Spinach Mushroom and Feta Crustless Quiche

Introduction

If you’re looking for a delicious, low-carb breakfast that’s packed with flavor, this Spinach Mushroom and Feta Crustless Quiche is the perfect recipe. It’s light yet satisfying, filled with nutrient-rich spinach, savory mushrooms, and tangy feta cheese. The best part? No crust means fewer carbs and less prep time. Whether you’re making this for a weekend brunch or meal-prepping for the week, this quiche is guaranteed to keep you full and happy.

Why You’ll Love This Recipe

Key Benefits

• Easy to make – Just mix, pour, and bake
• Low-carb and keto-friendly – No crust, fewer carbs
• Meal-prep friendly – Make it ahead and enjoy throughout the week
• Budget-friendly – Uses affordable, simple ingredients

Taste & Texture

This quiche is rich and creamy with just the right amount of cheesiness. The feta adds a tangy, salty contrast to the earthy mushrooms and fresh spinach. Each bite is soft and fluffy, with a slight crisp on the top from the melted mozzarella.

Dietary Attributes

• Gluten-free
• Vegetarian
• High in protein

Ingredients & Substitutions

Ingredient List

• 1 (10 oz.) box frozen chopped spinach, thawed and drained
• 8 oz. mushrooms, sliced
• 1 clove garlic, minced
• 1/8 tsp salt
• 1 Tbsp cooking oil, divided
• 2 oz. feta cheese, crumbled
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1 cup milk (whole or low-fat)
• 1/2 cup shredded mozzarella cheese

Notes on Quality

• Spinach – Frozen spinach works best because it’s already chopped and easy to drain, but fresh spinach can be used if cooked down first.
• Mushrooms – White button mushrooms are classic, but cremini or portobello add a deeper flavor.
• Cheese – Feta provides a salty bite, but goat cheese or cheddar can be substituted.

Possible Substitutions

• Dairy-Free – Use unsweetened almond milk and dairy-free cheese alternatives.
• Egg-Free – Try an egg substitute like a chickpea flour mixture, though texture may vary.
• Extra Protein – Add cooked bacon or sausage.

Step-by-Step Instructions

• Preheat the oven to 350ºF. Thaw the spinach and squeeze out as much moisture as possible.
• Prepare the mushrooms. Rinse, slice, and sauté them in a skillet with garlic, salt, and ½ tablespoon of cooking oil over medium heat. Cook until all moisture evaporates.
• Grease a 9-inch pie plate with the remaining ½ tablespoon of cooking oil. Layer the mushrooms, spinach, and crumbled feta inside.
• Whisk the eggs. In a large bowl, beat the eggs with Parmesan, black pepper, and milk until fully combined.

• Pour the egg mixture over the spinach and mushrooms. Sprinkle shredded mozzarella on top.
• Bake for 50 minutes, or until the top is golden brown and the internal temperature reaches 160ºF.
• Let it cool for 5 minutes, then slice and enjoy.

Expert Tips & Tricks

Best Practices

• Drain the spinach well – Excess moisture can make the quiche watery.
• Use room temperature eggs – They mix more evenly for a fluffier texture.
• Bake on the middle rack – Ensures even cooking without overbrowning the top.

Common Mistakes

• Skipping the mushroom sauté step – This leads to excess water in the quiche.
• Using too much cheese on top – It can weigh down the eggs and prevent proper rising.

Time-Saving Tips

• Make ahead – Prepare the mixture the night before and bake in the morning.
• Use pre-sliced mushrooms – Cuts down on prep time.

Serving Suggestions

Pairings

This quiche is delicious on its own, but if you’re serving it for brunch, try these pairings:

• A side of fresh fruit or a simple green salad
• Heart-Shaped Grilled Cheese Sandwiches for a cozy meal
• A slice of toast with butter or avocado

Presentation Ideas

• Garnish with fresh herbs like parsley or chives for extra color
• Serve in pre-cut squares for a more elegant look

Beverage Pairings

• A hot cup of coffee or tea
• Freshly squeezed orange juice for a refreshing contrast
• A light white wine like Sauvignon Blanc for a brunch-friendly touch

Storage & Reheating

Leftover Storage

• Refrigerator – Store in an airtight container for up to 4 days.
• Freezer – Wrap individual slices in plastic wrap and freeze for up to 2 months.

Reheating Methods

• Oven – Bake at 300ºF for 10 minutes to maintain texture.
• Microwave – Heat on 50% power for 1-2 minutes to prevent rubbery eggs.

Frequently Asked Questions

Substitutions & Adjustments

Can I use fresh spinach instead of frozen?
Yes, but cook it down first to remove excess moisture.

Can I make this dairy-free?
Yes! Use plant-based milk and dairy-free cheese substitutes.

Troubleshooting

Why is my quiche watery?
This happens if the spinach wasn’t fully drained or the mushrooms weren’t cooked enough before baking.

Why did my quiche deflate?
Quiches puff up while baking and slightly deflate when cooling—this is normal. Letting it cool gradually helps.

Variations & Customizations

Dietary Adaptations

• Keto-Friendly – Use heavy cream instead of milk for a richer texture.
• Gluten-Free – Naturally gluten-free, but always check cheese labels for additives.

Flavor Twists

• Add sun-dried tomatoes for a Mediterranean touch
• Mix in caramelized onions for extra depth of flavor
• Spice it up with a dash of red pepper flakes or smoked paprika

Seasonal/Holiday Versions

• For fall, add roasted butternut squash or pumpkin spice
• For spring, toss in fresh asparagus and goat cheese

Conclusion

This Spinach Mushroom and Feta Crustless Quiche is a must-try if you love easy, flavorful breakfasts. With its rich texture, cheesy goodness, and nutritious ingredients, it’s perfect for meal prep or a weekend brunch. Try it out and let me know how it turned out in the comments.

If you loved this, you might also enjoy:

• Classic French Toast – A sweet and comforting breakfast favorite
• French Omelette with Fines Herbes – Light, fluffy, and bursting with fresh herbs

For more recipe inspiration, check out my Pinterest page here

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