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 😊)
Looks delicious 😋 Anyway it can be made without dairy?
No, unfortunately, the dairy is very important in this recipe for creating both the correct texture and flavor.
Loved the recipe. I used cream cheese instead of Feta.
Creamy and delicious.
Thinking this would be great for breakfast! Have you assembled the day before and cooked in the morning? Will straight from the fridge work?
I haven’t tried that, unfortunately. One issue I can think of off the top of my head is that all of the ingredients will be chilled going into the oven, so you may need to bake longer or it may bake slightly uneven. I’m not sure.
You could probably take it out of the fridge and let it come to near room temp, around 1/2 hour or more, then bake.
Beautiful, how many serving est. per pie?
That’s up to you! :) I cut mine into six pieces.
Excellent. We loved every bite and will make it again!
I’m not a huge feta cheese fan – could I substitute more mozzarella cheese instead of the feta?
Yes, that will change the flavor, but I think it would still be great. :)
Added bacon to mine! Delicious 😍
Thanks for the recipe. Pity you don’t have a US – Metric conversion button to help those of us around the world with their measurements.
You can Google, around the world, your own metric conversions!
Can you use fresh spinach instead of frozen ?
Yes, but you’ll want to sauté it down first to remove most of the water. :)
Can you use canned mushrooms? That’s what I have on hand.
You could, but they might not have as good of flavor.
I’m thinking about trying this in a muffin tin for easy toddler breakfasts. Any tips? About how far should I fill up the cups? Liners? Bake time? Thank you!
I’m not sure about bake time, since I’d really need to test that first, but I would just butter or grease the muffin tin well instead of using liners. It will definitely stick to paper. :) It does puff up some when baked, but I don’t think it will overflow or anything if you fill to the top. But maybe fill ¾ the first time just in case?
So yummy!!! Will be in our rotation! I also cooked down shallots and added to the mushroom garlic mix. Then I did fresh spinach in place of the frozen. When the mushroom mix was done I turned off the heat and added the spinach so it would slightly cook this way it could finish off in the oven. I also used a pre made crust. I prebaked the crust in the pie dish for 10 mins then added the quiche ingredients and baked for 45 mins. Came out perfect! Thank you for the recipe!
I thinking of making this for our Boxing Day brunch. Can I make it ahead and freeze it. I have to make about 8 of them.
They freeze just so-so. The quality is definitely much better when freshly baked. Check my commentary above the recipe under the heading “Can You Freeze Quiche?” for my long explanation. :)
I am just wondering if I can add broccoli to this recipe? I would cut the florets very small and sauté them near the end of the mushrooms. I am serving to someone who loves broccoli. Thank you.
Yes, absolutely! :) I have a broccoli cheddar version here, if you want to check that out.
Do you think this could be made with Heavy Cream?
It looks wonderful and I plan to try it today.
Probably! :)
If it helps, we just did and though a bit rich for my taste, it cooks beautifully. We reduced the cook time to 45m and took it out at 42m.
Happy Thanksgiving!