Step into a cozy kitchen filled with warmth and the tantalizing aroma of sautéed mushrooms. Today, I’m thrilled to share my go-to recipe for Spinach and Mushroom Crustless Quiche—your new favorite meal that effortlessly combines comfort and convenience. This dish is perfect for busy weeknights or a stunning weekend brunch, showcasing a silky custard and nutrient-rich vegetables, all without the heaviness of a crust. Not only is it low-carb and vegetarian, but it also comes together in a flash, making it an instant family favorite. With each rich bite, you’ll feel the joy of homemade food without the fuss. Are you ready to dive into this deliciously simple recipe that’s sure to impress?
Why is This Quiche So Irresistible?
Simplicity: This Spinach and Mushroom Crustless Quiche comes together in just a few simple steps, making it perfect for beginners and busy chefs alike.
Flavor Explosion: The delightful combination of sautéed mushrooms, fresh spinach, and creamy cheeses creates a rich, savory experience that will have your taste buds dancing.
Versatile Ingredients: Switch up the veggies! You can customize this recipe with kale or even mix in bell peppers for added color and nutrition—a great way to utilize whatever you have on hand.
Quick & Easy: With minimal prep and a short baking time, this quiche is an excellent option for a healthy weeknight dinner that doesn’t skimp on flavor.
Family-Friendly: Delight the whole family with this nutritious dish that works beautifully for breakfast, lunch, or dinner, ensuring everyone leaves the table satisfied.
Whether you’re looking to impress at brunch or need a quick meal solution, this recipe has got you covered! And for more delicious ideas, check out my Crockpot Chicken Gravy and Garlic Cauliflower Mushroom for side dishes that pair perfectly with your quiche.
Spinach and Mushroom Crustless Quiche Ingredients
For the Quiche
• Feta Cheese – Adds creaminess and tang; substitute with goat cheese or omit for a dairy-free version.
• Salt – Enhances overall flavors; adjust according to your taste preference.
• Garlic Clove – Provides aromatic flavor; fresh garlic is preferred for the best taste.
• Cooking Oil – Serves as a medium for sautéing; olive oil or any neutral oil works well.
• Frozen Chopped Spinach (thawed and squeezed dry) – Main vegetable; use fresh spinach if desired, but ensure it’s well-dried.
• Mushrooms (sliced) – Adds umami flavor and texture; substitute with baby bella for a deeper taste.
• Milk (2% recommended) – Creates a creamy custard; use any milk variety or non-dairy milk for lactose-free.
• Shredded Mozzarella – Provides a gooey texture on top; could substitute with cheddar for a different flavor.
• Black Pepper – Enhances seasoning; adjust as per your spice preference.
• Grated Parmesan – Adds depth of flavor; use freshly grated for best results.
• Large Eggs – Main binding ingredient; room temperature eggs incorporate better and ensure a smooth custard.
This Spinach and Mushroom Crustless Quiche is the perfect way to enjoy a wholesome meal without the fuss of making dough!
Step‑by‑Step Instructions for Spinach and Mushroom Crustless Quiche
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that the temperature is just right for baking the Spinach and Mushroom Crustless Quiche evenly. Position an oven rack in the center for optimal heat distribution, which helps achieve that lovely golden-brown top.
Step 2: Prep the Vegetables
While the oven heats up, prepare your ingredients. Squeeze the thawed spinach until dry, removing excess moisture that can make the quiche watery. Next, mince a garlic clove and slice your choice of mushrooms. Set these veggies aside as you gather the remaining ingredients.
Step 3: Sauté the Mushrooms
In a medium skillet over medium-high heat, add half a tablespoon of cooking oil. Once hot, toss in your sliced mushrooms and sauté for about 4-5 minutes, stirring occasionally, until they release their moisture and become tender. Add minced garlic and a pinch of salt; cook until fragrant, just about 1 minute, then remove from heat.
Step 4: Layer the Ingredients
Brush a 9-inch pie plate with the remaining cooking oil to prevent sticking. Start layering by placing the sautéed mushrooms evenly at the bottom, followed by the squeezed spinach. Crumble feta cheese over this layer, spreading it out to ensure every bite is filled with creamy goodness from your Spinach and Mushroom Crustless Quiche.
