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’ve made this twice and love it. Any idea how this would be in muffin tin for single servings?
It would probably be great and the cooking time would likely be much shorter, since there is more surface area exposed to the heat. :)
This was amazing. I made it at my daughter’s for Easter brunch . I made a double recipe and thought I’d take some home. Nope !! ALL GONE!! DELICIOUS!
Can this be made the night before and then just popped in the oven the next morning.
My family likes crust can I make it with pie crust?
Yes, but you’ll probably want to par-bake the crust first.
Can you make this the night before?
I haven’t tried that to see how well it bakes a day later. One issue you might have is that the whole thing will be very chilled when it goes into the oven, so it might cook at a different rate.
I see the question about carbs and I would add calories was asked about the recipe But I did not see the answer. In order to work this delicious-looking recipe into my food plan, I would need to know the carbs and the calories per serving. Anyone figure that information yet? Sure would appreciate it!
This looks yummy, can’t wait to make it. Instead of pie plate can you use a 13 x 9 pan?
I think a 13×9 would be too large. Maybe an 8×8, but I haven’t tested that to know for sure.
Can you use egg substitute in place of the regular eggs?
Unfortunately I haven’t tested that to know how it would turn out.
what can you replace the milk with, can you heavy whipping cream? I didnt know you could use milk in keto recipes
This is not intended to be or advertised as a keto recipe. Heavy cream is quite a bit thicker than milk, so I would need to test the proportions to see how much to use in order for the texture to be correct.
The easiest way to dry out frozen is to defrost it and then wrap in a kitchen towel to squeeze out the moisture.
Why should I use frozen spinach rather than fresh spinach? Just curious… I always have fresh spinach on hand but don’t usually have frozen. This recipe looks absolutely amazing! 😍
You can definitely use fresh if you prefer, just make sure to cook it down to remove most of the water first. :) I tend to keep frozen spinach on hand because I don’t have to worry about it wilting like fresh spinach, but use whatever works best for you.
Didn’t see the amt of carbs per serving listed. Anyone know? TIA!
Made this three nights ago and it was quite good! I didn’t look at the step by step and get the clue that you can toss the spinach and shrooms on the same general bottom layer & instead made a sort of “crust” out of pressed spinach on the bottom. I was worried that it wouldn’t hold up to reheating from the fridge so well, but I chucked the leftovers in the oven at 325 for about half an hour tonight and it still tastes great. The only problem I have with this recipe (and this site in general) is that the price breakdowns are so unrealistic; I dunno where you’re shopping, but I definitely can’t find ingredients at these price points, even when adjusted for amount used of the whole product weight/volume/etc. Regardless, this is still one of my go-to sites for dinner inspiration!
I haven’t tried this, but I do make a similar quiche using frozen spinach. I would recommend further drying out the thawed spinach by sauteing it. Or I could just be terrible at draining the spinach.
Can’t wait to try-where can I find the pie plate? I love the handles. TU Sarah
I’m not sure where I got this one, I’ve had it for a good 15 years or so. I most likely just got it at Walmart or Target or something.
Please think about going to a Goodwill. They usually have plenty and you can get a glass one for 1.99 as opposed to brand new at a retail store for $6-$12.