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!
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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Nutrition
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 made this and loved it. I am a “meataterian” and didn’t miss the meat. I also used old cheddar instead of the parmesan and mozzarella.
Hi, it sounds delicious, I was wondering, since it’s only my husband and I, would I be able to freeze the rest ? Like the little egg muffins i.e.
Thanks 😊
Yes, you can freeze this, just be cautious when reheating it because if you over heat them the eggs will overcook and get kind of tough and seep water. :)
Hey, it looks like I’m out of feta. What can I use instead? Will crumbled meunster cheese work?
Yes, you can use virtually any cheese, just keep in mind that they each have their own flavor. :)
Love this, I’ve used several variations broccoli instead of spinach, cheddar instead of mozzarella they all are good!
Do you have a milk substitution? I can do cheese, I just can’t handle full milk.
Unfortunately I haven’t tested this recipe with any milk substitutions, but sometimes people who have tried them post their results in the comments. So if you have time, you might be able to browse the comments to see if anyone else has tried any milk substitutes.
Wow such an amazing recipe! I just think it is important to mention that Feta should be the real Greek Feta. To make sure we buy and taste the real Feta we have to search for the PDO sign which is the Protected Designation of Origin..
How can I make this in a 9×13 pan or similar to feed more people? Would it be the same cooking time?
The cooking time would probably be different, since it’s a different size and shape, but unfortunately I don’t know how long it would take without testing it.
Holy cow! What a tasty treat this is. I made this last night for dinner and we loved it. In fact, we loved it so much we had to show great restraint and not eat it all at one meal. Plan to serve it at a luncheon with a salad and crusty bread. Delicious!
I made this morning and it turned out really well. I discovered that my mozzarella had gone mouldy 😕 but used Havarti instead with a bit of Swiss added to it. Very tasty.
We buy large 5 lb bags of shredded Mozzarella cheese, I put one cup of cheese onto plastic wrap, then put all individual cheese packets into a 2 gallon freezer bag and toss it in the freezer. Anytime I need it I get 1 or 2 packets out of the freezer bag to use, it thaws as I prepare the meal. It works great & no more moldy cheese. Big bags are cheaper too. I got tired of throwing food away.
Carbs per slice please. Thank you
Its all egg cheese and vegetables so look up the cheeses, i change ingredients so it could differ. 3.5 grams of carbs in .5 cups mozzarella, etc.
Add up, divide by servings.
I made this very good only difference I used fresh spinach
Did you sauté the spinach first?
I have a leftover frozen pie crust and am looking for something healthy to do with it–would this “crustless” recipe work the same cooked in a crust?
I’m not sure if you’d need to pre-bake the crust or not, but other than that, the filling should bake the same.
Just writing here to mention I used a pre-baked crust and it was amazing! The only difference was the cooking time, as the quiche ended up being done at around 40 minutes.
This looks amazing and I really want to give this a try, but, we’re not mushroom people. Any substitutions?
You can just do a plain spinach and cheese version. :) I’d increase the spinach by 50%.
Peppers would probably be good too!
Can I make this the night before without baking it and then put it in the oven the next morning?
I haven’t tried that, but the only issue that it might create is that the ingredients will all be very cold when they go into the oven, so this might affect the rate or evenness of how it bakes.
I lan to use fresh spinach-rinsed and patted/squeezed dry. I do not like frozen spinach. It is always mushy
I’ll let you know. Sounds yummy!!!
Did it work with the fresh spinach? I prefer to use fresh as well. Let me know. Thanks!!
I use fresh spinach and saute it lightly and squeeze out the extra water.