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 😊)
Can you use fresh spinach instead of frozen?
Yes, but you’ll want to sauté it in a skillet first to wilt it. :)
Can this be frozen and reheated later?
It just freezes okay. Eggs over cook easily, so you have to be careful not to over heat it.
This is absolutely delicious and portions well. I made it yesterday to eat for breakfast this week.
This is an excellent recipe! I followed your suggestions and used foods I already had on hand. I made this with broccoli, mushrooms, and feta that I really needed to use up. Delicious! I will be using this recipe in the future with all kinds of veggies and cheeses. I also love to use fresh herbs so I’ll add them from my garden. If I’m feeling a little more ambitious I will make a crust. Thanks so much for sharing this recipe – my new “go to”
In the oven!
I just noticed the difference in the amount of garlic and Parmesan cheese in the on screen ingredients and the directions… Be aware!
Such a big hit. Great for any meal.
I made this yesterday and it was fantastic! I didn’t have milk… I had almond milk, but I didn’t want to use it b/c I thought it would make it too sweet so I used 2 cups Greek low-fat yogurt instead! It was a huge hit! I will definitely make this again!
Excellent , everyone loved it
Mmmmm…frozen spinach? Not my kind of ingredient.If I were to use fresh spinach, would I use the same quantity? And, if so, would I precook it slightly to wilt it?
Yep, you definitely want to precook it so that it’s wilted down, otherwise it probably won’t fit in the dish. And yes, I’d use the same amount. :)
This looks delicious. I have started the 21 day fix and was wondering how many of each colored container would this be per serving?
I was wondering this, as well.
I mad this for a weeks worth but out them in muffin tins. They were amazing. My favorite breakfast food yet.
I am still wanting to know how many of each container this recipe contains to follow the 21 day fix?
I’m sorry, I don’t know anything about the 21 day fix.
Hi Beth, I was wondering if I could use fresh leafy greens and bake them in the oven to remove the moisture instead of sautéing them on the skillet … Would that work out?
I think if you were to bake them in the oven they might get too dry. I’m thinking about when I’ve baked kale to make kale chips. The dry air of the oven changes the texture in a way that is different from a skillet with a little oil.
Would this reheat okay if I made it for someone I’m looking at helping out a friend who just had twins I thought I could preasily make this and give it to them with a salad and a nice loaf of bread.
Thank you
I think this one hits right in the middle of the reheating spectrum. It’s not terrible, but not great. Eggs are tricky to reheat because it’s really easy to over cook them. When I do reheat it, I use the microwave and just reheat it until it’s warmed through, rather than piping hot.
I’m on a very restricted carb diet, and this recipe is perfect. I make it in a 11×7 pan so it can be cut into squares to reheat in the microwave for breakfast. I add chopped ham with the feta, and cut into 4.5 oz squares, then cut those into quarters when reheating in microwave for 45 seconds. Perfect! Wish I could find more recipes like this – my diet is protein plus veg, hard to find good meals that are more than basic grilled meat . Arlene
Hi Arlene, you should check out Kalyn’s Kitchen if you haven’t seen it yet. She is a great blogger who makes low-carb recipes that are very vegetable heavy. I think you’d like it! :)
Delicious!! I just made it for some friends coming over and it was a hit! They loved it!
Your amount of ingredients are confusing because on the first page it shows different amounts than on the next page. Can you tell why it’s that way?
What do you mean by first and second page? Are you looking at it on Pinterest, by chance? They have an automated system for pulling ingredients from blog recipes and it always messes up.
can this be frozen
It’s just so-so when frozen. Egg heavy dishes can over cook when they get reheated and tend to seep a little water upon thawing, and that can bother some people. That being said, the flavor will still be good, so it just depends on how texture sensitive you are.