This delicious crustless quiche is packed with tender mushrooms, fresh spinach, creamy feta, and fluffy baked eggs. It has all the flavor of a traditional quiche without the pastry crust, making it a great option for breakfast, brunch, lunch, or meal prep.
Recipe Details
- Prep time: 15 minutes
- Cook time: 35–45 minutes
- Total time: 50–60 minutes
- Servings: 6
- Difficulty: Easy
- Method: Oven-baked
Ingredients
Vegetable and cheese filling
- 200 g fresh spinach
- 250 g mushrooms, sliced
- 150 g feta cheese, crumbled
- ½ medium onion, finely diced
- 1 garlic clove, minced
- 1 tbsp olive oil
Egg mixture
- 6 large eggs
- ½ cup (120 ml) milk
- ¼ cup (60 ml) cream, optional
- ¼ tsp black pepper
- ¼ tsp dried oregano or thyme
- Pinch of nutmeg, optional
- Salt to taste, if needed
Instructions
Step 1: Prepare the oven
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch (23 cm) pie dish with olive oil or butter.
Step 2: Cook the mushrooms
Heat the olive oil in a skillet over medium heat. Add the onion and mushrooms, cooking for 6–8 minutes until softened and most of the liquid has evaporated. Add garlic and cook for another 30 seconds.
Step 3: Add the spinach
Add the spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from the heat and let the mixture cool slightly. If there is excess liquid, drain it well.
Step 4: Whisk the eggs
In a bowl, whisk together the eggs, milk, optional cream, black pepper, oregano, and nutmeg. Taste the vegetable mixture before adding salt because feta is already salty.
Step 5: Assemble the quiche
Spread the spinach and mushroom mixture in the prepared dish. Sprinkle the feta evenly over the vegetables, then pour the egg mixture on top.
Step 6: Bake
Bake for 35–45 minutes, until the center is set and a knife inserted near the middle comes out without liquid egg. The center should reach 71°C (160°F).
Step 7: Rest and serve
Let the quiche rest for 10 minutes before slicing. Serve warm, or cool completely and refrigerate for meal prep.
Nutrition Information
Estimated nutrition per serving, assuming 6 servings and using milk without optional cream:
| Nutrient | Per serving |
|---|---|
| Calories | 180–220 kcal |
| Protein | 13–16 g |
| Carbohydrates | 4–7 g |
| Fat | 12–16 g |
| Fiber | 1–2 g |
| Sugar | 2–4 g |
Actual values depend on egg size, feta brand, and the amount of oil and dairy used.
Nut Information
- Nuts in the standard recipe: None.
- Peanuts and tree nuts: Not required.
- Gluten-free: Naturally gluten-free when packaged ingredients are suitable.
- Dairy: Contains feta and milk; optional cream adds more dairy.
- Dairy-free alternative: Use a suitable unsweetened plant-based milk and dairy-free feta substitute.
- Allergy note: Check packaged ingredients and prevent cross-contact if preparing food for someone with allergies.
Frequently Asked Questions (Q&A)
Q1: Why is it called a crustless quiche?
It uses an egg-based filling baked directly in a pie dish, without pastry or a flour-based crust.
Q2: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before cooking. Excess moisture can make the quiche watery.
Q3: Can I use another cheese instead of feta?
Yes. Goat cheese, cheddar, mozzarella, or Swiss cheese all work. Feta gives the dish a tangy, salty flavor.
Q4: How do I prevent a watery quiche?
Cook the mushrooms until their moisture evaporates, wilt and drain the spinach, and avoid adding too much milk.
Q5: Can I make it without cream?
Absolutely. Milk alone works well and makes the quiche lighter.
Q6: How do I know when it’s done?
The edges should be lightly golden, and the center should be set rather than liquid or very wobbly. The center should reach 71°C (160°F).
Q7: Can I prepare this ahead of time?
Yes. Bake it the night before, cool it, cover it, and refrigerate. Reheat individual slices when needed.
Q8: How long does it last in the refrigerator?
Store in an airtight container at 4°C (40°F) or below and consume within 3–4 days.
Q9: Can I freeze crustless quiche?
Yes. Cool it completely, slice into portions, wrap well, and freeze for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Q10: Is this recipe suitable for a low-carb diet?
It is relatively low in carbohydrates compared with a traditional pastry quiche, although the exact carbohydrate content depends on the ingredients.
Q11: Can I add other vegetables?
Yes. Bell peppers, zucchini, broccoli, or sun-dried tomatoes are delicious additions. Cook watery vegetables first.
Q12: What should I serve with it?
Serve with a fresh green salad, sliced tomatoes, roasted vegetables, or whole-grain toast.
Pro Tips for the Best Results
- Brown the mushrooms well for deeper flavor.
- Remove excess moisture from all vegetables before baking.
- Crumble some feta over the top for a golden, attractive finish.
- Let the quiche rest before cutting so each slice holds together.
- For extra protein, serve with Greek yogurt or add a few egg whites to the mixture.
Enjoy this fluffy, savory Spinach, Mushroom & Feta Crustless Quiche! 🍳🥬
