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 😊)
I want to make this for Thanksgiving, but there may not be room in the Thanksgiving oven to bake it the same day. Thoughts on baking it the day prior and reheating to serve the next day?
It reheats just okay. You have to be careful with reheating eggs because they can cook further and then get really rubbery (and expel liquid as the proteins continue to contract). If you’re reheating in the oven, it would probably take about the same time as it does to just bake it in the first place, so keep that in mind. :)
I am in love with this quiche! I used heavy cream instead of milk and, wow! Great for keto! I also omitted the feta cuz I’m not a fan. I had a slice every morning for breakfast and I was full until lunch. Thanks so much for sharing.
Hi! If I made this on Sunday for the week, would it go bad by Thursday/Friday? Would I have to freeze it?
Yes, Sunday to Thursday is a bit of a stretch. You’ll probably want to eat this one within 3-4 days of cooking. You can freeze it, but it may seep a little water upon reheating. I put this in the “so-so” category of freezing. Whether or not it is palatable after freezing will be highly dependent on your tolerance for textural changes.
Hi! This recipe looks amazing and really want to try it. I am on a special diet so I need to know the nutritional value. Is there any way you can get it to me please.
I’m sorry, I do not have the nutritional info.
Hello–This looks delicious !! What can I substitute for the feta cheese ??? Or could I just add additional Parmesan or mozzarella cheese ?? thanks so much !
You can just do extra Parmesan and Mozzarella. :)
Hi there! I just wanted to let you know how much I ADORE this recipe. It’s quick, nourishing, and such a hit in our household. In fact, I loved it so much I decided to feature it in my recent roundup of recipes using seasonal October produce!
If you think your followers would enjoy reading it, I’d love if you’d give the article a share. Just trying to spread the goodness that is seasonal eating. Thanks again for all you create!
Delicious, made enough for one large foil pan and two smaller foil dishes ( lunch for tomorrow). Added roasted cubed butternut, boiled cauliflower and a mix of sauteed onion,garlic,mushrooms,spinach and sliced Brussel sprouts. Didnt have other cheese so just used cheddar and feta and seasoned with herbs from my herb garden. Good way to use up old vegetables.
Hello! Wondering if once ingredients are in pie dish, it can be stored in fridge over night? ..and baked in morning?
Yes, you could probably do it this way, although the baking time may change if everything is cold going into the oven.
I made this quiche for a “friends” breakfast. It was absolutely delicious and incredibly easy to make. I plan on making this often.
I used fresh spinach and should’ve squeezed the water out. Will do it next time. It was delicious and really easy! Thanks
Wow, this is good! Love that it’s crustless, too. Super flavorful. And, I doubled the garlic ;)
Can I use fresh spinach instead of frozen? Having a brunch and want it to turn out great.
You’ll want to sauté the spinach down to remove excess moisture first.
Has anyone baked this in a casserole dish instead? Oddly enough both of my pie plates are in use and I want to make this for breakfast for the week ahead.
Yes, we make this for our Sunday School class in a casserole dish. Just cut into squares.
Will it have any change in texture and flavor of this dish if i use a substitute of feta cheese for this recipe, such as goat cheese? I don’t like the strong taste of feta.
Goat cheese will work well. :) The feta doesn’t affect the texture as much as the mozz and Parm do, so I think you’ll be safe!
I tried this recipe and it turned out WET. I followed the instructions to the letter. Now, I am wondering if I was supposed to cook the spinach with the mushrooms. Picture doesn’t show that. Please advise.
As long as you squeeze the moisture out of the thawed spinach as directed in the first step, you won’t need to cook the spinach with the mushrooms. Another possibility is that it was overcooked (every oven varies a little bit in temperature regulation). As eggs continue to cook the protein molecules continue to constrict and squeeze out water. So, if it overcooks there might be some water pooling in the bottom of the dish.