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Overhead view of slices of crustless quiche in a dish.
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4.61 from 409 votes

Spinach Mushroom and Feta Crustless Quiche

This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American, French
Total Cost: $7.71 recipe / $1.28 serving
Servings: 6 slices
Calories: 173kcal
Author: Beth Moncel

Equipment

  • 9'' Glass Pie Plate

Ingredients

  • 10 oz. box frozen chopped spinach thawed and squeezed, $1.26*
  • 8 oz. mushrooms $1.74
  • 1 garlic clove minced, $0.08
  • ⅛ tsp salt $0.01
  • 1 Tbsp cooking oil divided, (any neutral-flavored oil) $0.04
  • 2 oz. feta cheese $1.36
  • 4 large eggs $0.56**
  • ¼ cup Parmesan cheese grated, $1.46
  • ¼ tsp black pepper freshly cracked, $0.04
  • 1 cup milk $0.18***
  • ½ cup mozzarella cheese shredded, $0.98

Instructions

  • Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.
  • Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  • Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.
  • Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate.**** Layer the mushrooms, spinach, and crumbled feta into the pie plate.
  • In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
  • Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
  • Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!

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Notes

*Be sure to thaw the frozen spinach and give it a good squeeze to remove excess moisture (otherwise, you'll end up with a watery quiche). You can also use fresh spinach, with a 1 lb. bag of fresh spinach being equivalent to a 10-oz package of frozen spinach once cooked down. I recommend sautéing the fresh spinach first to cook the moisture out.
**I use four large eggs as the base of this no crust quiche. Using larger or smaller eggs will affect the final results, so I recommend sticking with large eggs for this recipe.
***The milk thins out the egg mixture to create a deliciously soft texture when baked. I usually use whole milk or 2%, but some of our readers have successfully used half and half and 1% milk. Almond milk will also work for a dairy-free option.
****I use a 9-inch glass pie plate. A larger dish will make a thinner quiche that cooks faster, while a smaller dish will likely overflow unless you reduce the ingredients. A glass or ceramic pie plate will work here. Metal pans tend to heat faster, so it may brown more at the edges before the center is cooked through. 

Nutrition

Serving: 1slice | Calories: 173kcal | Carbohydrates: 5g | Protein: 11g | Fat: 12g | Sodium: 353mg | Fiber: 0.4g