Name: Spinach Mushroom and Feta Crustless Quiche: A Flavorful, Low-Carb Delight
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: Frozen Chopped Spinach (10 oz. box)Spinach is the leafy green that brings an earthy, slightly bitter note to this dish. Its health benefits are well-known—rich in vitamins A, C, and K, as well as iron and calcium, spinach is a powerhouse of nutrients. The use of frozen spinach in this recipe ensures convenience, and it’s available year-round. You’ll need to thaw and squeeze out the excess moisture to prevent the quiche from becoming soggy. The spinach doesn’t just contribute nutrition but also adds color and a fresh contrast to the richness of the other ingredients.; Mushrooms (8 oz.)Mushrooms are the perfect addition to any quiche. They bring a deep, earthy umami flavor that complements the lightness of the spinach and the richness of the eggs. Mushrooms contain antioxidants, B vitamins, and minerals like selenium and potassium, making them an excellent choice for boosting the nutritional value of this dish. Sautéing the mushrooms before adding them to the quiche intensifies their flavor and ensures they are tender with a slight caramelization, bringing out their natural sweetness.; Garlic (1 clove, minced)Garlic is one of those ingredients that can elevate an entire dish with its bold, aromatic flavor. It pairs beautifully with the mushrooms, infusing the quiche with an irresistible savory aroma. Even though it’s only one clove, garlic makes a significant impact on the flavor profile of the quiche, adding depth and complexity to the mix.; Salt (1/8 tsp)A small pinch of salt is all you need to bring out the natural flavors of the vegetables and the cheeses. Salt enhances the overall taste without overpowering the other ingredients. It’s an essential component for balancing the richness of the eggs and cheese.; Cooking Oil (1 Tbsp, divided)Cooking oil serves two purposes here: first, to sauté the mushrooms and garlic, and second, to grease the pie plate to prevent sticking. The oil helps to evenly distribute heat during cooking, ensuring the mushrooms cook perfectly and the quiche doesn’t stick to the pan. For a lighter touch, you can use olive oil or avocado oil, both of which have a mild flavor and healthy fats.; Feta Cheese (2 oz.)Feta cheese adds a tangy, creamy flavor to the quiche. Its crumbly texture blends beautifully with the smooth custard of the eggs. Feta’s salty, sharp profile contrasts nicely with the sweetness of the mushrooms and the mild flavor of the spinach. It’s the perfect cheese for adding depth without overwhelming the dish. Feta also provides a dose of calcium and protein, making this quiche even more nutritious.; Eggs (4 large)Eggs are the heart of any quiche. In this recipe, they form the custard-like base that binds all the ingredients together. Eggs provide protein and healthy fats, making the quiche filling and satisfying. Their rich, silky texture complements the sautéed vegetables and cheeses, creating a smooth and creamy mouthfeel.; Grated Parmesan (1/4 cup)Parmesan cheese is a must-have in this recipe. It adds a savory, nutty flavor to the egg mixture and enhances the overall richness of the dish. Parmesan’s umami profile boosts the flavor of the mushrooms and spinach, while its granular texture creates a slight bite that contrasts nicely with the smoothness of the eggs.; Pepper (1/4 tsp)A pinch of freshly ground black pepper adds a subtle heat that balances the richness of the quiche. Pepper also adds a layer of complexity to the flavor profile, complementing the savory taste of the cheese and the earthiness of the mushrooms.; Milk (1 cup)Milk adds creaminess to the quiche, making the custard soft and velvety. It also helps to mellow out the sharpness of the cheeses and create the perfect texture. You can use any milk—whole milk for a richer flavor, or skim milk for a lighter version. If you’re looking for a dairy-free alternative, almond or oat milk work just as well.; Shredded Mozzarella (1/2 cup)Mozzarella cheese provides a creamy, gooey texture when melted on top of the quiche. It’s mild and melts beautifully, forming a golden, slightly crispy crust on top of the egg mixture. Mozzarella adds another layer of indulgence to this otherwise light dish, making it both satisfying and delicious.

