This Spinach and Mushroom Crustless Quiche is a delicious, low-carb dish that’s perfect for breakfast, brunch, or even a light dinner. Packed with nutrient-rich spinach, savory mushrooms, and a blend of flavorful cheeses, this quiche is both satisfying and wholesome. The best part? It’s made without a crust, making it easier to prepare and naturally gluten-free. With its creamy texture and cheesy goodness, this dish is sure to become a favorite for anyone looking for a healthy yet indulgent meal.
Ingredients:
- 1 (10 oz.) box frozen chopped spinach, thawed and drained
- 8 oz. mushrooms, sliced
- 1 clove garlic, minced
- 1/8 teaspoon salt
- 1 tablespoon cooking oil, divided
- 2 oz. feta cheese, crumbled
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 cup milk (any type)
- 1/2 cup shredded mozzarella cheese
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish or quiche pan with a bit of cooking oil or non-stick spray.
- Prepare the Spinach: Thaw the frozen spinach completely. Squeeze out as much excess water as possible using a clean kitchen towel or paper towels, then set aside.
- Cook the Mushrooms: Heat 1/2 tablespoon of cooking oil in a skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Incorporate the sliced mushrooms into the pan and sauté until they release their moisture and begin to turn golden brown, approximately 5-7 minutes.
- Combine the Spinach and Mushrooms: In the pie dish, evenly spread the cooked spinach and sautéed mushrooms as the base layer. Crumble the feta cheese over the top.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, grated Parmesan cheese, black pepper, and milk until well combined.
- Assemble the Quiche: Pour the egg mixture over the spinach, mushrooms, and feta in the pie dish. Gently shake the dish to ensure the egg mixture settles evenly around the vegetables. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake the Quiche: Place the pie dish in the preheated oven and bake for 40-45 minutes, or until the quiche is set and a knife inserted in the center comes out clean. The surface should have a delicate golden hue and a slight puff.
- Rest and Serve: Let the quiche cool for around 10 minutes before cutting it into slices and serving. Enjoy it warm or at room temperature, perfect for any meal of the day.
Conclusion:
This Spinach and Mushroom Crustless Quiche is a versatile, delicious, and nutritious dish that’s easy to make and perfect for any time of day. The combination of earthy mushrooms, vibrant spinach, and creamy cheeses creates a delightful flavor profile, while the absence of a crust keeps it light and healthy. Whether you’re serving it for a weekend brunch or a quick weekday dinner, this quiche is sure to impress with its simplicity and taste. Enjoy it on its own, or pair it with a fresh salad for a complete meal.
Spinach and Mushroom Crustless Quiche: A Light and Savory Delight
Ingredients
- 1 10 oz. box frozen chopped spinach, thawed and drained
- 8 oz. mushrooms sliced
- 1 clove garlic minced
- 1/8 teaspoon salt
- 1 tablespoon cooking oil divided
- 2 oz. feta cheese crumbled
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 cup milk any type
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish or quiche pan with a bit of cooking oil or non-stick spray.
- Prepare the Spinach: Thaw the frozen spinach completely. Squeeze out as much excess water as possible using a clean kitchen towel or paper towels, then set aside.
- Cook the Mushrooms: Heat 1/2 tablespoon of cooking oil in a skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Incorporate the sliced mushrooms into the pan and sauté until they release their moisture and begin to turn golden brown, approximately 5-7 minutes.
- Combine the Spinach and Mushrooms: In the pie dish, evenly spread the cooked spinach and sautéed mushrooms as the base layer. Crumble the feta cheese over the top.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, grated Parmesan cheese, black pepper, and milk until well combined.
- Assemble the Quiche: Pour the egg mixture over the spinach, mushrooms, and feta in the pie dish. Gently shake the dish to ensure the egg mixture settles evenly around the vegetables. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake the Quiche: Place the pie dish in the preheated oven and bake for 40-45 minutes, or until the quiche is set and a knife inserted in the center comes out clean. The surface should have a delicate golden hue and a slight puff.
- Rest and Serve: Let the quiche cool for around 10 minutes before cutting it into slices and serving. Enjoy it warm or at room temperature, perfect for any meal of the day.