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Classic Spinach & Feta Crustless Mushroom Quiche

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A cozy, simple dish blending tangy feta, tender mushrooms, and bright spinach into a custardy base, perfect for breakfast, brunch, or a light dinner.

Ingredients

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  • 6 large eggs
  • 1 cup milk (or ¾ cup milk + ¼ cup cream)
  • 1 cup crumbled feta
  • 2 cups fresh spinach, roughly chopped
  • 8 ounces mushrooms, sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil or butter
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg (optional)
  • Fresh herbs (parsley or dill), optional for garnish

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9-inch pie 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, about 5–8 minutes.
  3. Add mushrooms and cook until they release moisture and brown, about 6–8 minutes. Stir in garlic and cook for 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 together 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 for 10 minutes before slicing. Garnish with fresh herbs before serving.

Notes

Use room-temperature eggs for a silkier custard. Remove extra moisture from spinach to avoid a watery quiche. This dish can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Find it online: https://recipesunfolded.com/classic-spinach-feta-crustless-mushroom-quiche/

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