Crustless Quiche With Spinach And Mushrooms Recipe

Crustless Quiche With Spinach And Mushrooms Recipe: This Spinach and Mushroom Crustless Quiche has the potential to become my new, all-time favorite breakfast dish. I am a huge fan of savory breakfast dishes. Not only does it leave me feeling full, but it also contains a lot of vegetables and does not give me a carbohydrate hangover.

If you want to make something special for yourself the next time you want to prepare something, give this recipe for crustless quiche a try. You can serve it at brunch, eat it for lunch or dinner, or anything in between. I assure you that it is well worth the effort!

Crustless Quiche With Spinach And Mushrooms Recipe

Surely a “crustless quiche” is nothing more than a frittata? No way! Despite the fact that they are both baked egg dishes, there are certain distinctions between them. It is the texture that is the primary distinction. Quiche is a type of custard that is prepared by combining milk or cream, cheese, and eggs. They have a texture that is gentle and delicate.

Frittatas, on the other hand, have a texture that is more comparable to that of an omelet or a baked egg because they tend to contain very little to no milk or cream. A further significant distinction is found in the manner in which the food is prepared. The frittata is prepared on the stovetop, and the oven is only used for the final few minutes of the cooking process. It is only possible to bake quiches in the oven.


  • 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)
  • 1/4 cup grated Parmesan ($0.44)
  • 4 large eggs ($0.83)
  • 1/4 tsp pepper ($0.02)
  • 1 cup milk ($0.42)
  • 1/2 cup shredded mozzarella ($0.46)

How to make it 

  • Preheat the oven to 350 degrees Fahrenheit. Before using the spinach, allow it to thaw and squeeze out as much moisture as you can. Before slicing the mushrooms, make sure to remove any dirt or debris that may be present. Garlic should be minced.
  • A skillet should be used to add the mushrooms, garlic, salt, and a half tablespoon of cooking oil. When the mushrooms have released all of their moisture and the moisture has evaporated from the skillet, saute them over medium heat until they are completely dry.
  • The skillet should be completely devoid of any water. The remaining half tablespoon of cooking oil should be applied to the interior of a pie plate measuring 9 inches in diameter. In the pie plate, arrange the mushrooms, spinach, and crumbled feta cheese in a layering pattern.
  • Eggs, Parmesan cheese, pepper, and milk should be mixed together in a large bowl using a whisk. After the spinach, mushrooms, and feta have been layered in the pie plate, pour the egg mixture on top of them. Shredded mozzarella should be sprinkled on top.
  • In an oven that has been preheated to 350 degrees Fahrenheit, bake the crustless quiche for approximately fifty minutes, or until the top is golden brown and the internal temperature reaches 160 degrees Fahrenheit. Cut and savor the meal!


  • Calories: 187 kcal
  • Carbohydrates: 6 g
  • Protein: 13 g
  • Fat: 13 g
  • Sodium: 378 mg
  • Fiber: 2 g

Freeze Quiche?

Freezing crustless quiche is average. One of those gray areas where texture sensitivity is key. Upon freezing, thawing, and reheating, the crustless quiche egg will leak water, which may or may not bother you. Start with one spinach crustless quiche to see if you like the changes. Cool the quiche in the fridge, then wrap it tightly in plastic and freeze. Thaw overnight in the fridge before heating.

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