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 is delicious! I have made it several times.
Has anyone tried this with almond milk?
That’s what I wanna know?
Will it work with almond milk?
Looks good
By far my go to quiche. Have made this over and over.
Can I prep ahead of time? If so can I just put it in the fridge overnight?
I was wondering the same thing. Could you prepare night before and cook in morning?
Hi! Can I make this ahead of time? Either assemble and leave ready to heat up later, or make entire thing in advance and then just reheat?
I think assembly and then baking might be the best option, but it might change the cooking time if the entire dish is refrigerated when it goes into the oven.
Just saw this comment! Was wondering the same. Good to know!
again how many carbs?
how many grams of carb are in a serving size?
Love this east, tasty dish. Have made it several times and it has always been a hit.
I love this and all recipes
My pie dish is deep dish, so I used 6 eggs and 1 1/2 cups of cream (instead of milk). I also added some onion powder and used a bit more mozzarella cheese. It was delicious!
Can the spinach mushroom feta crustless quiche be baked ahead and the entire quiche reheated in the microwave oven?
I’m not sure that it will reheat very well whole. Reheating slices works okay because you have more control over how its heating. The trick to reheating egg dishes like this is to heat it just to the point where it’s warmed through, but not super hot because you can then over cook the eggs and cause it to become rubbery.
Anyone substitute fresh spinach for frozen and if so how much to use?
The absolute worse recipe I ever cooked, no taste , thru the whole thing down garbage!!
How about seasoning your food to your liking, so you can enjoy it. :-)
Wow. That is so odd. I’ve made this exact recipe too many times to count and it comes out delicious. It’s foolproof. Can’t imagine why it would not come out wonderful for you. I also change up the veggies and it’s awesome every time. Are you a spinach fan? Maybe cut out some milk and mozzarella and add ricotta, feta and some red pepper flakes or hot sauce? Add the veggies and cheese that you like.
It was delicious, moist, and beautiful! Mine looks exactly like the pics. You inspired me Beth. I used the base recipe and I’m currently baking a broccoli, cheddar, sliced tomato quiche. I’m always eating eggs boiled, over hard, scrambled (sometimes with tomato and feta). You’ve given me the drive to try new combos, and also add more veggies to my diet! My heartfelt Thank You.
That’s what I love to hear! Thank you!