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 😊)
I gonna try this tonight !
Can you use fresh spinach instead of frozen?
Yes, but you’ll want to sauté it down first to remove some of the moisture.
Love the recipe but wish the nutritional information was available.
My first quiche. Excellent!! Modified a bit. Will be making again!!
I’m going to make this for my friend who has coeliac. She loves crustless quiche. This one just fits the bill. Thanks again for the great recipes.
What is the carb and fat content of your recipes?
I’m sorry, I don’t have the nutritional information.
This is amazing! I used fresh spinach in place of frozen and unsweetened almond milk for the milk.
I love this recipe! I am on a low carb diet and this quiche is amazing! So much flavor and so healthy too!
This was so delicious! I used fresh baby spinach that I chopped and sautéed. I also used portobello mushrooms and topped it with thinly sliced tomatoes before cooking. My changes may have made it more expensive, but it was worth it since I had those items on hand anyway.
Could I substitute fresh spinach ?
Yes, but you’ll want to sauté it down until it’s very wilted to remove the excess moisture.
I really loved this recipe. I made one as stated and made one differently. Husband doesnt care for mushrooms. It was easy and delicious. Great recipe that you can add your own touches. I didn’t use the mushrooms on the 2nd one and instead used sun dried tomatoes, feta, garlic, spinach, parm cheese and mozzarella cheese. Thanks for a delicious recipe.
Dee-licious quiche!! I did a test run and followed the recipe to the “T”, then made a few changes before serving it to guests.
I added a lot more garlic. One clove is hardly worth mincing, so I sautéed at least 6 minced cloves in the pan with the mushrooms for a delicate garlic flavour. I also added more parmesan to the egg mixture. Having found that the spinach was a bit dry the first time around, I also added an extra egg and a bit more milk. I topped the spinach/mushrooms with more feta than was suggested, and covered, not sprinkled, the top with mozzarella. You can (almost) never have too much cheese. It was a huge success with our guests and, while my husband was not convinced following the test run, with those few additions he is still raving about it.
This is an amazing recipe! So simple, versatile (you can add whatever veggies/meat you like) and tastes so good! I follow a keto lifestyle and made this for dinner. My husband can’t stand anything keto but even he loved this so it’s definitely a keeper!
The first time I made this was for Mother’s Day last year since I figured my mom was sick of toast and scrambled eggs (since that is what we have been making her for Mother’s Day since we were about 7 years old). She loved loved loved this recipe, and so did everyone else in the house. Now it is Father’s Day tomorrow and I am making 3 batches of it because everyone liked it so much! It is super delicious, and great to re-heat for lunch or dinner. I added scallions and replaced actual garlic with garlic powder. And I did 5 eggs instead of 4. thank you so much! Xox
Wow! This quiche is excellent! I followed the recipe exactly. This recipe is definitely a keeper!!! Thank you!!!!