~ Marion :)
Very yummy and healthy
Great basic crustless quiche recipe!
I really prefer crust, but gravitate to easy. I used my ceramic vessel. I love how your recipe calls for 4 eggs. Others call for way more & my quiche overflows. I used half & half & sometimes use heavy cream. No feta or fresh parm. So used Mexican shredded mix inside & canned parm on top. To lazy to chopped garlic. You can really do anything with this. I checked after 30 minutes & done. You don’t need a thermometer & if a toothpick comes out clean in the center it’s done! Also used a ton of powdered spices, thyme,Italian mix,onion, garlic. Fabulous…Thanks for posting!
Can you make this with a frozen pie crust? Or will it change the texture of the quiche ingredients?
Rather than the filling being affected, the concern is more that the crust might not bake fully at the time/temp written in the recipe. Since we haven’t tested this recipe with crust, I can’t promise any suggestions I give will be equally successful to the recipe without testing it ourselves…but I would suggest to par-bake the frozen crust (check the package for a recommended baking time and depending on the type, use parchment paper and pie weights or dry rice/beans), then add the filling and then continue cooking until the top of the filling begins to brown and the edges are fully set (Shake it gently, the center should wobble slightly.) If the crust starts to over-brown, gently wrap it with aluminum foil. ~Marion :)
What is temp if non glass pa is used please? Is it just as good? Thank you
Since we haven’t tested this recipe with a metal dish ourselves, I hesitate to give you any specific instructions for adjusting the baking time/temperature because they might not be successful. Metal dishes aren’t ideal for quiche because they heat up much faster than glass/ceramic — and since eggs cook so fast, the outer edges of the quiche will be cooked before the center is done and overcooked by the time the middle catches up. I wouldn’t say this normally, but with egg prices the way that they are right now, it might be worth investing in a glass dish rather than risk a failed quiche! You could probably find an excellent one at a thrift store for MUCH LESS than a dozen eggs! ~ Marion :)
Good advice Marion. I purchased a glass baking pie plate at a thrift store for just a few dollars.
Hi! How big should the pie pan be?
Hi, Sarah! We used a 9.5″ glass pie dish with a 3qt. capacity. (You can find this information under the Equipment section of the recipe card. When you click on the images, it will take you to an Amazon page where you can find more information about the product.) Anything in this ballpark will work, but you may need to adjust the baking time slightly. ~Marion :)
This recipe is a perfect example of why I love your site so much. I can make it a couple times as written and then because it’s quite simple, use it a base and make it my own. I love this with fresh spinach or kale. Broccoli (fresh or frozen) works great too because it gives it volume. Sliced sausage or ham added in makes it quite a substantial meal for a few people. Thanks again for anotber simple and delicious recipe that’s become a staple in my kitchen!
Hello. I’m going to make your spinach feta crustless quiche this weekend and I have a question. The ingredients are listed by cups and tsp except for the feta, which is described in ounces. Is there a reason for that? When I look at an equivalency chart, 2 oz is the same at 1/4 cup. Am I good using 1/4 cup or do I need to measure the feta in some other way? Thanks very much!
Hi, Victoria! I see how that could be confusing! We listed the feta in ounces since this is how they are usually labeled in the store (on the bottom right side of the label). A block of feta is typically 8oz (so you would need 1/4 of one block) and containers usually have anywhere from 4-8oz in them. Otherwise, I would say 2oz. of crumbled feta would be about 1/4 cup (maybe a little more!). ~Marion :)
Loved this recipe great success. Thanks
Angela
Amazing recipe. I doubled the eggs and salt, but kept everything the same and had nice big fluffy pieces!
Have been making this crustless quiche for months…..got it from Pinterest. It has been hailed by friends and family as “the greatest”! Thank you Budget Bytes ! Have shared it with all my foodie friends. Seasons greetings from Sunny South Africa
Can you make and bake ahead of time and warm for breakfast in the morning. Will that work and be as good?
Hi, Ann! Great question! You can definitely make this ahead — but be wary if you are particularly sensitive to texture changes. As Beth said in the blog post: “You do need to be cautious while reheating because overheating can cause the egg proteins to seize up, expel water, and become rubbery. For that reason, I suggest reheating in the microwave only until the crustless quiche is warmed through but not piping hot. This will store in the refrigerator for about 4 days.” I would also allow it to cool as much as possible before covering/storing.
You can also reheat in the oven at 350* covered with the aluminum foil (to prevent excessive browning) for about 15 minutes, but — to echo Beth — taking care not to overcook it (just needs to hit that internal temp of 160*F). Another suggestion I have is to make the quiche mixture ahead and store in a well-sealed container in the fridge overnight.The morning of, just pour into the dish and bake. That way, it’s at its most fresh & delicious when served! — Marion :)
This looks and sounds yummy!!! Can this be made in advance, and portioned into individual frozen premade servings that just need to be reheated for breakfast? I am sure it can like just about anything these days. I was just wondering if you had tried it before, and how it turned out. TIA!!!
Yes, many people do that with this recipe, but I suggest testing it with one slice first because eggs can be a bit temperamental when freezing and reheating. You want to make sure to not overcook the egg when reheating or else it will get a little tough and watery.
How could you make this dairy free?
This was delicious! Like others, I sauteed a bag of fresh spinach and added a little onion. And I was out of milk so used half & half. I have no complaints about this recipe. Will definitely make it again!
Made for Brunch I was a big hit. I did use sliced Spanish onion, we like finely chopped jalapeno. This is a keeper, followed all instructions, came together easy and fast, was so savory and delish. Love it. thanks for sharing
Made it today and it’s delicious!!!
I did use fresh spinach and also added 1T. dijon mustard to the eggs. This added just a hint of tang, but everything was superb!
Can this be be doubled or even larger?
Yes- but I wouldn’t make it in a larger dish. I’d make it in multiple dishes. With a larger dish, it will take longer to cook. The chances of you getting the middle cooked through without burning the bottom are slim. XOXO -Monti
The cost of each ingredient is not based today’s foodprices:
November 2022.
Nutrition wise it’s a great recipe.
Maria
Hi Maria, we shop for our ingredients at discount grocers in Nashville, TN. The cost we display is what we paid for it. If we buy a bag of potatoes with 8 potatoes for $2 but only use 2 potatoes in the recipe, we will display the cost as 50 cents. We take what we do very seriously and would not lie about prices or misrepresent them in any way to our audience. XOXO -Monti
This was so good! I rarely cook and gave it a shot and turned out great. My husband is the cook in our house and loved this and actually complimented me on how amazing it was.
Looks wonderful!
I am not a fan of feta cheese. Can I substitute ricotta and cut down on eggs. If I can how much ricotta and how many eggs. Thanks
Hi Jean, we have not tested this recipe with ricotta and therefore can’t give you an answer. If I were to speculate, I’d say drain your ricotta of excess liquid by leaving it in a fine mesh sieve for a few hours, so it is really, really dry. Then you should be able to replace the feta in equal parts and use the same amount of eggs. Again, this is pure speculation, as this method has not been tested. XOXO -Monti
Can I add chicken to this recipe?
DO it! XOXO -Monti
I made it as above, but, my husband is a carnivore so I needed meat. I had some deli pepperoni so I added it. I thought about some bacon or sausage but I thought I had “messed” with the recipe eNough for the first time so I left it out. Very yummy. Husband liked it also, which is unusual. He is a meat and potatoes fella. Thanks, nice addition to my recipes. My first try at quiche.😄
I didn’t have black pepper lol but I did have some grape tomatoes I sliced in halves and added to this recipe dish. Other than that the aroma is really nice as it’s cooking and I think it’ll be a new favorite. I went with crustless also.
Wow! Wonderful recipe. Thank you ❤️
Can you substitute plain greek yogurt for milk?
Yes, you can, but thin it out. Use a half cup of yogurt and thin it out with a half cup of water. XOXO -Monti
Can you throw this into a pie crust? Also, could I replace the feta cheese with another cheese like feta?
Adding a pre-baked pie crust is an option, but as we haven’t tested I cannot tell you cooking times and measurements etc. XOXO -Monti
How much fresh spinach can be used instead of frozen?thank you !
One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach. XOXO -Monti
somewhat bland. Add more salt and pepper.
This is not a carefully written recipe. Instructions say to slice mushrooms in step one. Then says to slice mushrooms again in step two.
Thank you for pointing out the mistake! I have fixed it. XOXO -Monti
Thanks for the recipe. Looks fast and good. M
LOVED this recipe! I made it for my Pickleball group and everyone asked for the recipe. I probably should have made 2!! I did it EXACTLY as the recipe states and it was delicious.
Looks delicious! Do you think zi could make ahead of time and freeze? (maybe coue weeks ahead of time)
Hi Betty! You can absolutely freeze quiche, before and after baking. To freeze quiche before baking: Place quiche on a tray and freeze until firm. Wrap with freezer paper and slide quiche into a freezer bag. Seal, label, and freeze for up to one month. When ready to serve, remove from freezer, unwrap and place straight in a pre-heated oven without thawing. Bake as per the directions, adding 10 to 15 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated oven until heated through. XOXO -Monti
Would it fit nice in a 9 by 13 inch pan if I double the recipe
Assuming the 9 by 13 inch pan has sides about 2 inches high, it can hold a volume of 14 to 15 cups. A 9-inch pie plate with 2 inch sides (like the one used for the quiche) holds up to 6 cups. The quiche had about 4 cups of ingredients in it. I would def double the recipe, but keep in mind, this will change your cook time. Keep a ramekin or oven-safe dish full of water in the oven during the bake to prevent the quiche from drying out. XOXO -Monti
Love this easy quiche. Used 1/2 cup heavy cream since I only had 1/2 cup 2 percentage milk.
I made this for brunch yesterday…It was wonderful! The feta is the star of the quiche! I used fresh spinach and baby Bella mushrooms, sautéing with diced onions and roasted garlic. I also added Penzeys Sunny Paris seasoning that goes so well in egg dishes.
I am also looking to convert recipes to the Instant Pot. This seems like a good candidate for the IP. Has anyone tried it?
I have not tried it yet, but a cup of milk has 12 carbs. Could you replace it with a nut milk? Or some heavy cream?
Feel free to replace it 1 for 1 with a nut milk. Heavy cream has a much higher fat content. If using heavy cream, dilute it with water, so the total used is half water half cream. XOXO -Monti
Tasted really good. Substituted kale for the spinach – cleaning out freezer. Cooking time was 30 minutes. I should have checked sooner because it was darker but fine. I would say check at 20 to 25 minutes.
Good, not great. Mine was not creamy like other quiches.
Can you use fresh spinach sauteed instead of frozen? If so, how much?
Absolutely! Though you’ll want to double the weight, and make sure to cook out all the water first.
Delicious Quiche! The only other thing I added was onion but I love the combination of the spinach, mushrooms & the 3 different cheeses. Made a great dinner with a side salad!
So I’m very picky when it comes to eggs I’ve been trying different ways to eat them because I’m so picky… but this was actually really good I subbed cream cheese for the feta because I didn’t have any and it was still really good
Do you have to use milk?
The milk gives this dish the classic custard texture of a quiche. You could probably do something similar without the milk, but it would be more like a frittata.
Hi Beth, this looks real yummy and would like to give this a try. I’m hosting a breakfast for a group of 11 people, could I double the recipe and bake it in two pie plates or one large Pyrex casserole dish. Would it double well?
Thanks in advance.
I’ve never tried doubling it in one dish before, so I’m not sure how that would affect the baking time. It shouldn’t be an issue to just make two, though. :)
This browned up beautifully and tasted great. Next time I will try it with fresh spinach instead of frozen.
Can you use fresh spinach instead of frozen – if so 6 oz baby or 10oz
You’ll need to sauté it down first, so I’m not sure how much fresh you’ll need to create the same amount once it’s sautéed.
DELICIOUS!!! Will make it again.😀👍
I have a 9.5 glass pie dish is that ok? Don’t have a 9 inch.
Yes, that should be fine. :)
Thinking of using this recipe as individual muffins. Thoughts?
Also, does this freeze well?
I think I’ve seen other reviews where people have baked this as individual muffins, although I haven’t tried it myself. This freezes okay. You just have to be sure not to overcook it when reheating otherwise those egg proteins will seize up, squeeze out a lot of water, and become rubbery.
I have made this recipe dozens of times since we started Keto 15 months ago. I use heavy whipping cream instead of milk. I sauté 3 pieces of bacon cut into bits and use the fat to cook the garlic and mushrooms. I add the bacon with the feta and mushrooms. It is my go to for Sunday cooking for the work week. The spinach makes a perfect base and you don’t need the crust. I use a bit more mozzarella on top just because we love cheese. Perfect brunch between conference calls on Mondays with coffee!
Can you add a crust?
I made this in a 7″x9″ pan and it turned out well. Really tasty, easy to make. I used vegan mozzarella because I wanted to use it up. I will definitely be adding this one to the rotation.
Looking forward to making this! Would I need to add more for 10 inch pie plate? Thank you!
Making it in a bigger pie plate will probably change the baking time since the ingredients will be spread out more thinly. You could try to add more ingredients, but then you’ll be altering the ratios of custard to vegetables, etc, so that could change the overall outcome.
I’ve been making this a couple times a year for 7 or 8 years. It’s my go-to frittata and it’s delicious! Highly recommend.
I don’t keep milk on hand, so I keep little cans of evaporated milk in the cupboard. I can make this recipe anytime, and the texture with evaporated milk is great. All my favorite foods in one dish!
Oh yes! I’ve been craving all things mushroom and spinach lately! This will definitely hit the spot!
I baked this in my cast iron skillet instead of transferring to a pie dish, and it was delicious!
I used oat milk in place of dairy milk, and it still turned out well. (I did use regular dairy cheeses.)
How long would last in fridge?
There are a lot of factors that go into how long something lasts in the fridge, but in general, I usually keep dishes like this for about four days.
How many servings was the nutritional data provided based on?
The nutrition data is for one serving, which is 1/6 of the recipe.
Looks delicious 😋 Anyway it can be made without dairy?
No, unfortunately, the dairy is very important in this recipe for creating both the correct texture and flavor.
Loved the recipe. I used cream cheese instead of Feta.
Creamy and delicious.
Thinking this would be great for breakfast! Have you assembled the day before and cooked in the morning? Will straight from the fridge work?
I haven’t tried that, unfortunately. One issue I can think of off the top of my head is that all of the ingredients will be chilled going into the oven, so you may need to bake longer or it may bake slightly uneven. I’m not sure.
You could probably take it out of the fridge and let it come to near room temp, around 1/2 hour or more, then bake.
Beautiful, how many serving est. per pie?
That’s up to you! :) I cut mine into six pieces.
Excellent. We loved every bite and will make it again!
I’m not a huge feta cheese fan – could I substitute more mozzarella cheese instead of the feta?
Yes, that will change the flavor, but I think it would still be great. :)
Added bacon to mine! Delicious 😍
Thanks for the recipe. Pity you don’t have a US – Metric conversion button to help those of us around the world with their measurements.
You can Google, around the world, your own metric conversions!
Can you use fresh spinach instead of frozen ?
Yes, but you’ll want to sauté it down first to remove most of the water. :)
Can you use canned mushrooms? That’s what I have on hand.
You could, but they might not have as good of flavor.
I’m thinking about trying this in a muffin tin for easy toddler breakfasts. Any tips? About how far should I fill up the cups? Liners? Bake time? Thank you!
I’m not sure about bake time, since I’d really need to test that first, but I would just butter or grease the muffin tin well instead of using liners. It will definitely stick to paper. :) It does puff up some when baked, but I don’t think it will overflow or anything if you fill to the top. But maybe fill ¾ the first time just in case?
So yummy!!! Will be in our rotation! I also cooked down shallots and added to the mushroom garlic mix. Then I did fresh spinach in place of the frozen. When the mushroom mix was done I turned off the heat and added the spinach so it would slightly cook this way it could finish off in the oven. I also used a pre made crust. I prebaked the crust in the pie dish for 10 mins then added the quiche ingredients and baked for 45 mins. Came out perfect! Thank you for the recipe!
