This Spinach & Mushroom Crustless Quiche is a yummy way to enjoy veggies! It’s packed with fresh spinach and tasty mushrooms, all mixed up with eggs and cheese for a fluffy texture.
Honestly, who needs a crust? This dish is like a hug in a pie dish! I love having it for brunch, or even a quick dinner. It’s super easy to whip up and makes the kitchen smell great!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing due to its flavor and health benefits. If you’re out, you can use vegetable oil or melted butter instead for a richer taste.
Onion: Diced onions provide a nice base flavor. Yellow onions work best, but you can swap for shallots or even green onions if that’s what you have on hand.
Mushrooms: Sliced mushrooms add depth. Button mushrooms are common, but consider trying cremini or even shiitake for a different twist.
Spinach: Fresh spinach is ideal for this quiche. If it’s not available, use frozen spinach. Just make sure to thaw and drain it first to avoid excess moisture!
Eggs: Large eggs are the backbone of the quiche. If you’re looking for a plant-based option, consider using a commercial egg substitute or silken tofu blended until smooth.
Milk/Cream: While milk keeps it light, you can opt for heavy cream for a richer quiche. Non-dairy options like almond milk also work well.
Cheese: I suggest cheddar or mozzarella for a delightful melt. However, feel free to experiment with feta for a tangy touch or Swiss for something more subtle.
How Do I Ensure My Quiche Sets Perfectly?
A common challenge is getting the quiche to set without being too runny. The key is in the egg and milk ratio. Make sure you whisk them well to combine air, which helps with the light texture.
- Start with a hot skillet to quickly sauté the onion and mushrooms, enhancing their flavors.
- Spread the sautéed vegetables evenly in the dish, allowing them to be fully coated with the egg mixture.
- Keep an eye on the baking time. When the center is just set and the edges are starting to brown, it’s perfect. If it’s jiggly, it needs more time.
How to Make Spinach & Mushroom Crustless Quiche
Ingredients You’ll Need:
For the Filling:
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 cups mushrooms, sliced
- 3 cups fresh spinach, chopped
For the Egg Mixture:
- 6 large eggs
- 1 cup milk (or heavy cream)
- 1 cup shredded cheese (e.g., cheddar or mozzarella)
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme (optional)
How Much Time Will You Need?
This delicious quiche recipe takes about 15 minutes to prepare and 30-35 minutes to bake. So, in total, you’ll need about 50 minutes. That’s quick and perfect for breakfast, brunch, or even a light dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready by preheating it to 375°F (190°C). This ensures that your quiche will bake evenly and perfectly!
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté the onion for about 3-5 minutes, or until it becomes translucent. Then, add the sliced mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender. Finally, stir in the chopped spinach and cook for about 2-3 minutes until wilted. Remove the skillet from heat and let it cool slightly.
3. Prepare the Egg Mixture:
In a large mixing bowl, whisk the eggs and milk together until combined smoothly. Season with salt, pepper, garlic powder, and dried thyme if you like. Stir everything well to make sure all the flavors mix together.
4. Assemble the Quiche:
Grease a 9-inch pie dish with cooking spray or a little olive oil to prevent sticking. Spread the sautéed vegetable mixture evenly across the bottom of the pie dish. Then, pour the egg mixture over the vegetables. Finally, sprinkle the shredded cheese on top for that delicious cheesy layer.
5. Bake to Perfection:
Place the pie dish into the preheated oven and bake for 30-35 minutes. You’ll know your quiche is ready when it’s set in the center and has a lovely light brown color on top.
6. Serve and Enjoy:
Once baked, take your quiche out of the oven and let it cool for a few minutes. Slice it up and serve warm or let it cool to room temperature for later. It’s delicious any way you like it!
Can I Use Different Vegetables in This Quiche?
Absolutely! Feel free to swap out the spinach and mushrooms for your favorite veggies like bell peppers, zucchini, or broccoli. Just make sure to sauté any harder vegetables like carrots or broccoli longer to ensure they’re tender by the time the quiche is baked.
What Can I Substitute for Milk?
If you prefer a dairy-free option, you can use almond milk, soy milk, or oat milk. Coconut milk adds a nice creaminess as well but has a stronger flavor, so use it if you enjoy the taste!
How to Store Leftover Quiche?
Store leftover quiche in an airtight container in the refrigerator for up to 4 days. You can reheat it in the oven at 350°F (175°C) for about 10-15 minutes or microwave individual slices for a quick warm-up.
Can I Freeze the Crustless Quiche?
Yes, you can freeze it! After baking, let the quiche cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw it in the fridge overnight before reheating to enjoy!
