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 made it this morning after church. Oh so delicious and tasty! I used Kale because what I had and still good.
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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.