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!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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!
See how we calculate recipe costs here.
Equipment
- Glass Pie Plate
- Garlic Press
- Chef’s Knife
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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’d like to make this in a 9×13 baking dish. Would doubling the recipe work for that?
It will probably change the baking time. I’m not sure how it will do in a larger dish and a dish of a different shape.
Is that a deep dish plate that you’re using to bake this in?? I only have a regular pie plate at the moment and it looks like this wouldn’t fit into it. I’m researching 9 inch pie plates online and coming up with conflicting info. Please help! Thanks :)
Nope, this is a regular depth pie plate. :)
I was wondering if I wanted to cook this in crust if the cooking time should change at all. Any suggestions?
Hmm, the cooking time for the quiche probably won’t change much, but I’m not sure if you’d want to pre-bake or par-bake the crust before adding the filling. I’d try googling regular quiche recipes to see what the usual method is.
Hi:
Does this recipe do well if you double or triple the ingredients to feed more people?
I would suggest just cooking two or three separate ones instead of one big one because a large one may not bake all the way through or evenly.
Very good recipe! I used fresh spinach that I sauteed and strained instead of frozen spinach! I don’t think I squeezed enough moisture out of it so there were a lot of juices at the bottom of the dish, but other than that issue, it was delicious! Had great flavor!
I never leave a comment but today is different. I just made this quiche and it is so yummy. I grated fresh parm. It was cooked in 45 mins. in my oven. Tasty brown topping!
Hi fellow LSU graduate:
Do you think if I made the mixture the night before it would keep? I have a large group of family visiting and thought if I could have the mixture ready ahead of time, it would save me a lot of time in the morning. Just curious if you have any thoughts. Made this by the way recently, it was delicious!
I think that might work. I would just be extra careful to cook most of the moisture out of the mushrooms and spinach to make sure you don’t get water pooling as it sits over night. :)
You can use a free nutrition calculator on Spark’s website, I highly recommend this (or something similar) to both recipe sharers and anyone tracking food intake:: https://recipes.sparkpeople.com/recipe-calculator.asp
As far as dairy free, there is veggie cheese available in just about every grocery store (usually in the produce section). Very easy to substitute 1:1 for cheese and it’s a great consistency/texture.
I tried this recipe tonight sans mushrooms and mozerella, adding a dash of nutmeg and a pinch of cayenne. Fabulous!
Hi, this sounds delicious! I’m on keto diet right now which is working great for me and would love to try this. Do you have the nutritional information? Thank you :-) ~Jen
No, I’m sorry but I do not have a reliable source for nutritional information. :(
I really liked this recipe when I saw it and I added a few things and substituted a few things and it came out amazing. I added 1/4 cup Shallots sauteed with the mushrooms and garlic about 4 strips bacon fried. I set the bacon aside and sauteed the onions garlic and mushrooms in the bacon fat. Amazing flavor ! Instead of the milk I added 1 cup heavy cream instead and substituted black pepper with a pinch of cayenne instead. I also rubbed the pie dish with butter instead of spraying it with some oil.
Can you use fresh baby spinach?
You’ll want to sauté it down first to remove some of the moisture.
I count calories so do you know how many in a slice?
I used blue cheese instead of feta, and colby cheese instead of parmesan, and it tastes so good, I really like this! Thank you! (sometimes I also add a crust too, when i can be bothered , still works great!)
Hi! I am dairy free and this calls for a lot of cheese… can I leave all the cheese out!?? How will it turn out in doing so?
No, unfortunately the cheese is integral to creating the correct texture of the dish.
I want to try this recipe but I was wondering do you cook your thawed spinach first before you actually put it in the casserole dish.
Nope, just thaw and squeeze out the extra moisture. :)