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!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
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 😊)
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
I will be trying this recipe. Thanks
This Quiche recipe is absolutely delicious.
You can taste the mushrooms, spinach, the feta cheese, and the cheddar.
It’s easy to make and delicious to eat
This may be because my husband is Italian, and I’m used to his cooking, but this needed much more garlic or onions to us. Generally a good balance of proportions for other ingredients, but for my family we needed 4-8 garlic cloves, and I’d throw in some diced onion too if I had any leftover in the fridge. Otherwise it just tasted too much of the spinach to us. If you like garlic, add a lot more! Next time I might add some red pepper flakes for a bit of zing as well.
Good recipe base. Adjust it to your taste, definitely in the seasoning department.
I really enjoy this recipe. Thank you so much for sharing it!
My husband does not like mushrooms… Can we use chopped red pepper instead? Any other suggestions quit
That would be great! We love doing broccoli as well.
Could I substitute broccoli for the spinach ?
Sure! Just make sure if you’re using frozen that you defrost and squeeze out as much moisture as you can.
When using fresh spinach, how much should I use?
About a one pound package!
How long would this last in the fridge. There are 2 of us so portioning this out would make 3 breakfasts. Would it last 2 – 3 days in the fridge?
I’d say 3 days would be its max!
can i use egg replacer in this recipe ?
We’ve only tried it with whole eggs so i’m not sure! There would likely need to be some adjusting to the cook time for sure.
I haven’t tried it with this recipe yet, but I love “Just Egg” brand… I could see that working. Let us know if you try it! Tofu (like a tofu scramble) would be a great option, but the recipe would need to be adjusted.
All three of us thought it was delicious!
Looks wonderful! You might of already answered but can you use egg whites instead of whole eggs? And if so do I need to add anything else to the dish?
We’ve only tried it with whole eggs! You may be able to do egg whites but we’d need to test it out and I’m sure other adjustments would be needed.
I held back on some of the salt due to my heart diet, but this came out great. I will use fresh spinach next time for more flavor (cook it 1st of course). Perfect for just me as I will cut it up and freeze it for my breakfast w/coffee. I’m not very mobile but found this easy to make.
Hey Leslie! I also love fresh spinach. No need to pre-cook it. It wilts so easily, you could just throw it in. (Of course, no harm done if you do choose to cook it first.)
Can I use a lighter tasting kind of cheese for feta?
Definitely! You can use whatever cheese you like here.
I made this for dinner last night. I used fresh spinach and just wilted it in same skillet I cooked mushrooms and garlic in. I didn’t have reg milk so I used half and half diluted with water. Also substituted pepper jack as I had no mozzarella for topping. Mine was perfectly done at 45 minutes.
Can you use fresh spinach please?
Definitely! I would just saute it first to wilt and then make sure there’s not too much moisture with it when you add it to the quiche.
May I make this the night before keep it in the refrigerator and bake in the morning?
That should be fine!
Can It be put this in a crust?
Definitely! You may want to blind bake the crust a bit before depending on the crust you use!
Can I freeze this ahead of serving.
We don’t usually go through the freezing process with most of the recipes, so I can’t give you a concrete answer there. Typically, quiches freeze pretty well for up to a couple of months, but it depends on your freezer along with a myriad of other factors. :)
This recipe is delicious!! I can’t say enough good things about it. I make it once a week. Try it, you’ll love it!
Just wondering…. Do you think that it would taste the same if I double the recipe? Thank you!
No, you should be fine to double the filling and pour it into two pie dishes!
Can I use almond milk?
We’ve only used dairy milk to make it, however another reader said that she used 1/2 cup Kite Hill cream cheese, 1/2 cup oat milk, and Follow Your Heart dairy-free feta!
This was very good! My hubby especially loved it because he’s a mushroom lover. I added just 1/4 teaspoon of Italian seasoning to boost flavor. It was done in 42 minutes. I really appreciated it was carb-free.
Can you use fresh spinach in this quiche instead of frozen?
Yes, you can! I would just saute it first and make sure there’s not a ton of extra liquid when you add it to the pie dish. :)
Can canned mushrooms be used in place of fresh ? Also, can canned chopped spinach be used in place of fresh or frozen . Trying to use up some things in my pantry so just thought I’d ask.
We haven’t tried either, but I’m sure you could make it work! My concern is how much moisture is in both of those items. For the best chance of success with both, I would drain them in a fine strainer. For the mushrooms, pat them dry with a paper towel after (you might even give them a gentle squeeze to make sure there’s not too much liquid inside). With the spinach, I would also press with a paper towel while in the strainer to get as much liquid out as possible. Let us know how it goes!
Perfecto and Hubby loves it.
Cold & rainy in Belgium now.
Thank you for sharing.🌻
I make this delicious recipe once a week! Can I double the recipe and would you please recommend the total bake time in the oven?
When you say double it, are you wanting to bake it in two separate pie dishes? Or in one baking dish? It’s possible it would work that way but the cooking time would need adjusting and without testing it I’m not sure how long to tell you! I would just keep an eye on it and bring it out when it looks set.
Is there a way to use this recipe with fresh spinach?
Yes, you can! I would just saute it first and make sure there’s not a ton of extra liquid when you add it to the pie dish. :)
I’m glad I stumbled on this delicious quiche recipe! I subbed mozz (didn’t have) for sharp white and yellow cheddar and added a little extra. It was amazing. I’ll try it next time with the mozz, I’m sure it’s fantastic too!
Can you use fresh spinach?
Yes, you can! I would just saute it first and make sure there’s not a ton of extra liquid when you add it to the pie dish. :)
~*~ This is a quick, simple and delicious recipe! It’s a go to if you invite friends over for weekend brunch. I used fresh spinach instead of frozen and the quiche came out nice and firm. I also baked an additional 5-7 minutes to give the mozzarella some crunch. We made another a couple of days later because we enjoyed the first one so much! On the second one we used maitake mushrooms and was an excellent choice.~*~
Judging by the number of comments, this must be one of the most popular recipes on the website. I’ve made it many times through the years–it shows up on our table every couple of months–it’s always perfect. Diabetic hubby and my own aversion to carbs means this crustless recipe definitely suits both of us. I don’t use it for breakfast, but it’s perfect for lunch or light supper. Add a green salad. I have done variations, like adding caramelized onions or diced bacon or ham, all of which go well with spinach and mushrooms. Bigger subs, like using kale, have been tasty, but we like the spinach/mushroom thing best. Another overlooked sub is radish greens, which I use if I have a bunch complete with tops–usually enough for a half recipe. Lots of cheeses work, but the feta/mozzarella combo remains our fave. I’d enjoy chopped broccoli, but hubs doesn’t like it. I’ve frequently cut the recipe in half and baked in a 6″ dish to avoid leftovers–we are a family of 2. I can’t tell you how long, but watch it and check for doneness after about 30 minutes.
