A sizzling pan of eggs and veggies has a way of turning an ordinary morning into something special. When I first discovered crustless quiche, I couldn’t believe how simple it was to create such an elegant, satisfying dish without all the fuss of making pastry. This Spinach Mushroom and Feta Crustless Quiche has become my go-to recipe for everything from Sunday brunch to quick weeknight dinners – and I think you’re going to fall in love with it too!

Key Takeaways

• Effortlessly elegant: No pastry skills required – just whisk, pour, and bake for a restaurant-quality dish
• Nutrient powerhouse: Packed with protein from eggs and feta, plus iron-rich spinach and earthy mushrooms
• Incredibly versatile: Perfect for breakfast, lunch, dinner, or meal prep – serves beautifully hot or at room temperature
• Customizable base: Easy to swap ingredients based on what’s in your fridge or dietary preferences
• Make-ahead friendly: Prep components the night before for stress-free entertaining

Why You’ll Love It

No-fuss elegance: Skip the intimidating pastry-making process and still get that gorgeous, golden quiche everyone will rave about

Flavor harmony: The earthy mushrooms, vibrant spinach, and tangy feta create the most delicious Mediterranean-inspired combination that tastes like sunshine on a plate

Ultimate flexibility: Use this as your base recipe and swap in whatever vegetables, herbs, or cheeses you have on hand – it’s practically foolproof

Perfect for any occasion: Whether you’re hosting a fancy brunch, need a quick dinner solution, or want to meal prep for the week, this quiche delivers every time

Ingredient Highlights & Notes

The beauty of this crustless quiche lies in its simplicity – just a handful of quality ingredients that come together to create something truly special. I love how the creamy eggs provide the perfect canvas for the bold flavors of feta and the earthiness of mushrooms and spinach.

Ingredients

For the vegetable filling:

• 2 tablespoons olive oil
• 8 oz mushrooms, sliced (button, cremini, or baby bella work beautifully)
• 5 oz fresh baby spinach (or 1 cup frozen spinach, thawed and drained)
• 3 green onions, chopped (regular onion works too – use about ¼ cup diced)
• 3 cloves garlic, minced (don’t skip this – it makes everything aromatic)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the quiche base:

• 8 large eggs (room temperature eggs whisk more easily)
• ½ cup whole milk or heavy cream (cream makes it extra rich)
• 4 oz feta cheese, crumbled (about ¾ cup – I prefer the block feta over pre-crumbled)
• ¼ cup grated Parmesan cheese (adds a lovely nutty depth)
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• ¼ teaspoon nutmeg (trust me on this – it’s the secret ingredient)
• Butter or cooking spray for greasing

Equipment & Tools

• 9-inch pie dish or quiche pan
• Large skillet or sauté pan
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Cutting board and knife

Instructions & Method

1. Prep and preheat (5 minutes)
Preheat your oven to 375°F (190°C). Generously butter a 9-inch pie dish – don’t be shy with the butter, as it prevents sticking and adds flavor.

2. Sauté the mushrooms (5-6 minutes)
Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook without stirring for 2-3 minutes to get a beautiful golden color, then stir and continue cooking until they release their moisture and become tender. You’ll smell that amazing earthy aroma – that’s when you know they’re perfect!

3. Add aromatics (2-3 minutes)
Add green onions and garlic to the mushrooms. Cook until fragrant and the onions are softened. Season with salt and pepper.

4. Wilt the spinach (2-3 minutes)
Add fresh spinach to the pan and stir until wilted. If using frozen spinach, make sure it’s thoroughly drained and just warm it through. Remove from heat and let cool slightly.

5. Whisk the egg mixture (3 minutes)
In a large bowl, whisk eggs until well combined. Add milk, crumbled feta, Parmesan, dill, nutmeg, and a pinch of salt and pepper. Whisk until smooth and creamy – this is what creates that silky, custard-like texture.

6. Combine and pour (2 minutes)
Fold the cooled vegetable mixture into the egg mixture. Pour everything into your prepared pie dish and gently shake to distribute evenly.

7. Bake to golden perfection (35-40 minutes)
Bake until the center is set and the top is golden brown. The quiche is done when a knife inserted in the center comes out clean. The edges should be slightly puffed and beautifully golden.

