Best Spinach and Mushroom Crustless Quiche Recipe
This Best Spinach and Mushroom Crustless Quiche is a delicious and healthy option packed with tender mushrooms, flavorful spinach, and creamy cheese layers, all baked into a custardy, golden crustless quiche perfect for breakfast, brunch, or a light dinner. It is easy to prepare, gluten-free, and combines savory flavors with a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables and Cheese
- 10 oz frozen chopped spinach (thawed and squeezed dry)
- 8 oz mushrooms (sliced into 1/4-inch pieces)
- 2 oz feta cheese (crumbled)
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan (freshly grated preferred)
- 1 garlic clove (minced)
Wet Ingredients & Seasonings
- 4 large eggs (room temperature for better mixing)
- 1 cup milk (2% recommended for best texture)
- 1 tbsp cooking oil (or olive oil), divided
- 1/8 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat and Prepare Ingredients: Preheat your oven to 350°F. While the oven is heating, squeeze the thawed spinach firmly in a clean kitchen towel or cheesecloth until completely dry to prevent a watery quiche. Mince the garlic and slice the mushrooms into 1/4-inch pieces.
- Sauté Mushrooms and Garlic: Heat 1/2 tablespoon of oil in a skillet over medium-high heat. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally until the mushrooms release their moisture and the liquid evaporates. Add the minced garlic and salt in the last minute, stirring constantly until fragrant. Transfer the mixture to a plate.
- Prepare the Pie Plate: Lightly brush the remaining 1/2 tablespoon of oil around the bottom and sides of a 9-inch pie plate. Layer the sautéed mushroom mixture on the bottom, then spread the squeezed spinach evenly on top, and crumble the feta cheese over the spinach layer. This layering balances flavors throughout the quiche.
- Mix Egg Custard: In a medium bowl, whisk together the room-temperature eggs, milk, grated Parmesan, and black pepper until well combined and smooth. Avoid overmixing to keep the custard cohesive.
- Assemble the Quiche: Pour the egg mixture evenly over the layered vegetables and cheese in the pie plate. Sprinkle the shredded mozzarella evenly on top to create a golden crust while baking.
- Bake: Place the pie plate on the center oven rack and bake for 50 minutes, or until the internal temperature reaches 160°F when checked with an instant-read thermometer. The quiche should be set with a slightly soft center that firms up after cooling.
- Rest and Serve: Remove the quiche from the oven and let it rest at room temperature for 5-10 minutes to allow the custard to set fully. Slice into wedges and serve warm or at room temperature.
Notes
- Ensure the spinach is squeezed thoroughly to avoid excess water making the quiche soggy.
- Use room-temperature eggs for a smoother custard texture.
- Freshly grated Parmesan enhances flavor compared to pre-grated.
- Check quiche doneness using an instant-read thermometer for best results.
- Letting the quiche rest before slicing helps with cleaner presentation.
Keywords: spinach quiche, crustless quiche, mushroom quiche, healthy breakfast, gluten-free quiche, easy brunch recipe, savory custard
