Spinach and Mushroom Crustless Quiche

This spinach and mushroom crustless quiche delivers all the creamy, savory satisfaction of traditional quiche while eliminating the pastry crust that often intimidates home cooks and adds unnecessary carbohydrates. The combination of earthy mushrooms and nutrient-dense spinach creates a filling that’s both elegant and wholesome, while the custard base sets into a perfectly sliceable texture that works for any meal of the day. If you enjoy this style of versatile egg dish, you might also like frittatas, breakfast casseroles, or other crustless quiche variations with different vegetable combinations.

Why You’ll Love This Recipe

• Foolproof simplicity – eliminates the technical challenges of pastry-making while delivering restaurant-quality results that work for novice and experienced cooks alike
• Naturally low-carb and gluten-free – provides a satisfying meal that fits multiple dietary approaches without requiring special substitutions or compromises in flavor
• Meal prep champion – keeps beautifully for days and tastes excellent hot, warm, or at room temperature, making it perfect for busy weeks or entertaining
• Versatile serving options – works equally well for breakfast, lunch, dinner, or brunch gatherings, adapting to casual family meals or elegant entertaining

Ingredients Breakdown

Fresh spinach: Provides essential nutrients, vibrant color, and earthy flavor that complements the mushrooms beautifully. Baby spinach works best for its tender texture and mild flavor, though regular spinach can substitute if chopped finely. The key is removing excess moisture from the spinach, which prevents the quiche from becoming watery and soggy. Fresh spinach wilts dramatically when cooked, so what seems like a large amount will reduce to the perfect proportion. If using frozen spinach, thaw it completely and squeeze out as much liquid as possible using a clean kitchen towel or your hands before incorporating it into the recipe.

Mushrooms: Add meaty texture and umami depth that makes this quiche satisfying and substantial. White button mushrooms are economical and reliable, while cremini mushrooms offer more complex, earthy flavors. For special occasions, consider a mix of mushrooms like shiitake, oyster, or baby bellas for varied textures and enhanced flavor complexity. The mushrooms must be cooked until their moisture evaporates to prevent the quiche from becoming soggy. Properly cooked mushrooms will be golden brown and have concentrated flavors that enhance rather than water down the custard base.

Eggs: The structural foundation that transforms liquid ingredients into a firm, sliceable custard. Large eggs work best for consistent results, and room temperature eggs incorporate more smoothly with the dairy components. The eggs provide complete protein while creating the custard texture that defines quiche. For richer flavor and color, consider using a combination of whole eggs and egg yolks, though standard whole eggs create perfectly delicious results. The ratio of eggs to dairy is crucial for proper setting – too few eggs results in a loose custard, while too many creates a rubbery texture.

Heavy cream and milk: Create the luxurious, creamy custard base that binds all ingredients together. Heavy cream provides richness and helps the quiche set properly, while milk lightens the texture slightly without sacrificing flavor. For the best results, use a combination of both rather than all of one type. Half-and-half can substitute for the cream-milk combination with good results. Avoid using only milk, which can result in a less stable custard that may separate or become watery. The dairy should be at room temperature for smooth incorporation with the eggs.

