Crustless Quiche with Spinach and Mushrooms

Crustless Quiche with Spinach and Mushrooms

8 servings
This easy and adaptable crustless quiche recipe is loaded with sliced mushrooms and spinach. A little fontina cheese adds a nutty finish, but mozzarella will work in a pinch. This recipe is vegetarian, gluten-fee, low carb and utterly delicous!

Ingredients

  • 5 eggs
  • 1 cup whole milk
  • 4 ounces Fontina cheese or mozzarella
  • 1 tablespoon extra virgin olive oil

    plus more for the pan

  • 8 ounces sliced mushrooms
  • 1/2 medium yellow onion

    minced

  • 3 large cloves garlic

    minced

  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons balsamic vinegar
  • 2 cups packed baby spinach leaves

Directions

  1. 1

    Preheat the oven and prepare the pan: Preheat the oven to 375°F. Brush a 9-inch pie plate with olive oil and set it on a baking sheet.

  2. 2

    Whisk the eggs and cube the cheese: In a large bowl, aggressively whisk together the eggs and milk. Cube the Fontina cheese and set aside.

  3. 3

    Prepare the vegetables: Set a large skillet over medium-high heat. Add the olive oil to the skillet. Once the oil begins to shimmer, add the mushrooms, onion, and garlic. Sprinkle with thyme, salt and pepper. Cook until the mushrooms shrink and the onions are translucent, about 10 to 15 minutes depending upon the size of your mushrooms. Drizzle the balsamic vinegar over the vegetables and stir, cooking for another minute or two. Add the spinach, stir until wilted, this should take about 3 minutes. Taste and adjust the seasoning to your liking.

  4. 4

    Combine: Add the cooked vegetables to the pie plate, sprinkle with the cubed cheese, and pour the egg mixture over the top. It should be full up to the rim. Carefully transfer the baking sheet to the oven.

  5. 5

    Bake: Set the timer for 35 minutes and bake until the center is set. Let cool at room temperature for about 10 minutes before serving.

Crustless Quiche with Spinach and Mushrooms

Crustless Quiche with Spinach and Mushrooms

55 min8 servings

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About this Recipe

Craving a versatile and flavorful meal that's both healthy and easy to make? This crustless quiche with spinach and mushrooms delivers on all fronts, offering a delicious, vegetarian, gluten-free, and low-carb option perfect for any occasion.

What sets this quiche apart is its effortless elegance—no fussy crust required, making it ideal for those avoiding gluten or seeking a low-carb alternative. The combination of earthy mushrooms, tender spinach, and savory Fontina cheese creates a rich, satisfying flavor profile that feels gourmet yet comes together simply.

You can expect a wonderfully tender and moist quiche, bursting with the robust, savory flavors of sautéed mushrooms and fresh spinach. The creamy egg custard, richly prepared with whole milk and melted Fontina, offers a luxurious, melt-in-your-mouth texture that beautifully complements the hearty vegetables. A subtle tang from balsamic vinegar and aromatic dried thyme adds a complex depth to each forkful, ensuring this dish is utterly delicious and deeply satisfying. This naturally vegetarian, gluten-free, and low-carb dish is a delightful and surprisingly simple addition to your table, perfect for brightening any breakfast, brunch, or light dinner.

This recipe is highly adaptable. While Fontina cheese provides a lovely nutty finish, mozzarella makes an excellent substitute if you prefer a milder flavor or what you have on hand. Feel free to adjust the amount of garlic or onion to your preference, creating a personalized savory experience.

Serve this versatile crustless quiche warm or at room temperature. It's an ideal choice for a sophisticated weekend brunch, a satisfying weekday lunch, or a light and wholesome dinner.

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