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 😊)
Added bits of diced bacon and really kicked the dish up a notch. I know using bacon feels like cheating but this recipe needed a flavor boost. The texture is on point tho.
Seriously can’t stop eatting it! Best thing I’ve made since starting Keto!
Can you use egg whites?
Yes you can use egg whites.
Thank you, Beth, this was delicious! For us it was a nice twist on a savory breakfast-for-dinner. The entire family enjoyed it. Like the others, I added a few of my own ingredients too; chopped bacon and a few diced red peppers to go along with the recipe’s mushrooms and spinach. I appreciate the versatility of this meal, kind of like the egg’s version of a meatloaf. Just throw a little bit of everything in and bake!
Made this tonight. Breakfast for dinner! So delicious. Thanks for another great recipe.
Plan to try soon. Question: Can this dish be made ahead of time if refrigerated?
Thank you so much.
Yes it most definitely can :)
This was very good! We are on a low carb diet and love quiche so I thought I would give it a try. It turned out better than I actually thought it would as I love crust but I really didn’t miss it. I used almond milk and it turned out great. Thank you!
This is one of my favorite quiches! I don’t even miss the crust! I squeeze the spinach in a towel to get all of the liquid out.
If I don’t have a 9 inch pie she can I use a square or rectangular baking dish? What size? Thank you!
Yes you can use a 9×9, 8×8, or a smaller rectangular baking dish.
I modified this recipe slightly, shredded cheddar no other cheese, added green onion and put in frozen pie crust. My husband said it was the best quiche he’s ever had.
Excellent quiche. I used a bag of fresh spinach and added diced green onion and sun-dried tomato.
My first time ever making a quiche and I’m in my 60’s! It was absolutley DELICIOUS! Used yellow, orange,& jalapeno peppers with onions as I didn’t have any mushrooms. Will definitely make this again. Thank you for the wonderful recipe!!!
I followed the recipe except added some thyme and granulated garlic. Very flavorful. A very good recipe.
Tried this recipe today for lunch. Great flavor profile. My husband and I both approve and will definitely make again. PS: I did add a sauteed onion and then half of a sweet red pepper, thinly sliced, on top to use them up.
Stay safe everyone, wash your hands, and practice safe social distancing.
It was very yummy! Added some thyme & ground flax, along with extra garlic. It was amazing! Great recipe, thanks!!
I loved this recipe! I used fresh spinach instead and also added some bacon. I’ll be making this again and again!!!
Did you cook the spinach prior to putting in the pie dish and if so how
Yes…cook your spinach in a little bacon drippings and add a little bit of slivered red onion, not chopped or diced because you don’t want chunks of onion when you take a bite, along with pink Himalayan salt and fresh cracked black or white pepper, I prefer white pepper because of its intensity and it will not cloud your eggs like black pepper does especially if you like black pepper…you already used your garlic in your mushrooms so don’t use it in your spinach…some people add a few drops of white vinegar to their spinach to remove the bitterness and because the amount of vinegar is so minimal I am sure organic apple cider vinegar would be ok…Make sure you rinse your spinach well to make sure you get all the dirt off the leaves even of the bag says they are already washed, the same goes for the mushrooms👍
I didn’t have fresh parmesan cheese so I sprinkled a little bit of the shakey cheese on my spinach when it was finished cooking so it wouldn’t clump together like it could have when mixing it in with the eggs…I did use heavy cream in my eggs as well for a smoother velvety texture…do not blitz your eggs because by doing do it creates air bubbles that seem to make the quiche look foamy in spots as they come to the surface during cooking making it less appealing…do make sure to use the feta cheese even if you are not fond of that particular cheese because it has a unique flavor that enhances this dish and you can even cut it back by 50% to adjust to your tastes.
Very wet despite draining the spinach. It really was pretty bland. I might try it again and add some peppers, spices, something to give it more depth of flavor.
Maybe add a little italian seasoning ? I wonder if it would work with coconut or almond milk….
This was delicious! I followed the recipe, but added bit of cut up ham, and we gobbled it up!