You’re going to love this crustless quiche recipe! It’s creamy and savory, packed with spinach and mushrooms, and you won’t even miss the crust. Seriously, this dish is a game-changer for busy mornings or a light dinner.
It eliminates crust concerns for gluten-free meals, saves prep and cleanup time, provides protein and greens in one dish, and stores well for future meals.
Sometimes, I find it tough to whip up something quick yet healthy, especially when I want to dodge all that fuss with pastry dough. Luckily, this quiche is super easy to throw together, and it’s a great option if you’ve got leftover veggies hanging around. No more wasted ingredients!
What’s great about this recipe is that it’s ready in just about an hour, from prep to oven. You can set it and forget it while it’s baking, and you’ll have a nutritious meal that’s full of flavor. Plus, you can swap in any veggies or cheese you have on hand, so it never gets boring.
If you need something sweet to go along with your savory dish, you should definitely try making a batch of Blueberry Avocado Mini Muffins. They’re a perfect treat!
Why You Will Love This Recipe
- Texture The custardy texture of the quiche combined with tender spinach and mushrooms makes each bite satisfying without the heaviness of a crust.
- Flavor The creamy, savory flavors from the cheese and herbs meld beautifully, offering a delicious experience that won’t leave you wanting more.
- Convenience This recipe shines for its simplicity; you can whip it up quickly and enjoy a healthy meal that’s also great for leftovers.
- Storage Leftovers keep well in the fridge, making it easy to enjoy this nutritious dish throughout the week without any hassle.
Mushroom Spinach Crustless Quiche Recipe
- Prep Time: 20 minutes
- Cool Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A delicious crustless quiche made with spinach and mushrooms, perfect for a vegetarian meal.
Ingredients
- 5 large eggs
- 1 cup whole milk
- 4 ounces Fontina cheese, grated or shredded
- 1 tablespoon extra virgin olive oil, plus more for the pan
- 8 ounces sliced mushrooms
- 1/2 medium yellow onion, minced
- 3 large cloves garlic, minced
- 11/2 teaspoon dried thyme
- 11/2 teaspoon kosher salt
- 1/21/2 teaspoon black pepper
- 1 1/2 tablespoons balsamic vinegar
- 2 cups packed baby spinach leaves
- 11/2 teaspoon kosher salt
- 1/21/2 teaspoon black pepper
Instructions
- Preheat the Oven: Start by preheating your oven to 375 degrees F. You want it nice and hot to get that golden color on the quiche. If you skip this step, the quiche might not set right.
- Sauté the Vegetables: Heat the skillet over medium heat and add the olive oil. Once hot, add the spinach and sliced mushrooms. Cook until they are wilted and soft, releasing their aromas. This step helps reduce moisture and prevents your quiche from being watery. Avoid browning the vegetables too much.
- Whisk the Eggs: In a large bowl, whisk together the eggs until creamy and frothy. You should see bubbles forming, which contributes to a light texture. Take your time; rushing could lead to uneven mixing.
- Add Seasonings and Milk: Pour in the whole milk and add the kosher salt and black pepper. Whisk again until all ingredients are blended. Tasting at this stage is key; adjust the seasoning if necessary to suit your palate.
- Mix in Vegetables: Gently fold the sautéed spinach and mushrooms into the egg mixture. Ensure the vegetables are evenly distributed, creating delightful veggie flavor in every bite. Be gentle to avoid breaking down the vegetables too much.
- Pour Into Baking Dish: Pour the mixture into a greased 9-inch pie dish, spreading it evenly. Aim for a smooth surface for uniform baking. It is essential to grease the dish.
- Bake & Watch Closely: Bake in the preheated oven for about 35 minutes. The quiche is done when it is set in the middle and lightly browned on top. Try not to open the oven door frequently to maintain heat.
- Cool Before Slicing: Once out of the oven, allow the quiche to cool for about 10 minutes. This will help it set better and make slicing easier, avoiding a messy serving.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 5 days. This quiche reheats nicely and saves time later.
- Expert Tips: If the quiche turns out too watery, make sure to sauté the vegetables beforehand to reduce moisture. If the quiche does not set properly, extend the cooking time for a firmer texture. For better mushroom flavor, sauté them with salt and seasonings before adding to the egg mixture.
- Reheating Instructions: Reheat slices in the microwave or oven until warmed through, ensuring not to overheat.
- Serving Suggestions: Pair the quiche with a fresh fruit salad for a light meal, or serve alongside a Greek salad for added veggies. It also complements a hearty soup for a satisfying dinner.
- Recipe Variations: You can substitute Fontina cheese with mozzarella if needed. For added protein, include diced ham. Consider integrating seasonal vegetables such as zucchini or bell peppers, or use different cheeses like goat cheese or cheddar for variation.
- Ingredient Notes: When selecting ingredients, choose fresh spinach and mushrooms for the best flavor. If you do not have balsamic vinegar, it can be omitted from the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 143.9
- Sugar: 3.1g
- Sodium: 463.3mg
- Fat: 9.9g
- Saturated Fat: 4.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.7g
- Fiber: 0.7g
- Protein: 9.4g
- Cholesterol: 122.4mg
Recipe Tips
- If the quiche turns out too watery, cooking the vegetables beforehand helps reduce moisture before mixing with eggs.
- When baking, if the quiche hasn’t set, try extending the cooking time for a firmer texture.
- For mushrooms that lack flavor, cooking them with salt and seasonings before adding to the egg mixture brings out their taste.
- If you’re expecting leftovers, consider making a double batch; this quiche reheats nicely and saves time later.
- When serving, pairing the quiche with a side salad adds freshness and more nutrients to the meal.
Serving Suggestions
Serve the crustless quiche with a fresh fruit salad for a light meal. Pair it with a Greek salad to add more veggies.
It works well alongside a hearty soup for a satisfying dinner. You can also use it as a filling option in a brunch buffet.
Consider drizzling a tangy vinaigrette over the quiche for extra flavor. A dollop of yogurt could also add creaminess to the dish.
Recipe variations
- You can use Swiss cheese instead of Fontina or mozzarella for a different flavor profile.
- Add 1 tablespoon of fresh basil or 1 teaspoon of smoked paprika to kick up the taste.
- Either diced ham or cooked bacon can be added for a protein boost, enhancing the heartiness of the dish.
- If you’re making this for a larger group, consider scaling up to 10 eggs, 2 cups of milk, and 16 ounces of mushrooms.
Save This Recipe!
How to Store?
To keep your crustless quiche fresh, follow these storage tips:
Refrigeration: Store quiche in an airtight container in the refrigerator for up to 5 days. Keep it covered tightly.
Freezing: Wrap quiche tightly in plastic wrap or aluminum foil, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, place quiche in the oven at 350°F until warmed through, about 15-20 minutes. Enjoy promptly.
Other Recipes You’ll Love
- Peanut Butter Strawberry Banana Quesadilla
- Strawberry Funfetti Bites
- Blueberry Avocado Mini Muffins
- Homemade Granola Bars
If you enjoyed this Crustless Quiche or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
