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. And with nearly 300 5-star reviews (and counting!), you really can’t go wrong!
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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.
“I’ve been making this recipe since 2012. It’s easy, delicious, and extremely customizable. One of my all-time favorites.”
Christina
Ingredients
Here’s what you’ll need to make this spinach and mushroom crustless quiche recipe:
- Eggs: I use four large eggs as the base of this no crust quiche. Using larger or smaller eggs can affect the final results, so I recommend sticking with large eggs for this recipe.
- Frozen Chopped Spinach: I always keep a bag of spinach in the freezer for easy meals like this. Be sure to thaw it and give it a good squeeze to remove excess moisture (otherwise, you’ll end up with a soggy quiche). You can also use fresh spinach, with a 1 pound bag of fresh spinach being equivalent to a 10-oz package of frozen spinach. I recommend sautéing the fresh spinach first to cook the moisture out.
- Mushrooms: Use any mushrooms you love in this recipe. I usually go for whatever is on offer at the store.
- Garlic: One clove of minced garlic adds an extra layer of flavor. Feel free to use more if you really love garlic!
- Cooking Oil: This is used to sauté the mushrooms and garlic and grease the pie plate. Any neutral-flavored oil will work.
- Feta, Grated Parmesan, and Shredded Mozzarella: These cheeses are layered throughout the quiche for added flavor and texture. I just love the salty bite from the feta, while the Parmesan makes the eggy custard super creamy. Then, the shredded mozzarella topping gives the quiche a nice, cheesy golden crust. Feel free to use your favorite melty cheese instead of mozzarella, like cheddar or Monterey Jack.
- Milk: This thins out the egg mixture to create a deliciously soft texture when baked. I usually use whole milk or 2%, but some of our readers have successfully used half and half and 1% milk.
- Salt & Pepper: These basic seasonings are simple but make a world of difference in flavor.
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
If you want to add a crust, I recommend following our quiche Lorraine recipe, which is made with a puff pastry crust!
Serving Suggestions
I usually serve this recipe for breakfast because it’s got protein, veggies, and dairy in one meal. It’s a great way to start the day! When I’m feeling a bit extra, or if I’m serving this for a special occasion, I’d make a side of bacon (candied bacon goes surprisingly well with a savory egg dish!), a fruit salad, or some skillet breakfast potatoes. Or, to mellow out the creamy cheesiness, I like to add a fresh, leafy Greek salad when serving this for lunch or dinner.
Can this crustless quiche be Made Ahead?
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 quiche is warmed through but not piping hot. This will store in the refrigerator for about 4 days.
Another question I’m often asked is if the egg and veggie mix can be made the day before and then baked the next day. I haven’t personally tried this, but I don’t see why it wouldn’t work! Although, it’ll probably take longer to cook as all the ingredients will be chilled. You could try setting it out at room temperature (to take the chill off) as the oven preheats to help speed things up.
Can You Freeze Quiche?
Egg dishes like this one 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 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.
Spinach Mushroom and Feta Crustless Quiche
Servings 6 slicesIngredients
- 1 10oz. box frozen chopped spinach ($1.34)
- 8 oz. mushrooms ($1.97)
- 1 clove garlic, minced ($0.04)
- 1/8 tsp salt ($0.01)
- 1 Tbsp cooking oil (divided, $0.04)
- 2 oz. feta cheese ($1.26)
- 4 large eggs ($2.43)
- 1/4 cup grated Parmesan ($1.46)
- 1/4 tsp pepper ($0.04)
- 1 cup milk ($0.18)
- 1/2 cup shredded mozzarella ($1.17)
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
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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!
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.
Made this tonight and it was great!
This was delicious. I’m going to make this again. So easy
Loved this crustless quiche!, However, there was a small amount of liquid at the bottom of the pie plate. I added 1/4 lb of cooked breakfast sausage, less thawed frozen spinach (squeezed dry), queso fresco instead of feta and all other ingredients as the recipe was written. Any suggestions how to eliminate the liquid?
It sounds like you did everything right! When you eliminate the crust, there’s nothing to absorb that excess liquid, so it’s not uncommon for a little to pool at the bottom of the pan. Making sure that the spinach is as dry as possible and that most of the moisture has been released from the mushrooms are the main thing!
Great recipe for a brunch, lunch or light dinner. Easy to make. Made several times using fresh spinach but frozen works better as with fresh, it gets watery after slicing it. Also used whole milk.
Such an easy recipe and made in no time. 10/10 would make again. Also easy to sub cheeses or add onion to!
Yummy and easy quiche. I sautéed a bit of red onion with the mushrooms
I’ve been making this recipe since 2012. It’s easy, delicious, and extremely customizable. One of my all-time favorites.
is delicious and filing, thank you!!
I want to cut down on bake time. Will swapping out 1 cup milk for 1/3 cup cottage cheese work? I’ve seen this for tortilla quiche.
We haven’t tried it in this particular recipe, so I can’t give you an accurate answer unfortunately! We use cottage cheese in our egg bites, so I’m sure it would work (although I feel like you’d need more cottage cheese than that), but we haven’t tried it on this big of a scale so I’m not sure what the time difference would be.
I love this recipe have added salsa on bottom to spice up a bit. helps not stick also