Spinach and Mushroom Crustless Quiche Recipe

Looking for a delicious, healthy breakfast or brunch option that’s light on carbs but big on flavor? This Spinach and Mushroom Crustless Quiche is precisely what you need. It’s gluten-free, incredibly easy to prepare, and perfect for meal prep. Whether you’re hosting a brunch or enjoying a cozy dinner, this quiche will be a hit with everyone at the table.

Ingredients

• 1 tbsp olive oil or butter
• 8 oz (225g) mushrooms (cremini or white), sliced
• 2 cups fresh spinach, roughly chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup (240ml) whole milk or half-and-half
• 1/2 cup (50g) shredded cheese (Gruyère, cheddar, or Swiss work well)
• 1/4 cup (25g) grated Parmesan
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional, for depth)
• 1/4 tsp red pepper flakes (optional, for a slight kick)

Instructions

1. Sauté the Vegetables

Start by heating olive oil or butter in a skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 3 minutes. Then, stir in the garlic and sliced mushrooms. Cook for about 5-6 minutes until the mushrooms release their moisture and turn golden. Toss in the spinach and cook for an additional 1-2 minutes, just until it wilts. Remove the pan from the heat and let it cool slightly.

2. Prepare the Egg Mixture

In a large bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and red pepper flakes (if you’re using them). Once everything is well combined, fold in half of the shredded cheese and the Parmesan, saving the rest of the cheese for topping later.

3. Assemble & Bake

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or quiche pan. Spread the sautéed mushroom and spinach mixture evenly across the bottom of the dish. Pour the egg mixture over the vegetables, making sure everything is evenly distributed. Finally, sprinkle the remaining cheese on top.

4. Bake to Perfection

Bake the quiche for 30-35 minutes, or until the center is set and the top is lightly golden. Let it cool for 5-10 minutes before slicing—it’ll hold its shape much better this way.

Why You’ll Love This Recipe

• Healthy & Low-Carb: This crustless quiche is a fantastic low-carb option that’s packed with protein and nutrient-rich vegetables.
• Gluten-Free: Ideal for those with gluten sensitivities or anyone looking to reduce their gluten intake.
• Versatile & Easy to Make: Perfect for meal prep, breakfast, brunch, or a light dinner. It’s a dish that fits into your busy lifestyle effortlessly.

Serving Suggestions

This Spinach and Mushroom Crustless Quiche pairs beautifully with a fresh side salad, roasted potatoes, or a slice of whole-grain toast. The best part? It stores well in the fridge for up to 4 days, allowing you to enjoy leftovers throughout the week.

Tips for the Perfect Crustless Quiche

• Use Fresh Ingredients: Fresh spinach and mushrooms offer the best flavor, but if you’re in a pinch, frozen spinach can work—just be sure to drain it well.
• Make it Dairy-Free: Swap the milk for almond milk and use dairy-free cheese to make it lactose-free.
• Customize with Extra Veggies: Feel free to add bell peppers, zucchini, or tomatoes to make the quiche even more colorful and flavorful.

Conclusion

This Spinach and Mushroom Crustless Quiche is an easy, healthy, and utterly delicious addition to your recipe collection. Whether you’re prepping meals for the week ahead or hosting a weekend brunch, this quiche is a versatile dish that never disappoints. The savory, cheesy goodness is sure to win over anyone who tries it!

If you loved this recipe, be sure to share it with friends and family. Happy cooking!