Made according to the directions but used fresh spinach. Simply sauteed it after the mushrooms and garlic cooked and made sure to let all the moisture cook out. The only other change was I didn’t add any salt as the feta I was using is very salty. This is delicious! Great flavor with the mushrooms and the cheeses. I have a Nuwave countertop convection oven and the quiche was fully cooked in only 25 minutes. Fantastic recipe!
Can you use fresh spinach
You can! Just sauté it first and you’ll still want to make sure there’s not a ton of liquid with it when you mix with the rest of the ingredients.
how to print this ?
Right above the ingredients there’s a print recipe button! :)
I only had two pans to choose from – one would result in thick quiche, one would result in thin. Happy accident – spread thin, this recipe tastes like Greek pizza :-)
Fabulous recipe, thank you so much!!!
I don’t have a 9” pie dish … what size pan did you use? Thanks!
Ours is a 9″ pie dish, but if you have a similar size baking dish it should still work well.
Hiya. Brilliant recipe. Always on the look out for Gluten free recipes. This one’s a winner. Thank you.
I love this recipe. We love it and sometimes switch out the veggies. My husband is a Diabetic and we buy our eggs from our neighbor. Tons of protein and in this tough economy, it is a lifesaver. Thanks for another great recipe.
Sorry, missed it in the directions (adding the garlic). 😯
The recipe does not say when to add the garlic. I am assuming it’s into the skillet after the mushrooms have released all their moisture and that has evaporated. Make a spot in the middle of the pan, add a small amount of oil and then add the garlic. Stir until fragrant and then mix with a mushrooms.
We love this quiche! It is my favorite one, and so easy and better for you without the crust. I make it exactly as the recipe stated. I do have one question, can you make it ahead of time and put it in the fridge and then bake it the next morning?
Yes, you can!
Will this work in a springform pan? Thanks
We haven’t tried it, but I think that would work fine as long as you’re confident you have a good seal on it so the mixture doesn’t leak out. A 9 inch springform would be best.
So yummy! Definitely a go to recipe, for a meat free meal 😊
What other cheese can I use other than mozzarella?
Recipe sounds delicious! I want to make it for our after church brunch on Easter.
Thanks!
Any melty shredded cheese would be fine. Monterey Jack would work well!
Can I use almond milk?
We’ve only used dairy milk to make it, however another reader said that she used 1/2 cup Kite Hill cream cheese, 1/2 cup oat milk, and Follow Your Heart dairy-free feta!
Can this quiche be made and then frozen and for how long?
We don’t usually go through the freezing process with most of the recipes, so I can’t give you a concrete answer there. Typically, quiches freeze pretty well for up to a couple of months, but it depends on your freezer along with a myriad of other factors. :)
Delicious, thank you. I made it with fresh spinach.
Could I use fresh spinach and wilt it down with the sauté mushroom mixture ?
Would that work okay ?
That would be great!
This crustless quiche is without a doubt, my best ever. It goes down perfectly every time and Budget Bytes needs a medal. Quantities per ingredient absolutely spot on. Have been making it fr many moons.
Thank you❤️😇😇
Love this recipe! So tasty I ate it all week for breakfast.
It’s flavourful. The parmesan is a nice touch.
I’ve made this recipe countless times over the past few years, it’s amazing as written, very forgiving, and you can customize it with whatever you have on hand. Thanks for an awesome recipe!
This is my favorite recipe. I have been making it for two years at least. The only thing I change is I use fresh spinach
Do you cook your fresh spinach before putting it in the recipe?
I would wilt it down before adding!
I am not a fan of Feta cheese. What can I use in place of Feta.
Goat cheese would be great! Really any cheese you prefer would be fine. :)
This was delicious! My husband and I dumped everything into a store bought deep dish pie crust (the kind you pick up in the freezer section). We also switched the oven over to broil the last few minutes to help the top brown evenly. It was wonderful as-is, though I will probably reduce the amount of spinach by a little bit next time. Excellent recipe.
I need to make this the night before it’s served to bring to a meeting the following day. Would I reheat this at serving time, or can it be served at room temperature? There will only be a microwave available for reheating if it needs to be reheated. Would that affect the results?
With eggs and cheese, I wouldn’t leave at room temp, not safe. Refrigerator is safer.
I would definitely refrigerate and reheat at serving time. It shouldn’t take long at all to reheat in the microwave so it shouldn’t effect it too much.
Made this several times, such a great recipe, you really don’t need crust! I always add extra parmesan (probably about a cup lol).
I put the quiche together. Can I refrigerate it now and bake it in the morning?
Hi Carol, for future reference, yes you can!
This ticks all my boxes: easy, nutritious, filling, versatile, and TASTY! It’s very forgiving as to any other veggies, cheeses, or other add-ins. For example, this time I didn’t realize that my mozzarella and feta were both expired (oops), so I used cheddar and Monterey jack, and it was delicious. Using frozen spinach is a great idea, and saves so much time.
can this be made with egg whites only. How would that change the measurements recipe?
I’d need to do some testing to find out how many egg whites would be needed and how much that would affect the outcome.
Sounds delicious. Can this be made ahead and frozen.Great for Christmas morning!
Some people have commented that they love freezing this, but I think it’s going to be a matter of personal preference. My suggestion would be to make a batch of it and try freezing just one portion to see if you still like the flavor and texture after thawing and reheating.
This was so easy and delicious! Only difference is I used baby spinach rather than frozen and sauteed that along with the mushrooms and garlic, also adding a finely diced shallot. Used half and half rather than milk for the custard mixture. I also added some deli ham I had to use up. 50 minutes in the oven and it came out perfect!
Great recipe!!
This is by far my favorite breakfast! As soon as I finish the dish, I make it again lol I’m actually making it right now. This time I added diced ham, red onion, and jarred roasted red peppers and some pesto sauce to the veggie/feta mix. This is a delicious way to start the day and it puts me on the right track to make healthy food choices for the rest of my day. Thank you for sharing!
I love this quiche but I am curious if you could have a crust with this recipe. Thoughts?
How can you substitute fresh spinach for the frozen? It’s what I have on hand to use up.
You can, but you’ll need to cook it down first to remove as much moisture as possible.
This recipe is excellent! No changes needed. It’s much healthier than what I have been making before, no need for a crust and half-and-half now. I used skim milk. Thank you!
OMG THIS IS AMAZING!!!! Thank you so much! I added bacon for a bit more protein but when I tell you I love this! I can’t wait to make it for my parents!
Can I use almond milk with vanilla.
No, unfortunately that won’t work for this recipe.
Healthy and delicious! I used a mushroom medley which made it extra flavorful.
Excellent recipe – nice and easy with ingredients that are on hand
Love crustless quiche!
