Spinach and Mushroom Crustless Quiche

There’s something kind of magical about a crustless quiche. It’s one of those rare recipes that feels light and wholesome but still manages to be rich, satisfying, and full of flavor. This Spinach and Mushroom Crustless Quiche is all of that and more—packed with sautéed mushrooms, tender spinach, and creamy eggs and cheese in every bite.

And the best part? No crust to fuss with. That means less prep time, fewer dishes, and a naturally gluten-free dish that’s perfect for make-ahead breakfasts, lazy weekend brunches, or a light, veggie-filled dinner.

This recipe has been my go-to for busy mornings when I want something hearty but not heavy. I usually make it on a Sunday, slice it up, and reheat pieces throughout the week. It’s versatile, meal-prep friendly, and somehow tastes even better the next day.

If you’re looking for a feel-good recipe that feels fancy enough to serve to guests but easy enough to make before your first cup of coffee—this is it.

Why You’ll Love This Recipe

• No crust, no problem: You still get all the savory, custardy goodness of a quiche—just without the extra work (or calories).
• Vegetarian and gluten-free: Naturally meets dietary needs without sacrificing flavor.
• Meal-prep gold: Make it once and enjoy breakfast (or lunch) all week long.
• Customizable: Don’t love mushrooms? Sub in zucchini, bell peppers, or even leftover roasted veggies.
• Flavor-packed: Earthy mushrooms, sweet onion, and garlicky spinach layered with melty cheese and tender eggs? Yes, please.

The texture is somewhere between a creamy frittata and a classic quiche—light, but set and sliceable. The cheese melts into the eggs and mushrooms to create a silky, savory dish that holds up well to reheating and even freezing.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 6
• Calories per serving: 230
• Protein: 14g | Carbs: 5g | Fat: 17g

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (baby bella or white button work great)
• 5 oz fresh spinach (or 1 cup thawed, squeezed-dry frozen spinach)
• 6 large eggs
• ½ cup milk (whole, 2%, or unsweetened almond milk)
• ½ cup heavy cream (or sub with more milk for lighter option)
• 1 cup shredded cheese (cheddar, Swiss, mozzarella, or a mix)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional, but highly recommended)

Optional Add-ins:

• ¼ cup crumbled feta for tang
• 2 tablespoons chopped fresh herbs (like parsley, dill, or basil)
• Pinch of red pepper flakes for heat

Step-by-Step Instructions

Step 1: Prep and Preheat

• Preheat your oven to 375°F.
• Grease a 9-inch pie dish or a small baking dish with nonstick spray or a little olive oil.

Step 2: Sauté the Veggies

• Heat the olive oil in a large skillet over medium heat.
• Add the onion and sauté for 3–4 minutes until soft and translucent.
• Stir in the garlic and cook for another 30 seconds until fragrant.
• Add the sliced mushrooms and cook for 6–8 minutes until they release their moisture and start to brown.
• Add the spinach and stir until wilted, about 1–2 minutes. If using frozen spinach, just stir it in until heated through.
• Remove from heat and set aside to cool slightly.

Step 3: Make the Egg Mixture

• In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and nutmeg (if using) until well combined.
• Stir in about ¾ of the shredded cheese, saving the rest to sprinkle on top.

Step 4: Assemble the Quiche

• Spread the spinach and mushroom mixture evenly in the prepared pie dish.
• Pour the egg mixture over the top, gently shaking the dish to distribute everything evenly.
• Sprinkle the remaining cheese over the surface.

Step 5: Bake

• Bake for 35–40 minutes, or until the center is just set and the top is golden and slightly puffed.
• A knife inserted in the center should come out clean (or with just a little moisture).
• Let the quiche rest for 10 minutes before slicing.

