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I’m a giant fan of savory breakfast dishes, and this Spinach and Mushroom Crustless Quiche is one among my favorites! It’s very filling, filled with greens, and doesn’t go away me with a carb hangover (I’m you, pancakes). You possibly can serve it up at brunch or eat it for lunch or dinner, so give this recipe for crustless quiche a strive the following time you wish to put together one thing particular. I promise it’s definitely worth the effort. And with almost 300 5-star opinions (and counting!), you actually can’t go flawed!
“Love this recipe! Wouldn’t change a factor. Made precisely as recipe said and it got here out completely. Changing my previous tried and true spinach quiche with this one! A+. Thanks!!!”
Corinne
Baked Crustless Quiche with Spinach, Mushrooms, and Feta
This crustless quiche is one among my go-to recipes once I need one thing straightforward, filling, and made with easy substances I can seize at any grocery retailer. It’s nice bang-for-your-buck too, since a handful of budget-friendly fundamentals turns into a number of slices that work for breakfast, lunch, meal prep, or perhaps a low-effort Easter brunch unfold! I nearly all the time have milk, eggs, mozzarella, and frozen spinach available, so I could make this recipe with out a lot planning. It’s excessive in protein from the eggs, straightforward to reheat, and made with actual substances that truly hold me feeling FULL.
Regardless that it appears to be like much like a frittata, this crustless quiche has a softer, creamier texture due to the milk and cheese within the filling. A frittata is often firmer and extra akin to an omelet!
- Squeeze out as a lot moisture as attainable. Further moisture is often the rationale a crustless quiche would possibly prove somewhat watery. Since there’s no crust to soak it up, ensure that the spinach is squeezed dry and prepare dinner the mushrooms till all their liquid has absolutely evaporated. Recent spinach may also add additional moisture, so it’s greatest to sauté that first in the event you use it over frozen spinach.
- This recipe is straightforward to customise with different veggies. I usually swap the spinach for broccoli, bell peppers, kale, or no matter I’ve received available. Once more, it’s greatest to prepare dinner out any extra moisture from recent veg first, and in addition thaw and drain frozen veggies earlier than utilizing.
- Any mushroom will work. Use any mushrooms you’re keen on on this recipe. I often go for no matter is on provide on the retailer. White mushrooms are sometimes the most cost effective choice and work nice right here!
- Use any cheese you’ve received. I like the salty chunk from the feta, the richness from the Parmesan, and the golden end from the mozzarella, however cheddar, Monterey Jack, or one other good melting cheese will even work. Utilizing no matter you could have already is the greatest manner to save cash!
- Prep it forward. You can also make the egg and veggie combination the day earlier than, then bake it the following day. It might want somewhat additional time within the oven for the reason that filling can be chilled. Let it sit at room temperature whereas the oven preheats to assist take the chilliness off first.
Spinach Mushroom and Feta Crustless Quiche
Value $7.71 recipe / $1.28 serving
This straightforward, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and massive on taste. This veggie-filled breakfast will hold you full and pleased.
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Preheat the oven to 350ºF. Thaw and squeeze as a lot moisture out the spinach as attainable.
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Rinse any filth or particles from the mushrooms, then slice thinly. Mince the garlic.
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Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium warmth till they’ve launched all of their moisture and it has evaporated from the skillet. No water ought to stay within the skillet.
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Brush the opposite ½ Tbsp cooking oil inside a 9-inch pie plate.**** Layer the mushrooms, spinach, and crumbled feta into the pie plate.
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In a big bowl, whisk collectively the eggs, Parmesan, pepper, and milk.
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Pour the egg combination into the pie plate over the spinach, mushrooms, and feta. High with the shredded mozzarella.
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Bake the crustless quiche within the preheated 350ºF oven for about 50 minutes, or till it’s golden brown on high and the inner temperature reaches 160ºF. Slice and luxuriate in!
See how we calculate recipe prices right here.
**I exploit 4 massive eggs as the bottom of this no crust quiche. Utilizing bigger or smaller eggs will have an effect on the ultimate outcomes, so I like to recommend sticking with massive eggs for this recipe.
***The milk thins out the egg combination to create a deliciously gentle texture when baked. I often use complete milk or 2%, however a few of our readers have efficiently used half and half and 1% milk. Almond milk will even work for a dairy-free choice.
****I exploit a 9-inch glass pie plate. A bigger dish will make a thinner quiche that cooks sooner, whereas a smaller dish will probably overflow until you scale back the substances. A glass or ceramic pie plate will work right here. Steel pans are likely to warmth sooner, so it could brown extra on the edges earlier than the middle is cooked by.
