If you’re on the lookout for a savory breakfast or brunch option that’s both light and satisfying, this Spinach and Mushroom Crustless Quiche is a delightful choice. With a blend of fresh veggies, tangy feta cheese, and a rich egg base, it delivers bold flavors and creamy textures. Plus, it’s gluten-free and low-carb!
Why You’ll Love It
- Flavor-Packed: The combination of earthy mushrooms, tender spinach, and two types of cheese results in a quiche that bursts with flavor in every bite.
- Ease of Preparation: By skipping the crust, this recipe is easier to make, allowing you to focus on the delicious filling.
- Versatility: Serve this quiche hot or cold as a main dish, breakfast item, or a satisfying side. It’s an ideal dish for meal prep, too!
Ingredients
- 1 (10 oz.) box frozen chopped spinach: Thawed and moisture squeezed out
- 8 oz. mushrooms: Sliced thinly
- 1 clove garlic: Minced
- 1/8 tsp salt
- 1 Tbsp cooking oil: Divided
- 2 oz. feta cheese: Crumbled
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 tsp pepper
- 1 cup milk
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Set the oven to 350°F.
- Prepare the Spinach: Thaw the frozen spinach, then squeeze out as much moisture as possible. Set aside.
- Prepare the Mushrooms and Garlic: Rinse any debris off the mushrooms and slice them thinly. Mince the garlic.
- Cook the Mushrooms: In a skillet over medium heat, sauté the mushrooms, garlic, salt, and ½ tablespoon of the cooking oil. Cook until the mushrooms have released their moisture, allowing it to evaporate completely.
- Grease the Pie Plate: Brush the remaining ½ tablespoon of oil inside a 9-inch pie plate.
- Layer Ingredients: Arrange the cooked mushrooms evenly in the pie plate, followed by the spinach and crumbled feta cheese.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, grated Parmesan, pepper, and milk until well combined.
- Assemble the Quiche: Pour the egg mixture over the layered ingredients in the pie plate. Sprinkle the shredded mozzarella evenly over the top.
- Bake the Quiche: Bake in the preheated oven for about 50 minutes, or until the quiche is golden brown and reaches an internal temperature of 160°F.
Final Thoughts
This Spinach and Mushroom Crustless Quiche is a wonderful addition to your recipe collection. It’s simple to make and pairs perfectly with a fresh salad or crusty bread. With just 20 minutes of prep and 50 minutes in the oven, you’ll have a comforting dish ready to impress your family and friends. Enjoy!
Spinach and Mushroom Crustless Quiche
- Total Time: 70 minutes
- Yield: 4 1x
Description
This crustless quiche combines the earthy tones of mushrooms with the bright, leafy flavors of spinach, all held together by a velvety blend of eggs and cheese. The lack of a crust makes it a perfect option for those following a gluten-free or low-carb diet, but it’s still hearty enough to satisfy any appetite.Elegant yet simple, this dish is perfect for any meal, from a lazy weekend brunch to a light weeknight dinner. The rich flavors of feta and Parmesan cheese add a sophisticated touch that makes this quiche a delightful treat for the senses. Enjoy a slice with a side of mixed greens for a complete and balanced meal.
Ingredients
1 10oz. box frozen chopped spinach
8 oz. mushrooms
1 clove garlic, minced
1/8 tsp Salt
1 Tbsp cooking oil, divided
2 oz. feta cheese
4 large eggs
1/4 cup grated Parmesan
1/4 tsp pepper
1 cup milk
1/2 cup shredded mozzarella
Instructions
Preheat the oven to 350ºF. Thaw and squeeze as much moisture out of 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 over medium heat until the mushrooms have released all their moisture, which should then evaporate completely.
Brush the remaining ½ Tbsp cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta in the plate.
In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
Pour the egg mixture over the layered ingredients in the pie plate. Top with shredded mozzarella.
Bake for about 50 minutes, or until the quiche is golden brown on top and reaches an internal temperature of 160ºF.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 290