How to Serve

• Serve warm, at room temperature, or even cold—this quiche is delicious any way you slice it.
• Pair it with:
  • A simple arugula or mixed greens salad with lemon vinaigrette
  • Toasted bread or an English muffin
  • A side of roasted potatoes or sweet potato hash
  • Fresh fruit for a lighter brunch spread

Additional Tips

1. Use fresh spinach if you can: It gives the best texture and flavor, but frozen works well if you’re short on time.
2. Squeeze out all moisture: If you’re using frozen spinach, be sure to squeeze it dry in a paper towel or dish towel—excess water will make the quiche soggy.
3. Don’t overbake: You want a slight jiggle in the center—like Jell-O—not a rubbery, overcooked quiche.
4. Rest before slicing: This helps it set fully and makes for cleaner cuts.
5. Want extra protein? Add in chopped cooked turkey bacon, halal beef bacon, or chicken sausage.

Recipe Variations

• Dairy-free: Use plant-based milk and a dairy-free cheese alternative.
• Meat lovers’ twist: Add cooked ground chicken or diced turkey bacon.
• Low-carb keto-friendly: This recipe is already low-carb, but you can skip milk and use heavy cream only to reduce carbs even more.
• Make it mini: Pour the mixture into greased muffin tins and bake for 20–25 minutes for portable egg cups.
• Herb it up: Add chopped chives, thyme, or dill to the egg mixture for extra freshness.

Serving Suggestions

This crustless quiche is ideal for:

• Breakfast or brunch:
  • Serve with fresh berries and hot tea
  • Pair with breakfast potatoes or roasted asparagus
• Light lunch:
  • Add a bowl of soup (like tomato basil or lentil) and a slice of bread
• Dinner:
  • Serve alongside a chopped salad and roasted carrots or squash
• Meal prep:
  • Slice into individual portions and store in the fridge for grab-and-go breakfasts or lunchboxes

Freezing and Storage

• Store: Keep leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven.
• Freeze: Wrap slices individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
• Reheat: Microwave individual slices or reheat in a 325°F oven until warmed through.

Special Equipment

• 9-inch pie dish: Glass or ceramic preferred.
• Whisk and mixing bowl: For beating the eggs and combining everything smoothly.
• Nonstick skillet: Essential for sautéing veggies evenly without sticking.
• Cheese grater: Freshly grated cheese melts better than pre-shredded.

No need for a fancy mixer—this is a simple, stir-and-bake kind of recipe.

FAQ

Can I make this ahead of time?
Yes! Assemble and bake the quiche, let it cool, and store in the fridge. Reheat individual slices or the whole quiche when ready to serve.

Can I use other vegetables?
Definitely. Try bell peppers, broccoli, zucchini, kale, or roasted tomatoes. Just make sure to cook and drain them well before adding.

Do I need to sauté the mushrooms first?
Yes. Mushrooms release a lot of water, and cooking them first keeps the quiche from getting watery.

Can I make this crustless quiche dairy-free?
Yes! Use dairy-free milk and cheese alternatives. Coconut milk or almond milk works well, and there are some great plant-based cheeses out there.

Why is my quiche watery?
Likely due to excess moisture from the veggies. Always cook mushrooms and spinach fully, and squeeze out any water before adding to the mix.

Is this recipe halal?
Yes—this version is vegetarian and contains no pork or alcohol. If you add meats, just use halal-certified options like chicken sausage or turkey bacon.

What’s the difference between a crustless quiche and a frittata?
They’re similar, but a quiche typically has a richer custard (thanks to cream) and is baked, while a frittata is often cooked partially on the stovetop and contains less dairy.

Can I double the recipe?
Yes, just use a larger baking dish (like a 9×13 pan) and increase the baking time by about 10–15 minutes.

Can I make this into muffins?
Absolutely! Use a greased muffin tin and bake for 20–25 minutes until puffed and golden.

How long does it last in the fridge?
Up to 4 days in an airtight container.

Conclusion

This Spinach and Mushroom Crustless Quiche is everything I love about simple, comforting food: it’s easy, nourishing, and seriously delicious. Whether you’re making it for brunch with friends, weekday breakfast, or a light dinner, it’s one of those recipes you’ll want to make again and again.

Let me know how it turns out for you—snap a photo, leave a comment, or tag me if you share it online. I love seeing your kitchen creations. Here’s to meals that are both effortless and amazing!

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