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!
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 😊)
Anonymous – for some reason pinterest doesn’t work right with my site. If you download the pinterest browser button and use that, it will work just fine. Otherwise, you can repin it from the Budget Bytes pinterest board: http://pinterest.com/pin/217932069438191523/
How do I post this to Pinterest with the Quich Photo? When I go to “post”, your picture holding the drink comes up for the image.
this has become one of my go-to recipes! last night i made it with kale and sauteed spring onions!
We make a similar recipe called Stockton Joe’s Eggs. Saute bacon & onions, add chopped frozen or fresh spinach and mushrooms, saute a minute or two, then add scrambled eggs, then add whatever shredded cheese you have. Serve with toast or bisquits or torillas and salsa. Yummy.
What is the nutritional value? I am trying to figure out the points for Weight Watchers?
I ran it through MyFitnessPal and these are the values. It is quite good for a diet! :
Nutrition Facts
Servings 6.0
Amount Per Serving – calories 161
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 5 g 24 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 148 mg 49 %
Sodium 250 mg 10 %
Potassium 608 mg 17 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 1 g 3 %
Sugars 2 g
Protein 14 g 28 %
Vitamin A 52 %
Vitamin C 7 %
Calcium 27 %
Iron 11 %
Just made it and it was wonderful, thanks for the recipe!
Would it be difficult to make this recipe into mini quiches?
It would be quite easy to make this into mini-quiches! Do everything the same except reduce the cooking time. You can use the color on top as an indicator. They’re finished when they are golden brown on the top around the edges – just like in the picture of the big one.
Would it be difficult to make this recipe into mini quiches?
I made this quiche for my in-laws this weekend and they were SOOO impressed. This was delicious. I even combined all of the ingredients the night before and baked it off in the morning. Perfect!!
I made this for dinner tonight. It was very yummy. Thanks for sharing!
Hi! I shared your recipe on my Must Try Tuesday blog post today.
http://therickettchronicles.blogspot.com/2012/03/59-must-try-tuesday-march-6-2012.html
We are big quiche eaters so I can’t wait to try this recipe.
Thanks for sharing!
Wende
The Rickett Chronicles
Yes, Bobbi :) Please make sure it is properly linked. Thanks!
May I use your picture on Pinterest?
Thank you!
this is a stratta . why would you pay so much for mushroms? they are 99 cents for 8 ozs. and why would you use frozen spinach when fresh is cheap and a perfect ingredient?
you don’t have to cook anything first, just chop and mix. takes less than 5 minutes.
How extremely rude.