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 😊)
Could you make this in an iron skillet? I do not own a pie dish unfortunately. Thanks! Love your site!
Yes, absolutely. Cast iron is great for this type of dish. :)
Another budget bytes success ! I have never made quiche partly because I hate crust and trying to eliminate carbs in my diet anyway. I whipped this up today and I had to stop at 2 slices , LOL.
I added in diced onions and sauteed them with the mushrooms and garlic and added a hint of olive oil.
I also didn’t have the other cheeses so used mild cheddar for the top and it was delightful. I loved how “veggie heavy” this is , not as much solid egg like most quiche which made it very light.
Thank you for this awesome recipe.
Oh wanted to add that I reheated it up this morning in my microwave and it’s JUST AS GOOD. I also added some chopped cilantro on top and it compliments it so well. I love this recipe because quiche you really can do whatever you want to suit your needs. Don’t be afraid to experiment!
Have you tried this substituting the mushrooms? I am not a huge fan, and would love to try it with something else. Thanks :
Can this Crustless quiche be made the day before and heated in the morning?
You can definitely assemble it the day before and then bake the morning of, although you might need to adjust the cooking time because it will be very cold going in from the refrigerator. You can bake it the day before and then reheat, but eggs tend to get a little over cooked when reheated, so I would suggest baking just before serving.
Just finished baking your crustless quiche it went well,looking forward to dinner time to eat it wonderfull.just thought I’d give you thumbs up from Somerset England will try it with bacon and mushrooms next time.
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I made it for lunch today, and substituted the mushrooms with sauted onions and used 2% milk. This happened to be my first quiche, and it tasted really good! Thanks!
I just made quiche from a book for microwave cooking. But I had read all the comments on yours so I changed is up after reading how others had experimented. And I only jade to cook mine in minutes in the microwave. Whitch way a big saveings I am sure. I used 4 slices of bread. Crumbled fine, one T. melted butter, 3T water. Mixed to make dough. Pressed into pie dish. Cooked for 2 1/2 MIN. Next layered. Chopped mushrooms & red onion a can of spinach with water pressed out, white cheese. Then 3 well bested eggs 1/2 can evaporated milk, salt, pepper, garlic salt. Mixed well. Poured on top. Cooked 15 minutes. Also made one for my husband used frozed French fries instead of spinach. Man they are both so yummy. If I would change anything I could have left out the cheese. This was a great crust and I can’t wait to try a supper version later with mix veg. and chicken. Thanks for the inspiration!
Very cool! Thanks for sharing!
Loved it! I used fresh spinach which I sauteed with mushrooms. Very easy to make.
thank you!
Love it! I’ve made this quiche half a dozen times now, at least. In fact, this quiche made me fall in love with mushrooms. I tend to use buttermilk, because I keep it on hand for baking, and it always turns out beautifully!
Got lazy and just threw the mushrooms in and heaped on healthy amounts of oregano and basil.
Turned out amazing. Also, I made a crust. The recipe you linked looked annoying as I didn’t have a food processor nor the time to chill it for a half an hour (it was supposed to be a sixty second crust!) so I found a different one.
Thanks for the wonderful recipes! You have really inspired me to cook for myself and not just eat macaroni and cheese from a box. Your recipes always look so doable and affordable AND nutritious!
I just made this- added a few more veggies to the mushrooms because they were on the verge of going bad…. What a great, easy dish! I’m looking forward to having it before work tomorrow. Will be the best thing about Monday!
I decided to make this before I realized I didn’t have a pie pan. I improvised with an 8×8 pan and it came out great! The ingredients worked together to perfection. My hubby really loved it, and we both topped it off with yummy sriracha for a breakfast-for-dinner type meal!
I didn’t have mushrooms. Sauteed fresh spinach with diced Jalapeno & Anaheim chiles. And I only had about an ounce of feta, so I added a tiny bit of brie. I love this dish! Very easy and flavorful. I tried it with a bit of Sriracha, as others suggested, and loved that too.
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Thanks for this yummy recipe! Just made the quiche and it turned out great :]