I thinking of making this for our Boxing Day brunch. Can I make it ahead and freeze it. I have to make about 8 of them.
They freeze just so-so. The quality is definitely much better when freshly baked. Check my commentary above the recipe under the heading “Can You Freeze Quiche?” for my long explanation. :)
I am just wondering if I can add broccoli to this recipe? I would cut the florets very small and sauté them near the end of the mushrooms. I am serving to someone who loves broccoli. Thank you.
Yes, absolutely! :) I have a broccoli cheddar version here, if you want to check that out.
Do you think this could be made with Heavy Cream?
It looks wonderful and I plan to try it today.
Probably! :)
If it helps, we just did and though a bit rich for my taste, it cooks beautifully. We reduced the cook time to 45m and took it out at 42m.
Happy Thanksgiving!
I have made this many times. Everyone loves it. Has the recipe changed with your recent update?
Nope, this one was so good that it didn’t need any changes to the recipe (other than using cooking oil instead of non-stick spray to cook the mushrooms and coat the pie plate, but you could use whichever you prefer for that). :)
Has anyone tried substituting cottage cheese for feta?
Feta doesn’t melt much–similar to cottage cheese in that aspect, but has a tangy, salty flavor all its own. I often use it interchangeably with Mexican queso fresco, or a fresher type cotijo, depending on what’s in my cheese drawer–with feta the one most often available to me. I buy it in blocks and store in liquid–will keep several months that way. But if it were me with only cottage cheese in the fridge, I’d go for it.
I made it in a cast iron skillet. Crustless, as written, it’s similar to a frittata. I’ve made it quite a few times and it’s a favorite at our house. I usually add some sauteed diced onion to the recipe, and often some dill, which makes it taste a little more Greek to go with the spinach and feta. I”ve even subbed broccoli for the spinace. This recipe is a big time keeper.
I make this all of the time. I love mushrooms and love the recipe as is, but my husband is not keen on them, so I simply substitute one rinsed can of pinto beans and it works out great.
I have been using your recipe for years now, it is delicious! Now I think of this as a use-it-up recipe: I use any frozen CSA greens, usually frozen CSA red/yellow bell pepper, frozen CSA dries tomatoes, and whatever cheese needs to be used up! It always turns out delicious! Thank you!!
I make this all the time. I add almond slivers for the crunch since there is no crust. Thanks for all your great recipes.
I made this recipe tonight exactly as written and it was excellent! Super easy instructions and such great flavors. Mine was ready to come out of the oven at 48 minutes.
Surprisingly delicious ! I followed recipe exactly, adding just some chopped onions. I pulled it out of the oven after 46 minutes, let it cool, then refrigerated it for 4 hours. By then the flavors had all melded together and it tasted amazing. I will be sure to make this again and again. My problem now is that I dont want to share it with my family.I cant wait to make it again.
Very easy to make and so yummy! I actually used a bunch of fresh spinach and that worked fine. Brought it camping last weekend and it was a hit. Heated pieces on the campstove!
Did you do anything with the fresh spinach before placing in the pie plate?
I used leftover salad—spinach, grape tomatoes, red onion, and blue cheese—in place of the first six ingredients.
I sautéed it all in olive oil, smushed each tomato with a fork, then drained off all the liquid. I filled a stayed pie plate more than 3/4 full with the sautéed salad. (If I were patient, I would have let it cool, then squeezed out as much liquid as possible.)
Then I made the savoury custard, poured it over the top, and added the shredded mozz.
It was a great way to use up a huge salad no one wanted to eat.
It’s not even out of the oven and i can tell it’s going to be amazing. I did add a few things – scallions, nutmeg, fresh dill, red pepper flakes and fresh lemon. Can’t wait to taste it.
thank you for sharing!
Loved this – will be making it again. I don’t like feta and used up some parmesan I had in the fridge.
Delicious! I used fresh sauteed spinach and subbed cheddar cheese for the feta because that’s all I had. Definitely a keeper recipe.
Made this for my friends and they all asked for the recipe.
Can this be made the day before?
Yes :)
Oh my gosh this was so tasty!!! I made it for meal prep for the week instead of my usual egg bites and man am I glad I did! This is going to me my new go-to brunch recipe!
Love this recipe! Could I sub goat cheese for the feta?
Sure! :)
Can fresh spinach be used instead of Frozen? I would saute it with the mushrooms.
Yes :)
Can this be frozen before or after baking for later use?
This one freezes just okay (after baking, not before). It’s not the best, not the worst. It seeps a little water upon thawing and reheating. Some people are fine with this, others don’t like it. :)
Great recipe! I followed the instructions as is, and it turned out great.
So easy to make, very light and a crowd pleaser
Do easy to make! Perfect keto meal, any time of the day. Quiches are perfect for a beach picnic or perhaps easy star for the buffet table. Flexible warm or room temperature! I prefer half and half or heavy cream. Such a versatile recipe- delicious, quick to assemble and lends itself to many cheese subs as well.
Thank so much for sharing this great recipe. Should be required cooking for all beginner cooks. Will give them instant confidence!
I made this today, followed all the instructions except I used half and half instead of milk. It was so yummy!! I’ll be making this quiche again and again. Thank you for this delicious recipe!
I’m hoping to try this but with a crust using the same instructions
How many people does this recipe serve?
It just depends on how big you want the servings. I usually cut it into six slices.
What % milk? Whole, 2%, 1%?
I would stick with either whole or 2% for this one.
My husband and I loved this recipe! It turned out fine using 1% milk. :-)
This was the most delicious quiche that I have ever had – and I can’t believe that I actually made it (which speaks of how easy it is to make)! It was not watery or eggy tasting and the top was crispy – it came out perfect. I didn’t follow step three which suggests that the vegetables must be layered, but I rather followed the photos and mixed it together. I also added a little paprika and curry powder. Thank you for this recipe! I shared it with my family and they’re excited to bake it too!
can i use fresh spinach instead of the frozen kind? should I blanch it in a frying pan first??
Yes, you can use fresh, but definitely will want to sauté it in a pan first to remove a lot of the water. :)
Can you use heavy whipping cream instead of milk
That will probably work, although I haven’t tested it so I can’t say for sure how much it will affect the outcome. I suspect it will just make it extra rich and delicious. :)
I have been making this recipe for several months now. It is my favorite breakfast. Since I have a grandson who is celiac, I have to be conscious about things made with gluten. This has wonderful flavor with the feta and the parmesan cheese and garlic. I only made it once with the mushrooms and we all prefer it without them. Plus, it makes it a breeze to make. I also use fresh spinach, so I don’t have the thawing to do. I also used Califa Coconut Milk and Water blend instead of regular milk. So, it can be dairy free as well for those, like me, who are lactose intolerant. This also qualifies for Keto, so this recipe is a WINNER!!!!! I put this recipe into Fitness Pal and 1/3 of the pie is only 210 calories if you use the ingredients I suggested. Milk, butter and mushrooms would make it more.
This was great….
Hi. Can this be eaten at room temperature?
I suppose. :) Make sure to refrigerate it for storage, though.
Easy preparation and delicious! I added garlic, fresh dill & parsley, shisito peppers to give it some spice and make it a bit more savory. You could easily add some ham or bacon for those meat lovers out there!
This recipe looks amazing. I can’t wait to try it our for my family! I’m hoping to make this vegan by using vegan cheese, almond milk, and I am wondering what would be the best replacement for the eggs? Thank you!
Unfortunately, this is an egg-based dish, so I’m not sure there is a suitable replacement for that ingredient.
try one tbs of tahini (not the prepared kind ) for each egg
I use tahini a lot. It has a sludge like consistency and is oily. Don’t understand how it would sub for eggs.
Just Egg is a plant based egg substitute that works great if you’re allergic to eggs or are vegan. It can be found in the refrigerated section of the grocery stores. You just have to find out which stores carry it in stock.
I LOVE goat cheese! Thanks! I’m really excited to make this for my breakfasts next week!
Looks like a great a recipe! Cant wait to make this. Could this be made in a pie crust? And if so what would be the steps for that, pre-bake crust??
Yes, most quiches are baked in pie crusts, but I’d need to do some testing with this particular recipe before being able to offer specifics on the method. :)
I have made this crustless quiche with a crust. I make the crust and blind bake for about 15 mins at 350 while I cut and cook the mushrooms. I pull it out to cool just a bit while I mix together the egg, cheese, veggie mixture and then pour it in the crust and bake as Beth directs. Making a quick crust makes it a decadent treat!
For leftover I put it in a skillet with a glass lid on medium for a few minutes. Came out perfect. We are also doing that with leftover pizza. Really a great way to reheat.
One of the two members of my household (not I!) cannot abide mushrooms. Any suggestions for a replacement?
You can throw just about any vegetable into a quiche, which is why they are so great. :) You can either just leave them out or use your favorite veggie (bell peppers, roasted red peppers, squash, broccoli, etc.). But just make sure to cook most of the moisture out of whatever you’re using so that it doesn’t make your quiche soggy.
Really tasty! I replaced the spinach with kale, cheddar instead of mozzarella and added onions and 2 more eggs.
Can you make this ahead and reheat?
A lot of people do, just be careful when reheating because when overcooked it can become rubbery and seep water. :)
Thanks!
Could you please give the nutritional value of this recipe per 100g serving
Whole family loves this recipe! I add crumbled bacon as a top layer, then grind pepper all over, then sprinkle the mozzarella on top. YUMMY!
Your recipe instructions did not match certain pictures as far as the layering were concerned and oven temperatures varies. However this dish was a hit with my vegetarian daughter.
Very tasty with good tips, thank you
Seriously, Jacqui??????? You’re rude.
I didn’t think her comment was rude at all.
For Nutrient purposes- how much is a serving?
A 1/6th slice of the quiche. :)
Hi, very excited about making this. Could I substitute the milk for almond milk or another dairy free milk?
I haven’t tried this with a dairy-free milk, unfortunately.
I made this with soy milk last week. Came out great!
LOOKS SUPER 👍🏼♥️♥️👏🏼And Thank YOU For Different Ideas OF The Goat Cheese ALSO! CAN I use Fresh KALE or SPiNACH instead of Frozen?
I used fresh spinach and it turned out ok albeit a little watery on the bottom. Still tastes great though.
Do you think you could use goat cheese instead of feta? I like feta, but I LOVE goat cheese! Thanks! I’m really excited to make this for my breakfasts next week!
Yes, definitely. :) It will be less salty, but still totally delish, I’m sure!
This was amazing!! It’s great as is, but the most recent time I added onions to the saute’ mix! I also through it in a deep-dish pie crust (because I LOVE a crust!) and was out of mozz so I topped it with cheddar! Any way you go, you can mess this up. It’s delicious time and time again!
Can I use mozzarella instead of feta and Parmesan?
Sure, I think the end result will have less flavor and dimension, but you can do it. :)
Came out perfectly! My boyfriend and I LOVED it. What a great meal!!
Just made this and it was delicious! I did add real bacon bits and a little extra cheese! My husband doesn’t like quiches, but loved this!
I just made this & OMG it is excellent!! Will be making it again very SOON.
Have made this recipe twice and it’s great. Very reliable results. The second time I forgot to buy mushrooms and made a plain spinach quiche and it was still good that way. Next time I might add some crisp cooked bacon or Greek olives for extra flavor. A great basic that can be varied many ways.
I’ve made this recipe twice already and it always turns out great!
I’m planning to have this delivered to a friend during the pandemic. Have you ever tried making this using a disposable aluminum foil pan? Do you think it will work or do I need to make adjustments?
Thank you for the great recipe! It’s a keeper!
I haven’t tried that, unfortunately, so I’m not sure exactly how it will affect the outcome. My only guess is that it’s possible that the outside edges might cook a bit faster than the center, since there isn’t as much insulation like thicker cookware would provide. I’m not sure if it would create noticeable changes, though.
This was delicious! I didn’t have feta cheese, and we aren’t going going out. I googled and found a feta cheese sub is ricotta cheese and some salt. I mixed the ricotta and salt together, then put dollops on.
We ate it with cucumber dill salad with sour cream.
Thanks for a great recipe!
This looks luscious! Can fresh spinach be used instead of frozen?
I found the answer right here so thank you after all. By the way it’s Shirley!
Would artichokes be a good add in to this?
You can never have too much cheese in a Quiche. I like to shred my own cheeses as the store bought ones that are prepackaged often have cellulose added and now there is extra plastic packaging I don’t think we need.
If I have some fresh Chanterelles, I’ll use them as they grow out here in my yard (I am lucky enough to live in the country so they are free out here). For me, I cook my quiches before freezing them. Let them thaw overnight and during the day in the refrigerator, Then I uncover them and LOOSELY wrap in tin foil before reheating for 30 minutes in the oven at 325. This way,I don’t get a runny or rubbery texture and talk about a quick and delicious meal. I’ve never tried it with Feta (very expensive up here) so I have always used an Extra-old strong Cheddar so I never even thought of trying it with Feta, but will now thanks to Beth and Budget Bytes.
Hi,
Is temp for fan forced ovens please?
350 should still be sufficient.
I just made this tonight, and it tasted great. I cooked it for the entire 55 minutes. For the last 3 minutes, I put my oven on broil, to finish browning the top. I highly recommend this dish. I added 3 splashes of chipotle Tobasco sauce. It didn’t make it spicy at all, just heightened the flavor. Easy recipe. It’s a keeper!
Can you make this the night before and bake it in the morning?
Yes that would be just fine!
Can you use fresh spinach if you don’t have frozen?
Most definitely!
To use fresh spinach would you need to cook it first or could you just throw it in chopped and destemmed?
I suggest sautéing it first to remove most of the moisture. :)
I used a sizeable splash of soy sauce when frying mushrooms to really deepen that mushroom flavour. I also added leek and thyme. Instead of danish fetta I used a more harder, open texture style of fetta. Which helped ensure the quiche wasn’t too mushy and had big bites of chunky fetta. Danish fetta would have been too soft I think.
I’ve made this many times! Always use fresh spinach sautéed with the mushrooms. Sometimes I add sausage. My favorite way to make is to make egg muffins. So easy to eat! I’m a kitchen manager at my church and use this recipe for most breakfast events as a “vegetarian “ option. If you put in a crust make sure to pre-bake the crust! Thanks for this recipe!
Pour the custard mixture over the vegetables in the pie dish.
To the kind TK who is making this for a friend: Don’t be afraid to try baking this in a pie tin. 😊 If you have any doubts, make 1 in the tin for yourself! If you’re happy with the results, then make the quiche for your friend. If you’re not happy, bake them in your usual way, then after they’ve cooled, loosen and then slide into the tin for giving! Hope this helps! 😊
I only have heavy cream can I use that instead of milk?
Heavy cream is quite a bit thicker than milk, so I would need to test the proportions to see how much to use in order for the texture to be correct.
Rose cream works fine and that is the traditional way of making quiche. I’m French Canadian and we do not make quiche with milk, only with cream. I use a scant cup and it turns out fine :)
Added bits of diced bacon and really kicked the dish up a notch. I know using bacon feels like cheating but this recipe needed a flavor boost. The texture is on point tho.
Seriously can’t stop eatting it! Best thing I’ve made since starting Keto!
Can you use egg whites?
Yes you can use egg whites.
Thank you, Beth, this was delicious! For us it was a nice twist on a savory breakfast-for-dinner. The entire family enjoyed it. Like the others, I added a few of my own ingredients too; chopped bacon and a few diced red peppers to go along with the recipe’s mushrooms and spinach. I appreciate the versatility of this meal, kind of like the egg’s version of a meatloaf. Just throw a little bit of everything in and bake!
Made this tonight. Breakfast for dinner! So delicious. Thanks for another great recipe.
Plan to try soon. Question: Can this dish be made ahead of time if refrigerated?
Thank you so much.
Yes it most definitely can :)
This was very good! We are on a low carb diet and love quiche so I thought I would give it a try. It turned out better than I actually thought it would as I love crust but I really didn’t miss it. I used almond milk and it turned out great. Thank you!
