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!
See how we calculate recipe costs here.
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 recipe was DELICIOUS. I am currently trying to lose weight (13 lbs so far!) and I am on a low carb, high protein diet and this recipe was perfect for me. :o) Therefore, I use MyFitnessPal.com and I regularly put your recipes in on their website to find out the calories per serving. I was ecstatic to find that most of your recipes are pretty low calorie and low fat (with some substitutes). In this recipe I used skim milk and nonfat feta cheese. I didn’t use mozzarella but I’m sure next time I’ll use part skim mozz instead. Either way, this was THE BOMB DIGGITY and I am SO glad I made 2. :o) Thanks for being awesome, Beth. I am legit always on your website and ALWAYS trying your recipes!
Katy, I am on a supervised diet, with a nutritionist from one of the top US universities guiding me every step of the way.
One thing she told me is NEVER use low fat products. What you lose in (good) fat, you gain tenfold in sugars added to improve the taste.
Great progress, btw! Keep it up!
I also find Beth’s recopies very helpful, added lots of them to MyFitnessPal. This one in particular is so yummy and filling, with low calories and carbs!
I’ve always wondered why recipes call for frozen spinach. I wonder how fresh spinach or kale (or a combo of the two) would work in the recipe?
It would work great, but you might want to sauté it first to remove some of the moisture. I use frozen a lot because it’s less expensive and doesn’t go bad if I don’t use it all. :)
Hi
The recipe seems easy and well explained with pictures. Just want to ask if I can use soya milk instead or regular cows milk for someone who is lactose intolerant? Will it affect the consistency or texture of the quiche?
I think it might, yes, although I haven’t actually tried that with this one. This recipe also has cheese, which might be difficult for a lactose intolerant person.
Can I make night before
You probably can, although refrigerating it before baking will probably change the cooking time a bit (the dish and the contents will be very cold when going into the oven).
I make quiche for breakfast every Christmas morning and I make them the night before. Except the liquid ingredients that I mix in a jar. The next morning I shake the jar and pour over quiche ! Works great!
Great hint, Monica! Anything that helps get breakfast on the table sooner is a blessing!
I tried to make this but it just didn’t work out. I tried FOREVER to squeeze the excess moisture out of the spinach but it still overpowered the dish and made it taste weird and soggy. We ended up throwing most of it out. What did I do wrong?
Hmmm, I’m not sure. My favorite technique for squeezing water out of spinach is to take a handful and just squeeze it in my fist until it turns into a dry, solid ball. Then I just break that ball up into small pieces and they’re pretty dry.
Is the oven temperature of 350 in farenhight or Celsius
All temperatures on this site are in Fahrenheit. :)
Can you provide a nutritional content
Great recipe. I like the careful instructions and tips as well as the pictures. Mine looked just like the picture when I took it out of the oven – I was so proud I jumped up & down. Thanks for a keeper recipe.
p.s. I think this would be good also with lemon juice and dill added.
This cooks up into a serviceable but not life-changing scramble, too, and I’m sure that it’ll be nummy as a breakfast burrito filling. I cant wait for it to cool off enough to use my oven again!
Also WTF people snarking about not being able to buy 1/2 tsp of garlic? Have they never heard of long division? Fractions? Using ingredients in more than one dish?
Made this (minus spinach but plus chard) in cupcake tins. It came out to a perfect batch of 12. Baked about 35 minutes. Came out perfectly and tasted terrific. Thanks!
To the woman above who said this is a frittata: Frittatas are mostly egg and very very little if any milk and are usually done on the stove and maybe finished off in the oven.
Other commenter about the costs: You buy the food and do the math (or have this blogger do it for ya).
This recipe is fantastic! I added cooked, drained and chopped thick sliced bacon only because, my man friend thinks a meal isn’t complete without some sort of meat. And he absolutely loved it!!! Oh, it was my FIRST quiche and it turned out perfect! Thank you!
Um well you can’t really buy half a teaspoon of garlic, one cup of milk, a handful of cheese, and a of taste salt & pepper. But otherwise, this receipt look quite delicious!
Hi, my dad & husband says I should let you know that your recipe is a total success! Thank you my first try at making quiche was a huge success!
Hi, looks like a fantastic recipe – will definitely make this week with summer vegetables. Just adding a hint I saw on TV.. to get all of the water out of frozen spinach put it in a dry cloth and wring it out. Dries right up!
It’s a great recipe. I found the exact same one on Spark People. Not a bit of difference.
Yes, a lot of my recipes have been uploaded to Spark People by people so they can calculate the nutritional values.