Spinach and Mushroom Crustless Quiche Recipe

Looking for a healthy, low-carb breakfast or brunch option that’s packed with flavor? This Spinach and Mushroom Crustless Quiche is the perfect choice! It’s easy to make, gluten-free, and ideal for meal prep. Whether you’re hosting brunch or simply looking for a delicious light dinner, this quiche has you covered.

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

Heat olive oil or butter in a skillet over medium heat.

Add the onion and sauté until translucent (about 3 minutes).

Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and turn golden (5-6 minutes).

Add the spinach and cook just until wilted (1-2 minutes). Remove from heat and let cool slightly.

2. Prepare the Egg Mixture

In a large bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and red pepper flakes (if using).

Fold in half of the shredded cheese and the Parmesan, reserving the rest for topping.

3. Assemble & Bake

Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or quiche pan.

Spread the sautéed mushroom-spinach mixture evenly across the bottom of the dish.

Pour the egg mixture over the vegetables, ensuring even distribution.

Sprinkle the remaining cheese on top.

4. Bake to Perfection

Bake for 30-35 minutes, or until the center is set and the top is lightly golden.

Let cool for 5-10 minutes before slicing—this helps the quiche hold its shape.

Why You’ll Love This Recipe

• Healthy & Low-Carb: This crustless quiche is a fantastic low-carb option, packed with protein and veggies.
• Gluten-Free: Perfect for those with gluten sensitivities or looking to cut down on carbs.
• Versatile & Easy to Make: Great for meal prep, breakfast, brunch, or even a light dinner.

Serving Suggestions

This Spinach and Mushroom Crustless Quiche pairs wonderfully with a fresh side salad, roasted potatoes, or a slice of whole-grain toast. It also stores well in the refrigerator for up to 4 days, making it perfect for quick meals throughout the week.

Tips for the Perfect Crustless Quiche

• Use fresh ingredients: Fresh spinach and mushrooms provide the best flavor, but frozen spinach can be used if drained well.
• Make it dairy-free: Substitute milk with almond milk and use dairy-free cheese for a lactose-free version.
• Add more veggies: Feel free to add bell peppers, zucchini, or tomatoes to customize your quiche.

Conclusion

This easy, healthy, and delicious Spinach and Mushroom Crustless Quiche is sure to become a favorite in your recipe collection. Whether you’re meal prepping for the week or hosting a weekend brunch, this quiche is a versatile dish that never disappoints. Give it a try and enjoy the savory, cheesy goodness!

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