This is one of my favorite quiches! I don’t even miss the crust! I squeeze the spinach in a towel to get all of the liquid out.
If I don’t have a 9 inch pie she can I use a square or rectangular baking dish? What size? Thank you!
Yes you can use a 9×9, 8×8, or a smaller rectangular baking dish.
I modified this recipe slightly, shredded cheddar no other cheese, added green onion and put in frozen pie crust. My husband said it was the best quiche he’s ever had.
Excellent quiche. I used a bag of fresh spinach and added diced green onion and sun-dried tomato.
My first time ever making a quiche and I’m in my 60’s! It was absolutley DELICIOUS! Used yellow, orange,& jalapeno peppers with onions as I didn’t have any mushrooms. Will definitely make this again. Thank you for the wonderful recipe!!!
I followed the recipe except added some thyme and granulated garlic. Very flavorful. A very good recipe.
Tried this recipe today for lunch. Great flavor profile. My husband and I both approve and will definitely make again. PS: I did add a sauteed onion and then half of a sweet red pepper, thinly sliced, on top to use them up.
Stay safe everyone, wash your hands, and practice safe social distancing.
It was very yummy! Added some thyme & ground flax, along with extra garlic. It was amazing! Great recipe, thanks!!
I loved this recipe! I used fresh spinach instead and also added some bacon. I’ll be making this again and again!!!
Did you cook the spinach prior to putting in the pie dish and if so how
Yes…cook your spinach in a little bacon drippings and add a little bit of slivered red onion, not chopped or diced because you don’t want chunks of onion when you take a bite, along with pink Himalayan salt and fresh cracked black or white pepper, I prefer white pepper because of its intensity and it will not cloud your eggs like black pepper does especially if you like black pepper…you already used your garlic in your mushrooms so don’t use it in your spinach…some people add a few drops of white vinegar to their spinach to remove the bitterness and because the amount of vinegar is so minimal I am sure organic apple cider vinegar would be ok…Make sure you rinse your spinach well to make sure you get all the dirt off the leaves even of the bag says they are already washed, the same goes for the mushrooms👍
I didn’t have fresh parmesan cheese so I sprinkled a little bit of the shakey cheese on my spinach when it was finished cooking so it wouldn’t clump together like it could have when mixing it in with the eggs…I did use heavy cream in my eggs as well for a smoother velvety texture…do not blitz your eggs because by doing do it creates air bubbles that seem to make the quiche look foamy in spots as they come to the surface during cooking making it less appealing…do make sure to use the feta cheese even if you are not fond of that particular cheese because it has a unique flavor that enhances this dish and you can even cut it back by 50% to adjust to your tastes.
Very wet despite draining the spinach. It really was pretty bland. I might try it again and add some peppers, spices, something to give it more depth of flavor.
Maybe add a little italian seasoning ? I wonder if it would work with coconut or almond milk….
This was delicious! I followed the recipe, but added bit of cut up ham, and we gobbled it up!
Hi, I loved this recipe! I am curious, is there a suitable milk alternative?
I’m not sure about the almond milk because it doesn’t have as much fat as the dairy milk I used (2%), but goat cheese will definitely work (I LOVE goat cheese).
This recipe looks wonderful and I can’t wait to try it. Where can I find nutritional info about it?
We only recently brought on a Registered Dietician to our team. She’s working hard behind the scenes to update the entire recipe database, over 1500+ recipes, with nutritional information. She’s working her way from the newest recipes back and it takes some time to update them all. Stay tuned!
Hi is it possible to make and freeze the quiche unbaked? Then when needed, do I thaw overnight and bake it at the temperature and time called for in the recipe?
We don’t recommend freezing before baking. There’s a paragraph about that in the post. I’ll paste it here for you: “Egg dishes like crustless quiche freeze just so-so. This is one of those grey areas where it will depend a lot on how sensitive you are to texture changes. The egg will seep a little water upon freezing, thawing, and reheating, which may or may not bother you. I suggest testing this with one piece of the quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap tightly in plastic and transfer to the freezer. Thaw in the refrigerator overnight before reheating.”
Can I use some chopped ham & Swiss in this?
YUM…Make it your own!!! This recipe is a wonderful first quiche with detailed instructions walking you through step-by-step😉
Delish! Directions say cut into 6 slices but the video cut it into 8 slices. We were confused so decided to cut it into 7 slices.
🤣🤣🤣.
I made this and it has a great flavor. I ate a fourth of it with salad for a filling dinner. Next time I will chop up the spinach better and maybe sauté a little onion with the mushrooms. This is a keeper.
I’m taking this to a friends for a brunch. It’s about a 20 minute drive. I’m going to try and bring it hot, or at least warm. How will it travel? Do you think I should put it back in the oven when I get there?
I’d suggest wrapping in a towel or two just to be sure. But you should be fine!
can you use canned mushrooms.
We haven’t tried the recipe using canned mushrooms but you could definitely try. I would suggest trying to drain them as much as possible.
I would NOT use canned. They tend to get rubbery. In fact, I would not use canned anything.
🤔I agree!!!👍
Hi! This looks delicious and I can’t wait to try it!! I did have one question.. If I wanted to use fresh spinach, how would I go about doing that?
You can definitely use fresh if you prefer, just make sure to cook it down to remove most of the water first. :) I tend to keep frozen spinach on hand because I don’t have to worry about it wilting like fresh spinach, but use whatever works best for you.
But about how much ?
🤔I used a small bag of prepackaged spinach at the lettuce display and it was either Fresh Express or Dole…there were 3 sizes to choose from…the small bag, the large bag, and the plastic container…grab a couple of handfuls which is about the same amount in the small bag so I just fook the entire small bag and was enough for me…👍
I really love this recipe. I’ve made it maybe 5 times and loved it every time. Very easy to make, and I sometimes add ingredients, like roasted red peppers. People always really like the flavor when I make it and it looks impressive.
Thanks Allie!
Hello. If you double or triple the recipe do we use the same time to bake and the temperature?
The bake time and temperature will probably not work with triple the quantity because it will take too long for the center to heat and by that time the outer edges will probably be overcooked. You’ll have better results if you bake three separate quiches.
I’m going to try this lovely recipe for a Christmas dish
Can’t wait to hear what you think Charmaine!
Can this be made ahead of time and then freeze it? Does it taste just as good? Thanks!
I would bake it first before freezing. But yes you can make this ahead.
Hey! I’m not a huge fan of mushrooms so I’m going to leave them out. Do you think I need to adjust the volume of any of the other ingredients to compensate?
Hi Rebekah! We haven’t made it without the mushrooms, however a previous reader noted this “I changed out the recipe by omitting the mushrooms and substituting it with l lb. of skinless chicken sausage, diced, or sausage of your choice, browned . I also made 1 1/2 recipe of the egg mixture. Just bake it longer, or until with a knife inserted, it comes out clean.” Hope that helps you!
I just googled the conversion of fresh spinach for frozen Start with about 1 lb FRESH Spinach. Cook it all the way down .pat or squeeze dry. You should have about 1.5 cups. Be sure soinach is not wet when you add it to the eggs.
I love this recipe super easy, healthy. I don’t like eggs . But I can do it with vegetables. Great source of protein, I made it twice, first time for dinner served with crispy salad and chilled Pinot Gris. Very versatile, thanks
Happy to hear it Linda!
Sounds perfect, if I make it ahead and freeze it, do you have a suggested temp and bake time for frozen fish?
You could just thaw in the refrigerator over night. Then reheat at about 250 until warmed through. Or microwave the individual slices if you choose to freeze it that way.
Can you make this in cupcake tins to have individual servings?
You certainly can! I’d be sure to oil the individual spots really well. And then keep an eye on the baking time as it will bake quicker.
So easy and delicious!! I love the three cheeses in it. I also added a pinch of red pepper flakes. It’s a definite “make again” !
Thank you Polly! Yes I love the idea of the red pepper flakes.
Wondering, can I freeze this quiche for a later time? If so, how long will it keep in the freezer.
Yes you can. I’d say only up to three months.
The second time I made this I changed it a bit. I added onions to the mushrooms and garlic and added the drained spinach to mushrooms and onions at the end of cooking which helped remove remaining moisture from drained spinach. I doubled the feta cheese and mixed the feta into spinach mixture before adding to pie plate. I also substituted cheddar for mozzarella. Was delicious!
Oh man that sounds like some great changes :)
As with EVERY recipe of yours that I’ve tried, your detailed instructions made my finished dish perfect. Great flavors in this one. Friends at work all wanted a printed copy. Thanks!
Why thank you Larissa!!
If I were to add sausage, would I have to change anything else?
No that would be delicious!
Beth, the recipe sounds like exactly what I was looking for to serve a larger group of people. Can I double the recipe and bake it in a deep dish glass pie pan? Would it have to bake longer? Any tips for the adjustment would be appreciated!
Thanks,
Beatrice
It would definitely take longer to bake a double batch, but unfortunately I’m not sure how long without testing it. That may be kind of tricky, since you don’t want the outsides to overcook before the center has a chance to heat through. You may need to place it in a water bath. I think the easier option would be just to bake it in two separate dishes.
Beth, you did it again!! This is yet another great recipe that my husband and I love! I made some substitutions. Just for ease, I used canned mushrooms instead of fresh mushrooms. I added an extra 3 eggs and a touch more milk to make the recipe stretch for an extra day.. It was so good. Seriously, every recipe that I make from your website, my hubby and I love so much. With each meal from your website, (my dad is a retired accountant so I love math) I actually write down and show my husband what each ingredient costs, and how much it costs for him and I to eat a serving that day. I know that you already write down the costs, but since I made modifications, I wanted it to be true to cost. Sometimes I make meals from your website that last us for a little longer and they can cost as little as a dollar and some change per serving for my husband and I. I sometimes feel like we eat like millionaires, but then I look at my paper and see that I only spent 2 dollars or less per serving and I am so grateful. Keep it up Beth!!!
So happy to hear it! Thank you!!
Looks good!
Thank you!
How many calories and carbs?
Thanks for the request! I do get that request a lot, but unfortunately I don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, I just don’t feel comfortable publishing unreliable numbers. I prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
Hi Sharon, I started a low carb diet recently and I use Nutritionix on my computer and on my phone to track my intake and calculate nutritional values for recipes. Sorry, Budget Bytes, if I’m not supposed to endorse a product, but I love the app – especially when you can copy and paste ingredients into the software (or speak them!!)!! The app calculates the specifics for you. Nutritional values reported on the app seem to match product packaging. Which is a long way of saying that 1/6th of a pie is
Calories 158
Total Carbohydrates 7.5ggrams
Dietary Fiber 2.1ggrams
Total Fat 9.1ggrams
Saturated Fat 4.5ggrams
Trans Fat 0.1ggrams
Polyunsaturated Fat 1.1ggrams
Monounsaturated Fat 2.5g
Protein 13g
Thank you! I’m low carb, too!
Thanks Jenny :-)
🤔Any hidden sugar in the ingredients??
I use nationally known items like EB eggs for my calculations…Does the app allow you to specifically select the brand of items??
This was delicious!
Yum! Would it be the same bake time and temp if I use a crust?
It would probably change a bit, but unfortunately I’d have to test it out to know for sure.
How about using sautéed spinach instead frozen. Can you prep the night before then pop in the oven in the morning.
I’ve made it that way a number of times (this is a weekly recipe for me) and it’s always delicious – just have to get all the water out!
I made this for supper tonight. It smells and looks delicious!
Hi, do you think it would matter if I make it up the evening before and put it in the fridge? I can add it to the dish and bake it in the morning. I’m not a morning person but I love yummy breakfasts. :)
I haven’t tried that to know for sure, but I feel like it would probably work out okay. Just keep in mind that all of the ingredients will be chilled when they go into the oven, so the cook time might need to be a few minutes longer.
Hi! Recipes looks great. Is the spinach then still raw when placed in the dish or is the spinach already cooked?
Frozen spinach is already cooked. :)
Can You use fresh spinach but lightly cook down first with the mushrooms. And couldn’t you swap goat cheese for the feta.
You probably want to cook the spinach pretty well (instead of lightly cooked) to make sure you get most of the water out so your quiche doesn’t end up watery. And yes, I think goat cheese would also be good in this. :)
Thank you!
Have you tried it yet with fresh spinach? If so, how much did you use?
I’ve done it with a 16 oz bag and the ratios are right.
I did not know this!
i use the hwc instead of milk delicious
What is hwc?
Heavy whipping cream is what I think she means.
Delicious. Followed the recipe exactly as written but cook in convection oven for 25 minutes. It will be in my rotation. Reheats beautifully too! Thanks!
I followed all instructions and checked the quiche after baking for 40 minutes, and it was over cooked! I think I could have taken it out after 30-35 minutes. Just wanted to give warning to others that you may want to check sooner than the 45 minutes suggested.
The first time I made this it came out great. But the second time not as good. Maybe getting out the spinach moisture and/or mushroom mixture was the problem. I don’t know. I may make it again very carefully following the video.
I am very happy delicious
Is this a freezable recipe?
There’s a paragraph about that in the post. I’ll paste it here for you: “Egg dishes like crustless quiche freeze just so-so. This is one of those grey areas where it will depend a lot on how sensitive you are to texture changes. The egg will seep a little water upon freezing, thawing, and reheating, which may or may not bother you. I suggest testing this with one piece of the quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap tightly in plastic and transfer to the freezer. Thaw in the refrigerator overnight before reheating.”
Made it 3 weeks in a row! I’m adding onions this week. I ditched my microwave years ago and love this reheated in a convection oven for 10 mins on 325. The cheese re-melts perfectly and it tastes like it was just made. Yum!
So nice to have an quick and easy meal. I added dill and extra feta but otherwise followed to a T. I serve it with fresh sliced garden tomatoes, cucumbers, and bowls of fruit. It’s a great dish for anytime of day.
I just made this for my husband and I on a lazy hot Sunday in Florida. We loved it!! I only had the aluminum pie pan and worried it wouldn’t work well but it did just fine. One added ingredient was Old El Paso chopped chilis which was a great kicker! I recommend that for the man of the house who puts hot sauce on everything 😁
What is the nutrition breakdown. Carbs? Calories ?
What other vegetables and what quantity would you substitute for the spinach?
I have a broccoli version that I like quite a bit – Bacon Broccoli Cheddar Crustless Quiche. Other than that I’d need to do some testing to figure out which vegetables work best and in what quantities. You want to stay away from super watery vegetables.
I changed out the recipe by omitting the mushrooms and substituting it with l lb. of skinless chicken sausage, diced, or sausage of your choice, browned . I also made 1 1/2 recipe of the egg mixture. Just bake it longer, or until with a knife inserted, it comes out clean.
Tastes great, looks good and able to make it with ingredients already in the fridge.
Thank you for a delicious recipe that was so easy to make
I’m getting ready to fix this for lunch but do have frozen spinach.
Can I use fresh spinach? Should I sauté first?
Can’t wait to try this, sounds delish!
Thanks, Karen
I prefer fresh because the frozen always has too much water after thawing it’s hard for me to get it dry enough to my liking. I sautée the fresh spinach first.
this is not keto, you cant have milk on keto
I do not advertise this recipe to be keto, nor do I mention it being keto anywhere in the blog post.
You can substitute the milk with HWC, I do this with all of the keto/lowcarb quiches I make including this one. It’s delicious.
Used coconut milk. Trying to cut down on cheese a bit so I basically used 75% of a swiss cheese slice ripped in little pieces and mixed it in. Added salt, pepper, good amount of rosemary, and chopped up a few cloves of garlic which i sautéed, then added mushrooms, then added spinach bc I only had fresh spinach so wanted to water it down (threw all of that in a colander while I mixed the eggs, milk, and swiss pieces). Did the rest.
DELICIOUS. I am sitting here eating it with ketchup (sorry to the h8ers) and a sliced avocado with every bite. I am very very happy. It is flavorful and it was so easy to make.
PS this is my first time commenting but I have been faithful to this website for a long time. Thank you Beth for your existence in this world. Wishing you the best you gosh darn rockstar.