Step 5: Make the Custard
In a bowl, whisk together room-temperature large eggs, milk, grated Parmesan cheese, and a dash of black pepper until smooth and well combined. This custard mixture is essential for achieving that creamy texture in your quiche, so ensure everything is fully blended before proceeding.
Step 6: Combine and Finish Assembly
Pour the prepared egg mixture over the layered vegetables in the pie plate, allowing it to seep into all the nooks and crannies. Sprinkle shredded mozzarella cheese on top, enhancing the gooey, melty goodness of your Spinach and Mushroom Crustless Quiche, and prepare for baking.
Step 7: Bake the Quiche
Carefully place the quiche in the preheated oven and bake for around 50 minutes. The quiche is ready when the center gently wobbles and the internal temperature reaches 160°F. You’ll notice a beautiful golden-brown color developing on top—this is the perfect visual cue for doneness.
Step 8: Cool & Serve
Once baked, remove the Spinach and Mushroom Crustless Quiche from the oven and allow it to cool for 5-10 minutes. This cooling period helps it set properly, making for easier slicing. Serve warm or at room temperature, and enjoy this delicious dish with family and friends!
Make Ahead Options
These Spinach and Mushroom Crustless Quiche are perfect for meal prep enthusiasts! You can chop and sauté the mushrooms, squeeze the thawed spinach, and even mix the custard (eggs, milk, cheese, and spices) up to 24 hours in advance, storing each component separately in the refrigerator to maintain freshness. When you’re ready to bake, simply layer the prepped ingredients in the pie plate and pour the custard over them before baking as directed. This approach not only saves time but also ensures that your quiche is just as delicious as if it were freshly made, giving you that warm, comforting meal without the fuss on busy weeknights!
Spinach and Mushroom Crustless Quiche Variations
Feel free to unleash your creativity and tailor this quiche to your unique taste preferences—each bite is an opportunity for delicious exploration!
- Kale Substitute: Swap spinach for kale to add a hearty twist. Just make sure to remove the tough stems and chop it finely for even cooking.
- Cheese Variety: Use gouda or cheddar instead of feta for a different flavor profile. Each cheese brings its own character and richness, transforming the quiche marvelously.
- Vegetable Medley: Add chopped bell peppers or zucchini for a colorful and nutritious boost. With every slice, you’ll enjoy vibrant flavors and textures!
- Herb Enhancement: Experiment with fresh herbs like thyme or basil. They add a fragrant note that elevates the dish—perfect for impressing guests at brunch.
- Spice It Up: Add a pinch of red pepper flakes for an unexpected kick. Just a hint will warm up flavors beautifully without overpowering the dish.
- Mushroom Variety: Go wild with different mushrooms! Try shiitake or portobello for a deeper, earthier flavor, making each bite a delightful surprise.
- Dairy-Free Delight: Opt for almond milk and a tofu substitute for cheese to make it entirely dairy-free while maintaining the creamy texture that delights.
- Quiche Cups: For a fun twist, bake this quiche mixture in muffin tins for individual servings. Perfect for meal prep or brunch nibbles!
These variations ensure your Spinach and Mushroom Crustless Quiche is anything but ordinary. Enhance your next meal with a side of Spinach Ham Breakfast Rolls or some flavorful Slow Cooker Veggies for a delightful spread. Enjoy your culinary adventure in this wonderfully flexible recipe!
How to Store and Freeze Spinach and Mushroom Crustless Quiche
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days, making it easy to enjoy this flavorful quiche again.
Freezer: Freeze individual portions wrapped tightly in plastic wrap or aluminum foil, followed by placing them in a freezer-safe bag. Enjoy frozen quiche for up to 3 months!
Reheating: To reheat, thaw the quiche overnight in the fridge and warm in the oven at 350°F (175°C) for about 20 minutes, ensuring it retains its delicious texture.
Making Ahead: Feel free to prepare the Spinach and Mushroom Crustless Quiche in advance; it holds up well and can be served warm or at room temperature.
What to Serve with Spinach and Mushroom Crustless Quiche?
Step into a complete dining experience that will satisfy your family and friends with delightful flavors and textures.
- Fresh Mixed Greens Salad: A crisp salad with a tangy vinaigrette adds a refreshing contrast to the creamy quiche.
- Roasted Potatoes: Seasoned, golden-brown potatoes provide a comforting and warm side that pairs beautifully with the rich flavors of the quiche.
