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 was very good! My hubby especially loved it because he’s a mushroom lover. I added just 1/4 teaspoon of Italian seasoning to boost flavor. It was done in 42 minutes. I really appreciated it was carb-free.
Can you use fresh spinach in this quiche instead of frozen?
Yes, you can! I would just saute it first and make sure there’s not a ton of extra liquid when you add it to the pie dish. :)
Can canned mushrooms be used in place of fresh ? Also, can canned chopped spinach be used in place of fresh or frozen . Trying to use up some things in my pantry so just thought I’d ask.
We haven’t tried either, but I’m sure you could make it work! My concern is how much moisture is in both of those items. For the best chance of success with both, I would drain them in a fine strainer. For the mushrooms, pat them dry with a paper towel after (you might even give them a gentle squeeze to make sure there’s not too much liquid inside). With the spinach, I would also press with a paper towel while in the strainer to get as much liquid out as possible. Let us know how it goes!
Perfecto and Hubby loves it.
Cold & rainy in Belgium now.
Thank you for sharing.🌻
I make this delicious recipe once a week! Can I double the recipe and would you please recommend the total bake time in the oven?
When you say double it, are you wanting to bake it in two separate pie dishes? Or in one baking dish? It’s possible it would work that way but the cooking time would need adjusting and without testing it I’m not sure how long to tell you! I would just keep an eye on it and bring it out when it looks set.
Is there a way to use this recipe with fresh spinach?
Yes, you can! I would just saute it first and make sure there’s not a ton of extra liquid when you add it to the pie dish. :)
I’m glad I stumbled on this delicious quiche recipe! I subbed mozz (didn’t have) for sharp white and yellow cheddar and added a little extra. It was amazing. I’ll try it next time with the mozz, I’m sure it’s fantastic too!
Can you use fresh spinach?
Yes, you can! I would just saute it first and make sure there’s not a ton of extra liquid when you add it to the pie dish. :)
~*~ This is a quick, simple and delicious recipe! It’s a go to if you invite friends over for weekend brunch. I used fresh spinach instead of frozen and the quiche came out nice and firm. I also baked an additional 5-7 minutes to give the mozzarella some crunch. We made another a couple of days later because we enjoyed the first one so much! On the second one we used maitake mushrooms and was an excellent choice.~*~
Judging by the number of comments, this must be one of the most popular recipes on the website. I’ve made it many times through the years–it shows up on our table every couple of months–it’s always perfect. Diabetic hubby and my own aversion to carbs means this crustless recipe definitely suits both of us. I don’t use it for breakfast, but it’s perfect for lunch or light supper. Add a green salad. I have done variations, like adding caramelized onions or diced bacon or ham, all of which go well with spinach and mushrooms. Bigger subs, like using kale, have been tasty, but we like the spinach/mushroom thing best. Another overlooked sub is radish greens, which I use if I have a bunch complete with tops–usually enough for a half recipe. Lots of cheeses work, but the feta/mozzarella combo remains our fave. I’d enjoy chopped broccoli, but hubs doesn’t like it. I’ve frequently cut the recipe in half and baked in a 6″ dish to avoid leftovers–we are a family of 2. I can’t tell you how long, but watch it and check for doneness after about 30 minutes.
Made according to the directions but used fresh spinach. Simply sauteed it after the mushrooms and garlic cooked and made sure to let all the moisture cook out. The only other change was I didn’t add any salt as the feta I was using is very salty. This is delicious! Great flavor with the mushrooms and the cheeses. I have a Nuwave countertop convection oven and the quiche was fully cooked in only 25 minutes. Fantastic recipe!
Can you use fresh spinach
You can! Just sauté it first and you’ll still want to make sure there’s not a ton of liquid with it when you mix with the rest of the ingredients.
how to print this ?
Right above the ingredients there’s a print recipe button! :)
I only had two pans to choose from – one would result in thick quiche, one would result in thin. Happy accident – spread thin, this recipe tastes like Greek pizza :-)
Fabulous recipe, thank you so much!!!
I don’t have a 9” pie dish … what size pan did you use? Thanks!
Ours is a 9″ pie dish, but if you have a similar size baking dish it should still work well.
Hiya. Brilliant recipe. Always on the look out for Gluten free recipes. This one’s a winner. Thank you.