I’m an enormous fan of savory breakfast dishes and this Spinach and Mushroom Crustless Quiche may be my new favourite! It’s very filling, filled with greens, and doesn’t go away me with a carb hangover (I’m taking a look at you, pancakes). You’ll be able to serve it up at brunch or eat it for lunch or dinner, so give this spinach and mushroom crustless quiche recipe a attempt the subsequent time you wish to put together one thing particular. I promise it’s well worth the effort!
Initially posted 11/1/2011, up to date 11/9/2021.
Isn’t a “crustless quiche” only a frittata?
Whereas they’re each baked egg dishes, there are distinct variations. The principle distinction is the feel. Quiches are a custard made with egg, cheese, and milk or cream. They’ve a delicate, delicate texture. Frittatas, however, include little to no milk or cream, so it’s nearer in texture to an omelet or baked egg. The opposite vital distinction comes within the cooking course of. Frittatas begin on the stovetop and solely end just for the previous couple of minutes within the oven. Quiches are baked within the oven solely.
Can this crustless quiche be reheated?
Sure, that is one in every of my favourite make-ahead breakfast dishes! However you do should be cautious whereas reheating as a result of overheating could cause the egg proteins to grab up, expel water, and change into rubbery. For that motive, I counsel reheating within the microwave solely till the crustless quiche is warmed via, however not piping sizzling. This can retailer within the fridge for about 4 days.
Can You Freeze Quiche?
Egg dishes like crustless quiche freeze simply so-so. That is a kind of gray areas the place it can rely so much on how delicate you’re to texture adjustments. The egg will seep slightly water upon freezing, thawing, and reheating, which can or might not trouble you. I counsel testing this with one piece of the quiche first to see if the adjustments are acceptable to you. To freeze, cool the quiche within the fridge first, then wrap tightly in plastic and switch to the freezer. Thaw within the fridge in a single day earlier than reheating.
Love this Spinach Mushroom and Feta Crustless Quiche? Strive my Bacon Broccoli Cheddar Crustless Quiche, too!
Spinach Mushroom and Feta Crustless Quiche
This simple, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and large on taste. This veggie-filled breakfast will maintain you full and completely happy.
Servings: 6 slices
- 1 10oz. field frozen chopped spinach ($1.00)
- 8 oz. mushrooms ($1.49)
- 1 clove garlic, minced ($0.08)
- 1/8 tsp Salt ($0.01)
- 1 Tbsp cooking oil, divided ($0.04)
- 2 oz. feta cheese ($1.10)
- 4 giant eggs ($0.83)
- 1/4 cup grated Parmesan ($0.44)
- 1/4 tsp pepper ($0.02)
- 1 cup milk ($0.42)
- 1/2 cup shredded mozzarella ($0.46)
Preheat the oven to 350ºF. Thaw and squeeze as a lot moisture out the spinach as doable. Rinse any grime or particles from the mushrooms, then slice thinly. Mince the garlic.
Slice the mushrooms and mince the garlic. Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium warmth till they’ve launched all of their moisture and it has evaporated from the skillet. No water ought to stay within the skillet.
Brush the opposite ½ Tbsp cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.
In a big bowl, whisk collectively the eggs, Parmesan, pepper, and milk.
Pour the egg combination into the pie plate over the spinach, mushrooms, and feta. Prime with the shredded mozzarella.
Bake the crustless quiche within the preheated 350ºF oven for about 50 minutes, or till it’s golden brown on prime and the interior temperature reaches 160ºF. Slice and luxuriate in!
See how we calculate recipe prices right here.
Serving: 1 slice ・ Energy: 187 kcal ・ Carbohydrates: 6 g ・ Protein: 13 g ・ Fats: 13 g ・ Sodium: 378 mg ・ Fiber: 2 g
Dietary values are estimates solely. See our full diet disclaimer right here.
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The right way to Make Spinach and Mushroom Crustless Quiche – Step by Step Photographs
Preheat the oven to 350ºF. Thaw one 10oz. block of frozen chopped spinach (I exploit the microwave), then squeeze out as a lot of the moisture as doable. The spinach ought to be pretty dry after squeezing, no water remaining within the backside of the bowl.
Slice 8oz. of mushrooms and mince one clove of garlic.
Add the mushrooms to a skillet with ½ Tbsp cooking oil, one clove of minced garlic, and ⅛ tsp salt. Sauté the mushrooms till they launch all of their moisture and it has evaporated off the underside of the skillet.
Brush one other ½ Tbsp cooking oil over the within floor of a 9″ pie dish. Layer within the sautéed mushrooms, squeeze-dried spinach, and 2oz. crumbled feta.
Subsequent, make the savory custard. Whisk collectively 4 giant eggs, ¼ cup grated Parmesan, 1 cup milk, and ¼ tsp pepper.
Pour the custard combination into the pie dish over the spinach, mushrooms and feat. Generally I like to make use of a bigger baking tray to move my pie plate out and in of the oven. I really feel prefer it makes it slightly simpler to do with out spilling, however that’s as much as you.
Prime the unbaked quiche with slightly shredded mozzarella. You don’t want a lot, I solely used about ½ cup or ¼ off an 8oz. block.
Bake the quiche within the preheated 350ºF oven for about 50 minutes, or till it’s golden brown on prime or till the interior temperature reaches 160ºF.
Slice and serve heat!
(previous picture from 2011 😊)