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I’m a big fan of savory breakfast dishes, and this Spinach and Mushroom Crustless Quiche is one of my favorites! 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. And with nearly 300 5-star reviews (and counting!), you really can’t go wrong!
“Love this recipe! Wouldn’t change a thing. Made exactly as recipe stated and it came out perfectly. Replacing my old tried and true spinach quiche with this one! A+. Thank you!!!”
Corinne
Baked Crustless Quiche with Spinach, Mushrooms, and Feta
This crustless quiche is one of my go-to recipes when I want something easy, filling, and made with simple ingredients I can grab at any grocery store. It’s great bang-for-your-buck too, since a handful of budget-friendly basics turns into several slices that work for breakfast, lunch, meal prep, or even a low-effort Easter brunch spread! I almost always have milk, eggs, mozzarella, and frozen spinach on hand, so I can make this recipe without much planning. It’s high in protein from the eggs, easy to reheat, and made with real ingredients that actually keep me feeling FULL.
Even though it looks similar to a frittata, this crustless quiche has a softer, creamier texture thanks to the milk and cheese in the filling. A frittata is usually firmer and more comparable to an omelet!
Recipe Success Tips
- Squeeze out as much moisture as possible. Extra moisture is usually the reason a crustless quiche might turn out a little watery. Since there’s no crust to soak it up, make sure the spinach is squeezed dry and cook the mushrooms until all their liquid has fully evaporated. Fresh spinach can also add extra moisture, so it’s best to sauté that first if you use it over frozen spinach.
- This recipe is easy to customize with other veggies. I often swap the spinach for broccoli, bell peppers, kale, or whatever I’ve got on hand. Again, it’s best to cook out any excess moisture from fresh veg first, and also thaw and drain frozen veggies before using.
- Any mushroom will work. Use any mushrooms you love in this recipe. I usually go for whatever is on offer at the store. White mushrooms are often the cheapest option and work great here!
- Use any cheese you’ve got. I love the salty bite from the feta, the richness from the Parmesan, and the golden finish from the mozzarella, but cheddar, Monterey Jack, or another good melting cheese will also work. Using whatever you have already is the best way to save money!
- Prep it ahead. You can make the egg and veggie mixture the day before, then bake it the next day. It may need a little extra time in the oven since the filling will be chilled. Let it sit at room temperature while the oven preheats to help take the chill off first.
Spinach Mushroom and Feta Crustless Quiche
Cost $7.71 recipe / $1.28 serving
Ingredients
- 10 oz. box frozen chopped spinach (thawed and squeezed, $1.26*)
- 8 oz. mushrooms ($1.74)
- 1 garlic clove (minced, $0.08)
- ⅛ tsp salt ($0.01)
- 1 Tbsp cooking oil (divided, (any neutral-flavored oil) $0.04)
- 2 oz. feta cheese ($1.36)
- 4 large eggs ($0.56**)
- ¼ cup Parmesan cheese (grated, $1.46)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 1 cup milk ($0.18***)
- ½ cup mozzarella cheese (shredded, $0.98)
Video
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.
Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Spinach and Mushroom Crustless Quiche step-by-step photos
Gather all of your ingredients and preheat the oven to 350ºF.
Thaw the spinach: Thaw one 10oz. block of frozen chopped spinach (I use the microwave), then squeeze out as much of the moisture as possible. I use a fine mesh strainer to do this. The spinach should be fairly 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 until they release all of their moisture and it has evaporated off the bottom of the skillet.
Layer the filling: 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.
Make the savory custard: Whisk together 4 large eggs, ¼ cup grated Parmesan, 1 cup milk, and ¼ tsp pepper.
Assemble the quiche: Pour the custard mixture into the pie dish over the spinach, mushrooms, and feta. Sometimes I like to place the dish on 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: Place the dish into the preheated 350ºF oven and bake for about 50 minutes, or until it’s golden brown on top or until the internal temperature reaches 160ºF. Slice and serve warm!
What Else Can I Add?
This recipe is very customizable as it’s pretty forgiving. You can leave out the veggies I use or swap them for something else! I’d just make sure to cook the moisture out of any vegetables you add so your quiche doesn’t end up soggy. I’d also cook any meats before adding them in. Here are some delicious additions to try:
- Bell peppers
- Diced onions or caramelized onions
- Ham
- Broccoli (my bacon broccoli cheddar crustless quiche is another reader favorite!)
