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 added ham and bacon and it turned out fantastic. Thank you.
Can i make it the night before and bake the next day?
I haven’t tried that, but it might work okay. The only issue I can see that might pop up is the fact that the whole dish will be chilled when it goes into the oven, so that may affect the baking time.
The flavor of this dish is great, but I followed the directions to a T and mine came out way too watery. If I were making this again, I’d probably reduce the milk to 3/4 cup.
A watery quiche can sometimes be a symptom of overcooking, as well. As the eggs cook the proteins contract and squeeze out water. So, it may be that your oven runs a little hotter than mine. Try reducing the cooking time a bit and see if that helps. :)
Your recipe looks delicious. Can I make it dairy free using almond milk and dairy free cheese and have a similar good result? Thanks.
No, that probably wouldn’t work, unfortunately.
I made it with unsweetened almond milk and it turned out great! I also used FRESH mixed ‘power’ greens with spinach, kale and chards. However, I did not use dairy-free cheese.
(I sauteed the onions, mushrooms, and garlic until most of the moisture was out of the mushrooms, and then I added the power greens and sauteed until wilted. I sprayed a 9×13 pyrex baking dish with cooking spray, and then spread the mixture on the bottom. I then doubled the egg mixture (except the Feta cheese) and poured over the top, and then sprinkled the top with shredded mozzarella cheese and baked at 350 for about 45 minutes.)
Could you freeze and then put in oven when ready to bake?
Hmm, I’m not sure how that would work out. I suspect that if you put it in the oven frozen it wouldn’t cook evenly.
As a mother of 5 teenagers,we rarely get a chance to do a proper breakfast because everyone has a different schedule,so I like to have breakfast food for dinner every now and then,and this quiche was a hit,I added some onions and green bell peppers and it was delicious,add some hash browns and Texas toast and have a full meal.
Could you use fresh spinach and just throw it in with the mushrooms?
Yes, you definitely need to sauté it first, so you can do that with the mushrooms. :)
Christy, how much fresh spinach did you use?
Thanks very much for this recipe. Very easy to make in about 15 minutes prep time. Delicious & quite nutritious except maybe for the cheese (fat). Will be making this instead of ordering pizza from now on.
Fat is healthy. I may use heavy whipping cream instead of he milk.
I agree with Diane. Watch the documentary series called The Real Skinny On Fat (accessible at the website of the same name) to understand why, contrary to what we’ve been taught to believe, it’s not healthy to follow a low fat lifestyle. It’ll blow your mind! I recently watched it and was hugely motivated to make some changes. I no longer have any fear of fat.
I just wanted to say thank you for your site and recipes! Can’t wait to make this one, looks delicious! I love your recipes because they are actually HEALTHY yet savings friendly! No matter who you are, saving money is IMPORTANT! This year I will finally be able to garden, and in the years to come, we’d like to introduce chickens to our “living larder”. Thank you so much for all that you do by running this website and sharing your knowledge with us!
LOVE!!!!!!!!!! Husband loves it, teenager loves it!! One of the best quiche recipes I have ever had!!
Delicious
What is the nutritional information for this recipe?
This is what I found online.
Cals 140
Cals from fat 70
Total fat 8
Sat fat 4
Chol 155
Sodium 410
Carbs 7
Fiber 2
Protein 12
Potassium 540
This recipe was so tasty! I forgot to get garlic, so I just used garlic powder. I also diced up some red pepper I had on hand and sautéed that with the mushrooms. Served with bacon, toast, and cut-up fruit. Mmmmm……
oooh mjam!
this will be my weekendbrunch.
(b.t.w: … no wonder your champignons are secretly holding water if you WASH them!! they are grown in sterilized soil. No need to washem! brush them, wipe them – but do NOT wash them! (are you a city-person by any chance? )
They’all still pull water though, but a lot less if they’re not washed.
Like so many budget byte recipes, this was a total winner for me. Easy, healthy, and sooo delicious. Feel fancy and indulgent. Oh, and if anyone cares, it’s only 3 WW Freestyle points a serving and tastes super cheesy.