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 😊)
This is not a carefully written recipe. Instructions say to slice mushrooms in step one. Then says to slice mushrooms again in step two.
Thank you for pointing out the mistake! I have fixed it. XOXO -Monti
Thanks for the recipe. Looks fast and good. M
LOVED this recipe! I made it for my Pickleball group and everyone asked for the recipe. I probably should have made 2!! I did it EXACTLY as the recipe states and it was delicious.
Looks delicious! Do you think zi could make ahead of time and freeze? (maybe coue weeks ahead of time)
Hi Betty! You can absolutely freeze quiche, before and after baking. To freeze quiche before baking: Place quiche on a tray and freeze until firm. Wrap with freezer paper and slide quiche into a freezer bag. Seal, label, and freeze for up to one month. When ready to serve, remove from freezer, unwrap and place straight in a pre-heated oven without thawing. Bake as per the directions, adding 10 to 15 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated oven until heated through. XOXO -Monti
Would it fit nice in a 9 by 13 inch pan if I double the recipe
Assuming the 9 by 13 inch pan has sides about 2 inches high, it can hold a volume of 14 to 15 cups. A 9-inch pie plate with 2 inch sides (like the one used for the quiche) holds up to 6 cups. The quiche had about 4 cups of ingredients in it. I would def double the recipe, but keep in mind, this will change your cook time. Keep a ramekin or oven-safe dish full of water in the oven during the bake to prevent the quiche from drying out. XOXO -Monti
Love this easy quiche. Used 1/2 cup heavy cream since I only had 1/2 cup 2 percentage milk.
I made this for brunch yesterday…It was wonderful! The feta is the star of the quiche! I used fresh spinach and baby Bella mushrooms, sautéing with diced onions and roasted garlic. I also added Penzeys Sunny Paris seasoning that goes so well in egg dishes.
I am also looking to convert recipes to the Instant Pot. This seems like a good candidate for the IP. Has anyone tried it?
I have not tried it yet, but a cup of milk has 12 carbs. Could you replace it with a nut milk? Or some heavy cream?
Feel free to replace it 1 for 1 with a nut milk. Heavy cream has a much higher fat content. If using heavy cream, dilute it with water, so the total used is half water half cream. XOXO -Monti
Tasted really good. Substituted kale for the spinach – cleaning out freezer. Cooking time was 30 minutes. I should have checked sooner because it was darker but fine. I would say check at 20 to 25 minutes.
Good, not great. Mine was not creamy like other quiches.
Can you use fresh spinach sauteed instead of frozen? If so, how much?
Absolutely! Though you’ll want to double the weight, and make sure to cook out all the water first.
Delicious Quiche! The only other thing I added was onion but I love the combination of the spinach, mushrooms & the 3 different cheeses. Made a great dinner with a side salad!
So I’m very picky when it comes to eggs I’ve been trying different ways to eat them because I’m so picky… but this was actually really good I subbed cream cheese for the feta because I didn’t have any and it was still really good
Do you have to use milk?
The milk gives this dish the classic custard texture of a quiche. You could probably do something similar without the milk, but it would be more like a frittata.
Hi Beth, this looks real yummy and would like to give this a try. I’m hosting a breakfast for a group of 11 people, could I double the recipe and bake it in two pie plates or one large Pyrex casserole dish. Would it double well?
Thanks in advance.
I’ve never tried doubling it in one dish before, so I’m not sure how that would affect the baking time. It shouldn’t be an issue to just make two, though. :)