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 am so excited to have found your blog! I have 2 people allergic to mushrooms…what are some things you would you substitute?
You could do all sorts of vegetables, although if you’re using a watery vegetable, make sure to sauté it first to remove some of the water (same as I did with the mushrooms). Asparagus, zucchini, broccoli, they’re all good!
This was a great recipe base. I made some adjustments to suit our own taste. First I used a pie crust, because well I love pie crust. It was nice to see a quiche that did not call for mayo or sour cream. I sauteed the mushroom, (thanks for the tip), with onion and added the spinach for a quick sautee. This came out so good. I am making again tonight. It sure beats paying $9.00 for 1 slice from my the local bakery. Thanks for sharing.
This is delicious! I’ve made it twice now and the second time we added some sliced bell pepper to the mushroom saute. It makes for excellent weekday breakfasts.
Made this over the weekend; the only cheese I used was the parm; it was wonderful. Definitely a keeper; could not be easier and nice to have in the fridge for a few breakfasts! Thank you!
I have made this several times, the first when I was looking for soft diet recipes. I think it is the best quiche I have ever had. I love that it has no crust and that I can play with it and add different things to it.
I tried this at home but used a pie crust mix(instead of making one) and blended it in with the eggs and milk,poured it into my dish(spinach,mushrooms and feta) and it came it pretty uncooked,I kept putting it back in the oven and ended up cooking it for over a hour. It still wasn’t fully cooked.
You should not have mixed the pie crust mix in with the eggs and milk. The pie crust should be made separately, so that it is a crust on the outside of the quiche.
Knew this looked great but made my own changes….used larger quiche pan. Six eggs, 15oz fresh spinach (steamed/drained squeezed well). Sprinkled crisp fried bacon on top before baking. The BEST!
Hello I was wondering I do not eat eggs and only eat egg whites do you know if you could use egg whites in this recipe instead of the whole egg. Other than that this looks amazing…. YUMMY I am trying to go partial vegetarian and trying to not eat so much meat but man this look awesome…. If only there was a way to make this with out egg and chesses.
I haven’t tried it, but it will definitely change the texture at least a little.
I was pressed for time so I cooked it for 40 mins at 375. Worked out fine!
Loved loved loved your recipe! My new husband loves quiche and he only gets it when he goes home to his mom and I follow instructions well so I figured I give it a try (thanks for words and pictures!) we enjoyed it so much! I appreciate the tip about mushrooms and will be looking at other recipes on your site!!
A Quiche has a crust, and a Strata has bread. This my dear is a Fritatta. A yummy looking one at that. Yay for cheese! :-P
I made this recipe yesterday after seeing it on Pinterest. It was awesome and I love the versatility of it. Thanks so much!
I just made this with adjusments based on what I had on hand, and it was delightful! I used fresh kale in place of the spinach, and it cooked beautifully. I also didn’t have feta or parmesan, so I just used extra mozzarella and added pepperjack cheese too for a kick. I also threw in some bell peppers that were otherwise going to be questionable in another couple days. I did season the veg layer with a bit of garlic salt for fear that it may be a bit bland without the salty feta. Thanks for sharing and I’m looking forward to trying it as written!
Made this tonight and added turkey breakfast sausage. So good!!
Another winning recipe! I used skim milk and added a diced sautéed onion. Yum!
Another winning recipe! I used skim milk and added a diced sautéed onion. Yum!
Oh and I sautéed my veggies in a cast iron skillet, dumped in the custard and baked it in the oven. Fewer dirty dishes!