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 😊)
Could I substitute broccoli for the spinach ?
Sure! Just make sure if you’re using frozen that you defrost and squeeze out as much moisture as you can.
When using fresh spinach, how much should I use?
About a one pound package!
How long would this last in the fridge. There are 2 of us so portioning this out would make 3 breakfasts. Would it last 2 – 3 days in the fridge?
I’d say 3 days would be its max!
can i use egg replacer in this recipe ?
We’ve only tried it with whole eggs so i’m not sure! There would likely need to be some adjusting to the cook time for sure.
I haven’t tried it with this recipe yet, but I love “Just Egg” brand… I could see that working. Let us know if you try it! Tofu (like a tofu scramble) would be a great option, but the recipe would need to be adjusted.
All three of us thought it was delicious!
Looks wonderful! You might of already answered but can you use egg whites instead of whole eggs? And if so do I need to add anything else to the dish?
We’ve only tried it with whole eggs! You may be able to do egg whites but we’d need to test it out and I’m sure other adjustments would be needed.
I held back on some of the salt due to my heart diet, but this came out great. I will use fresh spinach next time for more flavor (cook it 1st of course). Perfect for just me as I will cut it up and freeze it for my breakfast w/coffee. I’m not very mobile but found this easy to make.
Hey Leslie! I also love fresh spinach. No need to pre-cook it. It wilts so easily, you could just throw it in. (Of course, no harm done if you do choose to cook it first.)
Can I use a lighter tasting kind of cheese for feta?
Definitely! You can use whatever cheese you like here.
I made this for dinner last night. I used fresh spinach and just wilted it in same skillet I cooked mushrooms and garlic in. I didn’t have reg milk so I used half and half diluted with water. Also substituted pepper jack as I had no mozzarella for topping. Mine was perfectly done at 45 minutes.
Can you use fresh spinach please?
Definitely! I would just saute it first to wilt and then make sure there’s not too much moisture with it when you add it to the quiche.
May I make this the night before keep it in the refrigerator and bake in the morning?
That should be fine!
Can It be put this in a crust?
Definitely! You may want to blind bake the crust a bit before depending on the crust you use!
Can I freeze this ahead of serving.
We don’t usually go through the freezing process with most of the recipes, so I can’t give you a concrete answer there. Typically, quiches freeze pretty well for up to a couple of months, but it depends on your freezer along with a myriad of other factors. :)
This recipe is delicious!! I can’t say enough good things about it. I make it once a week. Try it, you’ll love it!
Just wondering…. Do you think that it would taste the same if I double the recipe? Thank you!
No, you should be fine to double the filling and pour it into two pie dishes!
Can I use almond milk?
We’ve only used dairy milk to make it, however another reader said that she used 1/2 cup Kite Hill cream cheese, 1/2 cup oat milk, and Follow Your Heart dairy-free feta!