Classic Spinach, Feta & Mushroom Crustless Quiche

A delicious, fluffy and creamy crustless quiche filled with fresh spinach, sautéed mushrooms, tangy feta cheese and eggs. It has a golden top, a soft custard-like centre and plenty of savoury flavour. No pastry or pie crust required!

Preparation time: 15 minutes Cooking time: 35–45 minutes Total time: Approximately 1 hour Servings: 6 Dish size: 9-inch (23 cm) pie dish Oven temperature: 180°C (350°F)

1. Ingredients

Vegetables

• 2 cups fresh spinach, roughly chopped (about 100–120 g)

• 1½ cups mushrooms, sliced (about 150–180 g)

• ½ medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil or butter

Cheese

• ¾ cup crumbled feta cheese (about 100–120 g)

• ½ cup shredded mozzarella cheese (about 50–60 g)

• 2 tablespoons grated Parmesan cheese (optional)

Egg mixture

• 6 large eggs

• ½ cup milk (120 ml)

• ¼ cup heavy cream (60 ml), or use additional milk

• ¼ teaspoon salt (adjust to taste)

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon paprika

• ¼ teaspoon dried oregano

• A small pinch of nutmeg (optional)

For preparing the baking dish

• 1 teaspoon butter or oil

• 1 teaspoon flour or a little cooking spray (optional)

2. Equipment Needed

• 9-inch round pie dish or baking dish

• Large frying pan

• Mixing bowl

• Whisk or fork

• Chopping board and knife

• Measuring cups and spoons

• Spatula

3. Step-by-Step Preparation

Step 1: Prepare the oven and baking dish

1. Preheat your oven to 180°C (350°F).

2. Lightly grease a 9-inch baking dish with butter or oil.

3. Make sure the bottom and sides are coated properly.

4. Set the dish aside while preparing the filling.

Tip: Greasing the dish well makes it much easier to remove individual quiche slices.

Step 2: Cook the mushrooms

1. Heat 1 tablespoon olive oil or butter in a large frying pan over medium heat.

2. Add the chopped onion.

3. Cook for approximately 2–3 minutes until softened.

4. Add the sliced mushrooms.

5. Cook for 5–7 minutes, stirring occasionally.

6. Allow the mushrooms to release their moisture and cook until most of the liquid evaporates.

7. Add minced garlic.

8. Cook for another 30–45 seconds until fragrant.

Important: Do not leave excess mushroom liquid in the pan. Removing the moisture helps prevent a watery quiche.

Step 3: Add the spinach

1. Add the chopped spinach to the mushroom mixture.

2. Stir gently until the spinach wilts.

3. This usually takes 1–2 minutes.

4. Remove the pan from the heat.

5. Allow the vegetables to cool slightly.

6. If you notice excess liquid, drain it before adding the vegetables to the eggs.

Your vegetable filling is now ready.

Step 4: Prepare the egg mixture

1. Crack 6 large eggs into a mixing bowl.

2. Add ½ cup milk.

3. Add ¼ cup heavy cream.

4. Whisk until the eggs and dairy are fully combined.

5. Add salt, black pepper, paprika and dried oregano.

6. Add a small pinch of nutmeg if desired.

7. Whisk again until smooth.

Avoid over-whisking because incorporating too much air can cause the quiche to puff up and collapse excessively after baking.

Step 5: Add the cheeses

1. Add the crumbled feta cheese to the egg mixture.

2. Add shredded mozzarella.

3. Add Parmesan if using.

4. Gently stir with a spatula.

Keep a small amount of feta aside to sprinkle over the top before baking.

Step 6: Assemble the quiche

1. Spread the cooked spinach and mushroom mixture evenly across the bottom of your greased baking dish.

2. Pour the egg and cheese mixture over the vegetables.

3. Gently shake the dish to distribute the mixture evenly.

4. Sprinkle the remaining feta cheese on top.

5. Add a little extra black pepper or dried oregano if desired.

Step 7: Bake the quiche

1. Carefully place the baking dish on the middle rack of your preheated oven.

2. Bake at 180°C (350°F) for approximately 35–45 minutes.

3. Check the quiche after 30 minutes.

The quiche is ready when:

• The top is lightly golden.

• The edges are set.

• The centre is just firm and no longer liquid.

• A knife inserted near the centre comes out without uncooked egg mixture.

For food safety, the centre should reach 71°C (160°F).

If the top browns too quickly, loosely cover it with aluminium foil for the remaining baking time.

Step 8: Rest before serving

1. Remove the quiche from the oven.

2. Place it on a heat-safe surface.

3. Allow it to rest for 10–15 minutes.

4. This helps the egg custard finish setting.

5. Slice into 6 equal portions.

6. Serve warm.

4. Tips for a Perfect Crustless Quiche

• Avoid watery vegetables: Always cook mushrooms before adding them to the egg mixture.

• Drain spinach properly: Excess moisture can make the quiche soggy.

• Use room-temperature eggs: They combine more evenly with milk and cream.

• Don’t overbake: Overcooked eggs can become rubbery.

• Balance the salt: Feta is naturally salty, so add salt carefully.

• Allow resting time: Cutting immediately after baking can cause the slices to fall apart.

5. Delicious Serving Suggestions

This quiche tastes wonderful served with:

• Fresh cucumber and tomato salad.

• Green salad with lemon vinaigrette.

• Roasted potatoes.

• Garlic sautéed vegetables.

• Fresh avocado slices.

• A cup of tea or coffee for breakfast or brunch.

6. Storage and Reheating

Refrigerator:

• Allow the quiche to cool.

• Store in an airtight container.

• Refrigerate for up to 3–4 days.

Freezer:

• Cut into individual slices.

• Wrap each slice tightly.

• Store in a freezer-safe container for up to 2 months for best quality.

Reheating:

• Oven: Heat at 160°C (320°F) for 10–15 minutes.

• Microwave: Heat individual slices for 45–90 seconds, checking as needed.

• From frozen: Thaw overnight in the refrigerator before reheating.

7. Recipe Variations

You can easily customize this recipe:

• Extra cheesy: Add another ¼ cup mozzarella.

• Low-carb: Use unsweetened almond milk instead of regular milk and omit the flour.

• Creamier: Replace the milk with additional cream.

• Mediterranean: Add chopped sun-dried tomatoes and fresh basil.

• Extra vegetables: Add finely chopped bell peppers or zucchini, cooked until their moisture evaporates.

• Herb flavour: Add fresh parsley, thyme or dill.

8. Approximate Nutrition Information

Per serving, assuming 6 servings and the main recipe ingredients. Values vary with cheese and dairy brands.

9. Final Recipe Notes

This Classic Spinach, Feta & Mushroom Crustless Quiche is perfect for breakfast, brunch, lunch or a light dinner. It is naturally flour-free when prepared without flour in the baking dish, packed with vegetables and protein, and wonderfully satisfying.

The secret to the best result: Properly sauté the mushrooms, remove excess spinach moisture, use good-quality feta and avoid overbaking. These four things will give you a beautifully set, tender and flavourful crustless quiche every time.