Spinach And Mushroom Quiche
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$5.89 RECIPE / $0.98 SERVING

I love savory breakfast dishes, and this Spinach and Mushroom Quiche may become my new favorite!

It’s filling, packed with vegetables, and doesn’t leave me with a carb hangover (as pancakes do).

Give this spinach and mushroom quiche dish a try the next time you want to make something special, whether it’s for brunch, lunch, or supper. It’ll be well worth your time and work, I guarantee!


Spinach And Mushroom Quiche
Food: Spinach And Mushroom Quiche
Source: Betty Crocker

There are some differences between the two baked egg dishes. The texture is the primary distinction. Quiches are egg, cheese, and milk or cream custards. Their texture is light and airy.

Frittatas, on the other hand, have a texture similar to that of an omelet or baked egg because they contain little to no milk or cream. The cooking method is the other key distinction.

Frittatas begin on the burner and are finished in the oven for only a few minutes. Only the oven is used to bake quiches.


This is, without a doubt, one of my favorite breakfast dishes to prepare ahead of time! Overheating can cause the egg proteins to seize, spew water, and turn rubbery, so use caution when reheating.

As a result, I recommend merely reheating the crustless quiche in the microwave until it is warm but not hot. This will keep for about four days in the refrigerator.


Crustless quiche and other egg dishes freeze well. This is one of those gray regions where your sensitivity to texture changes will play a big role.

When you freeze, thaw, and reheat the egg, it will ooze a little water, which you may or may not mind. I recommend starting with only one slice of quiche to determine if you like the adjustments.

To freeze, first chill the quiche, then wrap it securely in plastic and place it in the freezer. Before reheating, allow thawing in the refrigerator overnight.


This low-carb, high-flavor Spinach Mushroom and Feta Crustless Quiche is quick and easy to make. This veggie-packed breakfast will keep you full and pleased for the rest of the day.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 6 slices


  • 1 10oz. box froze chopped spinach ($1.00)
  • 8 oz. mushrooms ($1.49)
  • 1 clove of garlic, minced ($0.08)
  • 1/8 tsp salt ($0.01)
  • 1 Tbsp. cooking oil, divided ($0.04)
  • 2 oz. feta cheese ($1.10)
  • 4 large eggs ($0.83)
  • 1/4 cup grated Parmesan ($0.44)
  • 1/4 tsp pepper ($0.02)
  • 1 cup milk ($0.42)
  • 1/2 cup shredded mozzarella ($0.46)


  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Thaw the spinach and squeeze out as much liquid as you can. Rinse the mushrooms thoroughly to remove any dirt or debris, then thinly slice. Garlic, minced.
  2. Mushrooms should be sliced and garlic should be minced. In a skillet, combine the mushrooms, garlic, salt, and 1/2 tablespoons of oil. Over medium heat, sauté the mushrooms until they have released all of their liquid and the skillet is dry. In the skillet, no water should remain.
  3. On a 9-inch pie plate, brush the remaining 1/2 tbsp. frying oil. Fill the pie pan with mushrooms, spinach, and feta crumbles.
  4. Mix the eggs, Parmesan, pepper, and milk together in a large mixing basin.
  5. Over the spinach, mushrooms, and feta, pour the egg mixture into the pie plate. Shredded mozzarella is sprinkled over top.
  6. Bake the crustless quiche for about 50 minutes, or until golden brown on top and internal temperature reaches 160°F in a preheated 350°F oven. Enjoy the slices!


  • Serving: 1 slice
  • Calories: 187 kcal
  • Carbohydrates: 6 g
  • Protein: 13 g
  • Fat: 13 g
  • Sodium: 378 mg
  • Fiber: 2 g


Spinach And Mushroom Quiche
Food: Spinach And Mushroom Quiche
Source: Betty Crocker
  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). I use the microwave to thaw one 10 oz. block of frozen chopped spinach, then press out as much liquid as possible. After squeezing the spinach, it should be fairly dry, with no water left in the bowl.
  2. 8 oz. mushrooms sliced and 1 garlic clove minced
  3. 1/2 tbsp frying oil, one garlic clove minced, and 1/8 tsp salt goes into a skillet with the mushrooms. Sauté the mushrooms until all of the liquid has drained from the bottom of the pan.
  4. Brush a 9-inch pie dish with 1/2 tbsp frying oil. 2 oz. crumbled feta, sautéed mushrooms, squeeze-dried spinach.
  5. The savory custard should be made next. 4 huge eggs, 1/4 cup Parmesan cheese, 1 cup milk, and 1/4 teaspoon pepper, whisked together
  6. Over the spinach, mushrooms, and feat, pour the custard mixture into the pie dish. To carry my pie plate in and out of the oven, I occasionally use a larger baking pan. It makes it easier to accomplish without spilling in my opinion, but it’s entirely up to you.
  7. Sprinkle some shredded mozzarella over the unbaked quiche. You only need around 1/2 cup or 14 ounces from an 8-ounce block.
  8. Bake the quiche for about 50 minutes, or until golden brown on top and the internal temperature reaches 160°F in a preheated 350°F oven.

Warm up the slices before serving.