We love this dish! We reheat it in microwave and it’s delicious! Can you prepare without cooking it til the next morning?
I haven’t tried that. The only issue I can think that you might run into is that all of the ingredients will be very cold when going into the oven, so it may affect the cook time.
I make this every week and my mom and I can’t stop eating it. Mom said she never thought she’d eat something like this but as I said, we can’t stop eating this. 😋 Thanks
Is there any way to make this with a crust? How would it change the baking temp and time?
I haven’t tested it, unfortunately, so I don’t know if the cooking time changes any, but I’m sure you could just add these filling ingredients to a par-baked crust!
MADE this! LOVE this!
This turned out so well. I added bacon and a cheese blend (instead of mozzarella) for more flavor. I also took the advice of another reviewer and sauteed the spinach with the mushrooms and seasoned them together. My husband and I loved the way it turned out! Thanks!
I can’t wait to try this! Would fresh sauteed vs frozen spinach work in this recipe?
Yes, but make sure to sauté it down very well to remove most of the water!
Great recipe! Turned out great, so delicious
There was too much spinach, also, next time I’ll sauté the spinach. The spinach had no flavor. I’ll throw it in with the mushrooms next time.
Planning on making this soon & I like your idea since I love frozen spinach sauted with garlic 😋. Kj
Excellent recipe clearly presented and instructed. Very tasty. Thank you
Absolutely delicious 😋 we’re not vegetarian, but this was great!!!!
Hello,
Just Put the crustless quiche in the oven… Its dinner time, my family is famished and can’t wait… 10 mins to go until tbe top turns gomden brown. I am sure tbey will love it 😋
We made this dairy-free & delicious, I swear! My hubs is doing a dairy-free gluten-free elimination diet and we’ve had this recipe saved for awhile – decided to give it a go. In place of the milk we used 1/2 c Kite Hill cream cheese and 1/2 c oat milk. For feta we used Follow Your Heart dairy-free feta. Everything else was the same. So delicious and custard-y!
Made this yesterday. While it was good, I felt that the ratio of spinach and mushrooms to eggs was out of balance. Next time I’ll use half the amount for spinach and mushrooms. Also mine was more then done after 40 minutes. Next time I’ll check it at 30 minutes and go from there. Thank you.
I want learn to make quiche.
I love quiche.
7/16/23
I made this for dinner tonight and it smelled amazing while it was cooking. Thanks for the wonderful recipe. I like try out new recipes.
Will be very happy to receive newsletter, thank you.
Can this be made in muffin tins? Thank you for posting💙
Yes, you can make it in muffin tins, though you would have to lower the cook time. And since we have not made it in muffin tins, we can’t tell you how much you need to decrease the time by.
Can you freeze this?
Some people have reported that they do freeze the leftovers of this, but you have to be very careful with reheating because if you over heat it the eggs will become rubbery.
Excellent quiche.It’s my second time making and my friends loved it
Thank you SO Much for this outstanding recipe! Yesterday, I had a Women’s Brunch and everyone Loved this Quiche!!! It was So quick and easy to prepare!!! All your directions were spot on, clear and perfect!!! I will be using this again for sure!!! SO YUMMY!!!
Wanting quiche and a quick dinner and made this in spite of the 50 min cooking time. Had everything sans spinach but it came out great! I just added peas to quiche and some chopped parsley on top so it will have something green in it. Maybe because I didn’t have the spinach, mine was not watery at all and was done in a little over 20 mins. Next time, I will follow recommended amount of salt as I sprinkled mine as usual and was a tad too salty – forgot there was feta and parmesan being added. But still very good — thank you!
The quiche tasted great but it was a little watery. The only changes I made were to use fresh baby spinach that I wilted with the mushrooms after they were cooked, and 1/4 C of whipping cream with 3/4 C milk.
Can I use fresh spinach instead of frozen?
You’ll want to cook it down until most of the water has evaporated so the quiche doesn’t get watery. :)
I have been making this crustless quiche ever since I first found it on Pinterest. It is without a doubt THE BEST ever.
Thanku Budget bytes. I sometimes alter the veges used but every time it has been a hit !!
I just made this and while it is tasty, it came out slightly watery. I squeezed all the water out of the spinach (like putting it thru a ringer) and sauted the mushrooms til dry. What did I do wrong to make it come out slightly watery? What could I change?
Hi Beverly, make sure you are cooking at the correct heat. When you cook at a high heat, eggs will separate and pool.
What us best way to reheat kesh after it’s baked for use a day later. Amazing dish simple. Thanks
Thanks Rita. Warm leftovers in a 350°F oven. If you microwave them, it will make the eggs rubbery.
How fun!! I have wanted to do this for a long time I don’t know why I put it off but my son and his fiancé and my granddaughter are coming for lunch and this is what I’m going to serve. I tried it a little while ago and it’s just delicious so now I have confidence. Thank you for the recipe.
I used fresh grated Gruyère in the mix and added some bell peppers. Because I had two wet ingredients with mushrooms and peppers I reheated leftovers in the toaster oven, dried it out perfectly! This was delicious!
This is one yummy dish. I have replaced Mike with heavy whipping cream and it’s delicious. Watching carbs. By far best quiche.
This looks amazing. Would it be possible to assemble all ingredients in the baking dish, refrigerate overnight or for 1-2 days and bake prior to serving?
Thank you in advance!
I haven’t tried that, but it might work okay. The one thing that might be affected the most is the bake time since the whole thing will be very chilled after being in the refrigerator overnight. Maybe if you let it warm up just a bit before baking that might work better.
I love the sound of this but my favourite combination is spinach and ricotta, could I replace the feta?? xx
You could, just keep in mind that ricotta is far less salty than feta.
Hi,
I have made this recipe several times and I love it! My question is this: If I want to make it for a crowd, can I just double the recipe and use a 9 x 12 pan, or would I need a little bit bigger pan? Also, I assume it might need more time to cook?
Thanks!
You’ll definitely need a bit more time to cook, but unfortunately without testing a double batch I’m not sure what size dish you’d need or how long the bake time would be. The safest bet would be to make two of the normal size batches. They can bake at the same time without any adjustments.
In Australia 8oz (250gr) mushrooms costs minimum $6.25.
I just read that alternatives for mushrooms are tofu & zucchini. I’m not particularly fond of mushrooms, so I often switch them with something else.
This was simple and very tasty
This crustless quiche is OUTSTANDING.
I have been making it ever since I found the BUDGET BITES recipe. In fact it has become my signature Quiche. DELISH !!
Can fresh spinach be used instead of frozen? If so, how much fresh?
Hi Elaine- You can sub 10 ounces of frozen spinach with 1 pound of fresh spinach. I would cook it down before adding it to the quiche and, once cooled, squeeze as much water out as possible, before adding it to the recipe. xoxo -Monti
Delicious and flavorful. I like that I’ll be able to add other veggies on hand, as well. It’s a terrific base recipe!
