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 😊)
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