Thank you, Sophia!!
@Bonnie
6 Servings
Calories: 128/ serving
Carbs: 2g
Fat: 9g
Protein: 11g
Thx!
I’ve made this twice and love it. Any idea how this would be in muffin tin for single servings?
It would probably be great and the cooking time would likely be much shorter, since there is more surface area exposed to the heat. :)
This was amazing. I made it at my daughter’s for Easter brunch . I made a double recipe and thought I’d take some home. Nope !! ALL GONE!! DELICIOUS!
Can this be made the night before and then just popped in the oven the next morning.
My family likes crust can I make it with pie crust?
Yes, but you’ll probably want to par-bake the crust first.
Can you make this the night before?
I haven’t tried that to see how well it bakes a day later. One issue you might have is that the whole thing will be very chilled when it goes into the oven, so it might cook at a different rate.
I see the question about carbs and I would add calories was asked about the recipe But I did not see the answer. In order to work this delicious-looking recipe into my food plan, I would need to know the carbs and the calories per serving. Anyone figure that information yet? Sure would appreciate it!
This looks yummy, can’t wait to make it. Instead of pie plate can you use a 13 x 9 pan?
I think a 13×9 would be too large. Maybe an 8×8, but I haven’t tested that to know for sure.
Can you use egg substitute in place of the regular eggs?
Unfortunately I haven’t tested that to know how it would turn out.
what can you replace the milk with, can you heavy whipping cream? I didnt know you could use milk in keto recipes
This is not intended to be or advertised as a keto recipe. Heavy cream is quite a bit thicker than milk, so I would need to test the proportions to see how much to use in order for the texture to be correct.
The easiest way to dry out frozen is to defrost it and then wrap in a kitchen towel to squeeze out the moisture.
Why should I use frozen spinach rather than fresh spinach? Just curious… I always have fresh spinach on hand but don’t usually have frozen. This recipe looks absolutely amazing! 😍
You can definitely use fresh if you prefer, just make sure to cook it down to remove most of the water first. :) I tend to keep frozen spinach on hand because I don’t have to worry about it wilting like fresh spinach, but use whatever works best for you.
Didn’t see the amt of carbs per serving listed. Anyone know? TIA!
Made this three nights ago and it was quite good! I didn’t look at the step by step and get the clue that you can toss the spinach and shrooms on the same general bottom layer & instead made a sort of “crust” out of pressed spinach on the bottom. I was worried that it wouldn’t hold up to reheating from the fridge so well, but I chucked the leftovers in the oven at 325 for about half an hour tonight and it still tastes great. The only problem I have with this recipe (and this site in general) is that the price breakdowns are so unrealistic; I dunno where you’re shopping, but I definitely can’t find ingredients at these price points, even when adjusted for amount used of the whole product weight/volume/etc. Regardless, this is still one of my go-to sites for dinner inspiration!
I haven’t tried this, but I do make a similar quiche using frozen spinach. I would recommend further drying out the thawed spinach by sauteing it. Or I could just be terrible at draining the spinach.
Can’t wait to try-where can I find the pie plate? I love the handles. TU Sarah
I’m not sure where I got this one, I’ve had it for a good 15 years or so. I most likely just got it at Walmart or Target or something.
Please think about going to a Goodwill. They usually have plenty and you can get a glass one for 1.99 as opposed to brand new at a retail store for $6-$12.
Is there anything that’s easier to digest to substitute for the spinach?
thanks!
Broccoli is great, but I’m not sure if that’s easier for you to digest than spinach. That sort of thing varies from person to person.
Can I omit the milk in this recipe?
I wouldn’t suggest it.
Ever use almond milk in place of whole milk?
I made this with almond milk, fresh spinach and I only had goat cheese on hand….this was delicious!! I will definitely add this to my meal prep rotation!
Good flavor and good directions / tips. I sautéed a clamshell of spinach then squeezed it dry vs using frozen. Tasty! I’ll be making this again.
Can you make this the night before and pop it in the oven next day?
I haven’t tried that to know for sure, but I would suspect it would work. The only issue might be that the ingredients will be fully chilled when they go into the oven, so that might affect the cooking time.
I’ve made so many quiches based on this recipe! I switch out different sauted veggies and mushrooms, broccoli, etc has worked really well. Thanks!
What is a “non skillet” – which is mentioned in the 2nd paragraph of the instructions?
Typo. :) Non-stick.
I’ve made this a zillion times. I’m kitchen manager at my very large church and use it for events all the time. I double and find it makes 24 reg size muffins. Everyone always loves it and ppl always ask for the recipe. I use fresh spinach and saute it first. Always good to have a vegetarian option. Keto dieters love it, too. Just thought I’d finally review since i’ve been using it for a few years now!
Hi, the recipe looks wonderful and I can’t wait to try it, but I was just wondering if you have the nutritional information for this recipe? Thank you!
No, I’m sorry, I do not have nutritional info.
You can enter the recipe here and it will give you nutrition info https://www.verywellfit.com/recipe-nutrition-analyzer-4157076.
All keto recipies should include the frickin most basic nutritional information. Omg.
This is not a keto blog and I am not claiming this to be a keto recipe. If you want to read more about why I do not provide nutritional information, I explain it in more detail in my FAQs.
I’m about to make this with fresh spinach…mistake? Are there adjustments I should make?
You will need to sauté the spinach first to remove most of the liquid, but other than that it should be fine. :)
Thanks, Beth. This was fabulous! And I can see it being so flexible! My one mistake was using fresh mozzarella rather than shredded (lesson learned!). I’m looking forward to sharing with friends as a light evening repast with salad or a good waker upper with fruit.
I’m think of trying with gruyere next time, with a pinch of nutmeg.
And Heather, one thing I was thinking if you don’t like mushrooms is sauteing some shallots or onions. That would be yummy, too!
Can i make this with a crust?
Probably, although I haven’t done it that way so I’m unable to offer specific instructions.
The recipe came out tasty. Net time I will add less salt due to the Parmesan cheese. I thought I squeezed the spinach pretty thoroughly but next time will do it even more.
This is the absolute best quiche recipe I’ve ever tried!!!! I don’t li!e it really eggy. The mozzarella gave it a crispy top & the feta gave it a salty taste. I added a bunch of scallions also. Thanks for the recipe – best ever!
Hi Beth! My husband and I LOVE your recipes! Thank you for making easy, delicious meals possible. Could you tell me, what can I substitute for mushrooms in this recipe? I have tried and tried but, I am just not a mushroom girl!
I don’t necessarily think you’d need to replace it with anything. :) You can add just about any vegetable to a crustless quiche, as long as you sauté out most of the water. Bell peppers are always nice!
I made this and loved it. I am a “meataterian” and didn’t miss the meat. I also used old cheddar instead of the parmesan and mozzarella.
Hi, it sounds delicious, I was wondering, since it’s only my husband and I, would I be able to freeze the rest ? Like the little egg muffins i.e.
Thanks 😊
Yes, you can freeze this, just be cautious when reheating it because if you over heat them the eggs will overcook and get kind of tough and seep water. :)
Hey, it looks like I’m out of feta. What can I use instead? Will crumbled meunster cheese work?
Yes, you can use virtually any cheese, just keep in mind that they each have their own flavor. :)
Love this, I’ve used several variations broccoli instead of spinach, cheddar instead of mozzarella they all are good!
Do you have a milk substitution? I can do cheese, I just can’t handle full milk.
Unfortunately I haven’t tested this recipe with any milk substitutions, but sometimes people who have tried them post their results in the comments. So if you have time, you might be able to browse the comments to see if anyone else has tried any milk substitutes.
Wow such an amazing recipe! I just think it is important to mention that Feta should be the real Greek Feta. To make sure we buy and taste the real Feta we have to search for the PDO sign which is the Protected Designation of Origin..
How can I make this in a 9×13 pan or similar to feed more people? Would it be the same cooking time?
The cooking time would probably be different, since it’s a different size and shape, but unfortunately I don’t know how long it would take without testing it.
Holy cow! What a tasty treat this is. I made this last night for dinner and we loved it. In fact, we loved it so much we had to show great restraint and not eat it all at one meal. Plan to serve it at a luncheon with a salad and crusty bread. Delicious!
I made this morning and it turned out really well. I discovered that my mozzarella had gone mouldy 😕 but used Havarti instead with a bit of Swiss added to it. Very tasty.
We buy large 5 lb bags of shredded Mozzarella cheese, I put one cup of cheese onto plastic wrap, then put all individual cheese packets into a 2 gallon freezer bag and toss it in the freezer. Anytime I need it I get 1 or 2 packets out of the freezer bag to use, it thaws as I prepare the meal. It works great & no more moldy cheese. Big bags are cheaper too. I got tired of throwing food away.
Carbs per slice please. Thank you
Its all egg cheese and vegetables so look up the cheeses, i change ingredients so it could differ. 3.5 grams of carbs in .5 cups mozzarella, etc.
Add up, divide by servings.
I made this very good only difference I used fresh spinach
Did you sauté the spinach first?
I have a leftover frozen pie crust and am looking for something healthy to do with it–would this “crustless” recipe work the same cooked in a crust?
I’m not sure if you’d need to pre-bake the crust or not, but other than that, the filling should bake the same.
Just writing here to mention I used a pre-baked crust and it was amazing! The only difference was the cooking time, as the quiche ended up being done at around 40 minutes.
This looks amazing and I really want to give this a try, but, we’re not mushroom people. Any substitutions?
You can just do a plain spinach and cheese version. :) I’d increase the spinach by 50%.
Peppers would probably be good too!
Can I make this the night before without baking it and then put it in the oven the next morning?
I haven’t tried that, but the only issue that it might create is that the ingredients will all be very cold when they go into the oven, so this might affect the rate or evenness of how it bakes.
I lan to use fresh spinach-rinsed and patted/squeezed dry. I do not like frozen spinach. It is always mushy
I’ll let you know. Sounds yummy!!!
Did it work with the fresh spinach? I prefer to use fresh as well. Let me know. Thanks!!
I use fresh spinach and saute it lightly and squeeze out the extra water.
Sounds wonderful, so planning to bake a day ahead and reheat…do you think that would work okay?
I find that single servings reheat fairly well in the microwave as long as you just warm it through and not try to make it piping hot, but I wouldn’t try to reheat the entire thing in the oven because it will take almost as long as baking it fresh, and it will be really hard to not over cook it. Eggs can be tricky to reheat because when they get too much heat the proteins continue to contract, which makes the eggs rubbery and they seep water.
My first attempt at making a quiche….it was fabulous. Thank you for the easy receipe.
Just made this and it is delicious! Do you know the carb count per serving?
No, I’m sorry, I do not have the nutritional info.
I did a quick calculation on ours for carb count. We have a teenager on the Rowing team and coach suggested a low carb diet to help him slim down. (It took someone else suggesting that).
Milk: 1 cup whole=13g
Eggs: 4 large=1.4g
Parmesan: 1/4 cup=2g
Spinach: 10oz frozen=6.5g
Feta: 2 oz=4g
Mushrooms: 8oz white=5.2g
We topped with reduced fat cheddar: 1/2 cup=4g
Grand total 36.1 carbs per recipe.
My calculations do not include carbs from dietary fiber as they do not affect bg levels and are simply passed through the body.
This was my first ever attempt at quiche. We LOVE it. Thank you for adding it to our meal plan to make this transition easier for my 14 year old.
Just had for brunch. Added sausage and an extra egg, and it was delicious. Definitely will make again. Already planning other variations.
hoping to get nutritional value so I can calculate for my weight watcher’s points! thanks!
Did you wver get the nutritional values?
I put the ingredients in the WW recipe builder. Points will vary depending on cheese amounts and type of milk. I put in 1% milk and regular fat cheese. Points came to 3 per serving.
easy! would add some onion next time. maybe cooked bacon if in the mood
This is so delicious, I shared it with several people! Thank you.
Made this today exactly as the recipe described (I like to follow exactly before making any changes). It was delicious! Next time I’ll probably add some crumbled bacon or sausage, but it was great as is.
Can u make ahead and freeze?
Bob
This one just freezes okay. You just have to be very careful to thaw it slowly in the refrigerator, and when reheating don’t overcook it. If you overheat it when reheating, the egg proteins will continue to contract and expel water, making the quiche a bit rubbery with liquid around the bottom.
This was delicious, loved the combo of cheeses! Really quick to throw together. It made a terrific dinner with a side salad. I’m enjoying the leftovers for breakfast right now. Yum. :)
Made this tonight! Big hit. Next time I’ll make 2! Thank you for a wonderful recipe. I made it exactly as given. 😁
Can you please email me HOW MUCH YOU REDUCED THE CHEESE when you said you used extra cheese because you had it and needed to use it up? Please tell me what quantities you envision of the cheeses – I plan to use everything else according to recipe. Best, Aliya
This was delicious and very easy to make. Prior to baking, I added cooked crumbled bacon before the mozzarella cheese and it tastes fantastic! Will definitely bookmark this recipe and make again! Thanks!
I found it was even better with some grated fresh nutmeg in the spinach.
Love this recipe and make it every week for weekday breakfasts for my husband and me. How could I convert it to make it in a muffin tin? Thank you!
I would imagine you just reduce the cooking time!
I didn’t change the recipe, just portioned it out into 12 individual muffin tins. Cook time was slightly reduced, I took it out about 35-40 minutes and they were perfect.
I added ham and bacon and it turned out fantastic. Thank you.
Can i make it the night before and bake the next day?
I haven’t tried that, but it might work okay. The only issue I can see that might pop up is the fact that the whole dish will be chilled when it goes into the oven, so that may affect the baking time.
The flavor of this dish is great, but I followed the directions to a T and mine came out way too watery. If I were making this again, I’d probably reduce the milk to 3/4 cup.
A watery quiche can sometimes be a symptom of overcooking, as well. As the eggs cook the proteins contract and squeeze out water. So, it may be that your oven runs a little hotter than mine. Try reducing the cooking time a bit and see if that helps. :)
Your recipe looks delicious. Can I make it dairy free using almond milk and dairy free cheese and have a similar good result? Thanks.
No, that probably wouldn’t work, unfortunately.
I made it with unsweetened almond milk and it turned out great! I also used FRESH mixed ‘power’ greens with spinach, kale and chards. However, I did not use dairy-free cheese.
(I sauteed the onions, mushrooms, and garlic until most of the moisture was out of the mushrooms, and then I added the power greens and sauteed until wilted. I sprayed a 9×13 pyrex baking dish with cooking spray, and then spread the mixture on the bottom. I then doubled the egg mixture (except the Feta cheese) and poured over the top, and then sprinkled the top with shredded mozzarella cheese and baked at 350 for about 45 minutes.)
Could you freeze and then put in oven when ready to bake?
Hmm, I’m not sure how that would work out. I suspect that if you put it in the oven frozen it wouldn’t cook evenly.
As a mother of 5 teenagers,we rarely get a chance to do a proper breakfast because everyone has a different schedule,so I like to have breakfast food for dinner every now and then,and this quiche was a hit,I added some onions and green bell peppers and it was delicious,add some hash browns and Texas toast and have a full meal.
Could you use fresh spinach and just throw it in with the mushrooms?
Yes, you definitely need to sauté it first, so you can do that with the mushrooms. :)
Christy, how much fresh spinach did you use?
Thanks very much for this recipe. Very easy to make in about 15 minutes prep time. Delicious & quite nutritious except maybe for the cheese (fat). Will be making this instead of ordering pizza from now on.
Fat is healthy. I may use heavy whipping cream instead of he milk.
I agree with Diane. Watch the documentary series called The Real Skinny On Fat (accessible at the website of the same name) to understand why, contrary to what we’ve been taught to believe, it’s not healthy to follow a low fat lifestyle. It’ll blow your mind! I recently watched it and was hugely motivated to make some changes. I no longer have any fear of fat.
