Oh, let me tell you about my latest obsession—this spinach mushroom and feta crustless quiche that’s become my go-to lazy Sunday breakfast. It’s so easy, so packed with flavor, and best of all, skipping the crust means I can indulge without feeling weighed down. The salty feta plays perfectly with the earthy mushrooms and bright spinach, all nestled in creamy eggs—pure Mediterranean magic in every bite. I stumbled on this combo when I needed something quick for unexpected brunch guests, and now? I make it at least twice a month. Trust me, once you try this spinach mushroom and feta crustless wonder, you’ll be hooked too.
Why You’ll Love This Spinach Mushroom and Feta Crustless Quiche
Let me count the ways you’re going to adore this recipe! First off, it’s one of those magical dishes that look fancy but are secretly simple. Here’s why it’s become my kitchen MVP:
- Speedy prep: From fridge to oven in just 15 minutes – perfect for sleepy mornings or last-minute brunch plans.
- No crust struggles: Skipping pastry means less work AND a lighter meal that won’t leave you in a food coma.
- Flavor bomb: That salty feta tang? The earthy mushrooms? Fresh spinach? All swimming in creamy eggs? Mediterranean heaven in every bite.
- Health win: Packed with protein and veggies, so you can feel good about seconds (or thirds… no judgement here).
It’s the kind of recipe that makes you feel like a kitchen rockstar with minimal effort. My kinda cooking!
Ingredients for Spinach Mushroom and Feta Crustless Quiche
Gathering the right ingredients is half the battle won with this recipe – and luckily, it’s all simple stuff you might already have. Just a few fresh elements come together to make something truly special. Here’s what you’ll need for that perfect spinach mushroom and feta magic:
- For the quiche:
- 1 tbsp olive oil (trust me, the good stuff makes a difference)
- 8 oz mushrooms, sliced (I like cremini, but any will work)
- 2 cups fresh spinach, chopped (pack it in there!)
- 4 large eggs (room temperature works best)
- 1 cup milk (whole milk for creaminess, but any works)
- 1/2 cup feta cheese, crumbled (get the block and crumble it yourself – so much better!)
- 1/4 tsp salt (adjust to your taste)
- 1/4 tsp black pepper (freshly cracked is divine)
A little pro tip from my kitchen to yours: Those mushrooms should be sliced thick enough to have some bite, but thin enough to cook quickly. And don’t even think about using pre-crumbled feta – that extra minute you take crumbling it yourself means better texture and flavor in every bite.
How to Make Spinach Mushroom and Feta Crustless Quiche
Alright, let’s get cooking! This spinach mushroom and feta crustless quiche comes together so easily – it’s practically foolproof. I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect. The key is moving with confidence (and maybe dancing a little while you cook – makes everything taste better). Here’s how we turn those simple ingredients into brunch magic:
Step 1: Sauté the Vegetables
First, grab your favorite skillet – that well-loved cast iron one works great here. Heat that olive oil over medium until it shimmers slightly (about 30 seconds). Now toss in your sliced mushrooms with a pinch of salt. These little guys need about 5 minutes to get beautifully golden and tender – stir occasionally so they don’t stick. Once they’ve softened, pile in all that fresh spinach. It’ll look like way too much at first, but in just 2 minutes it’ll wilt down to nothing – like kitchen alchemy! Take the pan off the heat and let everything cool a bit while you prep the eggs. Trust me, this quick breather helps prevent scrambled eggs in your quiche later.
Step 2: Prepare the Egg Mixture
Now for the fun part – making that creamy egg base. Grab your biggest bowl and whisk those eggs like you mean it! You want them totally smooth with no streaks of white remaining. Add the milk and keep whisking until the mixture is uniform – it should look like sunshine in a bowl. Stir in your slightly cooled veggies, all that glorious crumbled feta, and the salt and pepper. Here’s my secret: don’t just mix – fold gently so you keep those lovely cheese crumbles intact. The whole mixture should look speckled with green and white like a spring meadow (if spring meadows smelled like heaven).
Step 3: Bake to Perfection
Pour your beautiful mixture into the greased pie dish – it should come about 3/4 of the way up. Slide it into your preheated oven and resist the urge to open the door! After about 25 minutes, start peeking through the window. You’re looking for edges that are puffed up and golden, with just the slightest jiggle in the very center when you gently shake the pan. That last 5 minutes makes all the difference – my timer usually goes off at exactly 30 minutes. Let it cool for at least 5 minutes before cutting (the hardest wait of your life, I know) so everything sets up perfectly. That first slice revealing all the layers? Worth every second.
