Crustless Quiche
A simple and delicious crustless quiche packed with sautéed mushrooms, spinach, feta, and topped with melty mozzarella.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 10 oz. frozen chopped spinach (thawed and squeezed)
- 8 oz. mushrooms
- 1 garlic clove (minced)
- â…› tsp salt
- 1 tbsp cooking oil (divided)
- 2 oz. feta cheese
- 4 large eggs
- ¼ cup parmesan cheese (grated)
- ¼ tsp black pepper (freshly cracked)
- 1 cup milk
- ½ cup mozzarella cheese (shredded)
Instructions
- Preheat your oven to 350ºF, creating the perfect environment for baking our quiche to golden perfection.
- Thaw the spinach and squeeze out as much moisture as possible.
- Rinse the mushrooms under cold water and slice them thinly.
- Mince the garlic clove finely.
- Sauté the sliced mushrooms with minced garlic, salt, and ½ tbsp of cooking oil until the mushrooms release their moisture.
- Brush the inside of a 9-inch pie plate with the remaining ½ tbsp of oil.
- Layer the sautéed mushrooms, thawed spinach, and crumbled feta cheese in the prepared pie plate.
- Whisk together the eggs, parmesan cheese, black pepper, and milk.
- Pour the egg mixture over the layered vegetables and cheese.
- Sprinkle the shredded mozzarella cheese over the top of the quiche.
- Bake for about 50 minutes, or until the top is golden brown.
- Cool for a few minutes before slicing.
- Enjoy! Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This quiche can be made ahead and frozen before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 240mg
Find it online: https://www.nailzspa.com/crustless-quiche-recipe/