Description
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.
Ingredients
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
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or baking dish and set aside.
2. 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.
3. Add the fresh spinach and minced garlic to the skillet. Cook for 2–3 minutes, stirring occasionally, until the spinach has wilted. Remove from the heat and allow the vegetable mixture to cool slightly.
4. 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 well combined.
5. Spread the cooked mushroom and spinach mixture evenly across the bottom of the prepared baking dish. Sprinkle the crumbled feta over the vegetables.
6. Pour the egg mixture evenly over the top, allowing it to settle around the vegetables and cheese.
7. 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.
8. Remove the quiche from the oven and allow it to rest for 10 minutes before slicing.
9. Garnish with fresh parsley or a little extra feta if desired. Serve warm with a crisp green salad or roasted vegetables.
Notes
Cook the mushrooms thoroughly so most of their moisture evaporates before adding them to the quiche.
Let the vegetable mixture cool slightly before combining it with the eggs.
Allow the baked quiche to rest for 10 minutes before slicing so it can firm up and hold its shape.
Milk or heavy cream can be used in the egg mixture.
This is a crustless quiche, so no pastry crust is required.
Serve warm with a crisp green salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: Mediterranean