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
Video
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 this yesterday. While it was good, I felt that the ratio of spinach and mushrooms to eggs was out of balance. Next time I’ll use half the amount for spinach and mushrooms. Also mine was more then done after 40 minutes. Next time I’ll check it at 30 minutes and go from there. Thank you.
I want learn to make quiche.
I love quiche.
7/16/23
I made this for dinner tonight and it smelled amazing while it was cooking. Thanks for the wonderful recipe. I like try out new recipes.
Will be very happy to receive newsletter, thank you.
Can this be made in muffin tins? Thank you for posting💙
Yes, you can make it in muffin tins, though you would have to lower the cook time. And since we have not made it in muffin tins, we can’t tell you how much you need to decrease the time by.
Can you freeze this?
Some people have reported that they do freeze the leftovers of this, but you have to be very careful with reheating because if you over heat it the eggs will become rubbery.
Excellent quiche.It’s my second time making and my friends loved it
Thank you SO Much for this outstanding recipe! Yesterday, I had a Women’s Brunch and everyone Loved this Quiche!!! It was So quick and easy to prepare!!! All your directions were spot on, clear and perfect!!! I will be using this again for sure!!! SO YUMMY!!!
Wanting quiche and a quick dinner and made this in spite of the 50 min cooking time. Had everything sans spinach but it came out great! I just added peas to quiche and some chopped parsley on top so it will have something green in it. Maybe because I didn’t have the spinach, mine was not watery at all and was done in a little over 20 mins. Next time, I will follow recommended amount of salt as I sprinkled mine as usual and was a tad too salty – forgot there was feta and parmesan being added. But still very good — thank you!
The quiche tasted great but it was a little watery. The only changes I made were to use fresh baby spinach that I wilted with the mushrooms after they were cooked, and 1/4 C of whipping cream with 3/4 C milk.
Can I use fresh spinach instead of frozen?
You’ll want to cook it down until most of the water has evaporated so the quiche doesn’t get watery. :)
I have been making this crustless quiche ever since I first found it on Pinterest. It is without a doubt THE BEST ever.
Thanku Budget bytes. I sometimes alter the veges used but every time it has been a hit !!
I just made this and while it is tasty, it came out slightly watery. I squeezed all the water out of the spinach (like putting it thru a ringer) and sauted the mushrooms til dry. What did I do wrong to make it come out slightly watery? What could I change?
Hi Beverly, make sure you are cooking at the correct heat. When you cook at a high heat, eggs will separate and pool.
What us best way to reheat kesh after it’s baked for use a day later. Amazing dish simple. Thanks
Thanks Rita. Warm leftovers in a 350°F oven. If you microwave them, it will make the eggs rubbery.
How fun!! I have wanted to do this for a long time I don’t know why I put it off but my son and his fiancé and my granddaughter are coming for lunch and this is what I’m going to serve. I tried it a little while ago and it’s just delicious so now I have confidence. Thank you for the recipe.