Can I use fresh spinach instead of frozen?

Absolutely! You'll need about 1 pound of fresh spinach to equal a 10-ounce box of frozen. Sauté it first until wilted, cool slightly, then squeeze out the excess moisture just as you would with the frozen variety.

Why is my quiche watery even though I squeezed the spinach?

The most common culprit is undercooking the mushrooms. Make sure they've released and cooked off ALL their moisture before adding them to the quiche. Also, check that your oven temperature is accurate with an oven thermometer.

Can I make this quiche ahead of time?

Definitely! You can prepare the quiche up to 24 hours in advance, refrigerate unbaked, and then bake when needed. Alternatively, bake it completely, refrigerate, and then reheat when ready to serve. It's actually delicious cold or at room temperature too!

Is this recipe keto-friendly?

Yes! This crustless quiche is naturally low in carbohydrates, making it perfect for keto or low-carb diets. The net carbs per slice are minimal, coming primarily from the small amounts in vegetables and milk.

Spinach Mushroom and Feta Crustless Quiche Recipe

Name: Spinach Mushroom and Feta Crustless Quiche Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 10oz. box frozen chopped spinach (thawed and moisture squeezed out); 8 oz. mushrooms (thinly sliced); 1 clove garlic (minced); 1/8 tsp salt; 1/4 tsp pepper; 1 Tbsp cooking oil (divided); 2 oz. feta cheese (crumbled); 1/4 cup grated Parmesan; 1/2 cup shredded mozzarella; 4 large eggs; 1 cup milk

This Spinach Mushroom and Feta Crustless Quiche is a protein-packed, low-carb dream that’s bursting with savory flavors and nutritious ingredients. Perfect for breakfast, brunch, or even dinner, this versatile dish comes together with minimal effort but delivers maximum taste. The combination of earthy mushrooms, vibrant spinach, and tangy feta creates a satisfying meal that’ll have everyone asking for seconds!

Why You’ll Love This Recipe

No Crust, No Fuss: Skip the tedious crust-making process without sacrificing flavor! This crustless version is not only quicker to prepare but also significantly reduces carbs.
Budget-Friendly: Using simple, affordable ingredients like eggs, frozen spinach, and mushrooms makes this an economical option that still feels special.
Meal Prep Wonder: Make this quiche on Sunday and enjoy delicious, protein-packed slices throughout the week for quick breakfasts or lunches.
Customizable: The basic recipe is fantastic as-is, but you can easily adapt it with whatever vegetables or cheeses you have on hand.

Ingredients You’ll Need

Frozen Chopped Spinach: Provides vibrant color, nutrients, and substance. Be sure to thoroughly squeeze out excess moisture to prevent a soggy quiche.
Mushrooms: Add earthy flavor and meaty texture. Any variety works well—cremini, button, or a mix!
Garlic: Just one clove adds a wonderful aromatic foundation that enhances all the other flavors.
Feta Cheese: Brings tangy, salty notes that perfectly complement the vegetables. The crumbles distribute beautifully throughout the quiche.
Eggs: The star of the show, providing structure, protein, and richness.
Parmesan Cheese: Adds a nutty, savory depth that elevates the whole dish.
Mozzarella: Creates that irresistible golden, slightly stretchy top that makes the quiche so appealing.
Milk: Helps create the custard-like texture. Any fat percentage works, though whole milk creates the richest result.
Seasonings: Simple salt and pepper are all you need, as the feta and Parmesan already bring plenty of flavor.
Cooking Oil: Used for sautéing the mushrooms and preventing sticking in the pie plate.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Veggie Swaps

Mediterranean Style: Add roasted red peppers, olives, and swap the mozzarella for more feta
Garden Fresh: Incorporate zucchini, cherry tomatoes, and fresh herbs like basil or dill
Fall Harvest: Include roasted butternut squash and sage with a sprinkle of goat cheese

Protein Additions

Bacon Lover’s: Add crispy, crumbled bacon for a smoky flavor boost
Ham & Cheese: Mix in diced ham for a classic breakfast combination
Smoked Salmon: Add small pieces of smoked salmon and a sprinkle of fresh dill for an elegant twist

Dietary Adaptations

Dairy-Free Option: Use unsweetened almond milk and dairy-free cheese alternatives
Extra Protein: Add a scoop of unflavored protein powder to the egg mixture
Spicy Kick: Include diced jalapeños or a dash of hot sauce in the egg mixture

How to Make Spinach Mushroom and Feta Crustless Quiche

Step 1: Prepare the Vegetables

Thaw the frozen spinach and squeeze it thoroughly to remove excess moisture—this is crucial for a non-soggy quiche! Slice the mushrooms thinly and mince the garlic clove.

