I’m a big fan of savory breakfast dishes, and this Spinach and Mushroom Crustless Quiche is one of my favorites! It’s very filling, full of vegetables, and doesn’t leave me with a carb hangover (I’m looking at you, pancakes). You can serve it up at brunch or eat it for lunch or dinner, so give this recipe for crustless quiche a try the next time you want to prepare something special. I promise it’s worth the effort. And with nearly 300 5-star reviews (and counting!), you really can’t go wrong!
“Love this recipe! Wouldn’t change a thing. Made exactly as recipe stated and it came out perfectly. Replacing my old tried and true spinach quiche with this one! A+. Thank you!!!”
Corinne
This crustless quiche is one of my go-to recipes when I want something easy, filling, and made with simple ingredients I can grab at any grocery store. It’s great bang-for-your-buck too, since a handful of budget-friendly basics turns into several slices that work for breakfast, lunch, meal prep, or even a low-effort Easter brunch spread! I almost always have milk, eggs, mozzarella, and frozen spinach on hand, so I can make this recipe without much planning. It’s high in protein from the eggs, easy to reheat, and made with real ingredients that actually keep me feeling FULL.
Even though it looks similar to a frittata, this crustless quiche has a softer, creamier texture thanks to the milk and cheese in the filling. A frittata is usually firmer and more comparable to an omelet!
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Gather all of your ingredients and preheat the oven to 350ºF.
Thaw the spinach: Thaw one 10oz. block of frozen chopped spinach (I use the microwave), then squeeze out as much of the moisture as possible. I use a fine mesh strainer to do this. The spinach should be fairly dry after squeezing.
Prep the spinach and garlic: Slice 8oz. of mushrooms and mince one clove of garlic.
Sauté the mushrooms and garlic: Add the mushrooms to a skillet with ½ Tbsp cooking oil, one clove of minced garlic, and ⅛ tsp salt. Sauté the mushrooms until they release all of their moisture and it has evaporated off the bottom of the skillet.
Layer the filling: Brush another ½ Tbsp cooking oil over the inside surface of a 9″ pie dish. Layer in the sautéed mushrooms, squeeze-dried spinach, and 2oz. crumbled feta.
Make the savory custard: Whisk together 4 large eggs, ¼ cup grated Parmesan, 1 cup milk, and ¼ tsp pepper.
Assemble the quiche: Pour the custard mixture into the pie dish over the spinach, mushrooms, and feta. Sometimes I like to place the dish on a larger baking tray to transport my pie plate in and out of the oven. I feel like it makes it a little easier to do without spilling, but that’s up to you.
Top the unbaked quiche with a little shredded mozzarella. You don’t need much; I only used about ½ cup or ¼ off an 8oz. block.
Bake the quiche: Place the dish into the preheated 350ºF oven and bake for about 50 minutes, or until it’s golden brown on top or until the internal temperature reaches 160ºF. Slice and serve warm!
This recipe is very customizable as it’s pretty forgiving. You can leave out the veggies I use or swap them for something else! I’d just make sure to cook the moisture out of any vegetables you add so your quiche doesn’t end up soggy. I’d also cook any meats before adding them in. Here are some delicious additions to try:
I usually serve this crustless quiche for breakfast because it already checks a lot of boxes in one slice: protein from the eggs, veggies from the spinach and mushrooms, and plenty of cheesy flavor to make it feel satisfying!
If I’m serving it for Easter brunch or another holiday breakfast, I like to add skillet breakfast potatoes for something hearty, a simple fruit salad to freshen up the plate, and sometimes a side of bacon if I want a full spread. Candied bacon is especially good here because that little bit of sweetness plays really well with the salty feta and savory mushrooms! For lunch or dinner, I like pairing it with a Greek salad or another fresh leafy salad to help cut through the cheesiness.
This crustless quiche recipe is one of my favorite make-ahead breakfast dishes. It stores well in the refrigerator (in an airtight container) for about 3 days. However, you do need to be cautious while reheating because overheating can cause the egg proteins to seize up, expel water, and become rubbery. For that reason, I suggest reheating in the microwave only until the quiche is warmed through but not piping hot.
Egg dishes like this one freeze just so-so. The egg will seep a little water upon freezing, thawing, and reheating, which may or may not bother you. I suggest testing this with one piece of the spinach crustless quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap tightly in plastic and transfer to the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Our Crustless Quiche recipe was originally published 11/1/11. We have updated it to be the best it can be and republished 4/3/26.
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