Indulge in the savory flavors of our Spinach, Mushroom, and Feta Crustless Quiche. This dish combines nutrient-packed spinach, earthy mushrooms, and tangy feta cheese in a fluffy egg custard. Perfect for a nutritious breakfast or a light lunch, this quiche is both delicious and simple to prepare.
This quiche has become a beloved staple in our household. My husband always looks forward to Sunday brunch when I make this quiche, and it’s a hit with the kids too. It’s our go-to recipe for a quick and healthy meal, and it never fails to impress guests with its rich flavors and elegant presentation.
Why This Spinach, Mushroom, and Feta Crustless Quiche?
Health and Flavor in Every Bite
This quiche is packed with fresh vegetables and high-quality protein, making it a healthy yet satisfying option. The combination of spinach and mushrooms provides a wealth of vitamins and minerals, while feta adds a delicious tangy note.
Simple and Versatile
With no crust to worry about, this quiche is incredibly easy to make. It’s perfect for meal prep, as it reheats beautifully. Enjoy it warm or cold, for breakfast, lunch, or even a light dinner.
Perfect for Any Occasion
Whether you’re hosting a brunch or looking for a nutritious meal on the go, this quiche fits the bill. Its rich flavors and beautiful presentation make it suitable for any occasion.
Ingredients
Spinach, Mushroom, and Feta Crustless Quiche
- 280g (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 225g (8 oz.) mushrooms, thinly sliced
- 1 clove garlic, minced
- 0.5g (1/8 tsp) salt
- 15ml (1 Tbsp) cooking oil, divided
- 57g (2 oz.) feta cheese, crumbled
- 4 large eggs
- 30g (1/4 cup) grated Parmesan cheese
- 1g (1/4 tsp) pepper
- 240ml (1 cup) milk
- 60g (1/2 cup) shredded mozzarella cheese
Directions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch (23 cm) pie plate by brushing it with ½ tablespoon of cooking oil.
- Prepare the spinach: Thaw the frozen spinach and squeeze out as much moisture as possible.
- Sauté the mushrooms: In a skillet, add the mushrooms, minced garlic, salt, and ½ tablespoon of cooking oil. Cook over medium heat until the mushrooms release their moisture and it evaporates completely.
- Assemble the quiche: In the prepared pie plate, layer the sautéed mushrooms, thawed spinach, and crumbled feta cheese.
- Mix the custard: In a large bowl, whisk together the eggs, grated Parmesan, pepper, and milk until well combined.
- Combine and bake: Pour the egg mixture over the layered vegetables and feta in the pie plate. Sprinkle the shredded mozzarella cheese on top.
- Bake: Place the quiche in the preheated oven and bake for about 50 minutes, or until the top is golden brown and the internal temperature reaches 160°F (71°C).
- Serve: Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.
Notes
- Substitutions: Feel free to substitute the feta with goat cheese for a different flavor profile. You can also use fresh spinach instead of frozen, just be sure to cook it down and remove excess moisture.
- Nutritional Information: Each serving of this quiche is low in carbs and high in protein, making it a great option for those on a low-carb diet.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.