I just wanted to say thank you for your site and recipes! Can’t wait to make this one, looks delicious! I love your recipes because they are actually HEALTHY yet savings friendly! No matter who you are, saving money is IMPORTANT! This year I will finally be able to garden, and in the years to come, we’d like to introduce chickens to our “living larder”. Thank you so much for all that you do by running this website and sharing your knowledge with us!
LOVE!!!!!!!!!! Husband loves it, teenager loves it!! One of the best quiche recipes I have ever had!!
Delicious
What is the nutritional information for this recipe?
This is what I found online.
Cals 140
Cals from fat 70
Total fat 8
Sat fat 4
Chol 155
Sodium 410
Carbs 7
Fiber 2
Protein 12
Potassium 540
This recipe was so tasty! I forgot to get garlic, so I just used garlic powder. I also diced up some red pepper I had on hand and sautéed that with the mushrooms. Served with bacon, toast, and cut-up fruit. Mmmmm……
oooh mjam!
this will be my weekendbrunch.
(b.t.w: … no wonder your champignons are secretly holding water if you WASH them!! they are grown in sterilized soil. No need to washem! brush them, wipe them – but do NOT wash them! (are you a city-person by any chance? )
They’all still pull water though, but a lot less if they’re not washed.
Like so many budget byte recipes, this was a total winner for me. Easy, healthy, and sooo delicious. Feel fancy and indulgent. Oh, and if anyone cares, it’s only 3 WW Freestyle points a serving and tastes super cheesy.
I’d like to make this in a 9×13 baking dish. Would doubling the recipe work for that?
It will probably change the baking time. I’m not sure how it will do in a larger dish and a dish of a different shape.
Is that a deep dish plate that you’re using to bake this in?? I only have a regular pie plate at the moment and it looks like this wouldn’t fit into it. I’m researching 9 inch pie plates online and coming up with conflicting info. Please help! Thanks :)
Nope, this is a regular depth pie plate. :)
I was wondering if I wanted to cook this in crust if the cooking time should change at all. Any suggestions?
Hmm, the cooking time for the quiche probably won’t change much, but I’m not sure if you’d want to pre-bake or par-bake the crust before adding the filling. I’d try googling regular quiche recipes to see what the usual method is.
Hi:
Does this recipe do well if you double or triple the ingredients to feed more people?
I would suggest just cooking two or three separate ones instead of one big one because a large one may not bake all the way through or evenly.
Very good recipe! I used fresh spinach that I sauteed and strained instead of frozen spinach! I don’t think I squeezed enough moisture out of it so there were a lot of juices at the bottom of the dish, but other than that issue, it was delicious! Had great flavor!
I never leave a comment but today is different. I just made this quiche and it is so yummy. I grated fresh parm. It was cooked in 45 mins. in my oven. Tasty brown topping!
Hi fellow LSU graduate:
Do you think if I made the mixture the night before it would keep? I have a large group of family visiting and thought if I could have the mixture ready ahead of time, it would save me a lot of time in the morning. Just curious if you have any thoughts. Made this by the way recently, it was delicious!
I think that might work. I would just be extra careful to cook most of the moisture out of the mushrooms and spinach to make sure you don’t get water pooling as it sits over night. :)
You can use a free nutrition calculator on Spark’s website, I highly recommend this (or something similar) to both recipe sharers and anyone tracking food intake:: https://recipes.sparkpeople.com/recipe-calculator.asp
As far as dairy free, there is veggie cheese available in just about every grocery store (usually in the produce section). Very easy to substitute 1:1 for cheese and it’s a great consistency/texture.
I tried this recipe tonight sans mushrooms and mozerella, adding a dash of nutmeg and a pinch of cayenne. Fabulous!
Hi, this sounds delicious! I’m on keto diet right now which is working great for me and would love to try this. Do you have the nutritional information? Thank you :-) ~Jen
No, I’m sorry but I do not have a reliable source for nutritional information. :(
I really liked this recipe when I saw it and I added a few things and substituted a few things and it came out amazing. I added 1/4 cup Shallots sauteed with the mushrooms and garlic about 4 strips bacon fried. I set the bacon aside and sauteed the onions garlic and mushrooms in the bacon fat. Amazing flavor ! Instead of the milk I added 1 cup heavy cream instead and substituted black pepper with a pinch of cayenne instead. I also rubbed the pie dish with butter instead of spraying it with some oil.
Can you use fresh baby spinach?
You’ll want to sauté it down first to remove some of the moisture.
I count calories so do you know how many in a slice?
I used blue cheese instead of feta, and colby cheese instead of parmesan, and it tastes so good, I really like this! Thank you! (sometimes I also add a crust too, when i can be bothered , still works great!)
Hi! I am dairy free and this calls for a lot of cheese… can I leave all the cheese out!?? How will it turn out in doing so?
No, unfortunately the cheese is integral to creating the correct texture of the dish.
I want to try this recipe but I was wondering do you cook your thawed spinach first before you actually put it in the casserole dish.
Nope, just thaw and squeeze out the extra moisture. :)
I want to make this for Thanksgiving, but there may not be room in the Thanksgiving oven to bake it the same day. Thoughts on baking it the day prior and reheating to serve the next day?
It reheats just okay. You have to be careful with reheating eggs because they can cook further and then get really rubbery (and expel liquid as the proteins continue to contract). If you’re reheating in the oven, it would probably take about the same time as it does to just bake it in the first place, so keep that in mind. :)
I am in love with this quiche! I used heavy cream instead of milk and, wow! Great for keto! I also omitted the feta cuz I’m not a fan. I had a slice every morning for breakfast and I was full until lunch. Thanks so much for sharing.
Hi! If I made this on Sunday for the week, would it go bad by Thursday/Friday? Would I have to freeze it?
Yes, Sunday to Thursday is a bit of a stretch. You’ll probably want to eat this one within 3-4 days of cooking. You can freeze it, but it may seep a little water upon reheating. I put this in the “so-so” category of freezing. Whether or not it is palatable after freezing will be highly dependent on your tolerance for textural changes.
Hi! This recipe looks amazing and really want to try it. I am on a special diet so I need to know the nutritional value. Is there any way you can get it to me please.
I’m sorry, I do not have the nutritional info.
Hello–This looks delicious !! What can I substitute for the feta cheese ??? Or could I just add additional Parmesan or mozzarella cheese ?? thanks so much !
You can just do extra Parmesan and Mozzarella. :)
Hi there! I just wanted to let you know how much I ADORE this recipe. It’s quick, nourishing, and such a hit in our household. In fact, I loved it so much I decided to feature it in my recent roundup of recipes using seasonal October produce!
If you think your followers would enjoy reading it, I’d love if you’d give the article a share. Just trying to spread the goodness that is seasonal eating. Thanks again for all you create!
Delicious, made enough for one large foil pan and two smaller foil dishes ( lunch for tomorrow). Added roasted cubed butternut, boiled cauliflower and a mix of sauteed onion,garlic,mushrooms,spinach and sliced Brussel sprouts. Didnt have other cheese so just used cheddar and feta and seasoned with herbs from my herb garden. Good way to use up old vegetables.
Hello! Wondering if once ingredients are in pie dish, it can be stored in fridge over night? ..and baked in morning?
Yes, you could probably do it this way, although the baking time may change if everything is cold going into the oven.
I made this quiche for a “friends” breakfast. It was absolutely delicious and incredibly easy to make. I plan on making this often.
I used fresh spinach and should’ve squeezed the water out. Will do it next time. It was delicious and really easy! Thanks
Wow, this is good! Love that it’s crustless, too. Super flavorful. And, I doubled the garlic ;)
Can I use fresh spinach instead of frozen? Having a brunch and want it to turn out great.
You’ll want to sauté the spinach down to remove excess moisture first.
Has anyone baked this in a casserole dish instead? Oddly enough both of my pie plates are in use and I want to make this for breakfast for the week ahead.
Yes, we make this for our Sunday School class in a casserole dish. Just cut into squares.
Will it have any change in texture and flavor of this dish if i use a substitute of feta cheese for this recipe, such as goat cheese? I don’t like the strong taste of feta.
Goat cheese will work well. :) The feta doesn’t affect the texture as much as the mozz and Parm do, so I think you’ll be safe!
I tried this recipe and it turned out WET. I followed the instructions to the letter. Now, I am wondering if I was supposed to cook the spinach with the mushrooms. Picture doesn’t show that. Please advise.
As long as you squeeze the moisture out of the thawed spinach as directed in the first step, you won’t need to cook the spinach with the mushrooms. Another possibility is that it was overcooked (every oven varies a little bit in temperature regulation). As eggs continue to cook the protein molecules continue to constrict and squeeze out water. So, if it overcooks there might be some water pooling in the bottom of the dish.
This is delicious! I have made it several times.
Has anyone tried this with almond milk?
That’s what I wanna know?
Will it work with almond milk?
Looks good
By far my go to quiche. Have made this over and over.
Can I prep ahead of time? If so can I just put it in the fridge overnight?
I was wondering the same thing. Could you prepare night before and cook in morning?
Hi! Can I make this ahead of time? Either assemble and leave ready to heat up later, or make entire thing in advance and then just reheat?
I think assembly and then baking might be the best option, but it might change the cooking time if the entire dish is refrigerated when it goes into the oven.
Just saw this comment! Was wondering the same. Good to know!
again how many carbs?
how many grams of carb are in a serving size?
Love this east, tasty dish. Have made it several times and it has always been a hit.
I love this and all recipes
My pie dish is deep dish, so I used 6 eggs and 1 1/2 cups of cream (instead of milk). I also added some onion powder and used a bit more mozzarella cheese. It was delicious!
Can the spinach mushroom feta crustless quiche be baked ahead and the entire quiche reheated in the microwave oven?
I’m not sure that it will reheat very well whole. Reheating slices works okay because you have more control over how its heating. The trick to reheating egg dishes like this is to heat it just to the point where it’s warmed through, but not super hot because you can then over cook the eggs and cause it to become rubbery.
Anyone substitute fresh spinach for frozen and if so how much to use?
The absolute worse recipe I ever cooked, no taste , thru the whole thing down garbage!!
How about seasoning your food to your liking, so you can enjoy it. :-)
Wow. That is so odd. I’ve made this exact recipe too many times to count and it comes out delicious. It’s foolproof. Can’t imagine why it would not come out wonderful for you. I also change up the veggies and it’s awesome every time. Are you a spinach fan? Maybe cut out some milk and mozzarella and add ricotta, feta and some red pepper flakes or hot sauce? Add the veggies and cheese that you like.
It was delicious, moist, and beautiful! Mine looks exactly like the pics. You inspired me Beth. I used the base recipe and I’m currently baking a broccoli, cheddar, sliced tomato quiche. I’m always eating eggs boiled, over hard, scrambled (sometimes with tomato and feta). You’ve given me the drive to try new combos, and also add more veggies to my diet! My heartfelt Thank You.
That’s what I love to hear! Thank you!
This recipe is excellent. We loved it.
Awesomely delicious. Followed the recipe exactly. The white carbs were not missed, it’s that tasty. I can eat half the quiche, but I didn’t. Great way to add veggies to my meal. I usually just have 2 plain eggs: scrambled, hard boiled, over medium. This is a great dish and it must be a balanced meal. I may be brave and try other combos. Thank you Beth.
Hi Beth, Love that type of Quiche with Spinach, Cheese & Mushrooms etc, right up my Ally
I was looking on google for a recipe using shiitake mushrooms & eggs. This came up & sounded good. I tried it and my husband and I both LOVED it. Thanks for a great recipe.
Absolutely delicious! Made exactly as specified. I’m making it again tomorrow and will be doubling it for the next company brunch we have. So much more flavorful than other quiche recipes, which tend to be rich (from the cream), but bland.
Perfect vegetarian meal. Family loved it. I wouldn’t change a thing.
Any ideas how to cook a frittata and not have the bottom turn brown? I like to make them in large muffin cups, but do not like the brown crusty bottom. Thank you. Great website!
Hmm, I don’t think I have a solution for that one. Maybe a layer of parchment paper in the bottom of each cup, but that might be very time consuming to cut all those little circles. :) Oh, or maybe you could place the muffin tin in a water bath as it bakes (like a larger casserole dish with an inch or so of water). That will even out the heating and probably reduce or eliminate the browning.
Great and delicious food
Really delish! I pressed the spinach to the bottom of the pan to make a faux-crust then the mushrooms/feta on top and the rest the same. It made for a yummy breakfast. Will definitely make it again.
Is it safe to reheat this?
Yes, just be careful not to overcook it because that can make the eggs rubbery.
If using the 60 min dough base, for this quiche, does it need to be blind baked first.
GRACIAS POR LA RECEta la voy hacer y te cuento.Se puede hacer de un dia para otro y luego calentarla en el horno,mil gracias.Te deseo muchos exitos.Desde Coombia un abrazo fraternal.
Calories per serving?
Fantastic
Can I make this with a crust and add more feta to substitute for not having parm? Thx :)
Probably, although I’m not sure if you need to par-bake the crust for a quiche or not. I suggest finding a recipe for a regular quiche, and follow those crust instructions. :) Eliminating the Parm may change the texture of the filling slightly.
I gonna try this tonight !
Can you use fresh spinach instead of frozen?
Yes, but you’ll want to sauté it down first to remove some of the moisture.
Love the recipe but wish the nutritional information was available.
My first quiche. Excellent!! Modified a bit. Will be making again!!
I’m going to make this for my friend who has coeliac. She loves crustless quiche. This one just fits the bill. Thanks again for the great recipes.
What is the carb and fat content of your recipes?
I’m sorry, I don’t have the nutritional information.
This is amazing! I used fresh spinach in place of frozen and unsweetened almond milk for the milk.
I love this recipe! I am on a low carb diet and this quiche is amazing! So much flavor and so healthy too!
This was so delicious! I used fresh baby spinach that I chopped and sautéed. I also used portobello mushrooms and topped it with thinly sliced tomatoes before cooking. My changes may have made it more expensive, but it was worth it since I had those items on hand anyway.
Could I substitute fresh spinach ?
Yes, but you’ll want to sauté it down until it’s very wilted to remove the excess moisture.
I really loved this recipe. I made one as stated and made one differently. Husband doesnt care for mushrooms. It was easy and delicious. Great recipe that you can add your own touches. I didn’t use the mushrooms on the 2nd one and instead used sun dried tomatoes, feta, garlic, spinach, parm cheese and mozzarella cheese. Thanks for a delicious recipe.
Dee-licious quiche!! I did a test run and followed the recipe to the “T”, then made a few changes before serving it to guests.
I added a lot more garlic. One clove is hardly worth mincing, so I sautéed at least 6 minced cloves in the pan with the mushrooms for a delicate garlic flavour. I also added more parmesan to the egg mixture. Having found that the spinach was a bit dry the first time around, I also added an extra egg and a bit more milk. I topped the spinach/mushrooms with more feta than was suggested, and covered, not sprinkled, the top with mozzarella. You can (almost) never have too much cheese. It was a huge success with our guests and, while my husband was not convinced following the test run, with those few additions he is still raving about it.
This is an amazing recipe! So simple, versatile (you can add whatever veggies/meat you like) and tastes so good! I follow a keto lifestyle and made this for dinner. My husband can’t stand anything keto but even he loved this so it’s definitely a keeper!
The first time I made this was for Mother’s Day last year since I figured my mom was sick of toast and scrambled eggs (since that is what we have been making her for Mother’s Day since we were about 7 years old). She loved loved loved this recipe, and so did everyone else in the house. Now it is Father’s Day tomorrow and I am making 3 batches of it because everyone liked it so much! It is super delicious, and great to re-heat for lunch or dinner. I added scallions and replaced actual garlic with garlic powder. And I did 5 eggs instead of 4. thank you so much! Xox
Wow! This quiche is excellent! I followed the recipe exactly. This recipe is definitely a keeper!!! Thank you!!!!
Recipe looks great…
Plan on making it this week end.
This looks delicious!! Can i make this in my cast iron skillet on stove to make it quicker? In the morning usually have max 20 mins to prepare breakfast
That might change the way the eggs set. Since there won’t be any heat coming from the top, you might find the outer edges and bottom overcook before the center sets.
