Spinach, Mushroom, and Feta Crustless Quiche is so satisfying, whether you have it for breakfast, lunch, or dinner. Omitting the crust is an easy way to sidestep the gluten-free challenge, and of course a crustless quiche, no matter the ingredients, is much lighter. Trust me, you won’t miss the crust! It’s puffy, it’s golden, it’s what you want!
If you don’t have spinach, mushrooms, and feta on hand, I’ve got you. Why not check out my Quiche Variations page for some ideas – quiche with or without the crust!
Spinach, Mushroom, and Feta Crustless Quiche
Ingredients
- 16 ounces fresh spinach
- 8 ounces baby Bella mushrooms sliced thin
- 4 eggs
- 3 T white rice flour
- ¼ cup Parmesan cheese
- 1 t salt
- ¼ t garlic powder
- ¼ t pepper
- 1 cup 2% milk (or soy milk)
- 2 ounces feta cheese crumbled
Instructions
- Preheat the oven and prep the baking dish – Preheat the oven to 375℉, 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.
- Make the custard – In a large bowl, whisk together the eggs, flour, 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 35 minutes or until it's golden brown on top and the internal temperature reaches 160 degrees. Let rest briefly, then slice and serve.
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