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!
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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Nutrition
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 😊)
Recipe looks great…
Plan on making it this week end.
This looks delicious!! Can i make this in my cast iron skillet on stove to make it quicker? In the morning usually have max 20 mins to prepare breakfast
That might change the way the eggs set. Since there won’t be any heat coming from the top, you might find the outer edges and bottom overcook before the center sets.
Maravillosa la receta,ademas es sin masa.Le deseo muchos exitos.Desde Colombia con gran cariño.
Can this be prepared the night before?
I would think that would work, but I’ve never tested that method. The cooking time might change a bit if you chill everything over night before baking.
Yes it can as long as you cook it the night before too! I do this all the time for fast weekday breakfasts. I don’t have a microwave so I reheat it in the oven.
Can you freeze this quiche?
You can, but the texture will probably change a bit upon thawing and reheating. It’s a bit tricky to reheat egg dishes without cooking them further, which can make them a bit more tough. Water can seep from eggs after freezing and thawing, too. But, if you’re not a picky texture person, you might not mind. :)
I don’t like feta cheese can I substitute this for something else?
So Good
I thought that a whole box of spinach was too much, as was 8 oz. of mushrooms. I cut both of these ingredients in half the second time I made it and I liked it much better. I also sautéed 1/4 onion with the mushrooms.
Made this yesterday without additional salt or pepper. Soooo good! Now I have lunch for the week.
luv this recipe because I’ve tried other crustless one and your has more flavor!!! + the crust recipe is great. + I like your concise, interesting recipes….
This recipe is perfect! I added some leftover chicken, fresh spinach and some seasoning to it! #Superb
This was my first time trying quiche without the crust, and honestly, it’s out-of-this-world DELICIOUS!! I served the quiche with some fried breakfast potatoes and of course, a good dose of Sriracha. I will definitely make this recipe again. Thank you, Beth!! :-)
Today will be the third time in as many weeks that I’ll be making this dish–and only this once with any changes. It’s quick to put together, cheap, and easy. Such a boon!
I’ve been finding eggs for $0.99/dozen, and yesterday I found an amazing deal on red bell peppers. I roasted, seeded and peeled five of them. Three and a half of the peppers will go towards a simple roasted red pepper pasta sauce, but I saved one and a half of the peppers to sub for the mushrooms in today’s crustless quiche/frittata.
Thanks for so many wonderful recipes.
Delicioso!!
Paulina
México city
I thought that 4 cups of Parmesean cheese in your ingredients list was a bit excessive. When I checked the link for instructions, it was 1/4 cup. You might want to fix that. I bought WAY too much Parmesean
Unfortunately Pinterest auto-pulls that information and it’s quite often incorrect. It doesn’t allow you to edit the information in the pins and I’ve contacted Pinterest about it. They haven’t offered a solution. So, my only suggestion is to always get recipes from the actual websites rather than from pins. :(