Serving: 1sliceEnergy: 173kcal (9%)Carbohydrates: 5g (2%)Protein: 11g (22%)Fats: 12g (18%)Sodium: 353mg (15%)Fiber: 0.4g (2%)
Percentages are of day by day worth.
Tips on how to Make Spinach and Mushroom Crustless Quiche step-by-step images
Collect your whole substances and preheat the oven to 350ºF.
Thaw the spinach: Thaw one 10oz. block of frozen chopped spinach (I exploit the microwave), then squeeze out as a lot of the moisture as attainable. I exploit a effective mesh strainer to do that. The spinach needs to be pretty dry after squeezing.
Prep the spinach and garlic: Slice 8oz. of mushrooms and mince one clove of garlic.
Sauté the mushrooms and garlic: Add the mushrooms to a skillet with ½ Tbsp cooking oil, one clove of minced garlic, and ⅛ tsp salt. Sauté the mushrooms till they launch all of their moisture and it has evaporated off the underside of the skillet.
Layer the filling: Brush one other ½ Tbsp cooking oil over the within floor of a 9″ pie dish. Layer within the sautéed mushrooms, squeeze-dried spinach, and 2oz. crumbled feta.
Make the savory custard: Whisk collectively 4 massive eggs, ¼ cup grated Parmesan, 1 cup milk, and ¼ tsp pepper.
Assemble the quiche: Pour the custard combination into the pie dish over the spinach, mushrooms, and feta. Generally I like to position the dish on a bigger baking tray to move my pie plate out and in of the oven. I really feel prefer it makes it somewhat simpler to do with out spilling, however that’s as much as you.
High the unbaked quiche with somewhat shredded mozzarella. You don’t want a lot; I solely used about ½ cup or ¼ off an 8oz. block.
Bake the quiche: Place the dish into the preheated 350ºF oven and bake for about 50 minutes, or till it’s golden brown on high or till the inner temperature reaches 160ºF. Slice and serve heat!
What Else Can I Add?
This recipe could be very customizable because it’s fairly forgiving. You possibly can omit the veggies I exploit or swap them for one thing else! I’d simply ensure that to prepare dinner the moisture out of any greens you add so your quiche doesn’t find yourself soggy. I’d additionally prepare dinner any meats earlier than including them in. Listed here are some scrumptious additions to strive:
I often serve this crustless quiche for breakfast as a result of it already checks a variety of bins in a single slice: protein from the eggs, veggies from the spinach and mushrooms, and loads of tacky taste to make it really feel satisfying!
If I’m serving it for Easter brunch or one other vacation breakfast, I like so as to add skillet breakfast potatoes for one thing hearty, a easy fruit salad to clean up the plate, and typically a aspect of bacon if I need a full unfold. Candied bacon is very good right here as a result of that little little bit of sweetness performs rather well with the salty feta and savory mushrooms! For lunch or dinner, I like pairing it with a Greek salad or one other recent leafy salad to assist lower by the cheesiness.
Storage & Reheating
This crustless quiche recipe is one among my favourite make-ahead breakfast dishes. It shops properly within the fridge (in an hermetic container) for about 3 days. Nevertheless, you do must be cautious whereas reheating as a result of overheating could cause the egg proteins to grab up, expel water, and grow to be rubbery. For that purpose, I counsel reheating within the microwave solely till the quiche is warmed by however not piping sizzling.
Egg dishes like this one freeze simply so-so. The egg will seep somewhat water upon freezing, thawing, and reheating, which can or might not trouble you. I counsel testing this with one piece of the spinach crustless quiche first to see if the adjustments are acceptable to you. To freeze, cool the quiche within the fridge first, then wrap tightly in plastic and switch to the freezer for as much as 3 months. Thaw within the fridge in a single day earlier than reheating.
Love Quiche? Attempt These Recipes Subsequent:
- Our Quiche Lorraine is a savory recipe with bacon, Swiss cheese, and a puff pastry crust, and doesn’t take a lot effort to tug collectively in any respect!
- I like how my Mini Broccoli Cheddar Quiches are cute sufficient for brunch however nonetheless sensible sufficient to stash within the fridge or freezer for a straightforward make-ahead breakfast.
- This Candy Corn and Zucchini Pie is a budget-friendly, crustless bake with candy corn, tender squash, and a tacky egg base!
Our Crustless Quiche recipe was initially printed 11/1/11. We’ve up to date it to be the perfect it may be and republished 4/3/26.
