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 recipe is excellent. We loved it.
Awesomely delicious. Followed the recipe exactly. The white carbs were not missed, it’s that tasty. I can eat half the quiche, but I didn’t. Great way to add veggies to my meal. I usually just have 2 plain eggs: scrambled, hard boiled, over medium. This is a great dish and it must be a balanced meal. I may be brave and try other combos. Thank you Beth.
Hi Beth, Love that type of Quiche with Spinach, Cheese & Mushrooms etc, right up my Ally
I was looking on google for a recipe using shiitake mushrooms & eggs. This came up & sounded good. I tried it and my husband and I both LOVED it. Thanks for a great recipe.
Absolutely delicious! Made exactly as specified. I’m making it again tomorrow and will be doubling it for the next company brunch we have. So much more flavorful than other quiche recipes, which tend to be rich (from the cream), but bland.
Perfect vegetarian meal. Family loved it. I wouldn’t change a thing.
Any ideas how to cook a frittata and not have the bottom turn brown? I like to make them in large muffin cups, but do not like the brown crusty bottom. Thank you. Great website!
Hmm, I don’t think I have a solution for that one. Maybe a layer of parchment paper in the bottom of each cup, but that might be very time consuming to cut all those little circles. :) Oh, or maybe you could place the muffin tin in a water bath as it bakes (like a larger casserole dish with an inch or so of water). That will even out the heating and probably reduce or eliminate the browning.
Great and delicious food
Really delish! I pressed the spinach to the bottom of the pan to make a faux-crust then the mushrooms/feta on top and the rest the same. It made for a yummy breakfast. Will definitely make it again.
Is it safe to reheat this?
Yes, just be careful not to overcook it because that can make the eggs rubbery.
If using the 60 min dough base, for this quiche, does it need to be blind baked first.
GRACIAS POR LA RECEta la voy hacer y te cuento.Se puede hacer de un dia para otro y luego calentarla en el horno,mil gracias.Te deseo muchos exitos.Desde Coombia un abrazo fraternal.
Calories per serving?
Fantastic
Can I make this with a crust and add more feta to substitute for not having parm? Thx :)
Probably, although I’m not sure if you need to par-bake the crust for a quiche or not. I suggest finding a recipe for a regular quiche, and follow those crust instructions. :) Eliminating the Parm may change the texture of the filling slightly.