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

Description

This Spinach Mushroom and Feta Crustless Quiche is a perfect low-carb, vegetarian recipe that combines savory flavors in every bite. Packed with nutrient-rich spinach, earthy mushrooms, and tangy feta, it’s not only easy to make but also a versatile dish that can be served for breakfast, brunch, or even dinner. Its creamy texture and cheesy topping make it simply irresistible!

Ingredients

Units Scale

Vegetables

1 10oz. box frozen chopped spinach (thawed and moisture squeezed out)
8 oz. mushrooms (thinly sliced)
1 clove garlic (minced)

Seasoning & Oil

1/8 tsp salt
1/4 tsp pepper
1 Tbsp cooking oil (divided)

Cheeses

2 oz. feta cheese (crumbled)
1/4 cup grated Parmesan
1/2 cup shredded mozzarella

Wet Ingredients

4 large eggs
1 cup milk

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Instructions

Preheat and Prepare the Spinach
Preheat your oven to 350ºF. Thaw the frozen spinach and squeeze it to remove as much moisture as possible. Excess water can make the quiche rubbery or runny. Set the spinach aside.
Clean and Slice the Mushrooms
Rinse off any dirt or debris from the mushrooms, then thinly slice them. Mince the garlic to prepare for sautéing.
Sauté the Mushrooms and Garlic
In a skillet, heat ½ Tbsp of cooking oil over medium heat. Add the sliced mushrooms, minced garlic, and salt. Sauté until the mushrooms release their moisture, and the liquid completely evaporates from the skillet. This ensures the quiche remains firm and not watery.
Prepare the Pie Plate
Use the remaining ½ Tbsp cooking oil to coat the inside of a 9-inch pie plate evenly. Layer the sautéed mushrooms, prepared spinach, and crumbled feta cheese into the pie plate.
Make the Egg Mixture
In a large mixing bowl, whisk together the eggs, grated Parmesan, pepper, and milk. The mixture should be smooth and well-combined.
Assemble the Quiche
Pour the whisked egg mixture evenly over the spinach, mushrooms, and feta layered in the pie plate. Sprinkle shredded mozzarella over the top to give the quiche a golden and cheesy crust when baked.
Bake the Quiche
Place the pie plate into the preheated oven and bake for approximately 50 minutes, or until the quiche turns golden brown on top and reaches an internal temperature of 160ºF. Allow it to cool slightly before slicing and serving. Enjoy!

Notes

Storage Tip: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven.
Add Protein: Add cooked, crumbled sausage or bacon to the layers for an extra boost of protein.
Make It Dairy-Free: Substitute plant-based cheeses and non-dairy milk to create a dairy-free version of this recipe.
Customizable Add-Ins: Experiment with other vegetables like bell peppers, cherry tomatoes, or zucchini for variety.
Freezing Instructions: Freeze leftovers for up to 2 months. Thaw before reheating to maintain texture.

Nutrition

Serving Size: 1 slice
Calories: 160
Sugar: 2g
Sodium: 320
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 4
Fiber: 1g
Protein: 9
Cholesterol: 120 mg