Maravillosa la receta,ademas es sin masa.Le deseo muchos exitos.Desde Colombia con gran cariño.
Can this be prepared the night before?
I would think that would work, but I’ve never tested that method. The cooking time might change a bit if you chill everything over night before baking.
Yes it can as long as you cook it the night before too! I do this all the time for fast weekday breakfasts. I don’t have a microwave so I reheat it in the oven.
Can you freeze this quiche?
You can, but the texture will probably change a bit upon thawing and reheating. It’s a bit tricky to reheat egg dishes without cooking them further, which can make them a bit more tough. Water can seep from eggs after freezing and thawing, too. But, if you’re not a picky texture person, you might not mind. :)
I don’t like feta cheese can I substitute this for something else?
So Good
I thought that a whole box of spinach was too much, as was 8 oz. of mushrooms. I cut both of these ingredients in half the second time I made it and I liked it much better. I also sautéed 1/4 onion with the mushrooms.
Made this yesterday without additional salt or pepper. Soooo good! Now I have lunch for the week.
luv this recipe because I’ve tried other crustless one and your has more flavor!!! + the crust recipe is great. + I like your concise, interesting recipes….
This recipe is perfect! I added some leftover chicken, fresh spinach and some seasoning to it! #Superb
This was my first time trying quiche without the crust, and honestly, it’s out-of-this-world DELICIOUS!! I served the quiche with some fried breakfast potatoes and of course, a good dose of Sriracha. I will definitely make this recipe again. Thank you, Beth!! :-)
Today will be the third time in as many weeks that I’ll be making this dish–and only this once with any changes. It’s quick to put together, cheap, and easy. Such a boon!
I’ve been finding eggs for $0.99/dozen, and yesterday I found an amazing deal on red bell peppers. I roasted, seeded and peeled five of them. Three and a half of the peppers will go towards a simple roasted red pepper pasta sauce, but I saved one and a half of the peppers to sub for the mushrooms in today’s crustless quiche/frittata.
Thanks for so many wonderful recipes.
Delicioso!!
Paulina
México city
I thought that 4 cups of Parmesean cheese in your ingredients list was a bit excessive. When I checked the link for instructions, it was 1/4 cup. You might want to fix that. I bought WAY too much Parmesean
Unfortunately Pinterest auto-pulls that information and it’s quite often incorrect. It doesn’t allow you to edit the information in the pins and I’ve contacted Pinterest about it. They haven’t offered a solution. So, my only suggestion is to always get recipes from the actual websites rather than from pins. :(
Can you use fresh spinach instead of frozen?
Yes, but you’ll want to sauté it in a skillet first to wilt it. :)
Can this be frozen and reheated later?
It just freezes okay. Eggs over cook easily, so you have to be careful not to over heat it.
This is absolutely delicious and portions well. I made it yesterday to eat for breakfast this week.
This is an excellent recipe! I followed your suggestions and used foods I already had on hand. I made this with broccoli, mushrooms, and feta that I really needed to use up. Delicious! I will be using this recipe in the future with all kinds of veggies and cheeses. I also love to use fresh herbs so I’ll add them from my garden. If I’m feeling a little more ambitious I will make a crust. Thanks so much for sharing this recipe – my new “go to”
In the oven!
I just noticed the difference in the amount of garlic and Parmesan cheese in the on screen ingredients and the directions… Be aware!
Such a big hit. Great for any meal.
I made this yesterday and it was fantastic! I didn’t have milk… I had almond milk, but I didn’t want to use it b/c I thought it would make it too sweet so I used 2 cups Greek low-fat yogurt instead! It was a huge hit! I will definitely make this again!
Excellent , everyone loved it
Mmmmm…frozen spinach? Not my kind of ingredient.If I were to use fresh spinach, would I use the same quantity? And, if so, would I precook it slightly to wilt it?
Yep, you definitely want to precook it so that it’s wilted down, otherwise it probably won’t fit in the dish. And yes, I’d use the same amount. :)
This looks delicious. I have started the 21 day fix and was wondering how many of each colored container would this be per serving?
I was wondering this, as well.
I mad this for a weeks worth but out them in muffin tins. They were amazing. My favorite breakfast food yet.
I am still wanting to know how many of each container this recipe contains to follow the 21 day fix?
I’m sorry, I don’t know anything about the 21 day fix.
Hi Beth, I was wondering if I could use fresh leafy greens and bake them in the oven to remove the moisture instead of sautéing them on the skillet … Would that work out?
I think if you were to bake them in the oven they might get too dry. I’m thinking about when I’ve baked kale to make kale chips. The dry air of the oven changes the texture in a way that is different from a skillet with a little oil.
Would this reheat okay if I made it for someone I’m looking at helping out a friend who just had twins I thought I could preasily make this and give it to them with a salad and a nice loaf of bread.
Thank you
I think this one hits right in the middle of the reheating spectrum. It’s not terrible, but not great. Eggs are tricky to reheat because it’s really easy to over cook them. When I do reheat it, I use the microwave and just reheat it until it’s warmed through, rather than piping hot.
I’m on a very restricted carb diet, and this recipe is perfect. I make it in a 11×7 pan so it can be cut into squares to reheat in the microwave for breakfast. I add chopped ham with the feta, and cut into 4.5 oz squares, then cut those into quarters when reheating in microwave for 45 seconds. Perfect! Wish I could find more recipes like this – my diet is protein plus veg, hard to find good meals that are more than basic grilled meat . Arlene
Hi Arlene, you should check out Kalyn’s Kitchen if you haven’t seen it yet. She is a great blogger who makes low-carb recipes that are very vegetable heavy. I think you’d like it! :)
Delicious!! I just made it for some friends coming over and it was a hit! They loved it!
Your amount of ingredients are confusing because on the first page it shows different amounts than on the next page. Can you tell why it’s that way?
What do you mean by first and second page? Are you looking at it on Pinterest, by chance? They have an automated system for pulling ingredients from blog recipes and it always messes up.
can this be frozen
It’s just so-so when frozen. Egg heavy dishes can over cook when they get reheated and tend to seep a little water upon thawing, and that can bother some people. That being said, the flavor will still be good, so it just depends on how texture sensitive you are.
Do you think i can make this with 1 cup of almond milk instead?
I’m not sure how that will work in this. It has a different water/fat/protein/sugar ratio than dairy milk, so it might change the texture of the dish.
Do you think this could be prepped the day before and put in the oven the next morning for a brunch? I have made egg casseroles that can be, but wasn’t sure about this recipe. Thank you!
Yes, but the baking time may change since everything will be chilled when it goes in the oven.
can this be frozen? If so, should it cooked or can it be frozen raw?
I would definitely freeze after being cooked, but when you reheat egg dishes they do tend to cook a little further and seep some water. If that doesn’t bother you, then it’s worth freezing. For some people, though, that change in quality is too much.
I wonder if I can make this the night before And bake it the next morning?
I think that would probably work with this recipe, but the baking time may change since the whole dish will be chilled when going into the oven.
Hi just wondering if you happen to know the nutrition facts of this meal. Thanks 😊
Hi Beth,
I’m happy with your recipe. Didnt have feta, added roma tomatoes and the tastes still great. Most important, hubby loved it!
Tqvm ^_^
I’ve been looking at a lot of quiche recipes lately, and am disappointed that most of them only call for 4 eggs. Would I need to change anything else if I use 6 eggs?
It will change the consistency some because the ratio of eggs to milk and cheese is different. You can try increasing the milk and cheese by 50% as well, to keep the ratio the same. The baking time may increase as well, but I wouldn’t know exactly how much without having tried it.
amazing mixture and taste
Great recipe idea for breakfast! I had no feta or mushrooms so I used prosciutto and parmesan cheese instead.
Hi!,
I didn’t have mushrooms and used fresh spinach instead of frozen which I sautéed down with onion but although it looked great, it was flat and watery. Any suggestions on how to get it to look like your picture? Light and fluffy??
Sometimes if you cook eggs too long, the proteins contract too much and squeeze out more moisture. So, it sounds like that might have been the issue. It’s tricky because ovens vary and so does cookware, so you always have to play around with recipes like this until you find the “sweet spot” for baking time. :)
Made this for dinner tonight, it was awesome!
I made two of these quiches last night for a group. No changes and they came out perfect. My only disappointment is that there are only two very small pieces left. It’s so simple to make; this will be one of my standbys to take to group food events. I just happened on this recipe and will go back to your site to see what else I can prepare. Thank you!
5 STARS! Yummy and easy. Made 3 of these quiches this weekend! I added tomatoes. I love your recipes!
I want to take this to a friend who just had breast cancer surgery. They may not eat it the same day, will it reheat well or should I find a different recipe.
I’m okay with this one after it’s reheated, but eggs do sometimes over cook while reheating, so it can be a matter of personal preference. Maybe to be safe, go with a pasta dish or some sort of chili or stew?
I would suggest reheating this on 50% power in the microwave. Then it is heating not cooking the product. This can work for most left overs.
Can I try this recipe in a muffin pan??
Yes, that would work but the cooking time will be shorter since there is more heat exposure through increased surface area. I’m not sure without testing it how long it will need to bake.
This is a wonderful…and easy recipe. BUT! If you want to kick it up a little (actually a lot), substitute blue cheese for the feta! Oh my! I also added some crumbled sausage and uncooked diced onion. I had an immediate request: “let’s have this again!”
Try it, you’ll like it.
Hi Beith: I love your blog! I have made this recipe several times subsituting different veggies, its fabulous and easy. Thanks! How do you think this would work with egg whites? Maybe 2 eggs and 2 egg whites? Thanks for your feedback.
I think as long as you leave some yolks in, like you suggested, it will still work okay. The problem is when you take all the fat out it will change the texture quite a bit (more rubbery, less creamy).
Wonderful recipe. I have been making it regularly ever since the first time I made it. My family loves it and always request second and third helpings. The quiche gets demolished pretty soo n in my family. It is even tasty the next day if leftovers remain. Mix the ingredients before baking in the pan before baking for a nice, mozaik-like look. ;)
Can you freeze these and if so how long do you reheat in oven and at what temp
I haven’t tried freezing this one.
What are the net Carbs for this?
Roughly 4.6 per serving according to entering in the recipe on MFP.
Great receipe! Easy and I loved the flavor. I used others suggestions and added onion and a bit of bacon. Make sure you really squeeze out the water out of the spinach (use your hands).
Good morning–this also looks really yummy and healthy …quick questions that may have already been asked/answered ( I am at work and do not have the time to check all the questions…) Can fresh spinach be used ??? also my hubby does not like feta cheese –what can I sub or could I just leave it out ?? any suggestions/thoughts on my questions appreciated !!
Yes, you can definitely use fresh spinach, but I’d sauté it down in the skillet for a few minutes to wilt it down before adding it to the quiche. :)
Made this tonight and it was delectable! Loved it. My two year old kept asking for more too.
Terrific! Recipe works well, and much tastier than the average quiche (no soggy crust). Looked pretty, too. An all around five star dish for easy, yummy, healthy, pleasing to the eye, and…inexpensive.
I want to double this recipe and cook in a 10 x12 ceramic baker. What temperature and how long should I cook this doubled recipe.
Hmm, I’m really not sure without trying it myself.
Thanks for the recipe, really quick and easy and so tasty!
This was a good find, like the slogan. I like full tummy and a full wallet too. Found Naan recipe on Pinterest. Great recipes.
Hey Beth. Awesome site, thank you. I dont have a pie plate but have the 3 different sized pyrex rectangle dishes, which size do you think would work best following the recipe?
I would go with the 8×8 dish. That seems like the closest size to a 9″ pie plate. :)
This was delicious. My 4 yr old son and I both enjoyed it. I sauted some onion along with the mushroom and garlic. Served with a heirloom tomato on the side. Thanks for the yummy recipe!
Really good- my carnivorous and crust-loving family loved it too! Thanks
I made it this morning after church. Oh so delicious and tasty! I used Kale because what I had and still good.
Hey there! I’ve been reading your web site for a long time
now and finally got the bravery to go ahead and give you a shout out
from New Caney Texas! Just wanted to tell you keep up the excellent work!
I used a dozen eggs, a fresh head of broccoli instead of spinach, and 1 cup almond milk with a half cup sour cream for the milk. Also I just used 6 oz of feta since I didn’t have any other cheese. It made 2 big quiches, which I’ll be eating for breakfast all week! I feel like there is no way to mess up this recipe!
Just finished this for dinner. One word – OMNOMNOM.
As others suggested, I added some bacon in with the mushrooms, and it was just what it needed :) I wish I had put more feta in but even so it was so so so good.
Hoping there will still be some left over for lunch tomorrow…
Had to laugh at this post! :) My quiche is backing now and it smells delish! Made a few changes, used what I had at hand and hope it turns out at least as yummy as it smells. Can’t wait!
It was yummy and OMNOMNOM was the right word for it. Thank you, Beth. I will be making this again.
Made this tonite. I added some broken up, precooked breakfast sausage, and it was delicious! So easy and quick, too!
I’ll have to try that. Thanks, Gail!! :-)
Perfect first day above 45 degrees, last winter days in the midwest, dinner. Made with easy pie crust link above (my first real home made piecrust in my lifetime–thank you, Antonia–who suggested it– http://allrecipes.com/recipe/easy-pie-crust/ ) fresh spinach, mushrooms, cheeses and my dad was like…can we put this on the let’s eat this every week list?
Thank you, Beth.
Mine is in the oven smelling wonderful. Just waiting for my hubby to come home! Can’t wait to try and rate this!
It is soooo good. I’m still waiting for my hubby to get home from work, but had to try a sliver. Normally I’m not a fan of feta cheese, but I’ve never had it in anything baked. I really liked this recipe. The possibilities of cheese combinations are only limited by your imagination! In fact, the feta I used was a sun dried tomato and basil feta. Perfect! Thank you so much for your endeavors in the foodie world. I truly will look for more foodie fun from you. PS
Very tasty! Thank you!
I can’t tell from the photo. Do you use a regular pie plate or deep dish? Thanks.
It’s just a regular pie plate. :)
This is delicious! I like that’s there’s no crust, and I don’t feel guilty eating other things with it. I’m making it a second time tonight, with a salad and some pork chops.
I made this last night. It was so good. I’ve made many quiches, but nothing like this one before. I’m doing low carb, so the no crust worked out great. The sautéed mushrooms, spinach and cheeses make a great combination. I also used whipping cream because it only has 1 carb. Very good. Glad I found this recipe!
I added onion and used fresh spinach (threw in when onions, garlic and mushrooms were about finished) and used cheddar and a little grated Parmesan. It turned out amazing!!
Well, we shall see. I used canned mushrooms (sauteed in squeeze garlic), heavy cream (it was getting ready to expire), farm fresh eggs, frozen spinach, shaker parm cheese, colby jack and mozz. I’m all about the ease of preparation but with wind chills at -35, I decided that I wasn’t going out of the house today. I used what I had. I’ll let you know if my combo was terrible or not! LOL!!
I couldn’t even tell that the mushrooms were from a can so I’d say, use what you got. I think fresh always taste better but if you are snowed in and you’ve got cans, go for it!!
Oh, and I rinsed the canned mushrooms VERY well.
How many calories per serving? How much is a serving?
thanks, gonna try try this looks yummy!
Made this yesterday, with 6 ramekins as I need single serves.
Tastes nice, but I don’t know whether I did something wrong. My egg mixture has gone quite bubble and a bit ‘shiny’ looking. I did have trouble trying to judge whether they were cooked, so I don’t know whether that comes into it.
The size and shape of the baking dishes definitely will impact how they bake up, so that would be my guess.
I made this tonight. Used some shakable parmesan to save money. It was really good!
So I’m scrolling through my pinterest ‘recipe’ board, printing out all of the recipes I’ve tried and that my family love so that I can put them into my recipe binder and safe to say most of them are from your blog! I haven’t had one fail me yet. Your dishes are amazing, tasty, and so damn easy! Plus I’m saving $$ having them in our meal rotation!
