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
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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 😊)
This browned up beautifully and tasted great. Next time I will try it with fresh spinach instead of frozen.
Can you use fresh spinach instead of frozen – if so 6 oz baby or 10oz
You’ll need to sauté it down first, so I’m not sure how much fresh you’ll need to create the same amount once it’s sautéed.
DELICIOUS!!! Will make it again.😀👍
I have a 9.5 glass pie dish is that ok? Don’t have a 9 inch.
Yes, that should be fine. :)
Thinking of using this recipe as individual muffins. Thoughts?
Also, does this freeze well?
I think I’ve seen other reviews where people have baked this as individual muffins, although I haven’t tried it myself. This freezes okay. You just have to be sure not to overcook it when reheating otherwise those egg proteins will seize up, squeeze out a lot of water, and become rubbery.
I have made this recipe dozens of times since we started Keto 15 months ago. I use heavy whipping cream instead of milk. I sauté 3 pieces of bacon cut into bits and use the fat to cook the garlic and mushrooms. I add the bacon with the feta and mushrooms. It is my go to for Sunday cooking for the work week. The spinach makes a perfect base and you don’t need the crust. I use a bit more mozzarella on top just because we love cheese. Perfect brunch between conference calls on Mondays with coffee!
Can you add a crust?
I made this in a 7″x9″ pan and it turned out well. Really tasty, easy to make. I used vegan mozzarella because I wanted to use it up. I will definitely be adding this one to the rotation.
Looking forward to making this! Would I need to add more for 10 inch pie plate? Thank you!
Making it in a bigger pie plate will probably change the baking time since the ingredients will be spread out more thinly. You could try to add more ingredients, but then you’ll be altering the ratios of custard to vegetables, etc, so that could change the overall outcome.
I’ve been making this a couple times a year for 7 or 8 years. It’s my go-to frittata and it’s delicious! Highly recommend.
I don’t keep milk on hand, so I keep little cans of evaporated milk in the cupboard. I can make this recipe anytime, and the texture with evaporated milk is great. All my favorite foods in one dish!
Oh yes! I’ve been craving all things mushroom and spinach lately! This will definitely hit the spot!
I baked this in my cast iron skillet instead of transferring to a pie dish, and it was delicious!
I used oat milk in place of dairy milk, and it still turned out well. (I did use regular dairy cheeses.)
How long would last in fridge?
There are a lot of factors that go into how long something lasts in the fridge, but in general, I usually keep dishes like this for about four days.
How many servings was the nutritional data provided based on?
The nutrition data is for one serving, which is 1/6 of the recipe.