Classic Spinach & Feta Crustless Mushroom Quiche

Classic Spinach & Feta Crustless Mushroom Quiche is a simple, savoury bake packed with golden mushrooms, tender spinach, creamy feta and melted mozzarella. With no pastry crust to prepare, this quiche comes together easily and makes a delicious option for breakfast, brunch, lunch or a light dinner.

Why You’ll Love This Spinach & Feta Crustless Mushroom Quiche

This crustless quiche has everything you want in an easy savoury bake. The mushrooms bring a rich, earthy flavour, spinach adds freshness, while feta and mozzarella give the egg mixture a creamy, cheesy finish.

• No pastry required: Skip the crust and let the vegetables and cheese take centre stage.
• Simple ingredients: Mushrooms, spinach, eggs and cheese come together beautifully.
• Protein-rich: Each serving provides approximately 18g of protein.
• Great for any meal: Serve it for breakfast, brunch, lunch or dinner.
• Easy to customise: The simple base works well with your favourite herbs and vegetables.

Ingredients

For the Quiche

• 1 tablespoon olive oil
• 8 oz (225 g) mushrooms, sliced
• 4 cups fresh spinach
• 1/4 cup diced onion
• 4 oz (115 g) crumbled feta cheese
• 6 large eggs
• 1/2 cup milk or heavy cream
• 1/2 cup shredded mozzarella cheese
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Pinch of nutmeg, optional

How to Make Classic Spinach & Feta Crustless Mushroom Quiche

1. Prepare the Oven

Preheat the oven to 375°F (190°C).

Lightly grease a 9-inch (23 cm) pie dish or baking dish and set it aside.

2. Cook the Mushrooms

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are golden and most of their moisture has evaporated.

This step helps prevent the finished quiche from becoming watery.

3. Add the Spinach

Add the fresh spinach and minced garlic to the skillet.

Cook for 2–3 minutes, stirring occasionally, until the spinach has wilted.

Remove the skillet from the heat and allow the vegetable mixture to cool slightly.

4. Prepare the Egg Mixture

In a large bowl, whisk together the eggs, milk or heavy cream, shredded mozzarella, dried oregano, black pepper and salt.

Add the optional pinch of nutmeg and whisk until everything is well combined.

5. Assemble the Quiche

Spread the cooked mushroom and spinach mixture evenly across the bottom of the prepared baking dish.

Sprinkle the crumbled feta over the vegetables.

Pour the egg mixture evenly over the top, allowing it to settle around the vegetables and cheese.

6. Bake

Place the dish in the preheated oven and bake for 35–40 minutes, until the centre is set and the top is lightly golden.

A knife inserted near the centre should come out mostly clean.

7. Rest Before Slicing

Remove the quiche from the oven and allow it to rest for 10 minutes before slicing.

This gives the quiche time to set properly and makes it easier to serve neat slices.

8. Serve

Garnish with fresh parsley or a little extra feta if desired.

Serve warm with a crisp green salad or roasted vegetables for a simple and satisfying meal.

Tips for the Best Crustless Mushroom Quiche

• Cook the mushrooms thoroughly: Allow most of their moisture to evaporate before adding them to the quiche.
• Don’t skip the resting time: Letting the quiche rest for 10 minutes helps it firm up before slicing.
• Cool the vegetables slightly: Let the mushroom and spinach mixture cool before combining it with the egg mixture.
• Use feta for flavour: The salty feta adds a lovely contrast to the mild eggs, spinach and mushrooms.
• Watch the centre: The quiche is ready when the centre is set and a knife inserted near the middle comes out mostly clean.

What to Serve with Spinach & Feta Quiche

This crustless quiche is lovely served warm with a simple crisp green salad. Roasted vegetables also make an easy side dish.

For brunch, serve slices alongside other breakfast favourites. For lunch or dinner, a fresh salad provides a light contrast to the creamy, savoury quiche.

Frequently Asked Questions

Can I use milk instead of heavy cream?

Yes. The recipe allows you to use either milk or heavy cream in the egg mixture.

Does this quiche need a pastry crust?

No. This is a crustless quiche, so the eggs, vegetables and cheese are baked directly in a greased pie dish or baking dish.

Can I prepare this quiche ahead of time?

The recipe is designed to be served after resting for 10 minutes. If preparing it ahead, allow it to cool and store it appropriately until ready to serve.

Why should I cook the mushrooms before baking?

Cooking the mushrooms first helps them become golden and allows most of their moisture to evaporate before they are added to the quiche.

How do I know when the quiche is ready?

The centre should be set, the top should be lightly golden, and a knife inserted near the centre should come out mostly clean.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6
Calories	Approx. 285 per serving
Protein	18 g per serving

Final Thoughts

Classic Spinach & Feta Crustless Mushroom Quiche is proof that an easy recipe can still feel special. Golden mushrooms, wilted spinach, salty feta and melted mozzarella are baked into a tender egg filling for a comforting dish that works beautifully at any time of day.

Let it rest for a few minutes after baking, slice it into neat wedges and serve warm with a fresh green salad or your favourite roasted vegetables.

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