Easy Crustless Spinach and Cheese Quiche Recipe

Introduction

This easy crustless spinach quiche is a flavorful and wholesome dish perfect for breakfast, brunch, or a light dinner. Packed with savory mushrooms, tangy feta, and cheddar cheese, it’s simple to make and sure to satisfy.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small sweet onion, diced
• 4 ounces white or cremini mushrooms, sliced
• 2 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and drained
• 6 ounces crumbled feta cheese
• 8 ounces shredded cheddar cheese
• 5 large eggs
• 1/2 cup milk (1%, 2%, or whole)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch deep-dish pie plate.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sliced mushrooms, cooking for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Step 3: Remove the skillet from heat and mix in the thawed, drained spinach along with the crumbled feta and shredded cheddar cheeses. Transfer this mixture evenly to the prepared pie plate.
4. Step 4: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Pour the egg mixture over the spinach and cheese in the pie plate.
5. Step 5: Bake the quiche in the preheated oven for 40-45 minutes, or until the eggs are set and the top is lightly golden. Allow it to cool for 10 minutes before slicing and serving.

Tips & Variations

• For a richer flavor, substitute half the milk with cream or use all whole milk.
• Add chopped fresh herbs like dill or parsley to brighten the taste.
• Try swapping feta cheese with goat cheese for a creamier texture.
• Use fresh spinach if available, just cook and drain it thoroughly before using.
• To add protein, mix in cooked bacon, ham, or sausage before baking.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or warm in a 325°F (160°C) oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the quiche mixture and assemble it in the pie plate, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Is this recipe gluten-free?

Yes, this crustless quiche is naturally gluten-free since it contains no crust or added flour. Just be sure to use gluten-free cheese and other ingredients if needed.

Easy Crustless Spinach and Cheese Quiche Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 91 reviews

This easy crustless spinach quiche is a delicious and healthy dish packed with sautéed mushrooms, onions, spinach, and a blend of feta and cheddar cheeses. Perfect as a savory breakfast, brunch, or light dinner option, this quiche is baked without a crust, making it lower in carbs and gluten-free. The combination of flavors from the garlic, cheeses, and vegetables creates a comforting and satisfying meal that’s simple to prepare.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 small sweet onion, diced
• 4 ounces white or cremini mushrooms, sliced
• 2 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and drained

Dairy and Eggs

• 6 ounces crumbled feta cheese
• 8 ounces shredded cheddar cheese
• 5 large eggs
• 1/2 cup milk (1%, 2%, or whole)

Seasoning and Oil

• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch deep-dish pie plate to prevent sticking.
2. Sauté Vegetables: In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the diced onion and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Combine Filling: Remove the skillet from heat. Stir in the thawed and drained chopped spinach, crumbled feta cheese, and shredded cheddar cheese, mixing well. Transfer this mixture evenly into the greased pie plate.
4. Prepare Egg Mixture: In a medium mixing bowl, whisk together the 5 large eggs, 1/2 cup milk, salt, and black pepper until fully combined and smooth.
5. Assemble and Bake: Pour the egg mixture evenly over the spinach and cheese filling in the pie plate. Place the pie plate in the preheated oven and bake for 40-45 minutes, or until the eggs are fully set and the top is lightly golden brown.
6. Cool and Serve: Allow the quiche to cool for 10 minutes before slicing and serving. This helps it set further and makes slicing easier.

Notes

• This quiche is naturally gluten-free since it contains no crust.
• Use fresh spinach if preferred; be sure to cook and drain it well to avoid excess moisture.
• Milk fat content can be adjusted based on dietary preference—whole milk yields a richer texture.
• Leftovers can be refrigerated for up to 3 days and reheated gently.
• Add herbs like dill or parsley for extra flavor variation.

Keywords: crustless quiche, spinach quiche, easy quiche recipe, gluten free breakfast, vegetarian quiche, spinach and cheese quiche