Classic Spinach Feta Crustless Mushroom Quiche

This Classic Spinach & Feta Crustless Mushroom Quiche is a cozy, simple dish that works for breakfast, brunch, or a light dinner. It blends tangy feta, tender mushrooms, and bright spinach into a custardy base without a crust, so it stays lower in carbs and bakes quickly. Try a slice with a side salad for an easy weeknight meal.

See a similar crustless spinach quiche for inspiration

A friendly note on why this recipe shines

I love how this quiche feels both comforting and fresh. It uses seasonal mushrooms when available, but it also works year-round with common grocery finds. The recipe is forgiving: you can change the greens, swap cheeses, or cook the filling ahead. If you enjoy simple egg dishes, this one will become a go-to.
Find tips for a fluffy crustless version here

Reasons you’ll fall for this crustless mushroom quiche

The flavor profile matters. Earthy mushrooms and salty feta play nicely with bright spinach and sweet caramelized onions. The custard binds everything, so every bite tastes balanced.

The technique also helps. It takes about 10 to 15 minutes to prep and under an hour to bake. You can prep the filling the day before. If you need a fast dinner, pop it in the oven while you set the table.

Ingredients and substitutions

Below is what you need and some easy swaps to match your pantry or diet.

What you’ll need for this recipe

• 6 large eggs
• 1 cup milk (or ¾ cup milk + ¼ cup cream for a richer custard)
• 1 cup crumbled feta
• 2 cups fresh spinach, roughly chopped
• 8 ounces mushrooms, sliced (cremini or button work well)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter
• 1/2 tsp salt, 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)
• Fresh herbs (parsley or dill), optional for garnish

Smart swaps for dietary needs

• For a dairy-free option: use a plant-based milk and swap feta for a firm tofu seasoned with lemon and salt.
• To lower fat: use low-fat milk and reduce feta to 1/2 cup, or use part-skim feta.
• For a richer custard: replace 1/4 cup milk with cream.
• To make it gluten-free: the quiche is already crustless and naturally gluten-free.

Smart Variation (Optional)

Stir in a cup of cooked diced potatoes or roasted bell peppers for extra texture. You can also add a handful of grated mozzarella for a milder, melty finish.

How to Make Classic Spinach & Feta Crustless Mushroom Quiche

Work in a few clear steps to keep the custard smooth and the filling well distributed.

Step-by-step cooking instructions

1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or a similar baking dish.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Add sliced onion and a pinch of salt. Cook until soft and lightly golden, 5–8 minutes.
3. Add mushrooms and cook until they release moisture and brown, 6–8 minutes. Stir in garlic and cook 30 seconds. Remove from heat and let cool slightly.
4. Toss chopped spinach into the warm pan just long enough to wilt it, then squeeze out excess liquid. Combine with the mushroom-onion mixture.
5. In a mixing bowl, whisk eggs, milk, salt, pepper, and nutmeg (if using). Stir in crumbled feta and the cooled vegetable mixture.
6. Pour into the prepared dish and smooth the top. Bake at 375°F (190°C) for 30–40 minutes, until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
7. Let rest 10 minutes before slicing. Garnish with fresh herbs.

Step	Details
1	Preheat oven to 375°F (190°C) and grease a 9-inch dish.
2	Sauté onion, then mushrooms, then wilt spinach. Cool slightly.
3	Whisk eggs and milk, add feta and vegetables, pour into dish.
4	Bake 30–40 minutes. Let rest 10 minutes before serving.

Tips for texture, timing & tools

• Use room-temperature eggs to make a silkier custard.
• Remove extra moisture from spinach by squeezing it in a towel; wet greens make the quiche watery.
• For a firmer filling, bake a few extra minutes. For a custardier center, start checking at the 30-minute mark.
• A 9-inch pie dish gives classic thickness; a shallow dish will cook faster.

Keeping it fresh and ready

How to store it right

Cool the quiche completely. Wrap it tightly and refrigerate for up to 4 days. For longer storage, slice and freeze individual pieces in airtight containers for up to 2 months.

Try a different crustless vegetable quiche recipe

Reheating without losing flavor

Warm single slices in a 350°F (175°C) oven for 10–15 minutes. Microwave on medium for 45–60 seconds for a quick reheating, then rest 1 minute to let heat distribute. Avoid overheating or the custard will toughen.

Pair leftovers with a simple mushroom soup for a cozy meal

A dish worth making again and again

This quiche is forgiving and versatile. Try different mushrooms, herbs, or cheese combinations. It travels well for potlucks and suits busy mornings.

Use similar mushroom techniques in soups and other dishes

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FAQs

Can I use frozen spinach?

Yes. Thaw frozen spinach and squeeze out all liquid before adding. Too much moisture will make the quiche runny.

Do I need to pre-cook the mushrooms?

Cook raw mushrooms first. They release moisture and browning adds flavor. Adding them raw will make the quiche soggy.

Can I make this ahead of time?

Yes. Prepare the filling, store it in the fridge, and bake within 24 hours. Or bake fully and reheat when you need it.

What cheese works if I don’t like feta?

Try goat cheese for tang, ricotta for a milder texture, or part-skim mozzarella for meltiness.

Final Thoughts

If you want another take on a version, check this recipe for ideas: Creamy Chicken and Broccoli Pasta