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 sounds wonderful but I’m wondering if I need so cook mushrooms to get the liquid out before baking?
It’s really just a matter of preference. Using uncooked mushrooms won’t affect the outcome of the recipe at all. We tested it many times to make sure it works as written. But that being said, using cooked mushrooms instead would also be fantastic and will add more complex flavors to the dish! ~ Marion :)
Very yummy and healthy
Great basic crustless quiche recipe!
I really prefer crust, but gravitate to easy. I used my ceramic vessel. I love how your recipe calls for 4 eggs. Others call for way more & my quiche overflows. I used half & half & sometimes use heavy cream. No feta or fresh parm. So used Mexican shredded mix inside & canned parm on top. To lazy to chopped garlic. You can really do anything with this. I checked after 30 minutes & done. You don’t need a thermometer & if a toothpick comes out clean in the center it’s done! Also used a ton of powdered spices, thyme,Italian mix,onion, garlic. Fabulous…Thanks for posting!
Can you make this with a frozen pie crust? Or will it change the texture of the quiche ingredients?
Rather than the filling being affected, the concern is more that the crust might not bake fully at the time/temp written in the recipe. Since we haven’t tested this recipe with crust, I can’t promise any suggestions I give will be equally successful to the recipe without testing it ourselves…but I would suggest to par-bake the frozen crust (check the package for a recommended baking time and depending on the type, use parchment paper and pie weights or dry rice/beans), then add the filling and then continue cooking until the top of the filling begins to brown and the edges are fully set (Shake it gently, the center should wobble slightly.) If the crust starts to over-brown, gently wrap it with aluminum foil. ~Marion :)
What is temp if non glass pa is used please? Is it just as good? Thank you
Since we haven’t tested this recipe with a metal dish ourselves, I hesitate to give you any specific instructions for adjusting the baking time/temperature because they might not be successful. Metal dishes aren’t ideal for quiche because they heat up much faster than glass/ceramic — and since eggs cook so fast, the outer edges of the quiche will be cooked before the center is done and overcooked by the time the middle catches up. I wouldn’t say this normally, but with egg prices the way that they are right now, it might be worth investing in a glass dish rather than risk a failed quiche! You could probably find an excellent one at a thrift store for MUCH LESS than a dozen eggs! ~ Marion :)
Good advice Marion. I purchased a glass baking pie plate at a thrift store for just a few dollars.
Hi! How big should the pie pan be?
Hi, Sarah! We used a 9.5″ glass pie dish with a 3qt. capacity. (You can find this information under the Equipment section of the recipe card. When you click on the images, it will take you to an Amazon page where you can find more information about the product.) Anything in this ballpark will work, but you may need to adjust the baking time slightly. ~Marion :)
This recipe is a perfect example of why I love your site so much. I can make it a couple times as written and then because it’s quite simple, use it a base and make it my own. I love this with fresh spinach or kale. Broccoli (fresh or frozen) works great too because it gives it volume. Sliced sausage or ham added in makes it quite a substantial meal for a few people. Thanks again for anotber simple and delicious recipe that’s become a staple in my kitchen!
Hello. I’m going to make your spinach feta crustless quiche this weekend and I have a question. The ingredients are listed by cups and tsp except for the feta, which is described in ounces. Is there a reason for that? When I look at an equivalency chart, 2 oz is the same at 1/4 cup. Am I good using 1/4 cup or do I need to measure the feta in some other way? Thanks very much!
Hi, Victoria! I see how that could be confusing! We listed the feta in ounces since this is how they are usually labeled in the store (on the bottom right side of the label). A block of feta is typically 8oz (so you would need 1/4 of one block) and containers usually have anywhere from 4-8oz in them. Otherwise, I would say 2oz. of crumbled feta would be about 1/4 cup (maybe a little more!). ~Marion :)
Loved this recipe great success. Thanks
Angela
Amazing recipe. I doubled the eggs and salt, but kept everything the same and had nice big fluffy pieces!
Have been making this crustless quiche for months…..got it from Pinterest. It has been hailed by friends and family as “the greatest”! Thank you Budget Bytes ! Have shared it with all my foodie friends. Seasons greetings from Sunny South Africa
Can you make and bake ahead of time and warm for breakfast in the morning. Will that work and be as good?
Hi, Ann! Great question! You can definitely make this ahead — but be wary if you are particularly sensitive to texture changes. As Beth said in the blog post: “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.” I would also allow it to cool as much as possible before covering/storing.
You can also reheat in the oven at 350* covered with the aluminum foil (to prevent excessive browning) for about 15 minutes, but — to echo Beth — taking care not to overcook it (just needs to hit that internal temp of 160*F). Another suggestion I have is to make the quiche mixture ahead and store in a well-sealed container in the fridge overnight.The morning of, just pour into the dish and bake. That way, it’s at its most fresh & delicious when served! — Marion :)
This looks and sounds yummy!!! Can this be made in advance, and portioned into individual frozen premade servings that just need to be reheated for breakfast? I am sure it can like just about anything these days. I was just wondering if you had tried it before, and how it turned out. TIA!!!
Yes, many people do that with this recipe, but I suggest testing it with one slice first because eggs can be a bit temperamental when freezing and reheating. You want to make sure to not overcook the egg when reheating or else it will get a little tough and watery.
How could you make this dairy free?
This was delicious! Like others, I sauteed a bag of fresh spinach and added a little onion. And I was out of milk so used half & half. I have no complaints about this recipe. Will definitely make it again!
Made for Brunch I was a big hit. I did use sliced Spanish onion, we like finely chopped jalapeno. This is a keeper, followed all instructions, came together easy and fast, was so savory and delish. Love it. thanks for sharing