- Bacon
- Ground sausage
- Kale
Serving Suggestions
I usually serve this crustless quiche for breakfast because it already checks a lot of boxes in one slice: protein from the eggs, veggies from the spinach and mushrooms, and plenty of cheesy flavor to make it feel satisfying!
If I’m serving it for Easter brunch or another holiday breakfast, I like to add skillet breakfast potatoes for something hearty, a simple fruit salad to freshen up the plate, and sometimes a side of bacon if I want a full spread. Candied bacon is especially good here because that little bit of sweetness plays really well with the salty feta and savory mushrooms! For lunch or dinner, I like pairing it with a Greek salad or another fresh leafy salad to help cut through the cheesiness.
Storage & Reheating
This crustless quiche recipe is one of my favorite make-ahead breakfast dishes. It stores well in the refrigerator (in an airtight container) for about 3 days. However, 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 quiche is warmed through but not piping hot.
Egg dishes like this one freeze just so-so. The egg 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 for up to 3 months. Thaw in the refrigerator overnight before reheating.
Love Quiche? Try These Recipes Next:
- Our Quiche Lorraine is a savory recipe with bacon, Swiss cheese, and a puff pastry crust, and doesn’t take much effort to pull together at all!
- I love how my Mini Broccoli Cheddar Quiches are cute enough for brunch but still practical enough to stash in the fridge or freezer for an easy make-ahead breakfast.
- This Sweet Corn and Zucchini Pie is a budget-friendly, crustless bake with sweet corn, tender squash, and a cheesy egg base!
More Baked Egg Recipes
Our Crustless Quiche recipe was originally published 11/1/11. We have updated it to be the best it can be and republished 4/3/26.
We are a non-dairy family — cannot EVER do milk.
Can a substitution of oat milk, almond milk or something else be used in this recipe?
Almond milk should be fine!
Made this today. Husband and I both liked it quite a bit. Tastes as good as any brunch I’ve had at a nice restaurant.
I was wondering, do you have to use whole milk or can you use 2% or almond milk?
The fat from whole milk really makes it silky smooth, more like a traditional quiche texture. You could absolutely use 2% but just know it wont have quite the same rich texture.
I doubled this and baked it in a 13″ x 9″ Pyrex pan. Easy and delicious.
I’ve made this crustless quiche about 4 times for birthday parties/brunches/ and family get-together. It always turns out great and there’s never any left. Highly recommend.
I added a bit extra to it, bacon, cotija, and lightly sautéed onions. This was so amazing! I’m very gluten intolerant and I was worried no one but me would enjoy this…I got one slice. 😂❤️
Before starting chemo I sautéed the vegetables for several quiches and froze them. I’m able to defrost, drain liquid, add milk & cheese and bake.
Love this recipe!
Wouldn’t change a thing.
Made exactly as recipe stated and it came out perfectly.
Replacing my old tried and true spinach quiche with this one!
A+.
Thank you!!!
Made this last night. Not only was it an easy recipe to make, it’s made with real food. I did add a minced shallot to the sautéed part just for some added flavor. I’ll make this again for sure.
This is a delicious high protein recipe! A couple of commenters have mentioned wanting a smaller quiche–this particular recipe is very easy to divide. We are a family of 2 and I don’t want 4 extra servings hanging around either, but half of the recipe is perfect for one of my old Corning 6.5″ casserole dishes. My cleaver made short work of dividing the frozen 10oz box of spinach, so the extra half went right back into the freezer without ever having thawed. I followed the recipe exactly–well, probably added a bit more Feta as it’s salty tang is so very good. I
Love making this, quick easy and super modifiable! I threw in some cooked zucchini, breakfast sausage and some garlic and onion powder. I’ve made this 4-5 times now and it’s always been a great breakfast
I’m wondering if I could bake this in a ceramic pie plate instead of glass. Do you think it would require the same baking time/temp?
I think you should be fine to cook it the same! Swapping for a metal pan often requires adjustment but I think ceramic and glass swap pretty well.
This was basically a 50min omelette :( I wont be cooking this again.
Unlike an omelette, which can’t be made ahead, you can make this ahead and reheat – perfect for entertaining.
Made this tonight and it was great!
This was delicious. I’m going to make this again. So easy