Basically, I love your blog, and your recipes. Thank you & keep up the amazing job!
i love the crust on quiche, do you think this recipe will work if i added crust to the bottom of the pan? Would I have to cook for longer?
I think I would bake the crust first, then pour the quiche in and bake again (the time listed in the recipe). I haven’t tried it though, so that’s just my best guess! :)
I used pie crust and did not pre bake since it takes 45-1 hr to cook and it came out great!!! Loved it with the crust.
Beautiful fresh broccoli at the farmer’s market this morning. I’m going to lightly steam some and try that.
Made this with fresh spinach, and it turned out great.
Kids didn’t even try it, as they are 3 and 6. But this was a wonderful breakfast to wake up to couple of days in a row.
hey, guys! does anyone think this could be somehow pulled off using jarred mushrooms? I have lots of that on hand and I thought I’d use them up with this recipe. since this is BudgetBytes, I might as well be as thrifty as I can!
Yes, you can just drain them and sauté them up very briefly with garlic to add flavor. They’re already cooked down, so this step will be very quick. :)
Just a suggestion not to rinse the mushrooms beforehand. Mushrooms should never be rinsed or washed. Just use a mushroom brush or any pastry brush over the whole mushroom to remove any dirt or debris. This is all that is needed. Also I wouldn’t suggest using canned or jarred mushrooms as they have too much liquid in them. Nothing like the real thing !
http://www.thekitchn.com/hey-you-can-wash-mushrooms-54939
Since I will be the only one in my house eating it, how many days can it be refrigerated?
About 4-5 days.
Ugh you are so cool! I love this recipe and I love that you’re a micro nerd like I am!
Just made this, it came out amazing thank you so much for sharing! I added garlic powder instead of the fresh, and put the mushrooms in raw, and it was perfect!
I’ve made this a few times now for the baby I nanny (and her parents!). The first time she wasn’t a huge fan, so the second time I switched it up a little. The main change I made was to do it in muffin tins, it’s juuuuust enough to fill 12 and it makes it easy to portion out and bring for lunches! I also have been adding a bit of ricotta to the eggs, for added creamy-ness and protein; might even do cottage cheese next time. I also chop the mushrooms up more so they are easier for her to eat with only four teeth! Lastly I have played with the cheeses–the last batch I used cheddar on top instead of mozz, and this time I’ve put goat cheese in with the feta because I didn’t have enough feta. Kid loves cheese so I’m sure she’ll like it!
Did you change the baking time or temperature when you made them in the muffin tin?
Yes, I kept the temp the same but cut the time…It ended up being around 30 minutes, but I started checking at 15. Just kept going until the centers were firm and the cheese on top was browned.
When you put eggs in a dish, why call it a Veggie dish?
It contains a lot of vegetables, so it’s still very veggie-centric.
Eggs and other animal by-products are still considered vegetarian (or “veggie”). It never claimed to be vegan.
Because eggs are vegetarian you knucklhead?
With no eggs it would be vegan. With so much information(albeit hard to know what it the truth, depending) how could one not know the difference between vegetarian and vegan? Vegetarian means no flesh and vegan means no animal product at all.
This looks delicious and I want to try it for our Christmas breakfast. Can I prepare it the night before and bake it in the morning?
I haven’t tried it, but I can’t think of any reason why it wouldn’t work. So, in theory, yes! :)
Just wanted to say that I love this dish and make it frequently. We sometimes add a little chopped bacon to the mushroom sauté which adds even more flavor. Thanks for this recipe!
I love this dish. I make it with fresh spinach, which I wilt in the pan when the onions and mushrooms are done. I love a touch of lemon juice in this as well. Made it for myself, then made it for family overnight guests. They loved it, and I liked having my guests wake up to delightful smells in my kitchen and a warm breakfast. Thank you for posting this recipe.
Beth, You made my month when I found your recipe. When we were first married, we ate a lot of crustless quiche because neither one of us care for pastry crust. We found a recipe that just uses cooked potatoes, much like mashed without the butter and milk. We put a thin layer in the baking dish and layer from there. We’ve not had ANY issues with sogginess and we’ve made this 3-4 times this month already! I always have fresh spinach and goat cheese so this was my substitution and they both worked wonderfully but you’re correct in saying the “dryer, the better.” Thanks again for this wonderful go-to recipe. It is now our comfort meal. Looking forward to your continued posts. Emily
Happy Saturday! Just letting you know I featured this recipe in my monthly round-up of 25 Deliciously Healthy Low-Carb Recipes from October 2015. Hope a lot of my readers will come over here and try it!
Thanks Kalyn! You’re the best! :)
Have you ever made this in a cast iron skillet?
I have made similar recipes in my cast iron and it works well. You might have to adjust the baking time slightly.
Any carb count or nutrition info on this recipe?
Could you freeze this?
Egg dishes are just so-so when frozen. They sometimes tend to seep water upon reheating because the eggs get a little over cooked.
Can I use egg whites instead of eggs?
I won’t work quite the same because the fat and natural emulsifiers in the egg yolk help keep the texture even in the final product. Whether an egg white only version will still be palatable to you personally is a matter of taste. :)
Thank you for this great recipe. I made this today.
I used fresh spinace and I solved the problem from the excess moisture with using cocos flour in the egg/milk mix. I also used almond milk instead of regular, this went well.
I recommend using organic eggs for this recipe, for better taste.
hi! I was just wondering if anyone has frozen this quiche after they’ve baked it, so it could be eaten later? If so, how did it turn out once you thawed it out? Thanks!
I made this recipe on Sunday and have been enjoying it every morning so far. I added a little bit of breakfast sausage to mine and it’s delicious. Thanks!
How do I substitute frozen broccoli in place of the frozen spinach?
Let it thaw completely and try to dry it off, if possible (pat a little with a paper towel). I would also maybe chop the pieces a bit smaller.
I made this recipe tonight (added a few things) and it was DELICIOUS! Absolutely a great recipe that I will be making again.
Love the ideas of making good food on a budget
Did I actually just make this quiche and have it turn out absolutely perfect? Why yes, yes I did. It was delicious. Thanks again for a great recipe I will certainly be making again! Made mine with this crust: http://allrecipes.com/recipe/easy-pie-crust/ which took literally 30 seconds extra. I wanted to make the one you suggested but don’t have a food processor and figured it wouldn’t be the same. So proud that I can make quiche now! ;)
My kids and I tried this and enjoyed it. We are going to use a pie crust next time and maybe include some bacon.
It was delicious! I used fresh spinach, cooked together with the mushrooms. We loved it. Thank you!
Can’t wait to try this. Can you use unsweetened Almond milk in place of the regular milk? Also I’m not a big fan of Feta cheese, can I use goat milk cheese? Also, I’d be interested in the nutritional info for this recipe.
Thanks
I’m not sure about the almond milk because it doesn’t have as much fat as the dairy milk I used (2%), but goat cheese will definitely work (I LOVE goat cheese). I don’t have the nutrition info, but there are several websites that will calculate recipe nutrition info for you. Just google “recipe nutrition calculator” to find a few.
This looks so delicious!
I was wondering if you have a suggestion on what you could substitute the mushrooms for?
You can almost use any type of vegetable that you want in this recipe. Just make sure to sauté it like I did with the mushrooms to prevent having too much moisture.
This recipe was DELICIOUS. I am currently trying to lose weight (13 lbs so far!) and I am on a low carb, high protein diet and this recipe was perfect for me. :o) Therefore, I use MyFitnessPal.com and I regularly put your recipes in on their website to find out the calories per serving. I was ecstatic to find that most of your recipes are pretty low calorie and low fat (with some substitutes). In this recipe I used skim milk and nonfat feta cheese. I didn’t use mozzarella but I’m sure next time I’ll use part skim mozz instead. Either way, this was THE BOMB DIGGITY and I am SO glad I made 2. :o) Thanks for being awesome, Beth. I am legit always on your website and ALWAYS trying your recipes!
Katy, I am on a supervised diet, with a nutritionist from one of the top US universities guiding me every step of the way.
One thing she told me is NEVER use low fat products. What you lose in (good) fat, you gain tenfold in sugars added to improve the taste.
Great progress, btw! Keep it up!
I also find Beth’s recopies very helpful, added lots of them to MyFitnessPal. This one in particular is so yummy and filling, with low calories and carbs!
I’ve always wondered why recipes call for frozen spinach. I wonder how fresh spinach or kale (or a combo of the two) would work in the recipe?
It would work great, but you might want to sauté it first to remove some of the moisture. I use frozen a lot because it’s less expensive and doesn’t go bad if I don’t use it all. :)
Hi
The recipe seems easy and well explained with pictures. Just want to ask if I can use soya milk instead or regular cows milk for someone who is lactose intolerant? Will it affect the consistency or texture of the quiche?
I think it might, yes, although I haven’t actually tried that with this one. This recipe also has cheese, which might be difficult for a lactose intolerant person.
Can I make night before
You probably can, although refrigerating it before baking will probably change the cooking time a bit (the dish and the contents will be very cold when going into the oven).
I make quiche for breakfast every Christmas morning and I make them the night before. Except the liquid ingredients that I mix in a jar. The next morning I shake the jar and pour over quiche ! Works great!
Great hint, Monica! Anything that helps get breakfast on the table sooner is a blessing!
I tried to make this but it just didn’t work out. I tried FOREVER to squeeze the excess moisture out of the spinach but it still overpowered the dish and made it taste weird and soggy. We ended up throwing most of it out. What did I do wrong?
Hmmm, I’m not sure. My favorite technique for squeezing water out of spinach is to take a handful and just squeeze it in my fist until it turns into a dry, solid ball. Then I just break that ball up into small pieces and they’re pretty dry.
Is the oven temperature of 350 in farenhight or Celsius
All temperatures on this site are in Fahrenheit. :)
Can you provide a nutritional content
Great recipe. I like the careful instructions and tips as well as the pictures. Mine looked just like the picture when I took it out of the oven – I was so proud I jumped up & down. Thanks for a keeper recipe.
p.s. I think this would be good also with lemon juice and dill added.
This cooks up into a serviceable but not life-changing scramble, too, and I’m sure that it’ll be nummy as a breakfast burrito filling. I cant wait for it to cool off enough to use my oven again!
Also WTF people snarking about not being able to buy 1/2 tsp of garlic? Have they never heard of long division? Fractions? Using ingredients in more than one dish?
Made this (minus spinach but plus chard) in cupcake tins. It came out to a perfect batch of 12. Baked about 35 minutes. Came out perfectly and tasted terrific. Thanks!
To the woman above who said this is a frittata: Frittatas are mostly egg and very very little if any milk and are usually done on the stove and maybe finished off in the oven.
Other commenter about the costs: You buy the food and do the math (or have this blogger do it for ya).
This recipe is fantastic! I added cooked, drained and chopped thick sliced bacon only because, my man friend thinks a meal isn’t complete without some sort of meat. And he absolutely loved it!!! Oh, it was my FIRST quiche and it turned out perfect! Thank you!
Um well you can’t really buy half a teaspoon of garlic, one cup of milk, a handful of cheese, and a of taste salt & pepper. But otherwise, this receipt look quite delicious!
Hi, my dad & husband says I should let you know that your recipe is a total success! Thank you my first try at making quiche was a huge success!
Hi, looks like a fantastic recipe – will definitely make this week with summer vegetables. Just adding a hint I saw on TV.. to get all of the water out of frozen spinach put it in a dry cloth and wring it out. Dries right up!
It’s a great recipe. I found the exact same one on Spark People. Not a bit of difference.
Yes, a lot of my recipes have been uploaded to Spark People by people so they can calculate the nutritional values.
I am so excited to have found your blog! I have 2 people allergic to mushrooms…what are some things you would you substitute?
You could do all sorts of vegetables, although if you’re using a watery vegetable, make sure to sauté it first to remove some of the water (same as I did with the mushrooms). Asparagus, zucchini, broccoli, they’re all good!
This was a great recipe base. I made some adjustments to suit our own taste. First I used a pie crust, because well I love pie crust. It was nice to see a quiche that did not call for mayo or sour cream. I sauteed the mushroom, (thanks for the tip), with onion and added the spinach for a quick sautee. This came out so good. I am making again tonight. It sure beats paying $9.00 for 1 slice from my the local bakery. Thanks for sharing.
This is delicious! I’ve made it twice now and the second time we added some sliced bell pepper to the mushroom saute. It makes for excellent weekday breakfasts.
Made this over the weekend; the only cheese I used was the parm; it was wonderful. Definitely a keeper; could not be easier and nice to have in the fridge for a few breakfasts! Thank you!
I have made this several times, the first when I was looking for soft diet recipes. I think it is the best quiche I have ever had. I love that it has no crust and that I can play with it and add different things to it.
I tried this at home but used a pie crust mix(instead of making one) and blended it in with the eggs and milk,poured it into my dish(spinach,mushrooms and feta) and it came it pretty uncooked,I kept putting it back in the oven and ended up cooking it for over a hour. It still wasn’t fully cooked.
You should not have mixed the pie crust mix in with the eggs and milk. The pie crust should be made separately, so that it is a crust on the outside of the quiche.
Knew this looked great but made my own changes….used larger quiche pan. Six eggs, 15oz fresh spinach (steamed/drained squeezed well). Sprinkled crisp fried bacon on top before baking. The BEST!
Hello I was wondering I do not eat eggs and only eat egg whites do you know if you could use egg whites in this recipe instead of the whole egg. Other than that this looks amazing…. YUMMY I am trying to go partial vegetarian and trying to not eat so much meat but man this look awesome…. If only there was a way to make this with out egg and chesses.
I haven’t tried it, but it will definitely change the texture at least a little.
I was pressed for time so I cooked it for 40 mins at 375. Worked out fine!
Loved loved loved your recipe! My new husband loves quiche and he only gets it when he goes home to his mom and I follow instructions well so I figured I give it a try (thanks for words and pictures!) we enjoyed it so much! I appreciate the tip about mushrooms and will be looking at other recipes on your site!!
A Quiche has a crust, and a Strata has bread. This my dear is a Fritatta. A yummy looking one at that. Yay for cheese! :-P
I made this recipe yesterday after seeing it on Pinterest. It was awesome and I love the versatility of it. Thanks so much!
I just made this with adjusments based on what I had on hand, and it was delightful! I used fresh kale in place of the spinach, and it cooked beautifully. I also didn’t have feta or parmesan, so I just used extra mozzarella and added pepperjack cheese too for a kick. I also threw in some bell peppers that were otherwise going to be questionable in another couple days. I did season the veg layer with a bit of garlic salt for fear that it may be a bit bland without the salty feta. Thanks for sharing and I’m looking forward to trying it as written!
Made this tonight and added turkey breakfast sausage. So good!!
Another winning recipe! I used skim milk and added a diced sautéed onion. Yum!
Another winning recipe! I used skim milk and added a diced sautéed onion. Yum!
Oh and I sautéed my veggies in a cast iron skillet, dumped in the custard and baked it in the oven. Fewer dirty dishes!
Could you make this in an iron skillet? I do not own a pie dish unfortunately. Thanks! Love your site!
Yes, absolutely. Cast iron is great for this type of dish. :)
Another budget bytes success ! I have never made quiche partly because I hate crust and trying to eliminate carbs in my diet anyway. I whipped this up today and I had to stop at 2 slices , LOL.
I added in diced onions and sauteed them with the mushrooms and garlic and added a hint of olive oil.
I also didn’t have the other cheeses so used mild cheddar for the top and it was delightful. I loved how “veggie heavy” this is , not as much solid egg like most quiche which made it very light.
Thank you for this awesome recipe.
Oh wanted to add that I reheated it up this morning in my microwave and it’s JUST AS GOOD. I also added some chopped cilantro on top and it compliments it so well. I love this recipe because quiche you really can do whatever you want to suit your needs. Don’t be afraid to experiment!
Have you tried this substituting the mushrooms? I am not a huge fan, and would love to try it with something else. Thanks :
Can this Crustless quiche be made the day before and heated in the morning?