Does it need to bake in a glass pan? (Crust less quiche)
Hi Leila,
No, it does not need to bake in a glass pan, but the timing will change a touch depending on the material of the pan you choose to bake it in. Just keep an eye on it. xoxo -Monti
Love this recipe! Very simple. I just add more veggies for flavor and fullness. Everyone that has tasted this has loved it and asked for the recipe!
My husband and I loved this!
Can’t stop making this quiche and mom and I can’t stop eating it. 😋
Basically stayed with the recipe and did not stray from it. It’s delicious 🤤
I made it today. It was delicious. Very easy. I can think of alot of variations.
This sounds wonderful but I’m wondering if I need so cook mushrooms to get the liquid out before baking?
It’s really just a matter of preference. Using uncooked mushrooms won’t affect the outcome of the recipe at all. We tested it many times to make sure it works as written. But that being said, using cooked mushrooms instead would also be fantastic and will add more complex flavors to the dish! ~ Marion :)
Very yummy and healthy
Great basic crustless quiche recipe!
I really prefer crust, but gravitate to easy. I used my ceramic vessel. I love how your recipe calls for 4 eggs. Others call for way more & my quiche overflows. I used half & half & sometimes use heavy cream. No feta or fresh parm. So used Mexican shredded mix inside & canned parm on top. To lazy to chopped garlic. You can really do anything with this. I checked after 30 minutes & done. You don’t need a thermometer & if a toothpick comes out clean in the center it’s done! Also used a ton of powdered spices, thyme,Italian mix,onion, garlic. Fabulous…Thanks for posting!
Can you make this with a frozen pie crust? Or will it change the texture of the quiche ingredients?
Rather than the filling being affected, the concern is more that the crust might not bake fully at the time/temp written in the recipe. Since we haven’t tested this recipe with crust, I can’t promise any suggestions I give will be equally successful to the recipe without testing it ourselves…but I would suggest to par-bake the frozen crust (check the package for a recommended baking time and depending on the type, use parchment paper and pie weights or dry rice/beans), then add the filling and then continue cooking until the top of the filling begins to brown and the edges are fully set (Shake it gently, the center should wobble slightly.) If the crust starts to over-brown, gently wrap it with aluminum foil. ~Marion :)
What is temp if non glass pa is used please? Is it just as good? Thank you
Since we haven’t tested this recipe with a metal dish ourselves, I hesitate to give you any specific instructions for adjusting the baking time/temperature because they might not be successful. Metal dishes aren’t ideal for quiche because they heat up much faster than glass/ceramic — and since eggs cook so fast, the outer edges of the quiche will be cooked before the center is done and overcooked by the time the middle catches up. I wouldn’t say this normally, but with egg prices the way that they are right now, it might be worth investing in a glass dish rather than risk a failed quiche! You could probably find an excellent one at a thrift store for MUCH LESS than a dozen eggs! ~ Marion :)
Good advice Marion. I purchased a glass baking pie plate at a thrift store for just a few dollars.
Hi! How big should the pie pan be?
Hi, Sarah! We used a 9.5″ glass pie dish with a 3qt. capacity. (You can find this information under the Equipment section of the recipe card. When you click on the images, it will take you to an Amazon page where you can find more information about the product.) Anything in this ballpark will work, but you may need to adjust the baking time slightly. ~Marion :)
This recipe is a perfect example of why I love your site so much. I can make it a couple times as written and then because it’s quite simple, use it a base and make it my own. I love this with fresh spinach or kale. Broccoli (fresh or frozen) works great too because it gives it volume. Sliced sausage or ham added in makes it quite a substantial meal for a few people. Thanks again for anotber simple and delicious recipe that’s become a staple in my kitchen!
Hello. I’m going to make your spinach feta crustless quiche this weekend and I have a question. The ingredients are listed by cups and tsp except for the feta, which is described in ounces. Is there a reason for that? When I look at an equivalency chart, 2 oz is the same at 1/4 cup. Am I good using 1/4 cup or do I need to measure the feta in some other way? Thanks very much!
Hi, Victoria! I see how that could be confusing! We listed the feta in ounces since this is how they are usually labeled in the store (on the bottom right side of the label). A block of feta is typically 8oz (so you would need 1/4 of one block) and containers usually have anywhere from 4-8oz in them. Otherwise, I would say 2oz. of crumbled feta would be about 1/4 cup (maybe a little more!). ~Marion :)
Loved this recipe great success. Thanks
Angela
Amazing recipe. I doubled the eggs and salt, but kept everything the same and had nice big fluffy pieces!
Have been making this crustless quiche for months…..got it from Pinterest. It has been hailed by friends and family as “the greatest”! Thank you Budget Bytes ! Have shared it with all my foodie friends. Seasons greetings from Sunny South Africa
Can you make and bake ahead of time and warm for breakfast in the morning. Will that work and be as good?
Hi, Ann! Great question! You can definitely make this ahead — but be wary if you are particularly sensitive to texture changes. As Beth said in the blog post: “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.” I would also allow it to cool as much as possible before covering/storing.
You can also reheat in the oven at 350* covered with the aluminum foil (to prevent excessive browning) for about 15 minutes, but — to echo Beth — taking care not to overcook it (just needs to hit that internal temp of 160*F). Another suggestion I have is to make the quiche mixture ahead and store in a well-sealed container in the fridge overnight.The morning of, just pour into the dish and bake. That way, it’s at its most fresh & delicious when served! — Marion :)
This looks and sounds yummy!!! Can this be made in advance, and portioned into individual frozen premade servings that just need to be reheated for breakfast? I am sure it can like just about anything these days. I was just wondering if you had tried it before, and how it turned out. TIA!!!
Yes, many people do that with this recipe, but I suggest testing it with one slice first because eggs can be a bit temperamental when freezing and reheating. You want to make sure to not overcook the egg when reheating or else it will get a little tough and watery.
How could you make this dairy free?
This was delicious! Like others, I sauteed a bag of fresh spinach and added a little onion. And I was out of milk so used half & half. I have no complaints about this recipe. Will definitely make it again!
Made for Brunch I was a big hit. I did use sliced Spanish onion, we like finely chopped jalapeno. This is a keeper, followed all instructions, came together easy and fast, was so savory and delish. Love it. thanks for sharing
Made it today and it’s delicious!!!
I did use fresh spinach and also added 1T. dijon mustard to the eggs. This added just a hint of tang, but everything was superb!
Can this be be doubled or even larger?
Yes- but I wouldn’t make it in a larger dish. I’d make it in multiple dishes. With a larger dish, it will take longer to cook. The chances of you getting the middle cooked through without burning the bottom are slim. XOXO -Monti
The cost of each ingredient is not based today’s foodprices:
November 2022.