Cheese: Gruyère is traditional and provides nutty, complex flavors that complement both vegetables beautifully, but sharp cheddar, Swiss, or a combination work well too. The cheese should be freshly grated rather than pre-shredded, which contains anti-caking agents that can affect melting. The cheese serves multiple purposes – adding flavor, helping bind the ingredients, and contributing to the proper texture of the set custard. Don’t skip the cheese even if watching calories, as it’s essential for both flavor and structure.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and generously butter a 9-inch pie dish or round baking dish. The butter prevents sticking and adds flavor to the exterior of the quiche. Without a crust to line the pan, proper greasing is essential for easy removal and attractive presentation. Use a glass or ceramic pie dish if possible, which conducts heat evenly and allows you to see the bottom browning.
2. Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add 8 ounces of sliced mushrooms (about 3 cups) and cook, stirring occasionally, for 8-10 minutes until the mushrooms release their moisture and become golden brown. Don’t overcrowd the pan, which causes steaming rather than browning. Season with salt and pepper during cooking. The mushrooms should be well-browned and have a concentrated, meaty flavor when finished.
3. Add 5 ounces of fresh baby spinach to the skillet with the cooked mushrooms and stir until the spinach wilts completely, about 2-3 minutes. The spinach will release moisture, so continue cooking until most of the liquid evaporates. If using frozen spinach, add it after squeezing out excess moisture and cook just until heated through. Season the vegetable mixture with salt, pepper, and a pinch of nutmeg if desired.
4. In a large mixing bowl, whisk together 6 large eggs until well combined and slightly frothy. Add 1/2 cup heavy cream, 1/2 cup whole milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg. Whisk thoroughly until the mixture is completely smooth and well integrated. The custard base should be homogeneous with no streaks of egg white visible.
5. Add 1 cup of freshly grated cheese (Gruyère, cheddar, or your preferred variety) to the egg mixture and stir to combine. The cheese should be evenly distributed throughout the custard base. Reserve a small amount of cheese for sprinkling on top if desired for extra visual appeal and flavor.
6. Spread the cooked mushroom and spinach mixture evenly in the bottom of the prepared pie dish. The vegetables should create a relatively even layer that covers the bottom of the dish. If there are any large clumps of vegetables, break them apart gently to ensure even distribution.
7. Pour the egg and cheese mixture over the vegetables, ensuring it flows around and covers all the vegetables evenly. The liquid should come nearly to the top of the pie dish but not overflow. Gently shake the dish or use a fork to make sure the custard mixture settles around all the vegetables without air pockets.
8. If desired, sprinkle the reserved cheese on top for an attractive golden finish. You can also add a few thin slices of tomato or additional herbs for color and flavor contrast. The top should look appealing since there’s no crust to hide any imperfections.
9. Carefully transfer the filled dish to the preheated oven and bake for 35-40 minutes until the center is just set and no longer jiggly when gently shaken. The top should be golden brown and slightly puffed. A knife inserted in the center should come out mostly clean with just a few moist crumbs clinging to it.
10. Remove from the oven and let cool for at least 15 minutes before slicing. This resting period allows the custard to finish setting and makes the quiche much easier to slice cleanly. The quiche will continue to cook slightly from residual heat during this time, reaching the perfect consistency for serving.
11. Run a knife around the edges to loosen the quiche from the dish, then slice into wedges using a sharp knife. Clean the knife between cuts for the neatest slices. Serve warm, at room temperature, or chilled, depending on preference and occasion.

Perfect Texture: What to Look For

A properly executed crustless quiche should have a custard-like consistency that’s firm enough to slice cleanly but still tender and creamy when eaten. The texture should be similar to a firm flan or custard rather than bouncy like scrambled eggs or rubbery like overcooked eggs. When you insert a knife into the center, it should come out mostly clean with perhaps a few moist crumbs. The top should be golden brown and slightly puffed, though it will settle as it cools. The vegetables should be evenly distributed throughout rather than sinking to the bottom or floating to the top, creating an attractive appearance in each slice that shows the colorful ingredients suspended in the pale custard.

Customization Options

This versatile base recipe welcomes countless variations to suit different tastes and seasons. For a Mediterranean version, substitute sun-dried tomatoes, artichoke hearts, and feta cheese for a bright, tangy flavor profile. Create a meat-lover’s version by adding cooked bacon, ham, or sausage along with the vegetables. For a more elegant presentation, try asparagus and leeks with goat cheese, or broccoli and sharp cheddar for a classic combination. During summer, fresh herbs like basil, chives, or dill add brightness, while roasted red peppers contribute sweetness and beautiful color. For those avoiding dairy, substitute unsweetened plant milk and nutritional yeast, though the texture will be slightly different.

