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!
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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Nutrition
Video
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 😊)
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.