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Simple Spinach And Mushroom Crustless Quiche

A delightful and budget-friendly crustless quiche packed with flavors of sautéed mushrooms, spinach, and a creamy egg mixture, perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Brunch, Dinner, Lunch
Cuisine: American, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 2 cups fresh spinach, roughly chopped
  • 1 cup mushrooms, sliced (preferably button or cremini)
  • 1 tablespoon olive oil (for sautéing)
Egg Mixture
  • 4 large eggs
  • 1 cup milk (or a dairy-free alternative)
  • 1 cup shredded cheese (cheddar or mozzarella work great)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt and black pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they become tender, about 5-7 minutes. Add the chopped spinach and allow it to wilt for another 2-3 minutes. Remove from heat and set aside.
  3. In a large mixing bowl, crack the eggs and whisk them together. Gradually pour in the milk, then mix in the garlic powder, onion powder, salt, and pepper.
  4. Stir in the sautéed spinach and mushrooms. Fold in the shredded cheese, ensuring it is well distributed throughout the egg mixture.
  5. Pour the mixture into a greased pie dish or oven-safe skillet. Bake in the preheated oven for 25-30 minutes until the quiche is set and lightly golden on top.
  6. Allow it to cool for a few minutes before slicing. Serve warm or at room temperature, and enjoy!

Notes

You can experiment with different cheeses like feta or goat cheese. Keep an eye on the baking time as ovens vary. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze individual slices for up to a month.