Practical Tips

Moisture control: The key to preventing a soggy quiche is thoroughly cooking the vegetables to remove excess moisture. Mushrooms should be well-browned, and spinach should be wilted and drained. If your vegetables seem particularly wet, spread them on paper towels briefly before adding to the custard mixture. This extra step prevents the liquid from interfering with the custard’s ability to set properly.

Storage: This quiche keeps beautifully in the refrigerator for up to 4 days, making it excellent for meal prep. Store covered and reheat individual slices in the microwave for 30-60 seconds or warm the whole quiche in a 300°F oven for 15-20 minutes. The quiche can also be frozen for up to 2 months – thaw overnight in the refrigerator before reheating.

Make-ahead strategy: The entire quiche can be assembled up to 24 hours in advance and refrigerated before baking. This actually improves the flavor as the ingredients have time to meld. Add 5-10 minutes to the baking time if starting from cold. For busy mornings, bake the quiche the night before and serve it at room temperature or reheat gently.

Even cooking: For the most even cooking, place the pie dish on a baking sheet, which helps conduct heat to the bottom and prevents hot spots. If the top browns too quickly before the center sets, cover loosely with aluminum foil for the remaining cooking time.

Common Questions

Why did my quiche turn out watery? Excess moisture from vegetables is the most common culprit. Ensure mushrooms are well-browned and spinach is thoroughly wilted and drained. If using frozen spinach, squeeze out as much liquid as possible before using. Also, avoid overfilling the dish, which can prevent proper setting, and make sure your oven temperature is accurate.

Can I use different vegetables? Absolutely – almost any vegetable works in quiche. Harder vegetables like bell peppers, onions, or broccoli should be sautéed first to soften them. Tomatoes should be seeded and drained to prevent excess moisture. Delicate vegetables like herbs can be added raw. Always consider the moisture content and cook accordingly.

How do I know when the quiche is done? The center should be just set and no longer jiggly when you gently shake the dish. A knife inserted in the center should come out mostly clean. The top should be golden brown and slightly puffed. If you’re unsure, it’s better to slightly underbake than overbake, as the quiche will continue cooking from residual heat.

Can I make mini quiches instead? Yes, this recipe works beautifully in muffin tins for individual portions. Divide the vegetable mixture among 12 greased muffin cups, then pour the custard mixture over each. Bake at 350°F for 18-22 minutes until set. Mini quiches are perfect for parties and portion control.

Serving Suggestions

This versatile quiche adapts to any meal and occasion with appropriate accompaniments. For breakfast or brunch, serve with fresh fruit, crispy bacon or sausage, and hash browns for a complete meal. A simple green salad with vinaigrette makes an excellent lunch pairing that adds freshness and crunch to contrast the rich quiche. For dinner, consider roasted vegetables or a warm grain salad alongside the quiche for a satisfying vegetarian meal.

The quiche also works beautifully for entertaining – serve it warm for brunch gatherings, at room temperature for picnics or potlucks, or cut into small wedges for elegant appetizers. A dollop of sour cream, fresh herbs, or a light hollandaise sauce can elevate the presentation for special occasions. The neutral flavor profile means it pairs well with both light whites wines and sparkling beverages for celebratory meals.

Nutritional Benefits

This crustless quiche provides exceptional nutritional value while satisfying comfort food cravings. The eggs contribute complete protein with all essential amino acids, supporting muscle maintenance and providing sustained energy. Spinach delivers iron, folate, vitamin K, and antioxidants like lutein that support eye health. The mushrooms provide B vitamins, potassium, and beneficial compounds that may support immune function.

By eliminating the pastry crust, you remove refined flour and butter while focusing on nutrient-dense ingredients. The dairy provides calcium for bone health, while the vegetables add fiber that supports digestive wellness. This preparation method allows the natural flavors and nutritional benefits of the ingredients to shine while creating a satisfying meal that supports various dietary goals. The high protein content helps maintain stable blood sugar levels, making this an excellent choice for sustained energy throughout the day.