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 😊)
I LOVE goat cheese! Thanks! I’m really excited to make this for my breakfasts next week!
Looks like a great a recipe! Cant wait to make this. Could this be made in a pie crust? And if so what would be the steps for that, pre-bake crust??
Yes, most quiches are baked in pie crusts, but I’d need to do some testing with this particular recipe before being able to offer specifics on the method. :)
I have made this crustless quiche with a crust. I make the crust and blind bake for about 15 mins at 350 while I cut and cook the mushrooms. I pull it out to cool just a bit while I mix together the egg, cheese, veggie mixture and then pour it in the crust and bake as Beth directs. Making a quick crust makes it a decadent treat!
For leftover I put it in a skillet with a glass lid on medium for a few minutes. Came out perfect. We are also doing that with leftover pizza. Really a great way to reheat.
One of the two members of my household (not I!) cannot abide mushrooms. Any suggestions for a replacement?
You can throw just about any vegetable into a quiche, which is why they are so great. :) You can either just leave them out or use your favorite veggie (bell peppers, roasted red peppers, squash, broccoli, etc.). But just make sure to cook most of the moisture out of whatever you’re using so that it doesn’t make your quiche soggy.
Really tasty! I replaced the spinach with kale, cheddar instead of mozzarella and added onions and 2 more eggs.
Can you make this ahead and reheat?
A lot of people do, just be careful when reheating because when overcooked it can become rubbery and seep water. :)
Thanks!
Could you please give the nutritional value of this recipe per 100g serving
Whole family loves this recipe! I add crumbled bacon as a top layer, then grind pepper all over, then sprinkle the mozzarella on top. YUMMY!
Your recipe instructions did not match certain pictures as far as the layering were concerned and oven temperatures varies. However this dish was a hit with my vegetarian daughter.
Very tasty with good tips, thank you
Seriously, Jacqui??????? You’re rude.
I didn’t think her comment was rude at all.
For Nutrient purposes- how much is a serving?
A 1/6th slice of the quiche. :)
Hi, very excited about making this. Could I substitute the milk for almond milk or another dairy free milk?
I haven’t tried this with a dairy-free milk, unfortunately.
I made this with soy milk last week. Came out great!
LOOKS SUPER 👍🏼♥️♥️👏🏼And Thank YOU For Different Ideas OF The Goat Cheese ALSO! CAN I use Fresh KALE or SPiNACH instead of Frozen?
I used fresh spinach and it turned out ok albeit a little watery on the bottom. Still tastes great though.
Do you think you could use goat cheese instead of feta? I like feta, but I LOVE goat cheese! Thanks! I’m really excited to make this for my breakfasts next week!
Yes, definitely. :) It will be less salty, but still totally delish, I’m sure!
This was amazing!! It’s great as is, but the most recent time I added onions to the saute’ mix! I also through it in a deep-dish pie crust (because I LOVE a crust!) and was out of mozz so I topped it with cheddar! Any way you go, you can mess this up. It’s delicious time and time again!
Can I use mozzarella instead of feta and Parmesan?
Sure, I think the end result will have less flavor and dimension, but you can do it. :)