Spinach, Mushroom & Feta Crustless Quiche
Light, savory, and packed with veggies—this crustless quiche is perfect for breakfast, brunch, or a quick dinner. Naturally gluten-free and easy to customize.
Time & Yield
- Prep: 10–15 minutes
- Cook: 40–45 minutes
- Total: ~55 minutes
- Serves: 6 slices
Ingredients
- 2 cups fresh spinach, chopped (or frozen—thawed & squeezed dry)
- 1½ cups mushrooms, sliced (button or cremini)
- ½ cup crumbled feta cheese
- 5 large eggs
- ¾ cup milk (any: dairy or unsweetened almond/soy/oat)
- 2 tbsp olive oil
- 1 small onion, finely chopped (optional)
- 1 garlic clove, minced (optional)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried oregano or thyme
- Pinch of nutmeg (optional but classic)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8- or 9-inch pie dish.
- Sauté veggies: Heat olive oil in a skillet over medium heat. Cook onion (if using) until soft. Add mushrooms; cook until moisture evaporates. Add garlic (if using) and spinach; cook just until wilted. Season lightly with salt & pepper.
- Whisk custard: In a bowl, whisk eggs, milk, oregano/thyme, nutmeg, remaining salt & pepper.
- Assemble: Spread veggie mixture in the dish. Sprinkle feta evenly. Pour egg mixture over top.
- Bake: 40–45 minutes, until the center is set and the top is lightly golden.
- Rest: Cool 5–10 minutes before slicing (sets cleanly).
Nutrition Notes (approx. per slice)
- Calories: ~180
- Protein: ~10–12 g
- Carbs: ~6 g
- Fat: ~12 g
Low-carb, gluten-free, vegetarian.
Nut & Allergen Information
- Nuts: None in the base recipe.
- Possible nut exposure: If using almond milk or other nut milks, this introduces nuts.
- Dairy: Contains eggs and feta (milk).
- Gluten: Naturally gluten-free (no crust).
- Soy: Only if using soy milk.
Nut-free tips:
- Use dairy milk or oat milk instead of almond milk.
- Check feta labels if cooking for severe allergies (cross-contact warnings).
Variations & Swaps
- Extra protein: Add ½ cup cooked chicken or turkey sausage.
- Cheese swap: Goat cheese or shredded mozzarella work well.
- Veggie mix-ins: Zucchini, bell peppers, or sun-dried tomatoes (drained).
- Dairy-free: Use plant milk + dairy-free feta; bake time may increase slightly.
Q & A
Q: Can I make this ahead?
A: Yes! Bake, cool, cover, and refrigerate up to 3 days. Reheat slices at 325°F (165°C) for 8–10 minutes or microwave briefly.
Q: Can I freeze it?
A: Absolutely. Cool completely, wrap slices tightly, and freeze up to 2 months. Thaw overnight and reheat.
Q: Why is my quiche watery?
A: Mushrooms/spinach weren’t cooked dry enough. Always sauté until moisture evaporates and squeeze frozen spinach well.
Q: Can I use egg whites only?
A: Yes—use 1 cup liquid egg whites instead of whole eggs. Texture will be lighter and less rich.
Q: What size dish works best?
A: An 8–9 inch pie dish or similar shallow baking dish for even setting.
