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 😊)
Sounds wonderful, so planning to bake a day ahead and reheat…do you think that would work okay?
I find that single servings reheat fairly well in the microwave as long as you just warm it through and not try to make it piping hot, but I wouldn’t try to reheat the entire thing in the oven because it will take almost as long as baking it fresh, and it will be really hard to not over cook it. Eggs can be tricky to reheat because when they get too much heat the proteins continue to contract, which makes the eggs rubbery and they seep water.
My first attempt at making a quiche….it was fabulous. Thank you for the easy receipe.
Just made this and it is delicious! Do you know the carb count per serving?
No, I’m sorry, I do not have the nutritional info.
I did a quick calculation on ours for carb count. We have a teenager on the Rowing team and coach suggested a low carb diet to help him slim down. (It took someone else suggesting that).
Milk: 1 cup whole=13g
Eggs: 4 large=1.4g
Parmesan: 1/4 cup=2g
Spinach: 10oz frozen=6.5g
Feta: 2 oz=4g
Mushrooms: 8oz white=5.2g
We topped with reduced fat cheddar: 1/2 cup=4g
Grand total 36.1 carbs per recipe.
My calculations do not include carbs from dietary fiber as they do not affect bg levels and are simply passed through the body.
This was my first ever attempt at quiche. We LOVE it. Thank you for adding it to our meal plan to make this transition easier for my 14 year old.
Just had for brunch. Added sausage and an extra egg, and it was delicious. Definitely will make again. Already planning other variations.
hoping to get nutritional value so I can calculate for my weight watcher’s points! thanks!
Did you wver get the nutritional values?
I put the ingredients in the WW recipe builder. Points will vary depending on cheese amounts and type of milk. I put in 1% milk and regular fat cheese. Points came to 3 per serving.
easy! would add some onion next time. maybe cooked bacon if in the mood
This is so delicious, I shared it with several people! Thank you.
Made this today exactly as the recipe described (I like to follow exactly before making any changes). It was delicious! Next time I’ll probably add some crumbled bacon or sausage, but it was great as is.
Can u make ahead and freeze?
Bob
This one just freezes okay. You just have to be very careful to thaw it slowly in the refrigerator, and when reheating don’t overcook it. If you overheat it when reheating, the egg proteins will continue to contract and expel water, making the quiche a bit rubbery with liquid around the bottom.
This was delicious, loved the combo of cheeses! Really quick to throw together. It made a terrific dinner with a side salad. I’m enjoying the leftovers for breakfast right now. Yum. :)
Made this tonight! Big hit. Next time I’ll make 2! Thank you for a wonderful recipe. I made it exactly as given. 😁
Can you please email me HOW MUCH YOU REDUCED THE CHEESE when you said you used extra cheese because you had it and needed to use it up? Please tell me what quantities you envision of the cheeses – I plan to use everything else according to recipe. Best, Aliya
This was delicious and very easy to make. Prior to baking, I added cooked crumbled bacon before the mozzarella cheese and it tastes fantastic! Will definitely bookmark this recipe and make again! Thanks!
I found it was even better with some grated fresh nutmeg in the spinach.
Love this recipe and make it every week for weekday breakfasts for my husband and me. How could I convert it to make it in a muffin tin? Thank you!
I would imagine you just reduce the cooking time!
I didn’t change the recipe, just portioned it out into 12 individual muffin tins. Cook time was slightly reduced, I took it out about 35-40 minutes and they were perfect.