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!
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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Nutrition
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 😊)
Can this be frozen before or after baking for later use?
This one freezes just okay (after baking, not before). It’s not the best, not the worst. It seeps a little water upon thawing and reheating. Some people are fine with this, others don’t like it. :)
Great recipe! I followed the instructions as is, and it turned out great.
So easy to make, very light and a crowd pleaser
Do easy to make! Perfect keto meal, any time of the day. Quiches are perfect for a beach picnic or perhaps easy star for the buffet table. Flexible warm or room temperature! I prefer half and half or heavy cream. Such a versatile recipe- delicious, quick to assemble and lends itself to many cheese subs as well.
Thank so much for sharing this great recipe. Should be required cooking for all beginner cooks. Will give them instant confidence!
I made this today, followed all the instructions except I used half and half instead of milk. It was so yummy!! I’ll be making this quiche again and again. Thank you for this delicious recipe!
I’m hoping to try this but with a crust using the same instructions
How many people does this recipe serve?
It just depends on how big you want the servings. I usually cut it into six slices.
What % milk? Whole, 2%, 1%?
I would stick with either whole or 2% for this one.
My husband and I loved this recipe! It turned out fine using 1% milk. :-)
This was the most delicious quiche that I have ever had – and I can’t believe that I actually made it (which speaks of how easy it is to make)! It was not watery or eggy tasting and the top was crispy – it came out perfect. I didn’t follow step three which suggests that the vegetables must be layered, but I rather followed the photos and mixed it together. I also added a little paprika and curry powder. Thank you for this recipe! I shared it with my family and they’re excited to bake it too!
can i use fresh spinach instead of the frozen kind? should I blanch it in a frying pan first??
Yes, you can use fresh, but definitely will want to sauté it in a pan first to remove a lot of the water. :)
Can you use heavy whipping cream instead of milk
That will probably work, although I haven’t tested it so I can’t say for sure how much it will affect the outcome. I suspect it will just make it extra rich and delicious. :)
I have been making this recipe for several months now. It is my favorite breakfast. Since I have a grandson who is celiac, I have to be conscious about things made with gluten. This has wonderful flavor with the feta and the parmesan cheese and garlic. I only made it once with the mushrooms and we all prefer it without them. Plus, it makes it a breeze to make. I also use fresh spinach, so I don’t have the thawing to do. I also used Califa Coconut Milk and Water blend instead of regular milk. So, it can be dairy free as well for those, like me, who are lactose intolerant. This also qualifies for Keto, so this recipe is a WINNER!!!!! I put this recipe into Fitness Pal and 1/3 of the pie is only 210 calories if you use the ingredients I suggested. Milk, butter and mushrooms would make it more.
This was great….
Hi. Can this be eaten at room temperature?
I suppose. :) Make sure to refrigerate it for storage, though.
Easy preparation and delicious! I added garlic, fresh dill & parsley, shisito peppers to give it some spice and make it a bit more savory. You could easily add some ham or bacon for those meat lovers out there!
This recipe looks amazing. I can’t wait to try it our for my family! I’m hoping to make this vegan by using vegan cheese, almond milk, and I am wondering what would be the best replacement for the eggs? Thank you!
Unfortunately, this is an egg-based dish, so I’m not sure there is a suitable replacement for that ingredient.
try one tbs of tahini (not the prepared kind ) for each egg
I use tahini a lot. It has a sludge like consistency and is oily. Don’t understand how it would sub for eggs.
Just Egg is a plant based egg substitute that works great if you’re allergic to eggs or are vegan. It can be found in the refrigerated section of the grocery stores. You just have to find out which stores carry it in stock.