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 😊)
Came out perfectly! My boyfriend and I LOVED it. What a great meal!!
Just made this and it was delicious! I did add real bacon bits and a little extra cheese! My husband doesn’t like quiches, but loved this!
I just made this & OMG it is excellent!! Will be making it again very SOON.
Have made this recipe twice and it’s great. Very reliable results. The second time I forgot to buy mushrooms and made a plain spinach quiche and it was still good that way. Next time I might add some crisp cooked bacon or Greek olives for extra flavor. A great basic that can be varied many ways.
I’ve made this recipe twice already and it always turns out great!
I’m planning to have this delivered to a friend during the pandemic. Have you ever tried making this using a disposable aluminum foil pan? Do you think it will work or do I need to make adjustments?
Thank you for the great recipe! It’s a keeper!
I haven’t tried that, unfortunately, so I’m not sure exactly how it will affect the outcome. My only guess is that it’s possible that the outside edges might cook a bit faster than the center, since there isn’t as much insulation like thicker cookware would provide. I’m not sure if it would create noticeable changes, though.
This was delicious! I didn’t have feta cheese, and we aren’t going going out. I googled and found a feta cheese sub is ricotta cheese and some salt. I mixed the ricotta and salt together, then put dollops on.
We ate it with cucumber dill salad with sour cream.
Thanks for a great recipe!
This looks luscious! Can fresh spinach be used instead of frozen?
I found the answer right here so thank you after all. By the way it’s Shirley!
Would artichokes be a good add in to this?
You can never have too much cheese in a Quiche. I like to shred my own cheeses as the store bought ones that are prepackaged often have cellulose added and now there is extra plastic packaging I don’t think we need.
If I have some fresh Chanterelles, I’ll use them as they grow out here in my yard (I am lucky enough to live in the country so they are free out here). For me, I cook my quiches before freezing them. Let them thaw overnight and during the day in the refrigerator, Then I uncover them and LOOSELY wrap in tin foil before reheating for 30 minutes in the oven at 325. This way,I don’t get a runny or rubbery texture and talk about a quick and delicious meal. I’ve never tried it with Feta (very expensive up here) so I have always used an Extra-old strong Cheddar so I never even thought of trying it with Feta, but will now thanks to Beth and Budget Bytes.
Hi,
Is temp for fan forced ovens please?
350 should still be sufficient.
I just made this tonight, and it tasted great. I cooked it for the entire 55 minutes. For the last 3 minutes, I put my oven on broil, to finish browning the top. I highly recommend this dish. I added 3 splashes of chipotle Tobasco sauce. It didn’t make it spicy at all, just heightened the flavor. Easy recipe. It’s a keeper!
Can you make this the night before and bake it in the morning?
Yes that would be just fine!
Can you use fresh spinach if you don’t have frozen?
Most definitely!
To use fresh spinach would you need to cook it first or could you just throw it in chopped and destemmed?
I suggest sautéing it first to remove most of the moisture. :)
I used a sizeable splash of soy sauce when frying mushrooms to really deepen that mushroom flavour. I also added leek and thyme. Instead of danish fetta I used a more harder, open texture style of fetta. Which helped ensure the quiche wasn’t too mushy and had big bites of chunky fetta. Danish fetta would have been too soft I think.
I’ve made this many times! Always use fresh spinach sautéed with the mushrooms. Sometimes I add sausage. My favorite way to make is to make egg muffins. So easy to eat! I’m a kitchen manager at my church and use this recipe for most breakfast events as a “vegetarian “ option. If you put in a crust make sure to pre-bake the crust! Thanks for this recipe!
Pour the custard mixture over the vegetables in the pie dish.
To the kind TK who is making this for a friend: Don’t be afraid to try baking this in a pie tin. 😊 If you have any doubts, make 1 in the tin for yourself! If you’re happy with the results, then make the quiche for your friend. If you’re not happy, bake them in your usual way, then after they’ve cooled, loosen and then slide into the tin for giving! Hope this helps! 😊
I only have heavy cream can I use that instead of milk?
Heavy cream is quite a bit thicker than milk, so I would need to test the proportions to see how much to use in order for the texture to be correct.
Rose cream works fine and that is the traditional way of making quiche. I’m French Canadian and we do not make quiche with milk, only with cream. I use a scant cup and it turns out fine :)