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Crustless Quiche with Spinach and Mushrooms

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This Crustless Quiche with Spinach and Mushrooms is a light, flavorful, and nutritious dish made without the crust. It features tender eggs, creamy cheese, and a savory mix of mushrooms and spinach for an easy gluten-free breakfast, brunch, or dinner.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375°F (190°C) and brush a 9-inch pie plate with olive oil. Place on a baking sheet for stability.
  2. In a mixing bowl, whisk together eggs and milk until smooth and slightly frothy. Set aside the cubed cheese.
  3. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic. Season with thyme, salt, and pepper. Cook for 10–15 minutes until mushrooms are browned and onions are soft.
  4. Add balsamic vinegar and stir for 1–2 minutes. Add spinach and cook until wilted, about 3 minutes.
  5. Transfer vegetables to the prepared pie dish. Scatter cubed cheese over the vegetables, then pour the egg mixture evenly on top.
  6. Bake for about 35 minutes, or until the center is set and lightly golden.
  7. Cool for 10 minutes before slicing. Serve warm, at room temperature, or chilled.

Notes

  • Cook vegetables thoroughly to remove moisture and prevent a soggy quiche.
  • Use non-dairy milk and cheese substitutes for a dairy-free option.
  • Experiment with other vegetables like broccoli, tomatoes, or zucchini.
  • Store leftovers in the refrigerator for up to 4 days or freeze slices for up to 2 months.
  • Reheat gently in the oven or enjoy cold for a quick meal.

Nutrition

Find it online: https://savorymomskitchen.com/crustless-quiche-with-spinach-and-mushrooms/