Herbed Mushroom & Spinach Crustless Quiche

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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This Herbed Mushroom & Spinach Crustless Quiche is your go-to recipe for a light yet satisfying meal. Perfect for brunch or a quick weeknight dinner, it's packed with earthy mushrooms and fresh spinach, making it a savory delight.

Ingredients for Herbed Mushroom & Spinach Crustless Quiche

Mushrooms add an earthy depth of flavor and a meaty texture without any meat. Spinach brings a fresh, slightly sweet taste and a pop of color. Onion provides a subtle sweetness, enhancing the overall flavor. Eggs are the foundation of the quiche, giving it structure and richness. Half-and-half ensures a creamy consistency without being too heavy. Swiss cheese melts beautifully, offering a mild nutty flavor, while Parmesan cheese adds a sharp, savory note. Finally, olive oil is used to sauté the veggies, and garlic, thyme, salt, and black pepper round out the seasoning.

Tips & Tricks

  • For an even richer flavor, use whole milk instead of half-and-half.
  • Make sure the mushrooms are thoroughly cooked to avoid excess moisture in the quiche.
  • If you prefer a stronger herb flavor, fresh thyme can be used instead of dried.

Serving Suggestions

This quiche pairs wonderfully with a simple green salad dressed with a light vinaigrette. For a heartier meal, serve it alongside roasted potatoes or a warm grain salad like quinoa or farro.

Frequently Asked Questions

Can I make this quiche ahead of time?
Yes, you can prepare it a day in advance and reheat it in the oven before serving.
Can I add other vegetables?
Absolutely! Bell peppers or zucchini would make great additions.
Can I freeze leftovers?
Yes, wrap slices individually and freeze them. Reheat in the oven for best results.

Herbed Mushroom & Spinach Crustless Quiche Recipe Walkthrough

First, preheat your oven to 350°F (175°C). This ensures your quiche will cook evenly once it goes in. While that's heating up, grease your 9-inch pie dish lightly to prevent sticking.

Next, grab a large skillet and warm up the olive oil over medium heat. Toss in the onions and let them cook until they're soft and translucent, which should take about five minutes. Then, add the garlic and mushrooms, stirring occasionally until the mushrooms are tender and any liquid has evaporated, around eight minutes.

Add the spinach to the skillet and cook just until it's wilted, which will only take about two minutes. Remove the skillet from the heat and let it cool slightly—this will help when mixing it with the eggs later.

In a large mixing bowl, whisk together the eggs, half-and-half, thyme, salt, and pepper until they’re well combined. Stir in the Swiss and Parmesan cheeses next, ensuring everything is evenly distributed.

Now, gently fold the cooled mushroom and spinach mixture into your egg mixture. Be careful not to overmix; you want to keep some of that airy texture. Pour this entire mixture into your prepared pie dish, spreading it out evenly with a spatula.

Finally, bake in your preheated oven for 35 to 40 minutes, or until the quiche is set and has a nice golden top. Let it cool for a brief 5-10 minutes before slicing to allow it to firm up a bit more.

Why You'll Love This Recipe

  • No crust means fewer carbs and quicker prep time.
  • Packed with veggies, it's a nutritious choice without sacrificing flavor.
  • Easy to make with simple steps and minimal cleanup.
  • Versatile enough for breakfast, lunch, or dinner.

Ingredients

3 cups sliced mushrooms
2 cups fresh spinach
1 medium onion, finely chopped
4 large eggs
1 cup half-and-half
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
2. In a large skillet, heat olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
3. Add the garlic and mushrooms to the skillet, cooking until the mushrooms are tender and moisture is evaporated, about 8 minutes.
4. Stir in the spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and set aside to cool slightly.
5. In a large mixing bowl, whisk together the eggs, half-and-half, thyme, salt, and pepper until well combined.
6. Stir in the Swiss cheese and Parmesan cheese.
7. Gently fold the mushroom and spinach mixture into the egg mixture.
8. Pour the mixture into the prepared pie dish, spreading it evenly.
9. Bake in the preheated oven for 35-40 minutes or until the quiche is set and lightly golden on top.
10. Allow to cool for 5-10 minutes before slicing and serving.

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