My Spinach Mushroom Feta Crustless Quiche Recipe is a healthy egg breakfast that’s full of flavor. It’s the definition of guilt-free breakfast indulgence!
Spinach Mushroom Feta Crustless Quiche has the most incredible savory taste and light but filling texture. The first time I made it, I loved it so much I ended up having it again for dinner that night! I like to serve it on a bed of mixed greens tossed with my Quick Easy Italian Dressing. Leaving out the crust saves me tons of calories, so I can indulge in a Beergarita with dinner without thinking twice!
SPINACH MUSHROOM FETA QUICHE
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What is quiche?
There are so many egg dishes out there, it’s hard to know what’s what. From quiches to strata, and frittatas to omelets, the egg breakfast possibilities are virtually endless.
A quiche is a savory egg tart, usually consisting of a pie crust filled with eggs, vegetables, meats, and cheeses, then baked until the eggs are set and the crust is golden.
For this easy spinach mushroom quiche, we are leaving the crust off to make an out-of-this-world egg recipe that is low carb and delicious, but totally filling too!
Ingredients in Spinach Mushroom Quiche
- Olive oil
- Sliced mushrooms
- Chopped onion
- Spinach (frozen, not fresh spinach)
- Feta cheese
- Whole eggs AND egg whites
- Salt & Pepper
I like to use frozen spinach for this mushroom quiche recipe. Just thaw, drain, and sautee the spinach in olive oil before adding it to your quiche.
You’ll use both whole eggs and egg whites in this easy quiche recipe. If you want a great way to use up leftover egg yolks rather than discarding them, you can make an Easy Blender Hollandaise Sauce to go over Roasted Asparagus to add alongside this crustless quiche recipe on your brunch spread!
If you don’t like feta cheese, you can substitute sharp cheddar cheese instead. It’s delicious.
If you want to add some extra protein, you can add some leftover ham that’s been chopped up with the veggies and cheese before putting it into the pie plate.
So many options!!
How to Make Crustless Quiche
- Start by preheating your oven to 350 degrees and heat some olive oil in a large skillet on the stove.
- Add chopped onion to the skillet and cook for a few minutes until the onions start to become translucent, stirring occasionally. Using a slotted spoon, remove the onion pieces from the pan and put them aside in a bowl.
- Next, add the mushrooms to the skillet and saute them, then put them in the bowl with the onions. Repeat the same process with the drained spinach, adding to the bowl with the other ingredients when you’re done sauteing. When the veggies are cooled, add the feta to the bowl and toss everything together.
- Next, make the egg mixture. Beat together the whole eggs, egg whites, milk, and spices.
- Now get ready to assemble the quiche. Spray a 9-inch pie plate (or pie pan) with cooking spray, then spread the veggies in a single layer in the bottom of the pie plate. Pour the egg mixture over the veggies.
- Bake the crustless spinach quiche for 45 minutes until the eggs are set and the top has just started to become golden brown. Then serve and enjoy, guilt-free!
Can you freeze quiche?
Quiche makes a fantastic breakfast freezer meal because you can freeze it baked or unbaked.
To freeze an unbaked crustless quiche – Assemble your quiche as desired, then cover tightly and freeze on a flat surface in your freezer. Freezing quiche on a sheet tray is a great way to do this since it’s a flat, sturdy surface. When you’re ready to bake your quiche, simply take it from the freezer, then pop it right into the oven and bake as directed by the recipe. No need to thaw beforehand.
To freeze a baked quiche – Allow your baked quiche to cool completely to room temperature, then tightly cover and freeze it. When you’re ready to bake it, place it into a 350-degree oven and cook for about 20 minutes until heated throughout.
Quiche will last for 3-4 months in the freezer, which makes it a wonderful option for meal prepping.
More brunch entrees you’ll love!
- 25 Spinach Recipes
- Mini Crustless Asparagus Quiche
- Simple Spinach & Tomato Breakfast Casserole
- Baby Quiche Lorraine
- Spanish Tortilla
- More BREAKFAST recipes…
Tools used to make this Spinach Mushroom Feta Crustless Quiche recipe
Pie Dish: Everyone needs a great pie dish! This 9-inch glass pie plate is the perfect size for making delicious brunch quiches.
Slotted Spoon: A slotted spoon is a great tool for draining sauteed veggies, bacon pieces, and more!
*This post originally posted on 01/18/2015.
- 1 tablespoon olive oil
- 1 cup yellow onion chopped
- 8 ounces mushrooms sliced
- 10 ounces frozen spinach thawed and drained
- 8 ounces feta cheese crumbled
- 3 whole eggs
- 3 egg whites
- 3/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon dried oregano
- Preheat oven to 350 degrees F. Spray a 9-inch pie plate with non-stick cooking spray. Set aside.
- Heat olive oil in a large skillet. Add the onion into the skillet and cook for 2-3 minutes. Remove onion to a bowl and set aside.
- Add mushrooms into the skillet and cook for 3-5 minutes. Then remove to the bowl with the onions and set aside.
- Add drained spinach to the skillet and cook for 2-3 minutes. Then remove to the same bowl as the other veggies and allow to cool.
- Toss the feta cheese into the bowl with the veggies. Spread the veggies and cheese around in the bottom of the pie plate.
- In a large bowl beat the eggs, egg whites, milk, salt, pepper, and oregano together. Pour the eggs over top of the veggies.
- Bake for 45 minutes. Remove quiche from the oven then allow to cool for 5 before cutting into 6 slices.