I’m a big fan of savory breakfast dishes and this Spinach and Mushroom Crustless Quiche might be my new favorite! It’s very filling, full of vegetables, and doesn’t leave me with a carb hangover (I’m looking at you, pancakes). You can serve it up at brunch or eat it for lunch or dinner, so give this spinach and mushroom crustless quiche recipe a try the next time you want to prepare something special. I promise it’s worth the effort!


  • 1 10oz. box frozen chopped spinach 
  • 8 oz. mushrooms 
  • 1 clove garlic, minced 
  • 1/8 tsp Salt 
  • 1 Tbsp cooking oil, divided 
  • 2 oz. feta cheese 
  • 4 large eggs 
  • 1/4 cup grated Parmesan 
  • 1/4 tsp pepper 
  • 1 cup milk 
  • 1/2 cup shredded mozzarella 


  • Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  • Slice the mushrooms and mince the garlic. Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.
  • Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.
  • In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
  • Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
  • Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!