Go Back

Classic Spinach & Mushroom Crustless Quiche

A light, high-protein, and low-carb Mediterranean crustless quiche packed with caramelized cremini mushrooms, fresh spinach, garlic, feta, and mozzarella cheese baked to golden perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

  • - 8 oz 225 g fresh Cremini or Baby Bella mushrooms, sliced
  • - 2 to 3 cups fresh baby spinach roughly chopped
  • - 1/2 small yellow onion finely chopped
  • - 2 cloves garlic minced
  • - 1 tbsp extra virgin olive oil EVOO
  • - 6 large farm-fresh eggs
  • - 1/2 cup whole milk or plain whole milk Greek yogurt whisked with milk
  • - 1 cup shredded mozzarella cheese or Kasseri cheese
  • - 1/2 cup crumbled authentic Greek feta cheese
  • - 1/2 tsp dried Mediterranean oregano
  • - 1/2 tsp fine sea salt
  • - 1/4 tsp freshly cracked black pepper
  • - 2 tbsp fresh flat-leaf parsley finely chopped (for garnish)

Method
 

  1. Preheat oven to 375°F (190°C). Lightly brush a 9-inch ceramic fluted quiche dish with extra virgin olive oil.
  2. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add sliced mushrooms and chopped onion. Sauté for 5-7 minutes until mushrooms are golden brown and liquid has completely evaporated.
  3. Add minced garlic and chopped spinach to the skillet. Cook for 1-2 minutes until spinach is fully wilted. Remove from heat and allow to cool slightly. Reserve 4-5 golden mushroom slices for topping.
  4. In a large bowl, whisk together eggs, whole milk, dried oregano, sea salt, and black pepper for 60 seconds until light and frothy.
  5. Spread sautéed vegetable mixture evenly across the bottom of prepared baking dish. Top with crumbled feta and shredded mozzarella cheese.
  6. Pour egg custard mixture over top. Gently poke with a fork so eggs settle evenly. Arrange reserved mushroom slices on top.
  7. Bake for 30 to 35 minutes until quiche is puffed, golden brown on top, and center is set.
  8. Remove from oven and let rest for 5-10 minutes. Garnish with fresh chopped parsley, slice into 6 wedges, and serve warm.

Notes

- To prevent a watery quiche, ensure mushrooms are fully browned and excess vegetable liquid is completely evaporated before adding to egg mixture.
- Storage: Refrigerate in an airtight container for up to 5 days or freeze sliced wedges for up to 2 months.