Crustless quiche is the ultimate dish for those who crave the rich, creamy texture of a traditional quiche without the added calories and carbohydrates from the crust. This Spinach and Mushroom Crustless Quiche is a versatile, nutrient-packed option that works beautifully for breakfast, brunch, or even a light dinner. With tender sautéed mushrooms, fresh spinach, and a luscious egg custard infused with cheese, every bite is a celebration of comforting flavors and wholesome ingredients.
Perfect for those following low-carb or gluten-free diets, this dish offers all the satisfaction of a quiche without the hassle of making a crust. It’s also incredibly simple to prepare, making it an excellent choice for busy weekdays or lazy weekends. Plus, it’s customizable—swap out the spinach and mushrooms for your favorite vegetables or add in cooked bacon or sausage for a heartier meal.
Whether you’re serving it at a family brunch or preparing it as part of your weekly meal prep, this recipe is sure to become a favorite in your household. Let’s dive into the details of this delightful, crustless creation!
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cups fresh mushrooms, sliced
- 2 cups fresh spinach, roughly chopped
- 6 large eggs
- ½ cup milk (whole, almond, or oat milk)
- ½ cup heavy cream
- 1 cup shredded cheese (cheddar, Gruyère, or a mix)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional, for extra flavor)
Optional Add-Ins
- ½ cup cooked bacon or sausage, crumbled
- ¼ cup diced bell peppers
- ¼ cup chopped fresh parsley for garnish
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with olive oil or non-stick cooking spray. - Prepare the Vegetables:
Heat the olive oil or butter in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the mushrooms and cook until they release their moisture and turn golden, about 5 minutes. Stir in the chopped spinach and cook until wilted. Remove from heat and set aside. - Make the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg. Stir in ¾ cup of the shredded cheese, reserving the rest for topping. - Combine and Assemble:
Spread the cooked vegetables evenly across the greased pie dish. Pour the egg mixture over the vegetables, ensuring they are evenly distributed. Sprinkle the remaining shredded cheese on top. - Bake the Quiche:
Place the dish in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean. - Cool and Serve:
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.
Cooking Tips
- Use Fresh Vegetables: Fresh spinach and mushrooms yield the best flavor and texture, but frozen can be used in a pinch. Just be sure to thaw and drain them thoroughly.
- Avoid Overmixing: When whisking the egg mixture, avoid overmixing to prevent air bubbles, which can affect the quiche’s texture.
- Customize to Taste: Feel free to swap in your favorite vegetables or add cooked meats like ham, sausage, or bacon for a protein boost.
- Prevent Sticking: Properly grease the baking dish to ensure the quiche releases easily after baking.
- Meal Prep-Friendly: This quiche reheats beautifully. Store leftovers in an airtight container in the fridge for up to 4 days or freeze individual slices for quick, reheatable meals.
Nutritional Benefits
- Rich in Protein: Eggs provide a high-quality protein source that supports muscle repair and keeps you full longer.
- Packed with Vitamins: Spinach is a nutritional powerhouse, offering vitamins A, C, and K, as well as iron and folate.
- Low in Carbs: With no crust, this quiche is a great option for those following low-carb or keto diets.
- Heart-Healthy Fats: The combination of olive oil and cheese provides heart-healthy monounsaturated fats.
- Fiber Boost: Mushrooms and spinach add a dose of dietary fiber, aiding in digestion and overall gut health.
Why You’ll Love This Recipe
- Easy to Make: With just a few simple steps, this recipe is foolproof even for beginner cooks.
- Healthy and Satisfying: It’s a light, low-carb option that doesn’t compromise on flavor or texture.
- Customizable: From the type of cheese to the choice of vegetables, you can tailor this quiche to suit your preferences.
- Perfect for Any Meal: Whether you enjoy it for breakfast, brunch, lunch, or dinner, this dish fits the bill.
- Kid-Friendly: The mild flavors of spinach and mushrooms, combined with cheesy goodness, make this a hit with kids too!
Dietary Information
- Gluten-Free: Naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
- Vegetarian-Friendly: This recipe is vegetarian as written.
- Low-Carb: Perfect for low-carb and keto diets due to the absence of a crust.
- Dairy-Free Option: Substitute the milk, cream, and cheese with dairy-free alternatives like almond milk, coconut cream, and vegan cheese.
Why This Recipe Works
The absence of a crust allows the flavors of the filling to shine while keeping the dish light and low in carbs. The combination of eggs, milk, and cream creates a rich, custard-like texture that is both satisfying and elegant. Pre-cooking the vegetables ensures they don’t release excess water into the quiche, maintaining its creamy consistency.
The choice of cheese adds depth and richness, while the optional nutmeg enhances the savory profile. Baking the quiche at 375°F ensures even cooking, yielding a perfectly set center and a lightly golden top. These carefully balanced elements make this recipe a winner.
Conclusion
Spinach and Mushroom Crustless Quiche is a testament to how simple ingredients can come together to create something extraordinary. Its versatility, ease of preparation, and impressive nutritional profile make it a go-to dish for any occasion.
Whether you’re hosting a weekend brunch, meal-prepping for a busy week, or simply craving a warm, comforting meal, this quiche fits the bill. It’s a dish that feels indulgent but is packed with wholesome ingredients, proving that healthy eating can be both delicious and satisfying.
So, preheat your oven, grab your mixing bowl, and treat yourself to this delightful crustless quiche. One slice, and you’ll see why it’s a favorite for so many! Happy cooking!
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Spinach and Mushroom Crustless Quiche: A Light and Flavorful Breakfast Delight
- Total Time: 35mins
Description
Crustless quiche is the ultimate dish for those who crave the rich, creamy texture of a traditional quiche without the added calories and carbohydrates from the crust. This Spinach and Mushroom Crustless Quiche is a versatile, nutrient-packed option that works beautifully for breakfast, brunch, or even a light dinner. With tender sautéed mushrooms, fresh spinach, and a luscious egg custard infused with cheese, every bite is a celebration of comforting flavors and wholesome ingredients.
Ingredients
Main Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cups fresh mushrooms, sliced
- 2 cups fresh spinach, roughly chopped
- 6 large eggs
- 1/2 cup milk (whole, almond, or oat milk)
- 1/2 cup heavy cream
- 1 cup shredded cheese (cheddar, Gruyère, or a mix)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional, for extra flavor)
Optional Add-Ins
- 1/2 cup cooked bacon or sausage, crumbled
- 1/4 cup diced bell peppers
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with olive oil or non-stick cooking spray. - Prepare the Vegetables:
Heat the olive oil or butter in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the mushrooms and cook until they release their moisture and turn golden, about 5 minutes. Stir in the chopped spinach and cook until wilted. Remove from heat and set aside. - Make the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg. Stir in ¾ cup of the shredded cheese, reserving the rest for topping. - Combine and Assemble:
Spread the cooked vegetables evenly across the greased pie dish. Pour the egg mixture over the vegetables, ensuring they are evenly distributed. Sprinkle the remaining shredded cheese on top. - Bake the Quiche:
Place the dish in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean. - Cool and Serve:
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.
- Prep Time: 15mins
- Cook Time: 20mins