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!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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 😊)
Do you think i can make this with 1 cup of almond milk instead?
I’m not sure how that will work in this. It has a different water/fat/protein/sugar ratio than dairy milk, so it might change the texture of the dish.
Do you think this could be prepped the day before and put in the oven the next morning for a brunch? I have made egg casseroles that can be, but wasn’t sure about this recipe. Thank you!
Yes, but the baking time may change since everything will be chilled when it goes in the oven.
can this be frozen? If so, should it cooked or can it be frozen raw?
I would definitely freeze after being cooked, but when you reheat egg dishes they do tend to cook a little further and seep some water. If that doesn’t bother you, then it’s worth freezing. For some people, though, that change in quality is too much.
I wonder if I can make this the night before And bake it the next morning?
I think that would probably work with this recipe, but the baking time may change since the whole dish will be chilled when going into the oven.
Hi just wondering if you happen to know the nutrition facts of this meal. Thanks 😊
Hi Beth,
I’m happy with your recipe. Didnt have feta, added roma tomatoes and the tastes still great. Most important, hubby loved it!
Tqvm ^_^
I’ve been looking at a lot of quiche recipes lately, and am disappointed that most of them only call for 4 eggs. Would I need to change anything else if I use 6 eggs?
It will change the consistency some because the ratio of eggs to milk and cheese is different. You can try increasing the milk and cheese by 50% as well, to keep the ratio the same. The baking time may increase as well, but I wouldn’t know exactly how much without having tried it.
amazing mixture and taste
Great recipe idea for breakfast! I had no feta or mushrooms so I used prosciutto and parmesan cheese instead.
Hi!,
I didn’t have mushrooms and used fresh spinach instead of frozen which I sautéed down with onion but although it looked great, it was flat and watery. Any suggestions on how to get it to look like your picture? Light and fluffy??
Sometimes if you cook eggs too long, the proteins contract too much and squeeze out more moisture. So, it sounds like that might have been the issue. It’s tricky because ovens vary and so does cookware, so you always have to play around with recipes like this until you find the “sweet spot” for baking time. :)
Made this for dinner tonight, it was awesome!
I made two of these quiches last night for a group. No changes and they came out perfect. My only disappointment is that there are only two very small pieces left. It’s so simple to make; this will be one of my standbys to take to group food events. I just happened on this recipe and will go back to your site to see what else I can prepare. Thank you!
5 STARS! Yummy and easy. Made 3 of these quiches this weekend! I added tomatoes. I love your recipes!
I want to take this to a friend who just had breast cancer surgery. They may not eat it the same day, will it reheat well or should I find a different recipe.
I’m okay with this one after it’s reheated, but eggs do sometimes over cook while reheating, so it can be a matter of personal preference. Maybe to be safe, go with a pasta dish or some sort of chili or stew?
I would suggest reheating this on 50% power in the microwave. Then it is heating not cooking the product. This can work for most left overs.
Can I try this recipe in a muffin pan??
Yes, that would work but the cooking time will be shorter since there is more heat exposure through increased surface area. I’m not sure without testing it how long it will need to bake.