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An Amazing Spinach and Mushroom Crustless Quiche

Updated: Mar 28

While looking for new ideas for a Sunday brunch entree, I stumbled upon this recipe, and I only have two words - Simply Wow!

A photo of a serving of delicious crustless spinach mushroom quiche with berries on a white plate atop a pretty printed napkin.

I've been doing frittatas for years, (which is basically a creative way to clean out the frig because you can dump all kinds of stuff in there and they always turn out pretty good), I wanted to try something new. Having a friend who frequently makes a quiche (you know who you are), I thought I'd try to do one of those. After all, a quiche is basically a frittata wrapped in pie crust - right? Wrong! As I was searching the internet for an easy but also appealing quiche recipe, I learned something new! A frittata is an Italian egg-based dish, similar to an omelet, whereas a quiche is a French tart, and although it does contain eggs, the consistency is more like custard.

Now here's the super cool part, there's yet another similar dish called a strata! A strata is an American casserole, and while it also contains eggs is similar to bread pudding. A strata required soaking bread in the egg mixture overnight, and a crusted quiche took more time than I wanted to spend ... but then I stumbled on this amazing crustless quiche recipe - wow!


5 eggs

1 cup whole milk (I used 1/2 cup cream and 1/2 cup nonfat milk)

4 ounces of cheese cubed (I used Swiss)

1 - 2 tbsp. oil

8 ounces sliced mushrooms

1/2 onion (I used a sweet onion)

3 cloves of garlic minced

1/2 tsp. blk pepper

1 1/2 tbsp. balsamic vinegar

2 cups packed baby spinach leaves


1.Preheat oven to 375 degrees.

2.Spray a nine-inch pie plate with nonstick cooking spray and set it on a baking sheet.

3. In a large bowl, whisk the eggs and milk together.

4. Heat olive oil in a large skillet (I love my cast iron skillet for everything!) over medium heat, add the mushrooms, onion, and garlic.

5. Sprinkle the thyme, salt, and pepper over the vegetable mixture and continue cooking until the mushrooms shrink and the onions are translucent - about 10 to 15 minutes.

6. Drizzle the with the balsamic, stir and cook for another 1 to 2 minutes.

7. Add the spinach and stir until wilted approx. 3 minutes.

8. Transfer the vegetables to the pie plate, sprinkle with the cubed cheese, then pour the egg mixture over top.

9. Bake for 35 minutes or until the center is set. Cool for 10 minutes before serving.

Note: This dish is adapted from the 

it is vegetarian, gluten-free, low-carb, and so very delicious!

Here's her book that contains more amazing recipes -

And for more of my favorites try this Strawberry Spinach Salad


Published by Jennifer Tipton / This post may contain affiliate links.


But I love the crust

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