Best 3 Crustless Spinach And Mushroom Quiche Recipes

For a hearty and flavorful vegetarian dish, consider a crustless spinach and mushroom quiche. This delectable dish offers a perfect balance of textures and flavors, with a rich and creamy filling encased in a golden-brown crustless exterior. Whether you're hosting a brunch, planning a weeknight meal, or simply craving a comforting dish, this recipe is sure to impress and satisfy your taste buds.

Here are our top 3 tried and tested recipes!

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

Simple Crustless Spinach and Mushroom Quiche image

A simple quiche that doesn't require a great deal of time to prepare but still has good flavor.

Provided by S Long

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h5m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
4 eggs
½ cup grated Parmesan cheese
¼ cup all-purpose flour
1 tablespoon heavy whipping cream
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
6 drops hot pepper sauce, or more to taste
½ (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease a 10-inch pie dish.
Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 10.6 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 19.2 g, Sodium 582.9 mg, Sugar 1.4 g

CRUSTLESS SPINACH AND MUSHROOM QUICHE

Crustless Spinach and Mushroom Quiche image

I decided to make a quiche so I could have something delicious to eat in the mornings for breakfast. I searched the web and found a few quiche recipes and then adapted my own from the basic ingredients. This was, to my surprise, super easy AND super delicious. Use lactose-free margarine instead of olive oil if desired, and jalapeno yogurt cheese, goat-milk Cheddar, or some combination. Enjoy!

Provided by ChefChris

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h25m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ teaspoons olive oil
5 green onions, chopped
2 cloves garlic, finely chopped
1 (6 ounce) bag fresh baby spinach
1 ½ teaspoons olive oil
8 fresh mushrooms, sliced
4 eggs
8 ounces sheep-milk feta cheese, crumbled
1 pound jalapeno yogurt cheese, shredded

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.
Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.
Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.
Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.
Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 3.6 g, Cholesterol 158.7 mg, Fat 26.7 g, Fiber 0.9 g, Protein 20.7 g, SaturatedFat 15.4 g, Sodium 735.2 mg, Sugar 2 g

CRUSTLESS SPINACH AND MUSHROOM QUICHE

Crustless Spinach and Mushroom Quiche image

Who needs a crust? This quiche is perfect "naked"!

Provided by Lindsay V

Categories Breakfast Casseroles

Time 55m

Number Of Ingredients 11

Ingredients

1 box frozen spinach, thawed and squeezed of excess water
8 oz mushrooms, chopped
1 c ricotta cheese
1 c cottage cheese
1/2 c freshly grated parmesan cheese
2 eggs
2 egg whites
2 c mozzarella cheese
1/4 c all purpose flour
1 tsp salt
1/4 tsp pepper

Steps:

1. Pre-heat oven to 325. Spray an 8 x 8 baking dish with cooking spray.
2. Place spinach and mushrooms in a large bowl. Toss with flour.
3. Stir in ricotta, cottage, parmesan and 1 cup of mozzarella. Add the eggs, egg white, salt and pepper and mix until all is incorporated.
4. Transfer mixture to your baking dish and top with additional 1 cup of mozzarella.
5. Bake for 45 minutes until set.
6. Turn the oven to a high broil and place quiche under for 1 - 2 minutes until top is golden brown.

Tips:

To save time, use a pre-made pie crust. Just be sure to trim the edges so that they are even with the quiche dish.
If you don't have a quiche dish, you can use a 9-inch pie plate. Just be sure to increase the baking time by 10-15 minutes.
Use fresh spinach for the best flavor. If you only have frozen spinach, be sure to thaw it and squeeze out all of the excess water before using it.
To make sure that the quiche is cooked through, insert a toothpick into the center. If it comes out clean, the quiche is done.
Let the quiche cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

This crustless spinach and mushroom quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover spinach and mushrooms. With its creamy filling and flaky crust, this quiche is sure to be a hit with everyone who tries it.