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 have made this many times. Everyone loves it. Has the recipe changed with your recent update?
Nope, this one was so good that it didn’t need any changes to the recipe (other than using cooking oil instead of non-stick spray to cook the mushrooms and coat the pie plate, but you could use whichever you prefer for that). :)
Has anyone tried substituting cottage cheese for feta?
Feta doesn’t melt much–similar to cottage cheese in that aspect, but has a tangy, salty flavor all its own. I often use it interchangeably with Mexican queso fresco, or a fresher type cotijo, depending on what’s in my cheese drawer–with feta the one most often available to me. I buy it in blocks and store in liquid–will keep several months that way. But if it were me with only cottage cheese in the fridge, I’d go for it.
I made it in a cast iron skillet. Crustless, as written, it’s similar to a frittata. I’ve made it quite a few times and it’s a favorite at our house. I usually add some sauteed diced onion to the recipe, and often some dill, which makes it taste a little more Greek to go with the spinach and feta. I”ve even subbed broccoli for the spinace. This recipe is a big time keeper.
I make this all of the time. I love mushrooms and love the recipe as is, but my husband is not keen on them, so I simply substitute one rinsed can of pinto beans and it works out great.
I have been using your recipe for years now, it is delicious! Now I think of this as a use-it-up recipe: I use any frozen CSA greens, usually frozen CSA red/yellow bell pepper, frozen CSA dries tomatoes, and whatever cheese needs to be used up! It always turns out delicious! Thank you!!
I make this all the time. I add almond slivers for the crunch since there is no crust. Thanks for all your great recipes.
I made this recipe tonight exactly as written and it was excellent! Super easy instructions and such great flavors. Mine was ready to come out of the oven at 48 minutes.
Surprisingly delicious ! I followed recipe exactly, adding just some chopped onions. I pulled it out of the oven after 46 minutes, let it cool, then refrigerated it for 4 hours. By then the flavors had all melded together and it tasted amazing. I will be sure to make this again and again. My problem now is that I dont want to share it with my family.I cant wait to make it again.
Very easy to make and so yummy! I actually used a bunch of fresh spinach and that worked fine. Brought it camping last weekend and it was a hit. Heated pieces on the campstove!
Did you do anything with the fresh spinach before placing in the pie plate?
I used leftover salad—spinach, grape tomatoes, red onion, and blue cheese—in place of the first six ingredients.
I sautéed it all in olive oil, smushed each tomato with a fork, then drained off all the liquid. I filled a stayed pie plate more than 3/4 full with the sautéed salad. (If I were patient, I would have let it cool, then squeezed out as much liquid as possible.)
Then I made the savoury custard, poured it over the top, and added the shredded mozz.
It was a great way to use up a huge salad no one wanted to eat.
It’s not even out of the oven and i can tell it’s going to be amazing. I did add a few things – scallions, nutmeg, fresh dill, red pepper flakes and fresh lemon. Can’t wait to taste it.
thank you for sharing!
Loved this – will be making it again. I don’t like feta and used up some parmesan I had in the fridge.
Delicious! I used fresh sauteed spinach and subbed cheddar cheese for the feta because that’s all I had. Definitely a keeper recipe.
Made this for my friends and they all asked for the recipe.
Can this be made the day before?
Yes :)
Oh my gosh this was so tasty!!! I made it for meal prep for the week instead of my usual egg bites and man am I glad I did! This is going to me my new go-to brunch recipe!
Love this recipe! Could I sub goat cheese for the feta?
Sure! :)
Can fresh spinach be used instead of Frozen? I would saute it with the mushrooms.
Yes :)