Crustless Spinach and Mushroom Quiche

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Crustless Spinach and Mushroom Quiche

This Crustless Spinach and Mushroom Quiche is a simple, wholesome, and incredibly flavorful dish that works for breakfast, brunch, or a light lunch. It requires no crust, making it naturally gluten-free, lower in carbs, and very easy to prepare. Tender sautéed mushrooms, baby spinach, aromatic onions, and garlic come together with creamy eggs and melted cheese to create a satisfying and nourishing meal that reheats beautifully throughout the week.

Whether you enjoy meal prepping, need a crowd-pleasing brunch recipe, or simply want a lighter version of a classic quiche, this recipe delivers every time. You can also customize it using your favorite vegetables or cheeses.

Why You’ll Love This Recipe

  • No crust needed, making it quick and fuss-free.
  • Light, nutritious, and naturally gluten-free.
  • Packed with vegetables for added flavor and vitamins.
  • Easy to adapt with different cheeses or vegetables.
  • Perfect for reheating and meal prep.

Ingredients

This recipe uses simple refrigerator and pantry staples, yet creates an incredibly comforting dish.

  • 5 large eggs
  • 1 cup whole milk
  • 4 ounces Fontina cheese, cubed (or substitute with mozzarella)
  • 1 tablespoon olive oil, plus more for greasing the pan
  • 8 ounces sliced mushrooms
  • 1/2 medium yellow onion, finely minced
  • 3 large garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons balsamic vinegar (optional, for deeper flavor)
  • 2 cups packed baby spinach leaves

How to Make Crustless Spinach and Mushroom Quiche

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly brush a 9-inch pie dish with olive oil to help prevent sticking. Place the dish on a baking sheet to make transferring it to the oven easier.

2. Prepare the Egg Mixture

In a mixing bowl, whisk the eggs and milk together vigorously until smooth and well combined. Set aside.

3. Sauté the Vegetables

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the mushrooms, onion, and garlic. Season with thyme, salt, and pepper.
Cook for 10–15 minutes, or until the mushrooms soften and the onions become translucent.

Pour in the balsamic vinegar, if using, and cook for 1–2 minutes to allow the flavors to blend.
Add the spinach and cook until wilted, about 3 minutes. Taste and adjust seasoning if needed.

4. Assemble

Transfer the cooked vegetables to the prepared pie dish and spread them evenly.
Sprinkle the cubed cheese over the vegetables.
Pour the egg mixture gently over the top. The dish should be nearly full.

5. Bake

Bake for 35 minutes, or until the center is set and no longer wobbly.
Allow the quiche to rest for 10 minutes before slicing. This helps it firm up and makes cleaner slices.

Tips and Variations

  • Extra Veggie Version: Add bell peppers, broccoli, zucchini, or cherry tomatoes.
  • Spinach-Only Quiche: Skip the mushrooms and add an extra cup of spinach plus a pinch of nutmeg.
  • Mushroom Lover’s Variation: Use a mixture of cremini, oyster, and porcini mushrooms for deeper umami flavor.
  • Cheese Options: Try goat cheese, mozzarella, or cheddar.
  • Meal Prep Friendly: Refrigerates well for up to 4 days. Reheat slices in the microwave or oven.

Serving Ideas

This crustless quiche pairs wonderfully with:

  • Fresh fruit salads
  • A simple green salad with lemon vinaigrette
  • Roasted vegetables
  • Vegetable soups such as potato soup or creamy cauliflower soup

It’s excellent for a family brunch, weekday meal prep, or serving guests with minimal effort.

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