Spinach Mushroom Feta Crustless Quiche Recipe
This Spinach Mushroom Feta Crustless Quiche is a delicious and wholesome meal perfect for any time of day, featuring a fluffy egg base with sautéed mushrooms, fresh spinach, and creamy feta cheese, all without the carbs of a crust.
Servings: 6 servings
Ingredients
- 6 large eggs
- 1 cup milk whole or 2% for creaminess
- 1 cup fresh spinach chopped
- 1 cup mushrooms sliced (button or cremini work great)
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese optional for extra flavor
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon ground nutmeg optional
- Fresh herbs like parsley or dill for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown. Finally, add the chopped spinach and cook for another 2 minutes until wilted. Remove the skillet from heat and set aside.
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or an 8x8-inch baking dish with olive oil or non-stick spray to prevent sticking.
- In a large mixing bowl, crack the eggs and whisk together with the milk until fully combined. Season with salt, pepper, and the optional nutmeg.
- Add the sautéed vegetables into the egg mixture, followed by the crumbled feta cheese and Parmesan if using. Stir gently to combine everything evenly.
- Pour the mixture into your prepared baking dish, spreading it out evenly. Bake for 30-35 minutes or until the quiche is set in the center and lightly golden on top. Check doneness by inserting a toothpick in the middle; it should come out clean.
- Allow the quiche to cool for 5-10 minutes before slicing. Garnish with fresh herbs if desired, then serve warm or at room temperature. Enjoy!
Equipment
- Large Skillet
- 9-inch Pie Dish or 8x8-inch Baking Dish
- Mixing Bowl
- Whisk
Notes
Make sure to squeeze out excess moisture from the cooked spinach and mushrooms to prevent sogginess. Use full-fat milk or a mix of milk and cream for a richer texture. Don’t overbake as the quiche will continue to cook slightly as it rests. Let cool completely before storing leftovers. Optionally add chili flakes or smoked paprika for a subtle kick. Variations include adding protein like chicken sausage or tofu, swapping cheeses, mixing in other veggies, or using different herbs and spices. For a vegan version, try a chickpea flour batter and vegan cheese.