Nutrition wise it’s a great recipe.
Maria
Hi Maria, we shop for our ingredients at discount grocers in Nashville, TN. The cost we display is what we paid for it. If we buy a bag of potatoes with 8 potatoes for $2 but only use 2 potatoes in the recipe, we will display the cost as 50 cents. We take what we do very seriously and would not lie about prices or misrepresent them in any way to our audience. XOXO -Monti
This was so good! I rarely cook and gave it a shot and turned out great. My husband is the cook in our house and loved this and actually complimented me on how amazing it was.
Looks wonderful!
I am not a fan of feta cheese. Can I substitute ricotta and cut down on eggs. If I can how much ricotta and how many eggs. Thanks
Hi Jean, we have not tested this recipe with ricotta and therefore can’t give you an answer. If I were to speculate, I’d say drain your ricotta of excess liquid by leaving it in a fine mesh sieve for a few hours, so it is really, really dry. Then you should be able to replace the feta in equal parts and use the same amount of eggs. Again, this is pure speculation, as this method has not been tested. XOXO -Monti
Can I add chicken to this recipe?
DO it! XOXO -Monti
I made it as above, but, my husband is a carnivore so I needed meat. I had some deli pepperoni so I added it. I thought about some bacon or sausage but I thought I had “messed” with the recipe eNough for the first time so I left it out. Very yummy. Husband liked it also, which is unusual. He is a meat and potatoes fella. Thanks, nice addition to my recipes. My first try at quiche.😄
I didn’t have black pepper lol but I did have some grape tomatoes I sliced in halves and added to this recipe dish. Other than that the aroma is really nice as it’s cooking and I think it’ll be a new favorite. I went with crustless also.
Wow! Wonderful recipe. Thank you ❤️
Can you substitute plain greek yogurt for milk?
Yes, you can, but thin it out. Use a half cup of yogurt and thin it out with a half cup of water. XOXO -Monti
Can you throw this into a pie crust? Also, could I replace the feta cheese with another cheese like feta?
Adding a pre-baked pie crust is an option, but as we haven’t tested I cannot tell you cooking times and measurements etc. XOXO -Monti
How much fresh spinach can be used instead of frozen?thank you !
One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach. XOXO -Monti
somewhat bland. Add more salt and pepper.
This is not a carefully written recipe. Instructions say to slice mushrooms in step one. Then says to slice mushrooms again in step two.
Thank you for pointing out the mistake! I have fixed it. XOXO -Monti
Thanks for the recipe. Looks fast and good. M
LOVED this recipe! I made it for my Pickleball group and everyone asked for the recipe. I probably should have made 2!! I did it EXACTLY as the recipe states and it was delicious.
Looks delicious! Do you think zi could make ahead of time and freeze? (maybe coue weeks ahead of time)
Hi Betty! You can absolutely freeze quiche, before and after baking. To freeze quiche before baking: Place quiche on a tray and freeze until firm. Wrap with freezer paper and slide quiche into a freezer bag. Seal, label, and freeze for up to one month. When ready to serve, remove from freezer, unwrap and place straight in a pre-heated oven without thawing. Bake as per the directions, adding 10 to 15 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated oven until heated through. XOXO -Monti
Would it fit nice in a 9 by 13 inch pan if I double the recipe
Assuming the 9 by 13 inch pan has sides about 2 inches high, it can hold a volume of 14 to 15 cups. A 9-inch pie plate with 2 inch sides (like the one used for the quiche) holds up to 6 cups. The quiche had about 4 cups of ingredients in it. I would def double the recipe, but keep in mind, this will change your cook time. Keep a ramekin or oven-safe dish full of water in the oven during the bake to prevent the quiche from drying out. XOXO -Monti
Love this easy quiche. Used 1/2 cup heavy cream since I only had 1/2 cup 2 percentage milk.
I made this for brunch yesterday…It was wonderful! The feta is the star of the quiche! I used fresh spinach and baby Bella mushrooms, sautéing with diced onions and roasted garlic. I also added Penzeys Sunny Paris seasoning that goes so well in egg dishes.
I am also looking to convert recipes to the Instant Pot. This seems like a good candidate for the IP. Has anyone tried it?
I have not tried it yet, but a cup of milk has 12 carbs. Could you replace it with a nut milk? Or some heavy cream?
Feel free to replace it 1 for 1 with a nut milk. Heavy cream has a much higher fat content. If using heavy cream, dilute it with water, so the total used is half water half cream. XOXO -Monti
Tasted really good. Substituted kale for the spinach – cleaning out freezer. Cooking time was 30 minutes. I should have checked sooner because it was darker but fine. I would say check at 20 to 25 minutes.
Good, not great. Mine was not creamy like other quiches.
Can you use fresh spinach sauteed instead of frozen? If so, how much?
Absolutely! Though you’ll want to double the weight, and make sure to cook out all the water first.
Delicious Quiche! The only other thing I added was onion but I love the combination of the spinach, mushrooms & the 3 different cheeses. Made a great dinner with a side salad!
So I’m very picky when it comes to eggs I’ve been trying different ways to eat them because I’m so picky… but this was actually really good I subbed cream cheese for the feta because I didn’t have any and it was still really good
Do you have to use milk?
The milk gives this dish the classic custard texture of a quiche. You could probably do something similar without the milk, but it would be more like a frittata.
Hi Beth, this looks real yummy and would like to give this a try. I’m hosting a breakfast for a group of 11 people, could I double the recipe and bake it in two pie plates or one large Pyrex casserole dish. Would it double well?
Thanks in advance.
I’ve never tried doubling it in one dish before, so I’m not sure how that would affect the baking time. It shouldn’t be an issue to just make two, though. :)
This browned up beautifully and tasted great. Next time I will try it with fresh spinach instead of frozen.
Can you use fresh spinach instead of frozen – if so 6 oz baby or 10oz
You’ll need to sauté it down first, so I’m not sure how much fresh you’ll need to create the same amount once it’s sautéed.
DELICIOUS!!! Will make it again.😀👍
I have a 9.5 glass pie dish is that ok? Don’t have a 9 inch.
Yes, that should be fine. :)
Thinking of using this recipe as individual muffins. Thoughts?
Also, does this freeze well?
I think I’ve seen other reviews where people have baked this as individual muffins, although I haven’t tried it myself. This freezes okay. You just have to be sure not to overcook it when reheating otherwise those egg proteins will seize up, squeeze out a lot of water, and become rubbery.
I have made this recipe dozens of times since we started Keto 15 months ago. I use heavy whipping cream instead of milk. I sauté 3 pieces of bacon cut into bits and use the fat to cook the garlic and mushrooms. I add the bacon with the feta and mushrooms. It is my go to for Sunday cooking for the work week. The spinach makes a perfect base and you don’t need the crust. I use a bit more mozzarella on top just because we love cheese. Perfect brunch between conference calls on Mondays with coffee!
