This savory and satisfying Crustless Spinach Mushroom Quiche recipe is perfect for breakfast, brunch, or any meal of the day. Made with yummy vegetables and a creamy egg filling, it’s sure to become a family favorite.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Don’t you just love a healthy recipe that comes together with minimal ingredients? If so, this crustless quiche recipe is for you! I love preparing it early in the week and storing in the refrigerator as a quick breakfast or lunch option! Not only can it be customized with your favorite add in’s, but it can be enjoyed any time of the day! If you love quiche, also check out my Ham and Cheese Quiche!
Jump to:
- What is a Crustless Quiche?
- Why You’ll Love This Fresh Spinach and Mushroom Quiche
- Ingredients Needed to make the Best Spinach Mushroom Quiche
- How to make Spinach Mushroom Feta Quiche
- Storing Mushroom Spinach Quiche
- Frequently Asked Questions
- More Breakfast Recipes You’ll Love
- Cheesy Spinach and Mushroom Quiche
What is a Crustless Quiche?
A Crustless Quiche is a classic Quiche, without the pie crust. Some may call it a Frittata or Oven Baked Omelet, however, the most common name is Crustless Quiche. It is baked in a pie pan in the oven and generally uses more dairy than a Frittata. A Frittata is often cooked on the stove in a cast iron pan and finished in the oven. Quiche recipes use milk, heavy cream, and cheese, whereas Frittatas generally don’t use dairy and aren’t as soft in texture.
Why You’ll Love This Fresh Spinach and Mushroom Quiche
- Perfect any time of the day– whether you choose to enjoy this as a breakfast, lunch, or dinner, this easy Spinach & Mushroom Quiche recipe can be enjoyed anytime!
- Healthy and flavorful– by omitting the crust, this recipe is low carb and full of healthy vegetables!
- Customizable– feel free to change up the veggies used, add in some onion, cheeses, and even add in some protein like some crumbled bacon, sausage, ham, or other meat of choice.
- Reheats perfectly– leftovers are just as delicious at a later date whether stored in the refrigerator or frozen.
Ingredients Needed to make the Best Spinach Mushroom Quiche
Below is a brief overview of each ingredient needed. To see printable recipe card with exact amounts, scroll to the bottom of this post.
- Mushrooms– almost any sliced mushrooms will work in this recipe, so feel free to use whichever kind is your favorite. We love using Shiitake mushrooms, Baby Portabello, or Cremini mushrooms.
- Garlic– fresh minced garlic cloves are best, but jarred works too.
- Spinach– I tend to use frozen spinach since I always keep in on hand, however, fresh baby spinach works great too. Be sure to saute it in a skillet first. PRO TIP: You can saute it with some olive oil and fresh Herbs for more flavor additions.
- Eggs– you’ll need to whisk eggs in a small bowl prior to assembling the quiche. Four large eggs, any brand.
- Milk– any type of milk on hand will work. If desired for an added creaminess, you can use heavy cream or half and half. We typically use whole milk or 2% since we have it on hand.
- Feta Cheese– crumbled Feta is my favorite addition, but feel free to use your favorite cheese blends. Goat cheese is a great alternative option.
- Parmesan Cheese– grated is best, but shredded works too.
- Mozzarella– freshly shredded, or feel free to change it up to your favorite blend. Swiss cheese and gruyére cheese make great alternative options.
- Salt/ Black Pepper– season to taste.
How to make Spinach Mushroom Feta Quiche
- Preheat oven to 350 degrees and thaw out spinach (if using frozen).
- Place spinach in a colander to drain out juices while preparing next steps. *If using fresh spinach, you will want to cook it with the mushrooms to saute.
- Put mushrooms into a large skillet over medium heat and cook with about 1 tablespoon olive oil.
- Add in the minced garlic, salt, and pepper.
- Saute the mushrooms for about 5-6 minutes.
- Grease a 9-inch pie dish with cooking spray and spread the drained spinach out along the entire bottom of dish.
- Layer the mushrooms and crumbled Feta on top of the spinach next.
- In a small bowl, whisk the eggs together with milk and the Parmesan cheese.
- Pour egg mixture over the spinach/mushroom/Feta.
- Sprinkle Mozzarella cheese over entire egg mixture.
- Place dish into preheated oven and bake quiche for about 45-60 minutes, or until top is golden brown and center is solid.
- Remove from oven and slice into pieces! Enjoy!!
