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 😊)
Is there anything that’s easier to digest to substitute for the spinach?
thanks!
Broccoli is great, but I’m not sure if that’s easier for you to digest than spinach. That sort of thing varies from person to person.
Can I omit the milk in this recipe?
I wouldn’t suggest it.
Ever use almond milk in place of whole milk?
I made this with almond milk, fresh spinach and I only had goat cheese on hand….this was delicious!! I will definitely add this to my meal prep rotation!
Good flavor and good directions / tips. I sautéed a clamshell of spinach then squeezed it dry vs using frozen. Tasty! I’ll be making this again.
Can you make this the night before and pop it in the oven next day?
I haven’t tried that to know for sure, but I would suspect it would work. The only issue might be that the ingredients will be fully chilled when they go into the oven, so that might affect the cooking time.
I’ve made so many quiches based on this recipe! I switch out different sauted veggies and mushrooms, broccoli, etc has worked really well. Thanks!
What is a “non skillet” – which is mentioned in the 2nd paragraph of the instructions?
Typo. :) Non-stick.
I’ve made this a zillion times. I’m kitchen manager at my very large church and use it for events all the time. I double and find it makes 24 reg size muffins. Everyone always loves it and ppl always ask for the recipe. I use fresh spinach and saute it first. Always good to have a vegetarian option. Keto dieters love it, too. Just thought I’d finally review since i’ve been using it for a few years now!
Hi, the recipe looks wonderful and I can’t wait to try it, but I was just wondering if you have the nutritional information for this recipe? Thank you!
No, I’m sorry, I do not have nutritional info.
You can enter the recipe here and it will give you nutrition info https://www.verywellfit.com/recipe-nutrition-analyzer-4157076.
All keto recipies should include the frickin most basic nutritional information. Omg.
This is not a keto blog and I am not claiming this to be a keto recipe. If you want to read more about why I do not provide nutritional information, I explain it in more detail in my FAQs.
I’m about to make this with fresh spinach…mistake? Are there adjustments I should make?
You will need to sauté the spinach first to remove most of the liquid, but other than that it should be fine. :)
Thanks, Beth. This was fabulous! And I can see it being so flexible! My one mistake was using fresh mozzarella rather than shredded (lesson learned!). I’m looking forward to sharing with friends as a light evening repast with salad or a good waker upper with fruit.
I’m think of trying with gruyere next time, with a pinch of nutmeg.
And Heather, one thing I was thinking if you don’t like mushrooms is sauteing some shallots or onions. That would be yummy, too!
Can i make this with a crust?
Probably, although I haven’t done it that way so I’m unable to offer specific instructions.
The recipe came out tasty. Net time I will add less salt due to the Parmesan cheese. I thought I squeezed the spinach pretty thoroughly but next time will do it even more.
This is the absolute best quiche recipe I’ve ever tried!!!! I don’t li!e it really eggy. The mozzarella gave it a crispy top & the feta gave it a salty taste. I added a bunch of scallions also. Thanks for the recipe – best ever!
Hi Beth! My husband and I LOVE your recipes! Thank you for making easy, delicious meals possible. Could you tell me, what can I substitute for mushrooms in this recipe? I have tried and tried but, I am just not a mushroom girl!
I don’t necessarily think you’d need to replace it with anything. :) You can add just about any vegetable to a crustless quiche, as long as you sauté out most of the water. Bell peppers are always nice!