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!
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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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Equipment
- Glass Pie Plate
- Garlic Press
- Chef’s Knife
Nutrition
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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 😊)
Hi, I loved this recipe! I am curious, is there a suitable milk alternative?
I’m not sure about the almond milk because it doesn’t have as much fat as the dairy milk I used (2%), but goat cheese will definitely work (I LOVE goat cheese).
This recipe looks wonderful and I can’t wait to try it. Where can I find nutritional info about it?
We only recently brought on a Registered Dietician to our team. She’s working hard behind the scenes to update the entire recipe database, over 1500+ recipes, with nutritional information. She’s working her way from the newest recipes back and it takes some time to update them all. Stay tuned!
Hi is it possible to make and freeze the quiche unbaked? Then when needed, do I thaw overnight and bake it at the temperature and time called for in the recipe?
We don’t recommend freezing before baking. 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.”
Can I use some chopped ham & Swiss in this?
YUM…Make it your own!!! This recipe is a wonderful first quiche with detailed instructions walking you through step-by-step😉
Delish! Directions say cut into 6 slices but the video cut it into 8 slices. We were confused so decided to cut it into 7 slices.
🤣🤣🤣.
I made this and it has a great flavor. I ate a fourth of it with salad for a filling dinner. Next time I will chop up the spinach better and maybe sauté a little onion with the mushrooms. This is a keeper.
I’m taking this to a friends for a brunch. It’s about a 20 minute drive. I’m going to try and bring it hot, or at least warm. How will it travel? Do you think I should put it back in the oven when I get there?
I’d suggest wrapping in a towel or two just to be sure. But you should be fine!
can you use canned mushrooms.
We haven’t tried the recipe using canned mushrooms but you could definitely try. I would suggest trying to drain them as much as possible.
I would NOT use canned. They tend to get rubbery. In fact, I would not use canned anything.
🤔I agree!!!👍
Hi! This looks delicious and I can’t wait to try it!! I did have one question.. If I wanted to use fresh spinach, how would I go about doing that?
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.
But about how much ?
🤔I used a small bag of prepackaged spinach at the lettuce display and it was either Fresh Express or Dole…there were 3 sizes to choose from…the small bag, the large bag, and the plastic container…grab a couple of handfuls which is about the same amount in the small bag so I just fook the entire small bag and was enough for me…👍
I really love this recipe. I’ve made it maybe 5 times and loved it every time. Very easy to make, and I sometimes add ingredients, like roasted red peppers. People always really like the flavor when I make it and it looks impressive.
Thanks Allie!
Hello. If you double or triple the recipe do we use the same time to bake and the temperature?
The bake time and temperature will probably not work with triple the quantity because it will take too long for the center to heat and by that time the outer edges will probably be overcooked. You’ll have better results if you bake three separate quiches.
I’m going to try this lovely recipe for a Christmas dish
Can’t wait to hear what you think Charmaine!
Can this be made ahead of time and then freeze it? Does it taste just as good? Thanks!
I would bake it first before freezing. But yes you can make this ahead.
Hey! I’m not a huge fan of mushrooms so I’m going to leave them out. Do you think I need to adjust the volume of any of the other ingredients to compensate?
Hi Rebekah! We haven’t made it without the mushrooms, however a previous reader noted this “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.” Hope that helps you!
I just googled the conversion of fresh spinach for frozen Start with about 1 lb FRESH Spinach. Cook it all the way down .pat or squeeze dry. You should have about 1.5 cups. Be sure soinach is not wet when you add it to the eggs.
I love this recipe super easy, healthy. I don’t like eggs . But I can do it with vegetables. Great source of protein, I made it twice, first time for dinner served with crispy salad and chilled Pinot Gris. Very versatile, thanks
Happy to hear it Linda!
Sounds perfect, if I make it ahead and freeze it, do you have a suggested temp and bake time for frozen fish?
You could just thaw in the refrigerator over night. Then reheat at about 250 until warmed through. Or microwave the individual slices if you choose to freeze it that way.
Can you make this in cupcake tins to have individual servings?
You certainly can! I’d be sure to oil the individual spots really well. And then keep an eye on the baking time as it will bake quicker.
So easy and delicious!! I love the three cheeses in it. I also added a pinch of red pepper flakes. It’s a definite “make again” !
Thank you Polly! Yes I love the idea of the red pepper flakes.