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!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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!
See how we calculate recipe costs here.
Equipment
- Glass Pie Plate
- Garlic Press
- Chef’s Knife
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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 😊)
Wondering, can I freeze this quiche for a later time? If so, how long will it keep in the freezer.
Yes you can. I’d say only up to three months.
The second time I made this I changed it a bit. I added onions to the mushrooms and garlic and added the drained spinach to mushrooms and onions at the end of cooking which helped remove remaining moisture from drained spinach. I doubled the feta cheese and mixed the feta into spinach mixture before adding to pie plate. I also substituted cheddar for mozzarella. Was delicious!
Oh man that sounds like some great changes :)
As with EVERY recipe of yours that I’ve tried, your detailed instructions made my finished dish perfect. Great flavors in this one. Friends at work all wanted a printed copy. Thanks!
Why thank you Larissa!!
If I were to add sausage, would I have to change anything else?
No that would be delicious!
Beth, the recipe sounds like exactly what I was looking for to serve a larger group of people. Can I double the recipe and bake it in a deep dish glass pie pan? Would it have to bake longer? Any tips for the adjustment would be appreciated!
Thanks,
Beatrice
It would definitely take longer to bake a double batch, but unfortunately I’m not sure how long without testing it. That may be kind of tricky, since you don’t want the outsides to overcook before the center has a chance to heat through. You may need to place it in a water bath. I think the easier option would be just to bake it in two separate dishes.
Beth, you did it again!! This is yet another great recipe that my husband and I love! I made some substitutions. Just for ease, I used canned mushrooms instead of fresh mushrooms. I added an extra 3 eggs and a touch more milk to make the recipe stretch for an extra day.. It was so good. Seriously, every recipe that I make from your website, my hubby and I love so much. With each meal from your website, (my dad is a retired accountant so I love math) I actually write down and show my husband what each ingredient costs, and how much it costs for him and I to eat a serving that day. I know that you already write down the costs, but since I made modifications, I wanted it to be true to cost. Sometimes I make meals from your website that last us for a little longer and they can cost as little as a dollar and some change per serving for my husband and I. I sometimes feel like we eat like millionaires, but then I look at my paper and see that I only spent 2 dollars or less per serving and I am so grateful. Keep it up Beth!!!
So happy to hear it! Thank you!!
Looks good!
Thank you!
How many calories and carbs?
Thanks for the request! I do get that request a lot, but unfortunately I don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, I just don’t feel comfortable publishing unreliable numbers. I prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
Hi Sharon, I started a low carb diet recently and I use Nutritionix on my computer and on my phone to track my intake and calculate nutritional values for recipes. Sorry, Budget Bytes, if I’m not supposed to endorse a product, but I love the app – especially when you can copy and paste ingredients into the software (or speak them!!)!! The app calculates the specifics for you. Nutritional values reported on the app seem to match product packaging. Which is a long way of saying that 1/6th of a pie is
Calories 158
Total Carbohydrates 7.5ggrams
Dietary Fiber 2.1ggrams
Total Fat 9.1ggrams
Saturated Fat 4.5ggrams
Trans Fat 0.1ggrams
Polyunsaturated Fat 1.1ggrams
Monounsaturated Fat 2.5g
Protein 13g
Thank you! I’m low carb, too!
Thanks Jenny :-)
🤔Any hidden sugar in the ingredients??
I use nationally known items like EB eggs for my calculations…Does the app allow you to specifically select the brand of items??
This was delicious!
Yum! Would it be the same bake time and temp if I use a crust?
It would probably change a bit, but unfortunately I’d have to test it out to know for sure.
How about using sautéed spinach instead frozen. Can you prep the night before then pop in the oven in the morning.
I’ve made it that way a number of times (this is a weekly recipe for me) and it’s always delicious – just have to get all the water out!
I made this for supper tonight. It smells and looks delicious!
Hi, do you think it would matter if I make it up the evening before and put it in the fridge? I can add it to the dish and bake it in the morning. I’m not a morning person but I love yummy breakfasts. :)
I haven’t tried that to know for sure, but I feel like it would probably work out okay. Just keep in mind that all of the ingredients will be chilled when they go into the oven, so the cook time might need to be a few minutes longer.
Hi! Recipes looks great. Is the spinach then still raw when placed in the dish or is the spinach already cooked?
Frozen spinach is already cooked. :)
Can You use fresh spinach but lightly cook down first with the mushrooms. And couldn’t you swap goat cheese for the feta.
You probably want to cook the spinach pretty well (instead of lightly cooked) to make sure you get most of the water out so your quiche doesn’t end up watery. And yes, I think goat cheese would also be good in this. :)
Thank you!
Have you tried it yet with fresh spinach? If so, how much did you use?
I’ve done it with a 16 oz bag and the ratios are right.
I did not know this!
i use the hwc instead of milk delicious
What is hwc?
Heavy whipping cream is what I think she means.
Delicious. Followed the recipe exactly as written but cook in convection oven for 25 minutes. It will be in my rotation. Reheats beautifully too! Thanks!