Dinner

Best Spinach and Mushroom Crustless Quiche Recipe

ByRita Bennet February 2, 2026February 2, 2026

Introduction

This spinach and mushroom crustless quiche is a light, flavorful dish perfect for breakfast, brunch, or a simple dinner. Packed with savory mushrooms, fresh spinach, and creamy cheeses, it offers a satisfying meal without the heaviness of a crust.

Two thick slices of baked spinach and mushroom quiche are stacked on a white plate with small green herb sprigs scattered around. Each slice shows layers starting with a golden-brown crust at the bottom, followed by a dense spinach and cheese filling mixed with visible bits of white cheese throughout. The top layer is golden and slightly browned with several sautéed brown mushroom slices placed on top, adding texture and color contrast to the creamy yellow and green inside. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 oz feta cheese (crumbled)
1/8 tsp salt

1 garlic clove (minced)
1 tbsp cooking oil (or olive oil)

10 oz frozen chopped spinach (thawed and squeezed dry)
8 oz mushrooms (sliced into 1/4-inch pieces)

1 cup milk (2% recommended)
1/2 cup shredded mozzarella
1/4 tsp black pepper

1/4 cup grated Parmesan (freshly grated preferred)
4 large eggs (room temperature)

Instructions

Step 1: Preheat your oven to 350°F. Prepare ingredients by squeezing the thawed spinach dry in a clean towel, mincing the garlic, and slicing the mushrooms into 1/4-inch pieces.

Step 2: Heat 1/2 tablespoon of oil in a skillet over medium-high heat. Cook mushrooms for 4-5 minutes until their moisture evaporates. Add minced garlic and salt in the last minute, stirring until fragrant. Remove from heat.
Step 3: Lightly brush the remaining 1/2 tablespoon of oil on a 9-inch pie plate. Layer the mushroom mixture on the bottom, spread the squeezed spinach evenly over mushrooms, then crumble feta cheese on top.
Step 4: In a medium bowl, whisk together eggs, milk, grated Parmesan, and black pepper until smooth and well combined. Avoid overmixing.

Step 5: Pour the egg mixture evenly over the layered vegetables and cheese. Sprinkle shredded mozzarella on top for a golden crust.
Step 6: Bake on the center rack for 50 minutes, or until the internal temperature reaches 160°F. The center should be slightly soft but will firm up while cooling.
Step 7: Let the quiche rest at room temperature for 5-10 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

Be sure to squeeze the spinach thoroughly to avoid a watery quiche.
Use room-temperature eggs to create a smooth, cohesive custard.
Substitute goat cheese for feta for a tangier flavor.

Add chopped fresh herbs like parsley or chives for extra brightness.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or oven until warmed through. The quiche can also be frozen; wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.