Best Spinach and Mushroom Crustless Quiche Recipe
A delicious and healthy crustless quiche featuring a savory blend of sautéed mushrooms, fresh spinach, and creamy cheeses baked to perfection without a crust, making it perfect for a low-carb or gluten-free meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Filling:
- 2 oz feta cheese (crumbled)
- 1/8 tsp salt
- 1 garlic clove (minced)
- 1 tbsp cooking oil (or olive oil), divided
- 10 oz frozen chopped spinach (thawed and squeezed dry)
- 8 oz mushrooms (sliced into 1/4-inch pieces)
For the Custard:
- 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
- Preheat and Prepare: Preheat your oven to 350°F. Squeeze the thawed spinach dry in a kitchen towel to remove excess moisture. Mince the garlic and slice mushrooms into 1/4-inch pieces to prepare for cooking.
- Sauté Mushrooms and Garlic: Heat 1/2 tablespoon oil in a skillet over medium-high heat. Cook the mushrooms for 4-5 minutes, stirring occasionally until their moisture evaporates. Add minced garlic and salt in the last minute, stirring until fragrant. Remove from heat and transfer to a plate.
- Prepare Pie Plate: Lightly brush the remaining 1/2 tablespoon of oil on the bottom and sides of a 9-inch pie plate. Layer mushrooms evenly on the bottom, then top with squeezed spinach, and lastly crumble feta cheese evenly over the top.
- Make Custard Mixture: In a medium bowl, whisk together room-temperature eggs, milk, grated Parmesan, and black pepper until smooth and combined without overmixing.
- Assemble Quiche: Pour the custard mixture evenly over the layered vegetables and cheese in the pie plate. Sprinkle shredded mozzarella evenly on top for a golden crust.
- Bake Quiche: Place the pie plate on the center oven rack and bake for 50 minutes or until the internal temperature reaches 160°F and the custard is mostly set but slightly soft in the center. The quiche will firm up while cooling.
- Cool and Serve: Remove from oven and let rest at room temperature for 5-10 minutes to set the custard. Slice into wedges and serve warm or at room temperature.
Notes
- Be sure to thoroughly squeeze out excess moisture from spinach to avoid a watery quiche.
- Use room-temperature eggs for better custard texture and mixing.
- Check internal temperature with an instant-read thermometer to ensure perfect doneness.
- Allow resting time after baking to ensure clean slices and proper setting.
- This quiche is naturally gluten-free and suitable for a low-carb diet.
Keywords: spinach quiche, crustless quiche, mushroom quiche, gluten-free breakfast, low-carb quiche, vegetarian brunch