8. Cool and serve (10 minutes)
Let cool for at least 10 minutes before slicing – this helps it set up perfectly and makes serving so much easier.

Tips, Variations & Substitutions

Pro Tips:

 

• Drain excess moisture: If your vegetables release a lot of water while cooking, drain it off before adding to the eggs to prevent a watery quiche
• Room temperature eggs: They incorporate more easily and create a smoother texture
• Don’t overbake: The quiche continues cooking slightly after removing from the oven

 

Delicious Variations:

 

• Mediterranean twist: Add sun-dried tomatoes and fresh basil
• Herb garden: Mix in fresh chives, parsley, and thyme
• Protein boost: Include diced ham, bacon, or cooked sausage
• Veggie swap: Try asparagus, bell peppers, or zucchini instead of mushrooms

 

Dietary Substitutions:

 

• Dairy-free: Use coconut milk and nutritional yeast instead of regular milk and cheese
• Lower carb: This recipe is already keto-friendly!
• Egg substitute: For each egg, use ¼ cup silken tofu blended with 1 tablespoon cornstarch

 

Serving Suggestions

This versatile quiche is absolutely delicious served warm, at room temperature, or even cold! I love serving it with:

• Fresh mixed greens with a light vinaigrette
• Sliced tomatoes drizzled with olive oil and fresh herbs
• Crusty sourdough bread or warm dinner rolls
• Fresh fruit salad for a lovely brunch spread
• A glass of crisp white wine or sparkling water with lemon

It’s perfect for brunch gatherings, light dinners, picnics, or even breakfast meal prep throughout the week.

Storage, Make-Ahead & Reheating

Storage:

• Refrigerator: Cover and store for up to 4 days
• Freezer: Wrap well and freeze for up to 3 months

Make-Ahead Magic:

• Night before: Sauté vegetables and store in the fridge, then assemble and bake in the morning
• Fully prepared: Bake completely, cool, and refrigerate – perfect for stress-free entertaining

Reheating:

• Oven method: Reheat slices at 350°F for 10-15 minutes
• Microwave: 30-60 seconds per slice (though the oven method keeps the texture better)
• Room temperature: Honestly, this quiche tastes amazing cold too!

Nutrition & Macro Info

Per serving (serves 6):

• Calories: Approximately 220
• Protein: 15g
• Carbohydrates: 6g
• Fat: 16g

This quiche is naturally low-carb, gluten-free, and vegetarian. It’s packed with high-quality protein and provides a good dose of iron from the spinach and B-vitamins from the eggs.

FAQs

Q: Can I use frozen spinach instead of fresh?
A: Absolutely! Use about 1 cup of frozen spinach, but make sure to thaw it completely and squeeze out as much water as possible. Excess moisture is the enemy of a good quiche!

Q: My quiche turned out watery – what went wrong?
A: This usually happens when vegetables release too much moisture. Make sure to cook mushrooms until their liquid evaporates and thoroughly drain any frozen spinach. Also, let the sautéed vegetables cool slightly before mixing with eggs.

Q: Can I make individual mini quiches?
A: Yes! Use a muffin tin and reduce baking time to 18-22 minutes. They’re perfect for meal prep or entertaining!

Q: How do I know when it’s fully cooked?
A: The center should be set (not jiggly) and a knife inserted in the middle should come out clean. The top should be golden brown and slightly puffed.

Q: Can I substitute the feta cheese?
A: Of course! Goat cheese, ricotta, or even sharp cheddar work beautifully. Just keep the total amount of cheese similar for the best texture.

Conclusion on Spinach Mushroom and Feta Crustless Quiche

This Spinach Mushroom and Feta Crustless Quiche proves that sometimes the simplest recipes are the most satisfying. There’s something so rewarding about creating a dish that looks elegant enough for company but is easy enough for a Tuesday night dinner. The combination of creamy eggs, tangy feta, earthy mushrooms, and vibrant spinach creates a harmony of flavors that never gets old.

I hope this becomes one of your go-to recipes like it has for me. The next time you’re looking for something that’s both comforting and impressive, give this a try. Don’t be surprised if it becomes your new favorite way to use up those vegetables in your crisper drawer – and definitely don’t be surprised when everyone asks for the recipe!

Ready to get cooking? Gather your ingredients, preheat that oven, and treat yourself to a slice of this delicious, fuss-free quiche. You’ve got this!

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