Spinach Mushroom and Feta Crustless Quiche: A Flavorful, Low-Carb Delight

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A delicious, nutritious breakfast or brunch can be hard to come by, especially if you’re trying to balance flavor with health. But with the Spinach Mushroom and Feta Crustless Quiche, you don’t have to choose between taste and wellness. This easy, crustless quiche is a vibrant combination of earthy mushrooms, nutrient-packed spinach, and tangy feta cheese, all enveloped in a creamy, savory custard made from eggs, Parmesan, and milk. Not only is it low in carbs, but it’s also gluten-free, making it a great choice for anyone looking to enjoy a flavorful dish without the heaviness of traditional quiche crusts.

Author: Marcela
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 slices
Category: Breakfast, Brunch, Low-Carb, Vegetarian
Method: Baking, Sautéing
Cuisine: American
Diet: Gluten Free

Ingredients

Frozen Chopped Spinach (10 oz. box)
Spinach is the leafy green that brings an earthy, slightly bitter note to this dish. Its health benefits are well-known—rich in vitamins A, C, and K, as well as iron and calcium, spinach is a powerhouse of nutrients. The use of frozen spinach in this recipe ensures convenience, and it’s available year-round. You’ll need to thaw and squeeze out the excess moisture to prevent the quiche from becoming soggy. The spinach doesn’t just contribute nutrition but also adds color and a fresh contrast to the richness of the other ingredients.
Mushrooms (8 oz.)
Mushrooms are the perfect addition to any quiche. They bring a deep, earthy umami flavor that complements the lightness of the spinach and the richness of the eggs. Mushrooms contain antioxidants, B vitamins, and minerals like selenium and potassium, making them an excellent choice for boosting the nutritional value of this dish. Sautéing the mushrooms before adding them to the quiche intensifies their flavor and ensures they are tender with a slight caramelization, bringing out their natural sweetness.
Garlic (1 clove, minced)
Garlic is one of those ingredients that can elevate an entire dish with its bold, aromatic flavor. It pairs beautifully with the mushrooms, infusing the quiche with an irresistible savory aroma. Even though it’s only one clove, garlic makes a significant impact on the flavor profile of the quiche, adding depth and complexity to the mix.
Salt (1/8 tsp)
A small pinch of salt is all you need to bring out the natural flavors of the vegetables and the cheeses. Salt enhances the overall taste without overpowering the other ingredients. It’s an essential component for balancing the richness of the eggs and cheese.
Cooking Oil (1 Tbsp, divided)
Cooking oil serves two purposes here: first, to sauté the mushrooms and garlic, and second, to grease the pie plate to prevent sticking. The oil helps to evenly distribute heat during cooking, ensuring the mushrooms cook perfectly and the quiche doesn’t stick to the pan. For a lighter touch, you can use olive oil or avocado oil, both of which have a mild flavor and healthy fats.
Feta Cheese (2 oz.)
Feta cheese adds a tangy, creamy flavor to the quiche. Its crumbly texture blends beautifully with the smooth custard of the eggs. Feta’s salty, sharp profile contrasts nicely with the sweetness of the mushrooms and the mild flavor of the spinach. It’s the perfect cheese for adding depth without overwhelming the dish. Feta also provides a dose of calcium and protein, making this quiche even more nutritious.
Eggs (4 large)
Eggs are the heart of any quiche. In this recipe, they form the custard-like base that binds all the ingredients together. Eggs provide protein and healthy fats, making the quiche filling and satisfying. Their rich, silky texture complements the sautéed vegetables and cheeses, creating a smooth and creamy mouthfeel.
Grated Parmesan (1/4 cup)
Parmesan cheese is a must-have in this recipe. It adds a savory, nutty flavor to the egg mixture and enhances the overall richness of the dish. Parmesan’s umami profile boosts the flavor of the mushrooms and spinach, while its granular texture creates a slight bite that contrasts nicely with the smoothness of the eggs.
Pepper (1/4 tsp)
A pinch of freshly ground black pepper adds a subtle heat that balances the richness of the quiche. Pepper also adds a layer of complexity to the flavor profile, complementing the savory taste of the cheese and the earthiness of the mushrooms.
Milk (1 cup)
Milk adds creaminess to the quiche, making the custard soft and velvety. It also helps to mellow out the sharpness of the cheeses and create the perfect texture. You can use any milk—whole milk for a richer flavor, or skim milk for a lighter version. If you’re looking for a dairy-free alternative, almond or oat milk work just as well.
Shredded Mozzarella (1/2 cup)
Mozzarella cheese provides a creamy, gooey texture when melted on top of the quiche. It’s mild and melts beautifully, forming a golden, slightly crispy crust on top of the egg mixture. Mozzarella adds another layer of indulgence to this otherwise light dish, making it both satisfying and delicious.