Tips for the Best Spinach Mushroom and Feta Crustless Quiche
After making this spinach mushroom and feta crustless quiche more times than I can count (seriously, my friends keep requesting it!), I’ve learned all the little tricks that take it from good to « oh-my-gosh-can-I-have-the-recipe » amazing. Here’s what I’ve discovered:
First, fresh spinach is non-negotiable – frozen just won’t give you that bright flavor and perfect texture. When cooking the mushrooms, stop just before they’re done to your liking because they’ll keep cooking in the oven (I learned this the hard way with rubbery ‘shrooms). And here’s my favorite secret: toss in an extra handful of feta right before baking for little pockets of salty goodness throughout.
The most important tip? Let it rest! I know it’s tempting to dig right in, but waiting those 5-10 minutes lets everything set up so you get clean slices instead of scrambled eggs. Trust me, it’s worth the wait.
Variations for Your Spinach Mushroom and Feta Crustless Quiche
Oh, the beauty of this recipe is how easily you can make it your own! Some days I swap feta for tangy goat cheese (absolute game changer), or toss in sun-dried tomatoes for a sweet punch. Feeling adventurous? Try kale instead of spinach – just massage those leaves first to soften them up. My neighbor even adds a pinch of nutmeg to the eggs for warmth, and now I can’t stop stealing her idea. The possibilities are endless, so play around until you find your perfect combo!
Serving Suggestions for Spinach Mushroom and Feta Crustless Quiche
Oh, let me tell you about my favorite ways to serve this beauty! I love pairing it with a crisp green salad – the fresh crunch balances the quiche’s creaminess perfectly. My go-to is a simple arugula mix with lemon vinaigrette. Roasted potatoes make it feel extra special for weekend brunch (and keep my carb-loving husband happy). And don’t even get me started on how heavenly it is with warm, crusty bread for mopping up every last bite. The best part? This quiche is just as amazing cold the next day – makes the easiest lunch when sliced up and tucked into a lunchbox with some cherry tomatoes. Brunch, lunch, or dinner – this spinach mushroom and feta wonder never disappoints!
How to Store and Reheat Spinach Mushroom and Feta Crustless Quiche
Here’s the best part about this spinach mushroom and feta crustless quiche – it tastes just as amazing the next day! I always make extra because it keeps beautifully in the fridge for 3-4 days. Just let it cool completely, then wrap it tightly in plastic or pop it in an airtight container. When you’re ready for round two, you’ve got options: the oven method (350°F for about 10 minutes) gives you that fresh-from-the-oven crispness, while the microwave (30-second bursts) is perfect for those « I need breakfast NOW » mornings. Oh, and yes – you can freeze slices too! Just wrap them individually and thaw overnight in the fridge before reheating. Easy peasy!
Nutritional Information for Spinach Mushroom and Feta Crustless Quiche
Let me break down why this spinach mushroom and feta crustless quiche makes me feel so good about eating it! Each generous serving comes in at about 150 calories – packed with 9g of protein from those eggs and feta to keep you full. You’re looking at 10g of fat (the good kind!), 5g carbs, and a solid dose of vitamins A and C from all that fresh spinach. Now, here’s my kitchen confession: these numbers can vary a bit depending on your exact ingredients (like that extra handful of feta I always sneak in). But one thing’s for sure – it’s a delicious way to fuel your day without weighing you down!
Frequently Asked Questions
Can I use frozen spinach?
Absolutely! Just make sure to thaw it completely and squeeze out allll that extra water (I use my hands – very therapeutic!). Frozen spinach works in a pinch, though fresh will give you brighter flavor and better texture. If you go frozen, use about 1 cup packed after draining.
Is this quiche gluten-free?
You betcha! By skipping the crust entirely, this spinach mushroom and feta miracle is naturally gluten-free. All those gorgeous flavors shine without any flour needed. I’ve served this to gluten-free friends who practically hugged me – just be sure your other ingredients are certifed GF if that’s a concern.
Can I make it ahead?
Yes! I often prep this the night before for easy brunch hosting. Mix everything up, pour into your dish, cover, and refrigerate. Just add 5-10 minutes to the bake time since it’s starting cold. Or bake as usual then reheat – both ways work beautifully. The quiche fairy (aka me) approves of planning ahead!
What can I substitute for feta?
Oh, so many options! Goat cheese makes it extra creamy, ricotta gives a milder flavor, or sharp cheddar for something different. My Greek friend uses kalamata olives instead of cheese – brilliant! Just keep the same measurement (1/2 cup) so the texture stays perfect. The quiche is very forgiving, so play around!
Spinach Mushroom and Feta Crustless Quiche
Ingrédients
Equipment
Method
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish.
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes.
- Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, whisk eggs and milk together. Stir in the cooked mushrooms and spinach, feta cheese, salt, and pepper.
- Pour the mixture into the prepared pie dish. Bake for 30 minutes or until set and lightly golden.
- Let cool for 5 minutes before slicing and serving.