Can you add a crust?
I made this in a 7″x9″ pan and it turned out well. Really tasty, easy to make. I used vegan mozzarella because I wanted to use it up. I will definitely be adding this one to the rotation.
Looking forward to making this! Would I need to add more for 10 inch pie plate? Thank you!
Making it in a bigger pie plate will probably change the baking time since the ingredients will be spread out more thinly. You could try to add more ingredients, but then you’ll be altering the ratios of custard to vegetables, etc, so that could change the overall outcome.
I’ve been making this a couple times a year for 7 or 8 years. It’s my go-to frittata and it’s delicious! Highly recommend.
I don’t keep milk on hand, so I keep little cans of evaporated milk in the cupboard. I can make this recipe anytime, and the texture with evaporated milk is great. All my favorite foods in one dish!
Oh yes! I’ve been craving all things mushroom and spinach lately! This will definitely hit the spot!
I baked this in my cast iron skillet instead of transferring to a pie dish, and it was delicious!
I used oat milk in place of dairy milk, and it still turned out well. (I did use regular dairy cheeses.)
How long would last in fridge?
There are a lot of factors that go into how long something lasts in the fridge, but in general, I usually keep dishes like this for about four days.
How many servings was the nutritional data provided based on?
The nutrition data is for one serving, which is 1/6 of the recipe.
Looks delicious 😋 Anyway it can be made without dairy?
No, unfortunately, the dairy is very important in this recipe for creating both the correct texture and flavor.
Loved the recipe. I used cream cheese instead of Feta.
Creamy and delicious.
Thinking this would be great for breakfast! Have you assembled the day before and cooked in the morning? Will straight from the fridge work?
I haven’t tried that, unfortunately. One issue I can think of off the top of my head is that all of the ingredients will be chilled going into the oven, so you may need to bake longer or it may bake slightly uneven. I’m not sure.
You could probably take it out of the fridge and let it come to near room temp, around 1/2 hour or more, then bake.
Beautiful, how many serving est. per pie?
That’s up to you! :) I cut mine into six pieces.
Excellent. We loved every bite and will make it again!
I’m not a huge feta cheese fan – could I substitute more mozzarella cheese instead of the feta?
Yes, that will change the flavor, but I think it would still be great. :)
Added bacon to mine! Delicious 😍
Thanks for the recipe. Pity you don’t have a US – Metric conversion button to help those of us around the world with their measurements.
You can Google, around the world, your own metric conversions!
Can you use fresh spinach instead of frozen ?
Yes, but you’ll want to sauté it down first to remove most of the water. :)
Can you use canned mushrooms? That’s what I have on hand.
You could, but they might not have as good of flavor.
I’m thinking about trying this in a muffin tin for easy toddler breakfasts. Any tips? About how far should I fill up the cups? Liners? Bake time? Thank you!
I’m not sure about bake time, since I’d really need to test that first, but I would just butter or grease the muffin tin well instead of using liners. It will definitely stick to paper. :) It does puff up some when baked, but I don’t think it will overflow or anything if you fill to the top. But maybe fill ¾ the first time just in case?
So yummy!!! Will be in our rotation! I also cooked down shallots and added to the mushroom garlic mix. Then I did fresh spinach in place of the frozen. When the mushroom mix was done I turned off the heat and added the spinach so it would slightly cook this way it could finish off in the oven. I also used a pre made crust. I prebaked the crust in the pie dish for 10 mins then added the quiche ingredients and baked for 45 mins. Came out perfect! Thank you for the recipe!
I thinking of making this for our Boxing Day brunch. Can I make it ahead and freeze it. I have to make about 8 of them.
They freeze just so-so. The quality is definitely much better when freshly baked. Check my commentary above the recipe under the heading “Can You Freeze Quiche?” for my long explanation. :)
I am just wondering if I can add broccoli to this recipe? I would cut the florets very small and sauté them near the end of the mushrooms. I am serving to someone who loves broccoli. Thank you.
Yes, absolutely! :) I have a broccoli cheddar version here, if you want to check that out.
Do you think this could be made with Heavy Cream?
It looks wonderful and I plan to try it today.
Probably! :)
If it helps, we just did and though a bit rich for my taste, it cooks beautifully. We reduced the cook time to 45m and took it out at 42m.
Happy Thanksgiving!
I have made this many times. Everyone loves it. Has the recipe changed with your recent update?
Nope, this one was so good that it didn’t need any changes to the recipe (other than using cooking oil instead of non-stick spray to cook the mushrooms and coat the pie plate, but you could use whichever you prefer for that). :)
Has anyone tried substituting cottage cheese for feta?
Feta doesn’t melt much–similar to cottage cheese in that aspect, but has a tangy, salty flavor all its own. I often use it interchangeably with Mexican queso fresco, or a fresher type cotijo, depending on what’s in my cheese drawer–with feta the one most often available to me. I buy it in blocks and store in liquid–will keep several months that way. But if it were me with only cottage cheese in the fridge, I’d go for it.
I made it in a cast iron skillet. Crustless, as written, it’s similar to a frittata. I’ve made it quite a few times and it’s a favorite at our house. I usually add some sauteed diced onion to the recipe, and often some dill, which makes it taste a little more Greek to go with the spinach and feta. I”ve even subbed broccoli for the spinace. This recipe is a big time keeper.
I make this all of the time. I love mushrooms and love the recipe as is, but my husband is not keen on them, so I simply substitute one rinsed can of pinto beans and it works out great.
I have been using your recipe for years now, it is delicious! Now I think of this as a use-it-up recipe: I use any frozen CSA greens, usually frozen CSA red/yellow bell pepper, frozen CSA dries tomatoes, and whatever cheese needs to be used up! It always turns out delicious! Thank you!!
I make this all the time. I add almond slivers for the crunch since there is no crust. Thanks for all your great recipes.
I made this recipe tonight exactly as written and it was excellent! Super easy instructions and such great flavors. Mine was ready to come out of the oven at 48 minutes.
Surprisingly delicious ! I followed recipe exactly, adding just some chopped onions. I pulled it out of the oven after 46 minutes, let it cool, then refrigerated it for 4 hours. By then the flavors had all melded together and it tasted amazing. I will be sure to make this again and again. My problem now is that I dont want to share it with my family.I cant wait to make it again.
Very easy to make and so yummy! I actually used a bunch of fresh spinach and that worked fine. Brought it camping last weekend and it was a hit. Heated pieces on the campstove!
Did you do anything with the fresh spinach before placing in the pie plate?
I used leftover salad—spinach, grape tomatoes, red onion, and blue cheese—in place of the first six ingredients.
