The image shows a crustless spinach quiche with onion, mushrooms, spinach, eggs, and cheese. Since the lower part of the ingredient list is cut off in the image, I’ve reconstructed a complete, practical version based on the visible ingredients and standard crustless-quiche proportions. Similar tested versions use eggs, spinach, mushrooms, cheese, milk/cream, and sautéed vegetables; removing excess moisture from the vegetables is particularly important so the quiche doesn’t become watery.
B
Buffalo Dietitian
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Recipe at a glance
Prep: 15–20 minutes
Cook: 40–50 minutes
Total: about 1 hour
Yield: 6 servings
Dish: 9-inch / 23-cm pie dish
Difficulty: Easy
Style: Vegetarian, crustless, low-carb
Best served: Warm or at room temperature
Ingredients
Vegetables
1 tablespoon extra-virgin olive oil
1 small sweet onion, finely diced
4 ounces (115 g) mushrooms, thinly sliced
4–5 cups fresh baby spinach
2 cloves garlic, minced
Egg mixture
6 large eggs
½ cup (120 ml) whole milk
¼ cup (60 ml) heavy cream — optional, but gives a richer texture
1 cup (100–115 g) shredded cheese
Cheddar, mozzarella, Gouda, Swiss or a combination
¼ cup (25 g) grated Parmesan
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg — optional but excellent with spinach
½ teaspoon paprika — optional
For the pan
A little olive oil or cooking spray
A similar University of Illinois Extension version combines mushrooms, spinach, feta, Parmesan, eggs, milk and mozzarella and bakes at 350°F until the center reaches 160°F.
I
Illinois Extension
Detailed Instructions
1. Preheat the oven
Preheat your oven to:
350°F / 175°C
Lightly grease a 9-inch pie dish with olive oil or cooking spray.
2. Cook the onion
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the diced onion.
Cook for approximately 3–4 minutes, stirring occasionally, until softened and translucent.
3. Add the mushrooms
Add the sliced mushrooms.
Cook for approximately 5–7 minutes.
The mushrooms should become golden and, most importantly, most of their released water should evaporate.
Don’t rush this step.
Mushrooms contain a lot of water, and excess moisture can make a crustless quiche watery.
B
Buffalo Dietitian
4. Add garlic
Add the minced garlic.
Cook for approximately 30–60 seconds, just until fragrant.
Don’t brown the garlic.
5. Add the spinach
Add the fresh spinach to the skillet.
It may look like far too much initially, but it will shrink dramatically.
Cook for about 2–4 minutes, stirring, until wilted.
Very important: remove excess moisture
Transfer the vegetable mixture to a bowl or plate.
Let it cool slightly.
Then press/squeeze out as much excess liquid as reasonably possible using:
paper towels,
a clean kitchen towel, or
a fine-mesh strainer.
This is one of the most important tricks for getting a firm quiche rather than a watery one.
B
Buffalo Dietitian
🥚 6. Prepare the egg mixture
In a large bowl, whisk together:
6 eggs
½ cup milk
¼ cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
paprika, if using
Whisk until well combined.
Don’t whip the mixture excessively—you want a smooth custard rather than lots of bubbles.
7. Add the cheese
Stir approximately ¾ cup of the shredded cheese and all of the Parmesan into the egg mixture.
Reserve the remaining ¼ cup cheese for the top.
8. Assemble the quiche
Spread the cooked spinach, mushrooms, onion and garlic evenly over the bottom of the greased pie dish.
Pour the egg mixture slowly over the vegetables.
Gently shake the dish so the egg mixture settles around the vegetables.
Sprinkle the remaining cheese over the top.
9. Bake
Place the dish in the center of the preheated oven.
Bake for approximately:
40–50 minutes at 350°F / 175°C
The quiche is ready when:
the edges are set,
the center is mostly firm,
the top is lightly golden,
and the center only has a very slight jiggle.
For food-safety purposes, the center should reach 160°F / 71°C when checked with a food thermometer.
