A creamy, savory, protein-rich crustless quiche filled with sautéed mushrooms, tender spinach, eggs, and melted cheese. It’s easy enough for breakfast but elegant enough for brunch, and it’s naturally low-carb without a pastry crust.
Ingredients
For the Quiche
- 8 large eggs
- 1 cup whole milk or half-and-half
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 8 oz (225 g) mushrooms, sliced
- 4 cups fresh spinach
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp nutmeg, optional
- ¼ tsp paprika
- 2 tbsp grated Parmesan cheese, optional
Instructions
1. Prepare the oven
Preheat oven to 375°F (190°C).
Lightly grease a 9-inch (23 cm) pie dish or baking dish with cooking spray, butter, or olive oil.
2. Cook the mushrooms and onion
Heat the olive oil or butter in a large skillet over medium heat.
Add the diced onion and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and most of their moisture has evaporated.
Add the garlic and cook for another 30–60 seconds.
3. Add the spinach
Add the fresh spinach to the skillet in batches. Cook for 1–2 minutes, just until wilted.
Remove from the heat and allow the vegetables to cool slightly.
Important: If the cooked vegetables release a lot of liquid, drain them well. Excess moisture can make the quiche watery.
4. Prepare the egg mixture
In a large bowl, whisk together the eggs, milk or half-and-half, salt, black pepper, Italian seasoning, nutmeg, and paprika.
Stir in the cheddar and mozzarella.
5. Combine
Spread the cooked spinach, mushrooms, and onion evenly in the prepared baking dish.
Pour the egg-and-cheese mixture over the vegetables.
Sprinkle Parmesan over the top if using.
6. Bake
Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
The center should have a slight jiggle but should not look liquid.
7. Rest before serving
Remove from the oven and let the quiche rest for 10–15 minutes before slicing.
Garnish with fresh parsley or extra black pepper if desired.
Tips for the Best Crustless Quiche
- Cook the mushrooms thoroughly to remove excess water.
- Don’t skip the resting time; it allows the eggs to finish setting.
- Fresh spinach works best, but frozen spinach can also be used if thoroughly thawed and squeezed dry.
- For a richer quiche, use half-and-half instead of milk.
- Don’t overbake, or the eggs can become rubbery.
- A combination of cheddar and mozzarella gives both flavor and a nice melted texture.
Easy Variations
Spinach & Feta: Replace some of the cheddar with crumbled feta.
Ham & Spinach: Add ½–1 cup diced cooked ham.
Broccoli & Cheddar: Replace the mushrooms with cooked broccoli.
Mediterranean: Add cherry tomatoes, feta, olives, and oregano.
Extra Protein: Add cooked chicken, turkey, or extra egg whites.
Nut & Allergen Information
Contains:
- Eggs
- Milk/Dairy: milk, cheddar, mozzarella, and optional Parmesan.
Does not contain:
- Peanuts
- Tree nuts
- Fish
- Shellfish
Nuts: This recipe is nut-free as written.
Gluten: The ingredients are naturally gluten-free, but check packaged cheese and seasonings for possible cross-contact if preparing for someone with celiac disease or a severe gluten allergy.
For a severe allergy: Always check the labels of dairy products and seasonings for allergen warnings.
Q&A
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it to the quiche.
Q: Why is my crustless quiche watery?
The most common causes are watery vegetables or undercooking. Cook mushrooms thoroughly and drain excess liquid from the spinach.
Q: Can I make this quiche ahead of time?
Yes. Bake it up to 1 day ahead, refrigerate, and gently reheat before serving.
Q: Can I eat it cold?
Yes. It tastes delicious warm, at room temperature, or chilled.
Q: Can I use different cheese?
Absolutely. Swiss, Gruyère, Monterey Jack, feta, goat cheese, or Parmesan can be used.
Q: Can I make it dairy-free?
Yes. Use an unsweetened dairy-free milk and dairy-free cheese alternatives.
Q: Can I make it without mushrooms?
Yes. Replace them with broccoli, zucchini, bell peppers, asparagus, or additional spinach.
Q: Can I add meat?
Yes. Cooked bacon, ham, sausage, chicken, or turkey are excellent additions.
Q: How do I know when the quiche is done?
The edges should be set and the center should have only a slight jiggle. A food thermometer inserted into the center should read about 160°F (71°C).
Q: How long does it last in the refrigerator?
Store covered in the refrigerator for 3–4 days.
Q: Can I freeze crustless quiche?
Yes. Cool completely, wrap individual portions well, and freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
Q: Can I make mini crustless quiches?
Yes. Divide the mixture among greased muffin cups and bake at 375°F (190°C) for approximately 18–25 minutes, until set.
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