Storing Mushroom Spinach Quiche
- Store leftovers covered with plastic wrap and aluminum foil in the refrigerator for up to 5 days.
- To freeze, allow to fully cool before wrapping and transferring to freezer. It will be good for about 3 months. To thaw, place in fridge overnight.
- To reheat, use the microwave in 30 second increments until heated through.
Frequently Asked Questions
Can I make this recipe using a crust?
Absolutely! Assemble recipe as directed above, only pour the mixture into a store-bought pre-made pie crust. Watch it as it bakes to prevent the pie edges from turning too dark in the oven.
Can I add in some meat for more protein?
Yes! In fact, most of the time, I love using this quiche recipe when I have leftover breakfast sausage, ham from the Holidays, or cooked bacon on hand.
What should I serve with this simple Spinach Mushroom Quiche?
Since this recipe is pretty filling, I don’t typically add too many sides to go along with it. Sometimes, its some fresh fruit, other times, I’ll make my Slow Cooker Cheesy Hash Browns to pair with this.
More Breakfast Recipes You’ll Love
- Easy Breakfast Sliders– the perfect start to your day! Loaded with scrambled eggs, bacon, and cheese on a Hawaiian Roll, what’s not to love? The perfect make-ahead meal to enjoy for any occasion!
- Biscuits and Gravy Casserole– comes together using only 7 simple ingredients! Combining biscuits with breakfast sausage, eggs, white peppered gravy, and cheese, this hearty meal is a must try!
- Cinnamon French Toast Casserole– combines all the flavors of ooey, gooey cinnamon rolls with the convenience of a breakfast casserole!
- Breakfast Stuffed Avocados– a low-carb, healthy, and delicious breakfast option that starts the day off right! Egg, crumbled bacon, and shredded cheese combined…what more can you ask for?!
- Old School Breakfast Pizza– features all the traditional breakfast ingredients on top of a warm and crispy crust.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Cheesy Spinach and Mushroom Quiche
Ingredients
- 8 oz mushrooms *sliced
- 2 garlic cloves *minced
- 10 oz spinach *frozen or fresh
- 4 eggs
- 1 cup milk
- 2 oz Feta cheese
- ¼ cup Parmesan cheese *grated
- ½ cup Mozzarella cheese *shredded
- Salt/Pepper *to taste
Instructions
- Preheat oven to 350 degrees and thaw out spinach (if using frozen).
- Place spinach in a colander to drain out juices while preparing next steps. *If using fresh spinach, you will cook it with the mushrooms in the skillet.
- Put mushrooms into a skillet with some cooking spray and cook over medium heat.
- Add in the minced garlic, salt, and pepper.
- Saute the mushrooms for about 5-6 minutes.
- Layer the mushrooms and crumbled Feta on top of the spinach next.
- In a small bowl, whisk the eggs together with milk and the Parmesan.
- Pour egg mixture over the spinach/mushroom/Feta.
- Sprinkle Mozzarella cheese over entire egg mixture.
- Place dish into preheated oven and allow to cook for about 45-60 minutes, or until top is golden brown and center is solid.
Kathleen Meagher says
We do not like feta cheese. What other cheese would you use as a replacement?
Kristin says
No problem at all! You can omit entirely! If you want to use a cheese, you can use goat cheese, Mozzarella, or Swiss cheese. Basically any cheese desired! Goat cheese is closest in flavor and texture to the Feta!
Sherry Hyatte says
I had mushrooms in the veggie drawer but the only spinach I had was a 10oz package of frozen creamed spinach so I used that and just cut back on the milk a little. We don’t like feta so I used swiss from a cheese tray we had over the weekend and we don’t love garlic so I used just a pinch of garlic powder. This is almost an automatic substitution in our kitchen. The changes added up to an absolutely yummy quiche. We left it out for a bit after dinner and ate room temp pieces at our leisure, it was gone by bedtime. If we ever work outside the house again, I will put a big piece away for tomorrow’s lunch. This is really a ‘base’ recipe that is very substitution friendly, which is my favorite kind of recipe, We like to tweak our food. I will make this over and over, with whatever we have to toss in. Many thanks.
Kristin says
Glad you enjoyed! I love hearing all the ways people add variety to the recipes! Yum!!
Linda says
I would rather use fresh spinach, any thoughts on how much to use?
Kristin says
I would use the equivalent in fresh spinach, but you can honestly use as much as desired. If using the fresh bag of spinach, you can use anywhere from half to one full bag depending on preference! Enjoy!