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If you’re in the mood for a healthy, flavorful, and easy-to-make dish, this Savory Spinach, Mushroom, and Feta Crustless Quiche is a perfect choice. Packed with vibrant vegetables, creamy feta cheese, and seasoned with aromatic spices, this quiche offers a delightful balance of flavors and textures. Best of all, it’s crustless, making it a lighter and gluten-free option for breakfast, brunch, or a light dinner. Whether you’re feeding a crowd or meal-prepping for the week, this quiche is versatile, nutritious, and satisfying.
Ingredients for Spinach Mushroom and Feta Crustless Quiche
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup onion, finely chopped
• 4 large eggs
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for sautéing
Directions for Spinach Mushroom and Feta Crustless Quiche
1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch pie dish to prevent the quiche from sticking.
2. Sauté Vegetables: Heat a small amount of olive oil in a skillet over medium heat. Add the chopped onions and sliced mushrooms, and sauté until the onions become translucent and the mushrooms release their moisture, which should take about 5-7 minutes. Stir in the chopped spinach and cook until wilted. Remove the mixture from heat and allow it to cool slightly.
3. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper. Whisk until the mixture is smooth and evenly blended.
4. Combine Everything: Gently stir the cooled vegetable mixture into the egg mixture. Add the crumbled feta cheese and stir until everything is evenly distributed.
5. Pour into the Pie Dish: Pour the mixture into the prepared pie dish, spreading it out to ensure even cooking.
6. Bake the Quiche: Place the dish in the preheated oven and bake for 30-35 minutes, or until the quiche is set in the center and golden brown on the top. You can test the doneness by inserting a toothpick or knife into the center; if it comes out clean, the quiche is ready.
7. Cool and Serve: Let the quiche cool for about 5 minutes before slicing. Serve warm, and enjoy!
Prep Time
• 15 minutes
Cooking Time
• 35 minutes
Total Time
• 50 minutes
Kcal Per Serving
• 220 kcal (per serving, serves 6)
Tips for Spinach Mushroom and Feta Crustless Quiche
• Add Protein: For a heartier quiche, feel free to add cooked bacon, ham, or sausage to the vegetable mix before combining with the eggs.
• Cheese Varieties: If feta isn’t your favorite, you can swap it out for goat cheese, cheddar, or mozzarella for a different flavor profile.
• Meal Prep: This quiche can be made ahead of time and stored in the fridge for up to 4 days. It’s a great option for breakfast meal prep, as it reheats well.
• Make It Dairy-Free: Use a plant-based milk alternative like almond or oat milk, and substitute the feta cheese with a dairy-free option or omit it entirely.
Benefits of Spinach Mushroom and Feta Crustless Quiche
• Nutrient-Dense: This quiche is packed with nutrients from fresh spinach and mushrooms. Spinach is rich in iron, vitamins A and C, and fiber, while mushrooms provide essential B vitamins and antioxidants.
• Low-Carb and Gluten-Free: Being crustless, this quiche cuts down on carbs and is naturally gluten-free, making it a great choice for those following low-carb or gluten-free diets.
• High in Protein: Eggs are a great source of protein, making this quiche filling and satisfying, perfect for a nutritious breakfast or lunch.
Conclusion
The Savory Spinach Mushroom and Feta Crustless Quiche is a versatile and healthy dish that’s perfect for any meal of the day. With its nutrient-rich ingredients and easy preparation, it’s a great way to enjoy a balanced and delicious meal without much fuss. Whether you’re feeding your family or prepping meals for the week, this quiche is sure to become a go-to favorite in your kitchen. Serve it with a simple side salad for a well-rounded, wholesome meal.
FAQs
Can I make this Spinach Mushroom and Feta Crustless Quiche ahead of time?
Yes! You can make this quiche ahead and store it in the refrigerator for up to 4 days. Simply reheat slices in the microwave or oven when you’re ready to eat.
Can I freeze the Spinach Mushroom and Feta Crustless Quiche?
Absolutely. To freeze, allow the quiche to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven.
Can I use frozen spinach?
Yes, frozen spinach works well in this Spinach Mushroom and Feta Crustless Quiche recipe. Be sure to thaw it first and squeeze out any excess moisture before adding it to the sautéed vegetables.
What other vegetables can I add?
Feel free to get creative! Bell peppers, zucchini, or asparagus are great additions to this quiche. Just be sure to sauté them first to remove excess moisture.
How can I make this quiche lighter?
For a lighter version, you can use low-fat milk or plant-based milk, and reduce the amount of feta or opt for a low-fat cheese alternative.