Step 2: Sauté the Mushrooms

Heat half the oil in a skillet over medium heat. Add mushrooms, garlic, and salt, then sauté until the mushrooms release and then cook off all their moisture. This step is key—those mushrooms should be dry when you’re done!

Step 3: Layer the Filling

Brush the remaining oil inside your pie plate. Layer the sautéed mushrooms, followed by the squeezed spinach, and finally the crumbled feta cheese.

Step 4: Prepare the Egg Mixture

In a large bowl, whisk together eggs, Parmesan cheese, pepper, and milk until well combined. The mixture should be smooth and uniform.

Step 5: Assemble and Bake

Pour the egg mixture over your layered vegetables and feta in the pie plate. Sprinkle the shredded mozzarella evenly across the top. Bake in your preheated 350°F oven for about 50 minutes, until golden brown on top with an internal temperature of 160°F.

Step 6: Cool and Serve

Allow the quiche to cool for 5-10 minutes before slicing. This helps the eggs set completely and makes for cleaner slices.

Pro Tips for Making the Recipe

Squeeze That Spinach: Wrap thawed spinach in a clean kitchen towel and twist to extract every bit of moisture—this prevents a watery quiche.
Properly Cook Mushrooms: Be patient when sautéing mushrooms. They’ll release liquid, then reabsorb it, and finally brown. This concentrates their flavor and prevents sogginess.
Check Doneness Properly: The quiche should be slightly jiggly in the center when done, but not liquid. A knife inserted near the center should come out clean.
Rest Before Slicing: Let the quiche rest for 5-10 minutes before cutting for cleaner slices.
Season Each Layer: Adding a pinch of salt to the mushrooms while cooking builds flavor throughout the dish.

How to Serve

Main Dish Pairings

This versatile quiche works beautifully as both a main course or side dish. For a complete meal, try serving it with:

A crisp green salad with a light vinaigrette dressing
Roasted breakfast potatoes or hash browns
Fresh fruit or a fruit salad for a sweet counterpoint
Crusty bread or toast for those who want some carbs

Breakfast or Brunch Spreads

For a breakfast or brunch gathering, pair your quiche with:

Mimosas or a coffee bar
Yogurt parfaits with fresh berries and granola
Sliced avocado with everything bagel seasoning
Bacon or breakfast sausage for meat lovers

Make Ahead and Storage

Storing Leftovers

Store cooled quiche covered in the refrigerator for up to 4 days. The flavors actually improve after a day, making this perfect for meal prep!

Freezing

This quiche freezes beautifully! Cool completely, then wrap individual slices in plastic wrap and aluminum foil. Freeze for up to 3 months. Alternatively, freeze the entire quiche after it has cooled completely.

Reheating

For refrigerated quiche: Reheat individual slices in the microwave for 1-2 minutes or in a 350°F oven for about 10 minutes until warmed through.

For frozen quiche: Thaw overnight in the refrigerator, then reheat as above. If reheating from frozen, use a 350°F oven for about 20 minutes or until the center is hot.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! You’ll need about 1 pound of fresh spinach to equal a 10-ounce box of frozen. Sauté it first until wilted, cool slightly, then squeeze out the excess moisture just as you would with the frozen variety.
Why is my quiche watery even though I squeezed the spinach?

The most common culprit is undercooking the mushrooms. Make sure they’ve released and cooked off ALL their moisture before adding them to the quiche. Also, check that your oven temperature is accurate with an oven thermometer.
Can I make this quiche ahead of time?

Definitely! You can prepare the quiche up to 24 hours in advance, refrigerate unbaked, and then bake when needed. Alternatively, bake it completely, refrigerate, and then reheat when ready to serve. It’s actually delicious cold or at room temperature too!
Is this recipe keto-friendly?

Yes! This crustless quiche is naturally low in carbohydrates, making it perfect for keto or low-carb diets. The net carbs per slice are minimal, coming primarily from the small amounts in vegetables and milk.

Final Thoughts

This Spinach Mushroom and Feta Crustless Quiche proves that delicious, satisfying meals don’t need to be complicated or time-consuming. With its perfect balance of protein, vegetables, and cheese, it’s a versatile dish that works for any meal of the day. Whether you’re meal prepping for the week ahead or serving a weekend brunch, this quiche delivers on flavor, nutrition, and ease. Give it a try, and I’m confident it’ll become a regular in your recipe rotation!