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 followed all instructions and checked the quiche after baking for 40 minutes, and it was over cooked! I think I could have taken it out after 30-35 minutes. Just wanted to give warning to others that you may want to check sooner than the 45 minutes suggested.
The first time I made this it came out great. But the second time not as good. Maybe getting out the spinach moisture and/or mushroom mixture was the problem. I don’t know. I may make it again very carefully following the video.
I am very happy delicious
Is this a freezable recipe?
There’s a paragraph about that in the post. I’ll paste it here for you: “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 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 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.”
Made it 3 weeks in a row! I’m adding onions this week. I ditched my microwave years ago and love this reheated in a convection oven for 10 mins on 325. The cheese re-melts perfectly and it tastes like it was just made. Yum!
So nice to have an quick and easy meal. I added dill and extra feta but otherwise followed to a T. I serve it with fresh sliced garden tomatoes, cucumbers, and bowls of fruit. It’s a great dish for anytime of day.
I just made this for my husband and I on a lazy hot Sunday in Florida. We loved it!! I only had the aluminum pie pan and worried it wouldn’t work well but it did just fine. One added ingredient was Old El Paso chopped chilis which was a great kicker! I recommend that for the man of the house who puts hot sauce on everything 😁
What is the nutrition breakdown. Carbs? Calories ?
What other vegetables and what quantity would you substitute for the spinach?
I have a broccoli version that I like quite a bit – Bacon Broccoli Cheddar Crustless Quiche. Other than that I’d need to do some testing to figure out which vegetables work best and in what quantities. You want to stay away from super watery vegetables.
I changed out the recipe by omitting the mushrooms and substituting it with l lb. of skinless chicken sausage, diced, or sausage of your choice, browned . I also made 1 1/2 recipe of the egg mixture. Just bake it longer, or until with a knife inserted, it comes out clean.
Tastes great, looks good and able to make it with ingredients already in the fridge.
Thank you for a delicious recipe that was so easy to make
I’m getting ready to fix this for lunch but do have frozen spinach.
Can I use fresh spinach? Should I sauté first?
Can’t wait to try this, sounds delish!
Thanks, Karen
I prefer fresh because the frozen always has too much water after thawing it’s hard for me to get it dry enough to my liking. I sautée the fresh spinach first.
this is not keto, you cant have milk on keto
I do not advertise this recipe to be keto, nor do I mention it being keto anywhere in the blog post.
You can substitute the milk with HWC, I do this with all of the keto/lowcarb quiches I make including this one. It’s delicious.
Used coconut milk. Trying to cut down on cheese a bit so I basically used 75% of a swiss cheese slice ripped in little pieces and mixed it in. Added salt, pepper, good amount of rosemary, and chopped up a few cloves of garlic which i sautéed, then added mushrooms, then added spinach bc I only had fresh spinach so wanted to water it down (threw all of that in a colander while I mixed the eggs, milk, and swiss pieces). Did the rest.
DELICIOUS. I am sitting here eating it with ketchup (sorry to the h8ers) and a sliced avocado with every bite. I am very very happy. It is flavorful and it was so easy to make.
PS this is my first time commenting but I have been faithful to this website for a long time. Thank you Beth for your existence in this world. Wishing you the best you gosh darn rockstar.
Thank you, Sophia!!
@Bonnie
6 Servings
Calories: 128/ serving
Carbs: 2g
Fat: 9g
Protein: 11g
Thx!