This crustless quiche with spinach and mushrooms is a simple, wholesome, and versatile dish perfect for breakfast, lunch, or even a light dinner. With a tender, custardy texture and a savory mix of vegetables, this recipe delivers flavor and nourishment without the fuss of a crust. It’s gluten-free, low-carb, and easy to adapt with your favorite vegetables or cheeses.

Why You’ll Love This Recipe

• It’s crust-free, meaning fewer calories and less prep time.
• Packed with vegetables and protein for a balanced meal.
• Great for meal prep — stays fresh for days and reheats beautifully.
• Naturally gluten-free and vegetarian.
• Easy to adapt with what’s already in your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 5 large eggs
• 1 cup whole milk
• 4 ounces Fontina cheese (or mozzarella), cubed
• 1 tablespoon extra virgin olive oil, plus more for brushing the pan
• 8 ounces mushrooms, sliced
• ½ medium yellow onion, minced
• 3 large cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1½ tablespoons balsamic vinegar
• 2 cups packed baby spinach leaves

Directions

1. Preheat the oven and prepare the dish: Preheat your oven to 375°F (190°C). Lightly brush a 9-inch pie plate with olive oil and place it on a baking sheet for easy handling.
2. Whisk the eggs and milk: In a large mixing bowl, whisk together the eggs and milk until smooth and slightly frothy. Cube the Fontina cheese and set aside.
3. Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced mushrooms, minced onion, and garlic. Sprinkle with thyme, salt, and pepper. Cook for 10–15 minutes, until mushrooms shrink and onions are soft and translucent.
4. Add balsamic and spinach: Drizzle the balsamic vinegar over the vegetables and stir for another 1–2 minutes. Add the spinach and cook until wilted, about 3 minutes. Adjust seasoning if needed.
5. Assemble the quiche: Transfer the cooked vegetables to the prepared pie plate. Sprinkle the cubed cheese evenly on top, then pour the egg mixture over everything. It should nearly reach the rim.
6. Bake: Carefully place the baking sheet in the oven and bake for about 35 minutes, or until the center is set and lightly golden.
7. Cool and serve: Allow the quiche to cool for 10 minutes before slicing. Serve warm, at room temperature, or chilled.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Variations

• Cheese Swap: Replace Fontina with mozzarella, Gruyère, or feta for different flavor profiles.
• Vegetable Options: Substitute spinach and mushrooms with broccoli, tomatoes, zucchini, or roasted peppers.
• Dairy-Free Version: Use almond milk or oat milk and omit the cheese, or try a dairy-free cheese alternative.
• Loaded Mushroom Version: Double the mushrooms and use a mix of cremini, oyster, and porcini for a rich umami flavor.
• Summer Quiche: Combine sweet corn, cherry tomatoes, and goat cheese for a sunny twist.

Storage/Reheating

Store leftover quiche in an airtight container in the refrigerator for up to 4 days.
To reheat, warm slices in a preheated oven at 300°F (150°C) for about 15–20 minutes or microwave for 1–2 minutes until heated through. You can also enjoy it cold for a quick breakfast or snack.

FAQs

1. Can I make this crustless quiche ahead of time?

Yes, it can be baked a day in advance and reheated before serving.

2. Can I freeze crustless quiche?

Yes, freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge before reheating.

3. Can I use non-dairy milk?

Absolutely. Unsweetened almond or oat milk work perfectly.

4. Why did my quiche turn out rubbery?

It may have been overcooked. Remove it when the center is just set and still slightly jiggly.

5. Can I cook the vegetables ahead of time?

Yes, you can sauté them earlier and refrigerate until ready to assemble.

6. What size pan should I use?

A 9-inch pie dish works best, but an 8×8-inch baking dish also works well.

7. Can I make it without cheese?

Yes, though the texture will be slightly lighter. You can add extra vegetables to compensate.

8. What’s the difference between quiche and frittata?

Quiche includes dairy (milk or cream), while frittatas typically do not and are started on the stovetop.

9. How can I prevent my quiche from getting soggy?

Cook mushrooms and spinach thoroughly to remove excess moisture before baking.

10. Can I add meat to this recipe?

Yes, you can add cooked chicken or turkey for extra protein.

Conclusion

This crustless quiche with spinach and mushrooms is the ultimate combination of simplicity and flavor. It’s wholesome, satisfying, and endlessly versatile—perfect for any time of day. Whether you enjoy it warm from the oven or cold from the fridge, this recipe is sure to become a staple in your kitchen.

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