Spinach, Mushroom, and Feta Crustless Quiche is so satisfying, whether you have it for breakfast, lunch, or dinner. I especially like a crustless quiche, because, you guessed it – I don’t have to make a crust!

Quiche is a great clean-out-the-refrigerator meal – so satisfying and easy. I’ve compile different variations on the theme on the Quiche Variations page for reference (clickable link). Please check it out.

Print Recipe

Spinach, Mushroom, and Feta Crustless Quiche

Servings: 6

Author: melinmac

Ingredients

• 16 ounces fresh spinach
• 8 ounces baby Bella mushrooms sliced thin
• 2 ounces feta cheese crumbled
• 1 cup milk or substitute half-and half
• 4 eggs
• ¼ cup Parmesan cheese
• 1/2 t salt
• ¼ t garlic powder
• ¼ t pepper

Instructions

• Preheat the oven and prep the baking dish – Preheat the oven to 350 degrees, convection bake setting. Generously butter the baking dish or spritz with a scant amount of oil.
• Prep the veg – Sauté the spinach and mushrooms separately. Sprinkle the spinach with a bit of salt, and sauté until it wilts. Cool and squeeze out as much moisture as possible. Sprinkle the mushrooms with salt and sauté in a dry pan (no butter or oil). Sauté until the mushrooms soften and release their moisture, then continue cooking until the moisture evaporates.
• Whisk the eggs and milk together – In a large bowl, whisk together the eggs, Parmesan, salt, pepper, garlic powder, and milk.
• Fill the baking dish – Spread the spinach, mushrooms, and crumbled feta in the bottom of the dish. Pour the egg mixture over the veg mixture, and poke around with a fork to allow it to seep in and around the veg.
• Bake and serve – Bake the quiche for about 45 minutes or until it's golden brown on top and the internal temperature reaches 160 degrees. Let rest briefly, then slice and serve.