This Classic Spinach & Mushroom Crustless Quiche is a delicious, savory dish made with tender mushrooms, fresh spinach, fluffy eggs, cream, and melted cheese. Without a pastry crust, it is easy to prepare and perfect for breakfast, brunch, lunch, or a light dinner.
Prep time
15 minutes
Bake time
30–40 minutes
Servings
6 slices
Ingredients
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6 large eggs
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1 cup (240 ml) milk
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½ cup (120 ml) heavy cream
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1 tablespoon olive oil or butter
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8 oz (225 g) mushrooms, sliced
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3 cups fresh spinach
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1 cup (100–115 g) shredded cheddar or mozzarella cheese
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¼ cup grated Parmesan cheese
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½ small onion, finely chopped
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2 cloves garlic, minced
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½ teaspoon salt, or to taste
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¼ teaspoon black pepper
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¼ teaspoon dried thyme or Italian seasoning
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A pinch of nutmeg (optional)
Instructions
Step 1: Prepare the ingredients
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or baking dish.
Wash and dry the spinach. Slice the mushrooms, finely chop the onion, and mince the garlic. Grate the cheese if using a block.
Step 2: Sauté the mushrooms and onion
Heat the olive oil or butter in a skillet over medium heat. Add the onion and cook for 2–3 minutes until softened.
Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until their moisture has evaporated and they begin to turn golden. Stir in the garlic and cook for another 30 seconds.
Step 3: Add the spinach
Add the spinach to the skillet in batches if necessary. Cook for 1–2 minutes, until wilted.
Remove from the heat and allow the mixture to cool slightly. If there is excess liquid, drain it or gently squeeze it out. This helps prevent a watery quiche.
Step 4: Prepare the egg mixture
In a large bowl, whisk the eggs, milk, heavy cream, salt, black pepper, thyme or Italian seasoning, and optional nutmeg until well combined.
Stir in the shredded cheddar or mozzarella and Parmesan cheese, reserving a little cheese for the top if desired.
Step 5: Assemble the quiche
Spread the sautéed spinach, mushrooms, and onion evenly in the prepared baking dish.
Pour the egg mixture over the vegetables. Gently shake the dish to distribute the filling evenly. Sprinkle the remaining cheese on top.
Step 6: Bake until set
Bake for 30–40 minutes, or until the top is lightly golden and the center is set. A knife inserted near the center should come out without uncooked egg mixture.
If the top browns too quickly, loosely cover the dish with foil. The center should not look liquid or runny.
Step 7: Rest and serve
Remove the quiche from the oven and let it rest for 10 minutes before slicing. This allows the eggs to finish setting and makes serving easier.
Garnish with fresh parsley if desired. Serve warm or at room temperature with a fresh salad or toasted bread.
Tips for the best crustless quiche
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Remove excess moisture: Cook the mushrooms thoroughly and drain the spinach well.
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Use room-temperature eggs and dairy: They combine more easily and help the quiche bake evenly.
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Choose your favorite cheese: Swiss, Gruyère, feta, cheddar, or mozzarella all work well.
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Avoid overbaking: Remove the quiche once the center is just set to keep the texture tender.
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Make it vegetarian: The recipe is vegetarian as written; check that your chosen cheese is suitable for your diet.
Frequently Asked Questions
Q1: Why is my crustless quiche watery?
The vegetables may have released too much moisture. Sauté the mushrooms until their liquid evaporates and drain the spinach before adding it to the eggs.
Q2: Can I use frozen spinach?
Yes. Thaw it completely, squeeze out as much water as possible, and use about ¾–1 cup of squeezed, thawed spinach.
Q3: Can I make this quiche ahead of time?
Yes. Bake it a day ahead, cool it, cover, and refrigerate. Reheat individual slices in the oven or microwave until hot throughout.
Q4: How do I store leftovers?
Refrigerate leftovers in a covered container within 2 hours and consume within 3–4 days.
Q5: Can I freeze crustless quiche?
Yes. Cool completely, cut into individual portions, wrap well, and freeze for up to 2 months for best quality. Thaw in the refrigerator before reheating.
Q6: What can I serve with spinach and mushroom quiche?
Serve it with a tomato salad, mixed greens, roasted potatoes, fresh fruit, or whole-grain toast.
Enjoy your Classic Spinach & Mushroom Crustless Quiche! A creamy, cheesy, veggie-filled dish that works beautifully for any meal of the day.