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 😊)
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