Crustless Quiche with Mushrooms and Spinach: A Delicious Breakfast

I absolutely love savory dishes for breakfast, and this crustless quiche with mushrooms and spinach is one of my all-time favorites! It's hearty and packed with veggies, yet it doesn't leave you feeling heavy like pancakes can. You can enjoy it for brunch, lunch, or even dinner, so give this crustless quiche recipe a try when you're in the mood to whip up something special. Trust me, it's worth every bit of effort you put in. With nearly 300 five-star reviews (and counting!), you can't go wrong.

"I really love this recipe! No changes needed. Just follow the recipe as is, and it turns out perfect. I'm replacing my old spinach quiche recipe with this one! A+. Thank you!!!" - Corinne.

Crustless Quiche Recipe

This crustless quiche is one of my go-to recipes when I want an easy, filling meal with simple ingredients that I can pick up at any grocery store. It's budget-friendly too; with just a few basic ingredients, you can make plenty of slices for breakfast, lunch, or even a light holiday brunch! I usually have milk, eggs, mozzarella cheese, and frozen spinach on hand, so I can whip this up without much prep time.

This crustless quiche is also loaded with protein from the eggs, easy to reheat, and made from ingredients that really keep you feeling full for longer. While it may resemble a frittata, this quiche has a creamier texture thanks to the milk and cheese in the filling, whereas a frittata tends to be firmer and more like an omelet!

Success Tips for Making Quiche

Be sure to squeeze out as much moisture as possible from the spinach. Excess moisture is the main reason a crustless quiche can turn out watery. Since there's no crust to absorb the liquid, you need to ensure that your spinach is well-drained and that the mushrooms are cooked until all the water has evaporated. Fresh spinach can add moisture, so if you're using fresh, it's best to sauté it first.

This recipe is very easy to customize with other vegetables. I often swap out the spinach for broccoli, bell peppers, kale, or whatever I have on hand. Again, be sure to cook fresh vegetables beforehand, and defrost and drain frozen veggies before using. You can use any type of mushroom you like; I usually go for whatever is on sale at the grocery store. White mushrooms are often the cheapest choice and work wonderfully in this dish!

Ingredients Needed

1 package (10 oz) frozen spinach, thawed and squeezed dry, approximately $1.26
8 oz mushrooms, approximately $1.74
1 clove garlic, minced, approximately $0.08
¼ teaspoon salt, approximately $0.01
1 tablespoon cooking oil (any neutral oil), approximately $0.04
2 oz feta cheese, approximately $1.36
4 large eggs, approximately $0.56
¼ cup grated Parmesan cheese, approximately $1.46
¼ teaspoon ground black pepper, approximately $0.04
1 cup milk, approximately $0.18
½ cup shredded mozzarella cheese, approximately $0.98

Instructions for Making Crustless Quiche

1. Preheat the oven to 350°F (175°C). Thaw the spinach and squeeze out as much water as possible. Clean the mushrooms and slice them thinly. Mince the garlic.

2. In a skillet, combine the mushrooms, garlic, salt, and ½ tablespoon of the cooking oil. Sauté the mushrooms over medium heat until they've released their moisture and it has completely evaporated. Make sure there's no liquid left in the skillet.

3. Grease a 9-inch pie dish with the remaining ½ tablespoon of oil. Layer the mushrooms, spinach, and crumbled feta cheese in the dish.

4. In a large bowl, whisk together the eggs, Parmesan cheese, pepper, and milk. Pour the egg mixture over the spinach, mushrooms, and feta. Top with shredded mozzarella.

5. Bake the crustless quiche in the preheated oven for about 50 minutes, or until the top is golden brown and the internal temperature reaches 160°F. Slice and enjoy!

This quiche is super easy to customize; feel free to add your favorite ingredients or swap out vegetables based on your preferences. Happy cooking!

Crustless Quiche with Mushrooms and Spinach: A Delicious Breakfast