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!
See how we calculate recipe costs here.
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 😊)
Made it today and it’s delicious!!!
I did use fresh spinach and also added 1T. dijon mustard to the eggs. This added just a hint of tang, but everything was superb!
Can this be be doubled or even larger?
Yes- but I wouldn’t make it in a larger dish. I’d make it in multiple dishes. With a larger dish, it will take longer to cook. The chances of you getting the middle cooked through without burning the bottom are slim. XOXO -Monti
The cost of each ingredient is not based today’s foodprices:
November 2022.
Nutrition wise it’s a great recipe.
Maria
Hi Maria, we shop for our ingredients at discount grocers in Nashville, TN. The cost we display is what we paid for it. If we buy a bag of potatoes with 8 potatoes for $2 but only use 2 potatoes in the recipe, we will display the cost as 50 cents. We take what we do very seriously and would not lie about prices or misrepresent them in any way to our audience. XOXO -Monti
This was so good! I rarely cook and gave it a shot and turned out great. My husband is the cook in our house and loved this and actually complimented me on how amazing it was.
Looks wonderful!
I am not a fan of feta cheese. Can I substitute ricotta and cut down on eggs. If I can how much ricotta and how many eggs. Thanks
Hi Jean, we have not tested this recipe with ricotta and therefore can’t give you an answer. If I were to speculate, I’d say drain your ricotta of excess liquid by leaving it in a fine mesh sieve for a few hours, so it is really, really dry. Then you should be able to replace the feta in equal parts and use the same amount of eggs. Again, this is pure speculation, as this method has not been tested. XOXO -Monti
Can I add chicken to this recipe?
DO it! XOXO -Monti
I made it as above, but, my husband is a carnivore so I needed meat. I had some deli pepperoni so I added it. I thought about some bacon or sausage but I thought I had “messed” with the recipe eNough for the first time so I left it out. Very yummy. Husband liked it also, which is unusual. He is a meat and potatoes fella. Thanks, nice addition to my recipes. My first try at quiche.😄
I didn’t have black pepper lol but I did have some grape tomatoes I sliced in halves and added to this recipe dish. Other than that the aroma is really nice as it’s cooking and I think it’ll be a new favorite. I went with crustless also.
Wow! Wonderful recipe. Thank you ❤️
Can you substitute plain greek yogurt for milk?
Yes, you can, but thin it out. Use a half cup of yogurt and thin it out with a half cup of water. XOXO -Monti
Can you throw this into a pie crust? Also, could I replace the feta cheese with another cheese like feta?
Adding a pre-baked pie crust is an option, but as we haven’t tested I cannot tell you cooking times and measurements etc. XOXO -Monti
How much fresh spinach can be used instead of frozen?thank you !
One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach. XOXO -Monti
somewhat bland. Add more salt and pepper.