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Instructions

1. Preheat and Prepare the Ingredients.
Start by preheating your oven to 350°F (175°C). While the oven heats up, prepare the spinach by thawing it and squeezing out as much moisture as possible. If you skip this step, the moisture will make the quiche soggy. Set the spinach aside in a bowl. Next, rinse the mushrooms under cold water to remove any dirt or debris, then slice them thinly. Mince the garlic finely, ready to add to the mushrooms.

2. Sauté the Mushrooms and Garlic.
In a large skillet, heat ½ tablespoon of cooking oil over medium heat. Add the sliced mushrooms and minced garlic, along with a pinch of salt. Sauté the mixture until the mushrooms release their moisture and it evaporates completely. This will take about 5–7 minutes. Stir occasionally to prevent burning. Once the mushrooms are tender and dry, remove the skillet from the heat and set it aside.

3. Prepare the Pie Plate.
Brush a 9-inch pie plate with the remaining ½ tablespoon of cooking oil. This ensures that the quiche doesn’t stick to the pan and makes it easier to slice once it’s cooked.

4. Layer the Ingredients.
Start by layering the sautéed mushrooms and garlic in the prepared pie plate. Spread the thawed spinach evenly over the mushrooms. Crumble the feta cheese and sprinkle it on top of the spinach. These layers will form the base of your quiche.

5. Make the Egg Mixture.
In a large bowl, whisk together the eggs, grated Parmesan, pepper, and milk. This will form the custard base of your quiche. Make sure to whisk until the mixture is smooth and fully combined. This step is essential to ensure a creamy texture throughout the quiche.

6. Assemble and Top.
Pour the egg mixture evenly over the layered vegetables and feta in the pie plate. Top with the shredded mozzarella cheese, spreading it out to cover the surface of the quiche. The mozzarella will melt and form a delicious golden crust on top.

7. Bake the Quiche.
Place the pie plate in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the internal temperature reaches 160°F (71°C). The quiche should be firm in the center, with no jiggle when lightly shaken.

8. Cool and Serve.
Once baked, remove the quiche from the oven and allow it to cool for 5 minutes. This will help the quiche set and make it easier to slice. Cut the quiche into wedges and serve warm. You’ll notice the tender texture and the burst of flavor from the perfectly cooked spinach, mushrooms, and feta.

Notes

Add More Vegetables.
Feel free to add other vegetables to the quiche. Sautéed onions, bell peppers, or zucchini would all be excellent additions. Just make sure to remove any excess moisture from the vegetables to keep the quiche from becoming watery.
Swap the Cheeses.
While feta and mozzarella are fantastic choices, there are other cheeses you can experiment with. Try using goat cheese for a tangier flavor, or add a sharper cheese like cheddar or Gruyère for more depth. For a dairy-free version, use plant-based cheeses made from nuts or soy.
Add Protein.
For a heartier quiche, consider adding cooked sausage, bacon, or ham. These protein-packed ingredients will complement the flavors of the vegetables and cheese while making the quiche even more filling.
Make It Spicy.
If you enjoy a bit of heat, try adding a pinch of red pepper flakes or some diced fresh chilies to the mushroom and garlic mixture. This will give the quiche a spicy kick that balances out the richness of the cheese and eggs.
Make It a Meal.
Pair your quiche with a side of roasted potatoes, a fresh fruit salad, or a light green salad dressed in a tangy vinaigrette. The freshness of the salad or the richness of the roasted potatoes will complement the creamy quiche perfectly.

Find it online: https://marcelarecipes.com/spinach-mushroom-and-feta-crustless-quiche-a-flavorful-low-carb-delight/