- Grilled Asparagus: The slight char and crunch of grilled asparagus offers a vibrant and healthful note that complements the earthy spinach and mushrooms.
- French Baguette: A warm, crusty baguette is perfect for mopping up any extra custard and adds a delightful crunch to your meal.
- Herbed Quinoa: Light and fluffy quinoa, tossed with fresh herbs, brings a nutty flavor and a wholesome touch to your table.
- Chilled White Wine: A glass of chilled Sauvignon Blanc serves as a perfect pairing, enhancing the flavors of the quiche with its crisp acidity.
- Fresh Fruit Platter: Consider finishing your meal with a sweet fruit platter; the natural sugars refresh the palate after the savory quiche.
- Homemade Fruit Tart: For a sweet finale, a fruit tart adds a touch of elegance and showcases seasonal fruits—delightful and light after a hearty meal.
Create a complete experience around your Spinach and Mushroom Crustless Quiche by incorporating these pairing options, and enjoy each joyful bite with loved ones!
Expert Tips for Spinach and Mushroom Crustless Quiche
- Squeeze Spinach Well: Thoroughly squeeze out excess moisture from frozen spinach to prevent a watery quiche that doesn’t hold its shape.
- Cook Mushrooms First: Always sauté mushrooms completely before adding them; this avoids a soggy texture in your crustless quiche.
- Use Room Temperature Eggs: Allow eggs to come to room temperature first for a smoother custard; this ensures a luscious filling.
- Let It Cool: Allow the quiche to rest for about 5-10 minutes after baking; this helps it firm up for easier slicing and serving.
- Experiment with Cheese: Try different cheese varieties to tailor flavors to your liking—cheddar or gouda can offer a unique twist in your quiche.
Spinach and Mushroom Crustless Quiche Recipe FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach can be used instead of frozen, but it’s important to cook it down first to release excess moisture. Sauté the fresh spinach in a skillet for about 3-4 minutes until wilted. Then, ensure it’s well-drained before adding it to your quiche to avoid a soggy texture.
How should I store the leftovers?
To store your Spinach and Mushroom Crustless Quiche leftovers, place them in an airtight container and refrigerate for up to 4 days. This keeps your quiche fresh and ready to enjoy at a moment’s notice!
Can I freeze the quiche, and if so, how?
Yes, you can freeze the Spinach and Mushroom Crustless Quiche! I recommend slicing it into individual portions, wrapping each slice tightly in plastic wrap or aluminum foil, and then placing them in a freezer-safe bag. This method allows you to enjoy the quiche for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat in the oven at 350°F (175°C) for about 20 minutes.
What if my quiche turns out watery?
If your Spinach and Mushroom Crustless Quiche turns out watery, it could be due to not squeezing the frozen spinach enough or using undercooked mushrooms. To prevent this, make sure to thoroughly squeeze out as much moisture as possible from the spinach and fully sauté the mushrooms before adding. This preparation ensures a firm and delectable quiche.
Is this recipe suitable for vegetarians or those with dairy allergies?
Yes, this quiche is a wonderful vegetarian option! To adapt it for those with dairy allergies, you can substitute the feta and parmesan cheeses with dairy-free alternatives and use non-dairy milk. I highly recommend trying cashew or almond cheese for a creamy texture.
What types of mushrooms are best for this quiche?
You can use any mushrooms you love! Baby bella mushrooms bring a deeper flavor, while cremini add a lovely earthiness. If you’re feeling adventurous, try adding a mix of gourmet mushrooms like shiitake or oyster for a unique twist!
Mouthwatering Spinach and Mushroom Crustless Quiche Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and position an oven rack in the center.
- Squeeze the thawed spinach until dry, mince garlic, and slice mushrooms.
- In a skillet, heat cooking oil and sauté sliced mushrooms for 4-5 minutes, adding garlic and salt until fragrant.
- Brush a 9-inch pie plate with oil, layer sautéed mushrooms, followed by spinach, and crumble feta cheese on top.
- Whisk together eggs, milk, Parmesan cheese, and black pepper until smooth.
- Pour the egg mixture over the layered vegetables, then sprinkle mozzarella cheese on top.
- Bake in the oven for around 50 minutes or until the center gently wobbles and is golden on top.
- Allow cooling for 5-10 minutes before slicing and serving warm or at room temperature.
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