I sautéed it all in olive oil, smushed each tomato with a fork, then drained off all the liquid. I filled a stayed pie plate more than 3/4 full with the sautéed salad. (If I were patient, I would have let it cool, then squeezed out as much liquid as possible.)
Then I made the savoury custard, poured it over the top, and added the shredded mozz.
It was a great way to use up a huge salad no one wanted to eat.
It’s not even out of the oven and i can tell it’s going to be amazing. I did add a few things – scallions, nutmeg, fresh dill, red pepper flakes and fresh lemon. Can’t wait to taste it.
thank you for sharing!
Loved this – will be making it again. I don’t like feta and used up some parmesan I had in the fridge.
Delicious! I used fresh sauteed spinach and subbed cheddar cheese for the feta because that’s all I had. Definitely a keeper recipe.
Made this for my friends and they all asked for the recipe.
Can this be made the day before?
Yes :)
Oh my gosh this was so tasty!!! I made it for meal prep for the week instead of my usual egg bites and man am I glad I did! This is going to me my new go-to brunch recipe!
Love this recipe! Could I sub goat cheese for the feta?
Sure! :)
Can fresh spinach be used instead of Frozen? I would saute it with the mushrooms.
Yes :)
Can this be frozen before or after baking for later use?
This one freezes just okay (after baking, not before). It’s not the best, not the worst. It seeps a little water upon thawing and reheating. Some people are fine with this, others don’t like it. :)
Great recipe! I followed the instructions as is, and it turned out great.
So easy to make, very light and a crowd pleaser
Do easy to make! Perfect keto meal, any time of the day. Quiches are perfect for a beach picnic or perhaps easy star for the buffet table. Flexible warm or room temperature! I prefer half and half or heavy cream. Such a versatile recipe- delicious, quick to assemble and lends itself to many cheese subs as well.
Thank so much for sharing this great recipe. Should be required cooking for all beginner cooks. Will give them instant confidence!
I made this today, followed all the instructions except I used half and half instead of milk. It was so yummy!! I’ll be making this quiche again and again. Thank you for this delicious recipe!
I’m hoping to try this but with a crust using the same instructions
How many people does this recipe serve?
It just depends on how big you want the servings. I usually cut it into six slices.
What % milk? Whole, 2%, 1%?
I would stick with either whole or 2% for this one.
My husband and I loved this recipe! It turned out fine using 1% milk. :-)
This was the most delicious quiche that I have ever had – and I can’t believe that I actually made it (which speaks of how easy it is to make)! It was not watery or eggy tasting and the top was crispy – it came out perfect. I didn’t follow step three which suggests that the vegetables must be layered, but I rather followed the photos and mixed it together. I also added a little paprika and curry powder. Thank you for this recipe! I shared it with my family and they’re excited to bake it too!
can i use fresh spinach instead of the frozen kind? should I blanch it in a frying pan first??
Yes, you can use fresh, but definitely will want to sauté it in a pan first to remove a lot of the water. :)
Can you use heavy whipping cream instead of milk
That will probably work, although I haven’t tested it so I can’t say for sure how much it will affect the outcome. I suspect it will just make it extra rich and delicious. :)
I have been making this recipe for several months now. It is my favorite breakfast. Since I have a grandson who is celiac, I have to be conscious about things made with gluten. This has wonderful flavor with the feta and the parmesan cheese and garlic. I only made it once with the mushrooms and we all prefer it without them. Plus, it makes it a breeze to make. I also use fresh spinach, so I don’t have the thawing to do. I also used Califa Coconut Milk and Water blend instead of regular milk. So, it can be dairy free as well for those, like me, who are lactose intolerant. This also qualifies for Keto, so this recipe is a WINNER!!!!! I put this recipe into Fitness Pal and 1/3 of the pie is only 210 calories if you use the ingredients I suggested. Milk, butter and mushrooms would make it more.
This was great….
Hi. Can this be eaten at room temperature?
I suppose. :) Make sure to refrigerate it for storage, though.
Easy preparation and delicious! I added garlic, fresh dill & parsley, shisito peppers to give it some spice and make it a bit more savory. You could easily add some ham or bacon for those meat lovers out there!
This recipe looks amazing. I can’t wait to try it our for my family! I’m hoping to make this vegan by using vegan cheese, almond milk, and I am wondering what would be the best replacement for the eggs? Thank you!
Unfortunately, this is an egg-based dish, so I’m not sure there is a suitable replacement for that ingredient.
try one tbs of tahini (not the prepared kind ) for each egg
I use tahini a lot. It has a sludge like consistency and is oily. Don’t understand how it would sub for eggs.
Just Egg is a plant based egg substitute that works great if you’re allergic to eggs or are vegan. It can be found in the refrigerated section of the grocery stores. You just have to find out which stores carry it in stock.
I LOVE goat cheese! Thanks! I’m really excited to make this for my breakfasts next week!
Looks like a great a recipe! Cant wait to make this. Could this be made in a pie crust? And if so what would be the steps for that, pre-bake crust??
Yes, most quiches are baked in pie crusts, but I’d need to do some testing with this particular recipe before being able to offer specifics on the method. :)
I have made this crustless quiche with a crust. I make the crust and blind bake for about 15 mins at 350 while I cut and cook the mushrooms. I pull it out to cool just a bit while I mix together the egg, cheese, veggie mixture and then pour it in the crust and bake as Beth directs. Making a quick crust makes it a decadent treat!
For leftover I put it in a skillet with a glass lid on medium for a few minutes. Came out perfect. We are also doing that with leftover pizza. Really a great way to reheat.
One of the two members of my household (not I!) cannot abide mushrooms. Any suggestions for a replacement?
You can throw just about any vegetable into a quiche, which is why they are so great. :) You can either just leave them out or use your favorite veggie (bell peppers, roasted red peppers, squash, broccoli, etc.). But just make sure to cook most of the moisture out of whatever you’re using so that it doesn’t make your quiche soggy.
Really tasty! I replaced the spinach with kale, cheddar instead of mozzarella and added onions and 2 more eggs.
Can you make this ahead and reheat?
A lot of people do, just be careful when reheating because when overcooked it can become rubbery and seep water. :)
Thanks!
Could you please give the nutritional value of this recipe per 100g serving
Whole family loves this recipe! I add crumbled bacon as a top layer, then grind pepper all over, then sprinkle the mozzarella on top. YUMMY!
Your recipe instructions did not match certain pictures as far as the layering were concerned and oven temperatures varies. However this dish was a hit with my vegetarian daughter.
Very tasty with good tips, thank you
Seriously, Jacqui??????? You’re rude.
I didn’t think her comment was rude at all.
For Nutrient purposes- how much is a serving?
A 1/6th slice of the quiche. :)
Hi, very excited about making this. Could I substitute the milk for almond milk or another dairy free milk?