You can definitely assemble it the day before and then bake the morning of, although you might need to adjust the cooking time because it will be very cold going in from the refrigerator. You can bake it the day before and then reheat, but eggs tend to get a little over cooked when reheated, so I would suggest baking just before serving.
Just finished baking your crustless quiche it went well,looking forward to dinner time to eat it wonderfull.just thought I’d give you thumbs up from Somerset England will try it with bacon and mushrooms next time.
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I made it for lunch today, and substituted the mushrooms with sauted onions and used 2% milk. This happened to be my first quiche, and it tasted really good! Thanks!
I just made quiche from a book for microwave cooking. But I had read all the comments on yours so I changed is up after reading how others had experimented. And I only jade to cook mine in minutes in the microwave. Whitch way a big saveings I am sure. I used 4 slices of bread. Crumbled fine, one T. melted butter, 3T water. Mixed to make dough. Pressed into pie dish. Cooked for 2 1/2 MIN. Next layered. Chopped mushrooms & red onion a can of spinach with water pressed out, white cheese. Then 3 well bested eggs 1/2 can evaporated milk, salt, pepper, garlic salt. Mixed well. Poured on top. Cooked 15 minutes. Also made one for my husband used frozed French fries instead of spinach. Man they are both so yummy. If I would change anything I could have left out the cheese. This was a great crust and I can’t wait to try a supper version later with mix veg. and chicken. Thanks for the inspiration!
Very cool! Thanks for sharing!
Loved it! I used fresh spinach which I sauteed with mushrooms. Very easy to make.
thank you!
Love it! I’ve made this quiche half a dozen times now, at least. In fact, this quiche made me fall in love with mushrooms. I tend to use buttermilk, because I keep it on hand for baking, and it always turns out beautifully!
Got lazy and just threw the mushrooms in and heaped on healthy amounts of oregano and basil.
Turned out amazing. Also, I made a crust. The recipe you linked looked annoying as I didn’t have a food processor nor the time to chill it for a half an hour (it was supposed to be a sixty second crust!) so I found a different one.
Thanks for the wonderful recipes! You have really inspired me to cook for myself and not just eat macaroni and cheese from a box. Your recipes always look so doable and affordable AND nutritious!
I just made this- added a few more veggies to the mushrooms because they were on the verge of going bad…. What a great, easy dish! I’m looking forward to having it before work tomorrow. Will be the best thing about Monday!
I decided to make this before I realized I didn’t have a pie pan. I improvised with an 8×8 pan and it came out great! The ingredients worked together to perfection. My hubby really loved it, and we both topped it off with yummy sriracha for a breakfast-for-dinner type meal!
I didn’t have mushrooms. Sauteed fresh spinach with diced Jalapeno & Anaheim chiles. And I only had about an ounce of feta, so I added a tiny bit of brie. I love this dish! Very easy and flavorful. I tried it with a bit of Sriracha, as others suggested, and loved that too.
I am really impressed togeter with your writing abilities as neatly as with the structure in your blog.
Is that this a paid subject or did you modify it your self?
Anyway keep up the nice high quality writing, it is rre to look a great
blog like this onee today..
Thanks for this yummy recipe! Just made the quiche and it turned out great :]
I made this with zucchini and left out the mozzarella (didn’t have any) and it tasted wonderful! I didn’t even miss the crust.
Hey this looks really good. Just wondering, what are you calling a serving for this dish? Because I will often eat at least three slices of a quiche for one meal..
thanks
One serving is one slice, or 1/6th of the quiche.
I made this for breakfast yesterday. Was soo good and leftovers just as tasty this morning. Thanks for an awesome recipe. I will definitely be making again..
What % milk did you use? Wondering if nonfat would work?
I used 2%. I haven’t tried using skim, but I think the texture will just be not quite as rich (more eggy).
Would it be ok to cook this in an aluminum foil pie pan?
You probably could, although it may make the cooking time slightly shorter because you don’t have as much insulation from the glass.
Any thoughts of freezing this dish BEFORE you cook it? Possible?
I don’t think it would work well because it would be difficult to cook it evenly if frozen. Even when it’s not frozen, it can be slightly tricky to not over cook the outer edges before the middle sets.
I am going to add some chicken to this dinner next week.
Made this for supper tonight, added sliced cherry tomatoes in with the mushroom saute, I used baby portobelloes, served with sweet potato fries and red grapes. The hubs liked it, is looking forward to having it again for breakfast in the morning.
Just tried this one for my lunchbox: delicious!
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GREAT!!
When I made your recipe, I added some additional veggies: onion and broccoli! It was soooo delicious and totally gone by the next day!
Have you ever tried freezing this?
I haven’t frozen this exact one, but I have frozen other egg casserole type things. They do pretty well, although they do seep a little moisture upon reheating.
Just made this and it’s GREAT – followed the directions exactly and wouldn’t change a thing. I could not find my pie pan, so lined a 9-inch skillet with foil and it cooked up perfect.
Ok, I just tasted this. Probably the best thing I have ever made. And I cook a lot. Wow.
Made this tonight. It’s still in the oven but it smells heavenly!
Used fresh spinach (wilted down in pan with mushrooms) and feta with herbs to give a little more pizazz.
Thanks for the recipe!
Made this with a crust, and added some sausages. It’s gonna be a deep one (about 2 inches), see how it turn out!
When I made this, it was gone by the next day. It was so delicious!! I ended up switching out the mushrooms for asparagus because it was on sale.
Delicious. I had to make due with only three eggs, and I added onion and broccoli as well. Perfect for someone who can’t eat gluten!
WOW – tried this today. It was quick, easy and delish! I bought the pre-sliced mushrooms (same price as whole mushrooms at Aldi) and next time, I would chop them a bit more before adding. They were thick, huge pieces which were a little hard to eat after cooked. This is a great basis for LOTS of variations!
I substituted with baby portobellos and spicy jack instead of mozzarella and it was pretty divine
I am curious where the previous poster buys mushrooms for .99! Here in Nashville….$2.99!!
Our local Aldi’s quite frequently has fresh mushrooms for .79 cents.
I tried this. mushrooms = GROSS. I think Im gonna do broccoli instead next time. But After I picked the mushrooms out, it was delicious!
I’m trying this though I have no feta or mozz in the house I do have a block of Extra sharp white cheddar and a block of Parmesan. No mushrooms so I threw in some left over broccoli chopped.
I made this today–it was incredible!!! A weekly item on my menu now!!!
I have to try this! Perfect for Sunday Brunch
Has anyone tried this with egg beaters (to cut down the cholesterol)?
Also> I’m a recently diagnosed gluten intolerant. Crustless anything will be a must-have in my table. thank you again
this is the first time I cook something more difficult. I know this is easy, it’s just that I’m a begginner and used to live on grilled chicken and cooked vegetables only.
This was quick, beautiful and yummi. Feta is very expensive in my contry, so I made it with provolone, yellow bell pepper and brocolli. Delish! THANK YOU SO MUCH
The cheeses you chose are yummy. Not everyone likes feta. I prefer feta in my salads and antipastos only. For this quiche I used parmesan, mozzarella and aged white cheddar. Delicious.
Is there a pert slice calorie fat and carb count
It freezes okay. Sometimes when you reheat egg dishes that have been frozen, they can get a tad watery (it’s called “seepage”), but other than that it works great!
Thinking this would freeze ok? thoughts? ;0)
Hannah – Goat cheese and feta have very different flavors, but goat cheese would also be fantastic in this recipe. Goat cheese is not nearly as salty as feta, has a more creamy texture, and a slight tanginess to it. It’s also usually a bit more expensive than feta. The goat cheese will liquify a bit when baking, but it will still be great (I used to bake it on pizzas all the time when I worked in the pizza biz).
can you make this with goat cheese instead? I’m lactose intolerant and wondering if that and feta have similar flavors… or if baking goat cheese would be practical
Didn’t require many dishes!
Just put mine in the oven..Can’t wait to taste. THANKS!!!
sounds delicious and i will be making this asap.
Jenny – Yes, I’m sure you could pour it into a crust and it would still work fab! Although I’m not sure if you usually have to bake the pie crust before you fill it or not… a quick google search for quiche recipes might give you the answer, though.
Can you use a crust for this?
what are the nutrition facts for this ??
I am literally in love with you.
So happy to find a quiche recipe with NO crust! Guess based on your recipe, any quiche could be made without a crust … oh joy, now I’ll be making them every week. Gotcha pinned to my Low Carb board.
Just made this from farmers market bounty. Fresh spinach, mushrooms, red pepper and extra garlic…smells wonderful baking. Can’t wait to dig in!
AshleeQueen – You can definitely use fresh spinach. I would suggest sauteing it lightly to reduce moisture content, but that’s up to you. It will probably still work otherwise. As far as a crust, I haven’t actually made a crusted version. I’m not sure if you’ll have to par-bake the crust before filling it or not. Maybe do a quick google search for quiche recipes and see if they do? Let me know how it turns out!
Could I use fresh spinach? Also, how could I give it a crust? I really like crust with my quiche :)
Anonymous – for some reason pinterest doesn’t work right with my site. If you download the pinterest browser button and use that, it will work just fine. Otherwise, you can repin it from the Budget Bytes pinterest board: http://pinterest.com/pin/217932069438191523/
How do I post this to Pinterest with the Quich Photo? When I go to “post”, your picture holding the drink comes up for the image.
this has become one of my go-to recipes! last night i made it with kale and sauteed spring onions!
We make a similar recipe called Stockton Joe’s Eggs. Saute bacon & onions, add chopped frozen or fresh spinach and mushrooms, saute a minute or two, then add scrambled eggs, then add whatever shredded cheese you have. Serve with toast or bisquits or torillas and salsa. Yummy.
What is the nutritional value? I am trying to figure out the points for Weight Watchers?
I ran it through MyFitnessPal and these are the values. It is quite good for a diet! :
Nutrition Facts
Servings 6.0
Amount Per Serving – calories 161
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 5 g 24 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 148 mg 49 %
Sodium 250 mg 10 %
Potassium 608 mg 17 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 1 g 3 %
Sugars 2 g
Protein 14 g 28 %
Vitamin A 52 %
Vitamin C 7 %
Calcium 27 %
Iron 11 %
Just made it and it was wonderful, thanks for the recipe!
Would it be difficult to make this recipe into mini quiches?
It would be quite easy to make this into mini-quiches! Do everything the same except reduce the cooking time. You can use the color on top as an indicator. They’re finished when they are golden brown on the top around the edges – just like in the picture of the big one.
Would it be difficult to make this recipe into mini quiches?
I made this quiche for my in-laws this weekend and they were SOOO impressed. This was delicious. I even combined all of the ingredients the night before and baked it off in the morning. Perfect!!
I made this for dinner tonight. It was very yummy. Thanks for sharing!
Hi! I shared your recipe on my Must Try Tuesday blog post today.
http://therickettchronicles.blogspot.com/2012/03/59-must-try-tuesday-march-6-2012.html
We are big quiche eaters so I can’t wait to try this recipe.
Thanks for sharing!
Wende
The Rickett Chronicles
Yes, Bobbi :) Please make sure it is properly linked. Thanks!
May I use your picture on Pinterest?
Thank you!
this is a stratta . why would you pay so much for mushroms? they are 99 cents for 8 ozs. and why would you use frozen spinach when fresh is cheap and a perfect ingredient?
you don’t have to cook anything first, just chop and mix. takes less than 5 minutes.
How extremely rude.
I would love nutritionals! Please post them with your recipes if at all possible!
seriously, thanks for sharing such an awesome recipe. I just made this and it tastes amazing!
Jenerosity – Unfortunately, I have no experience cooking with almond milk :( My guess is that it would work, but I can’t say for sure.
I only have almond milk at home, could I use this?
I’ve been famous for lousy quiches, and I LOVE quiche, so I thought I’d give it a go! It was delicious, and turned out properly!! I used what I had on hand, fresh spinach, onion, garlic, mushrooms, zucchini, onion, red pepper, garlic, lowfat cheddar cheese, bacon, and parmesan cheese. (I even forgot the milk) I think the fewer eggs than most recipes was the golden ticket!
Anon – I’m really not sure about coconut in this recipe as it has different properties than regular milk… Also, it might give a strong flavor and I’m not sure how that would work with the rest of the flavors. But hey, experimentation often results in magical discoveries. Go for it!
would coconut milk be okay to use?
I think coconut could taste ok as a flavor, especially if you used a Vidalia onion and some nutmeg, but not sure how it cooks. I overhead a barista in Starbucks warning a customer that coconut out milk in a latte is flatter than regular milk. so I am wondering if you would get that puff that makes quiche yummy.
Found this through Pinterest and made it today. So delicious–thanks :)
I can’t wait to make this! My husband is on a low carb diet so we all can eat this!! Thanks!
Made this for dinner tonight and it was delicious! I am curious to know if anyone has figured the calories per serving.
I’m making this right now. Just put it in the oven :) I’m excited!! I never liked the crust part on quiche. now to make quinoa bites :)
How many calories per serving?
I just did the calculations and it’s 150 calories if the quiche yields 6 portions…
Hey! Thanks…do you know how many carbs per serving (slice)?
Delicious! Thanks so much!
Made this for lunch with my 3 year old helper. We served it up with seasoned pan fried potatos from Mamaw’s garden. Love Budget Bytes!!!
I made this last night for supper. It was a hit with my boyfriend and I.I love following your blog on my Facebook.. You have the best ideas.. :)
This is now a weekly staple in our house. We didn’t have feta in the house, so I subbed it with cheddar cheese and it was super good!
I made this and it’s sooo yummy! Mine turned out a little soggy though so I imagine it could have been even yummier. I only had fresh spinach. Maybe I should have sauteed that too?
I’m still mighty impressed with this recipe and even more impressed that I made something edible :o
I used fresh baby spinach julienne stirred in the peppers, onion, garlic and mushroom and allowed it to wilt down a bit before adding it to the pie pan. Came out great and not soggy at all.
I made this and it was simply amazing! Didn’t miss the crust at all. Thanks!
Sounds good. made a simular casserole dish called eggs florentine it to was very good. I will try this very soon. Thanks
I’m going to try this tomorrow!
I LOVE this recipe! I like to make quiche ahead of time for a quick no-fuss dinner. I’m trying this recipe next. Thanks!
We’re very fond of making a quiche like this one in my household. What’s really good is if you slice up potatoes and onions for the bottom layer, sort of like a Spanish tortilla.!
Delicious!! Low carb and budget friendly..I’ll take it! :)
Great! I’ll definitely try it!
Thanks for sharing :)
So i love your blog, and yesterday JUST YESTERDAY i had the biggest urge to make a quiche and went through every one of your breakfast recipes to see if you had one because i wanted to make one of your recipes. and TODAY you post one, that’s awesome! can’t wait to try this one out! thanks!!! :)
I’m going to make a quiche. Real men do, you know…
This looks delish. I love the combo of the spinach and the feta. I always love a good quiche and I like your thinking with the pie crust here. I am always looking for ways to save on calories like this.
I make a very similar recipe, but it has a half cup of flour mixed in with the eggs. While it bakes the flour sinks and forms a crust-like bottom.
Hi. Your idea of flour in the quiche is great. Can you give me more info?
Thanks, Jan
Hun, the whole point here is to keep it carb free. White flour is POISIN and using it is counterproductive to the low carb lifestyle.
Why do you care so much if she wants to use flour? Just because she’s on a carb free recipe page, doesn’t mean she’s carb free. Also, you spelled poison wrong. If you’re going to emphasize a word, at least spell it right.
This is just like a frittata I often make when I am pressed for time (and ingredients): The anything-goes frittata! Nine times out of ten it includes frozen spinach and mushrooms, TONS of garlic, and a squirt of sriracha when it’s done.
Delicious and easy — way to go!
Totally my kind of recipe. And I will have Sriracha on too1
Love this recipe, I have made it many ways now and my favorite so far uses kale instead of spinach
HI, Nena, just wondering what the kale tastes like in this recipe rather then the spinach. Does it taste chewy or does it soften nicely like spinach does when cooked? I was thinking of making this with kale for brunch on the weekend since I have leftover kale in my fridge. thanks.