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 😊)
I’ve made this recipe countless times over the past few years, it’s amazing as written, very forgiving, and you can customize it with whatever you have on hand. Thanks for an awesome recipe!
This is my favorite recipe. I have been making it for two years at least. The only thing I change is I use fresh spinach
Do you cook your fresh spinach before putting it in the recipe?
I would wilt it down before adding!
I am not a fan of Feta cheese. What can I use in place of Feta.
Goat cheese would be great! Really any cheese you prefer would be fine. :)
This was delicious! My husband and I dumped everything into a store bought deep dish pie crust (the kind you pick up in the freezer section). We also switched the oven over to broil the last few minutes to help the top brown evenly. It was wonderful as-is, though I will probably reduce the amount of spinach by a little bit next time. Excellent recipe.
I need to make this the night before it’s served to bring to a meeting the following day. Would I reheat this at serving time, or can it be served at room temperature? There will only be a microwave available for reheating if it needs to be reheated. Would that affect the results?
With eggs and cheese, I wouldn’t leave at room temp, not safe. Refrigerator is safer.
I would definitely refrigerate and reheat at serving time. It shouldn’t take long at all to reheat in the microwave so it shouldn’t effect it too much.
Made this several times, such a great recipe, you really don’t need crust! I always add extra parmesan (probably about a cup lol).
I put the quiche together. Can I refrigerate it now and bake it in the morning?
Hi Carol, for future reference, yes you can!
This ticks all my boxes: easy, nutritious, filling, versatile, and TASTY! It’s very forgiving as to any other veggies, cheeses, or other add-ins. For example, this time I didn’t realize that my mozzarella and feta were both expired (oops), so I used cheddar and Monterey jack, and it was delicious. Using frozen spinach is a great idea, and saves so much time.
can this be made with egg whites only. How would that change the measurements recipe?
I’d need to do some testing to find out how many egg whites would be needed and how much that would affect the outcome.
Sounds delicious. Can this be made ahead and frozen.Great for Christmas morning!
Some people have commented that they love freezing this, but I think it’s going to be a matter of personal preference. My suggestion would be to make a batch of it and try freezing just one portion to see if you still like the flavor and texture after thawing and reheating.
This was so easy and delicious! Only difference is I used baby spinach rather than frozen and sauteed that along with the mushrooms and garlic, also adding a finely diced shallot. Used half and half rather than milk for the custard mixture. I also added some deli ham I had to use up. 50 minutes in the oven and it came out perfect!
Great recipe!!
This is by far my favorite breakfast! As soon as I finish the dish, I make it again lol I’m actually making it right now. This time I added diced ham, red onion, and jarred roasted red peppers and some pesto sauce to the veggie/feta mix. This is a delicious way to start the day and it puts me on the right track to make healthy food choices for the rest of my day. Thank you for sharing!
I love this quiche but I am curious if you could have a crust with this recipe. Thoughts?
How can you substitute fresh spinach for the frozen? It’s what I have on hand to use up.
You can, but you’ll need to cook it down first to remove as much moisture as possible.
This recipe is excellent! No changes needed. It’s much healthier than what I have been making before, no need for a crust and half-and-half now. I used skim milk. Thank you!
OMG THIS IS AMAZING!!!! Thank you so much! I added bacon for a bit more protein but when I tell you I love this! I can’t wait to make it for my parents!