I haven’t tried this with a dairy-free milk, unfortunately.
I made this with soy milk last week. Came out great!
LOOKS SUPER 👍🏼♥️♥️👏🏼And Thank YOU For Different Ideas OF The Goat Cheese ALSO! CAN I use Fresh KALE or SPiNACH instead of Frozen?
I used fresh spinach and it turned out ok albeit a little watery on the bottom. Still tastes great though.
Do you think you could use goat cheese instead of feta? I like feta, but I LOVE goat cheese! Thanks! I’m really excited to make this for my breakfasts next week!
Yes, definitely. :) It will be less salty, but still totally delish, I’m sure!
This was amazing!! It’s great as is, but the most recent time I added onions to the saute’ mix! I also through it in a deep-dish pie crust (because I LOVE a crust!) and was out of mozz so I topped it with cheddar! Any way you go, you can mess this up. It’s delicious time and time again!
Can I use mozzarella instead of feta and Parmesan?
Sure, I think the end result will have less flavor and dimension, but you can do it. :)
Came out perfectly! My boyfriend and I LOVED it. What a great meal!!
Just made this and it was delicious! I did add real bacon bits and a little extra cheese! My husband doesn’t like quiches, but loved this!
I just made this & OMG it is excellent!! Will be making it again very SOON.
Have made this recipe twice and it’s great. Very reliable results. The second time I forgot to buy mushrooms and made a plain spinach quiche and it was still good that way. Next time I might add some crisp cooked bacon or Greek olives for extra flavor. A great basic that can be varied many ways.
I’ve made this recipe twice already and it always turns out great!
I’m planning to have this delivered to a friend during the pandemic. Have you ever tried making this using a disposable aluminum foil pan? Do you think it will work or do I need to make adjustments?
Thank you for the great recipe! It’s a keeper!
I haven’t tried that, unfortunately, so I’m not sure exactly how it will affect the outcome. My only guess is that it’s possible that the outside edges might cook a bit faster than the center, since there isn’t as much insulation like thicker cookware would provide. I’m not sure if it would create noticeable changes, though.
This was delicious! I didn’t have feta cheese, and we aren’t going going out. I googled and found a feta cheese sub is ricotta cheese and some salt. I mixed the ricotta and salt together, then put dollops on.
We ate it with cucumber dill salad with sour cream.
Thanks for a great recipe!
This looks luscious! Can fresh spinach be used instead of frozen?
I found the answer right here so thank you after all. By the way it’s Shirley!
Would artichokes be a good add in to this?
You can never have too much cheese in a Quiche. I like to shred my own cheeses as the store bought ones that are prepackaged often have cellulose added and now there is extra plastic packaging I don’t think we need.
If I have some fresh Chanterelles, I’ll use them as they grow out here in my yard (I am lucky enough to live in the country so they are free out here). For me, I cook my quiches before freezing them. Let them thaw overnight and during the day in the refrigerator, Then I uncover them and LOOSELY wrap in tin foil before reheating for 30 minutes in the oven at 325. This way,I don’t get a runny or rubbery texture and talk about a quick and delicious meal. I’ve never tried it with Feta (very expensive up here) so I have always used an Extra-old strong Cheddar so I never even thought of trying it with Feta, but will now thanks to Beth and Budget Bytes.
Hi,
Is temp for fan forced ovens please?
350 should still be sufficient.
I just made this tonight, and it tasted great. I cooked it for the entire 55 minutes. For the last 3 minutes, I put my oven on broil, to finish browning the top. I highly recommend this dish. I added 3 splashes of chipotle Tobasco sauce. It didn’t make it spicy at all, just heightened the flavor. Easy recipe. It’s a keeper!
Can you make this the night before and bake it in the morning?
Yes that would be just fine!
Can you use fresh spinach if you don’t have frozen?
Most definitely!
To use fresh spinach would you need to cook it first or could you just throw it in chopped and destemmed?
I suggest sautéing it first to remove most of the moisture. :)
I used a sizeable splash of soy sauce when frying mushrooms to really deepen that mushroom flavour. I also added leek and thyme. Instead of danish fetta I used a more harder, open texture style of fetta. Which helped ensure the quiche wasn’t too mushy and had big bites of chunky fetta. Danish fetta would have been too soft I think.
I’ve made this many times! Always use fresh spinach sautéed with the mushrooms. Sometimes I add sausage. My favorite way to make is to make egg muffins. So easy to eat! I’m a kitchen manager at my church and use this recipe for most breakfast events as a “vegetarian “ option. If you put in a crust make sure to pre-bake the crust! Thanks for this recipe!
Pour the custard mixture over the vegetables in the pie dish.
To the kind TK who is making this for a friend: Don’t be afraid to try baking this in a pie tin. 😊 If you have any doubts, make 1 in the tin for yourself! If you’re happy with the results, then make the quiche for your friend. If you’re not happy, bake them in your usual way, then after they’ve cooled, loosen and then slide into the tin for giving! Hope this helps! 😊
I only have heavy cream can I use that instead of milk?
Heavy cream is quite a bit thicker than milk, so I would need to test the proportions to see how much to use in order for the texture to be correct.
Rose cream works fine and that is the traditional way of making quiche. I’m French Canadian and we do not make quiche with milk, only with cream. I use a scant cup and it turns out fine :)
Added bits of diced bacon and really kicked the dish up a notch. I know using bacon feels like cheating but this recipe needed a flavor boost. The texture is on point tho.
Seriously can’t stop eatting it! Best thing I’ve made since starting Keto!
Can you use egg whites?
Yes you can use egg whites.
Thank you, Beth, this was delicious! For us it was a nice twist on a savory breakfast-for-dinner. The entire family enjoyed it. Like the others, I added a few of my own ingredients too; chopped bacon and a few diced red peppers to go along with the recipe’s mushrooms and spinach. I appreciate the versatility of this meal, kind of like the egg’s version of a meatloaf. Just throw a little bit of everything in and bake!
Made this tonight. Breakfast for dinner! So delicious. Thanks for another great recipe.
Plan to try soon. Question: Can this dish be made ahead of time if refrigerated?
Thank you so much.
Yes it most definitely can :)
This was very good! We are on a low carb diet and love quiche so I thought I would give it a try. It turned out better than I actually thought it would as I love crust but I really didn’t miss it. I used almond milk and it turned out great. Thank you!
This is one of my favorite quiches! I don’t even miss the crust! I squeeze the spinach in a towel to get all of the liquid out.
If I don’t have a 9 inch pie she can I use a square or rectangular baking dish? What size? Thank you!
Yes you can use a 9×9, 8×8, or a smaller rectangular baking dish.
I modified this recipe slightly, shredded cheddar no other cheese, added green onion and put in frozen pie crust. My husband said it was the best quiche he’s ever had.