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!
See how we calculate recipe costs here.
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 😊)
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.