This Spinach Mushroom and Feta Crustless Quiche is a low-carb, vegetable-forward breakfast that bakes hands-off for 50 minutes. It's hearty enough to keep you full and easy enough for weeknight dinner.
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Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.
Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.
Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate.**** Layer the mushrooms, spinach, and crumbled feta into the pie plate.
In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!
Cool completely, cover, and refrigerate up to 4 days. Reheat slices at 350ºF for 10–15 minutes or microwave individual servings. Freezes well up to 3 months.
9-inch pie plate · Instant-read thermometer
Yes. Assemble through step 6, cover, and refrigerate up to 24 hours. Bake straight from cold; add 5–10 minutes to the 50-minute bake time and check that the internal temperature reaches 160ºF.
Thaw the spinach completely, then squeeze it firmly in a clean kitchen towel or your hands to remove as much moisture as possible. Excess water will make the quiche watery.
The top should be golden brown and the internal temperature at the center should reach 160ºF, checked with an instant-read thermometer. The center may still jiggle slightly; it will set as it cools.
Feta can be replaced with goat cheese or crumbled ricotta. Mozzarella can be swapped for cheddar or Gruyère. Parmesan is harder to substitute without changing flavor; a 1:1 swap with Pecorino Romano works.
Yes. Cool completely, wrap well, and freeze up to 3 months. Thaw overnight in the fridge and reheat at 350ºF until warmed through, about 15–20 minutes.