I
Illinois Extension
10. Rest before cutting
Remove the quiche from the oven.
Let it rest for 10–15 minutes.
This allows the egg custard to finish setting.
Cut into 6 wedges and serve.
What to serve with it
This quiche works especially well with:
Green salad
Tomato and cucumber salad
Roasted potatoes
Fresh fruit
Avocado
Toast
Fresh herbs
Yogurt or sour cream
For breakfast, coffee or tea makes a simple pairing.
For lunch or dinner, serve it with a large salad.
Easy substitutions
Spinach
You can use:
Fresh spinach
Frozen chopped spinach
Baby spinach
Kale
If using frozen spinach, thaw and squeeze it extremely well before adding it.
Mushrooms
Any of these work:
White button mushrooms
Cremini
Portobello
Shiitake
Cheese
Mild: mozzarella Classic: cheddar Rich: Gouda Nutty: Swiss/Gruyère Tangy: feta Extra savory: Parmesan
A spinach-and-mushroom crustless quiche with Gouda, for example, is also a common combination.
B
Buffalo Dietitian
Milk
You can use:
Whole milk
2% milk
Half-and-half
Heavy cream
Using more cream makes it richer; milk gives a lighter quiche.
Optional additions
You can turn this into many different versions.
Chicken
Add 1 cup cooked diced chicken.
Turkey
Add 1 cup cooked turkey.
Bacon
Cook and crumble 4–6 slices bacon, then mix into the filling.
Feta version
Replace half the shredded cheese with ½ cup crumbled feta.
Tomato version
Add ½ cup halved cherry tomatoes, but cook them briefly first to remove some moisture.
Spicy version
Add:
¼ teaspoon chili flakes
diced jalapeño
hot sauce
Mediterranean version
Use:
spinach
mushrooms
feta
olives
oregano
a little sun-dried tomato
Recipe Q&A
Q: Why is my crustless quiche watery?
Usually because the vegetables released too much water.
Solution: cook the mushrooms until their liquid evaporates and squeeze excess liquid from cooked spinach before assembling.
B
Buffalo Dietitian
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible.
This is actually very convenient for quiche.
Q: Can I make this without mushrooms?
Absolutely.
Replace the mushrooms with:
bell peppers
broccoli
zucchini
asparagus
tomatoes
Again, cook moisture-rich vegetables first.
Q: Can I make it without cream?
Yes.
Simply use ¾ cup milk total instead of ½ cup milk + ¼ cup cream.
Q: Can I make it without cheese?
Yes, although the texture and flavor will be different.
For a dairy-free version, use unsweetened plant milk and a suitable dairy-free cheese—or simply omit the cheese and increase the seasoning.
Q: How do I know when it’s done?
The center should be set but may have a very slight jiggle.
For the safest and most reliable test, use a food thermometer and check for 160°F / 71°C in the center.
I
Illinois Extension
Q: Can I prepare it ahead of time?
Yes.
Bake it, cool it, cover it and refrigerate.
It generally keeps well for about 3–4 days refrigerated.
Reheat individual slices in the microwave, or reheat the whole quiche gently in a 325°F/165°C oven.
Q: Can I freeze it?
Yes, although the texture can become slightly wetter after thawing because eggs and vegetables release moisture during freezing and reheating.
B
Buffalo Dietitian
For best results:
Cool completely.
Cut into individual portions.
Wrap tightly.
Freeze.
Thaw overnight in the refrigerator.
Reheat gently.
Q: Is this keto/low-carb?
Generally yes, especially compared with traditional pastry-crust quiche.
The exact carbohydrate amount depends heavily on the milk, cheese and vegetables used. A published crustless spinach-mushroom version, for example, reports only 4 g carbohydrate per serving.
B
Buffalo Dietitian
Q: Is it gluten-free?
The recipe above can be gluten-free because it contains no flour or pastry crust.
However, check packaged cheese and other ingredients if you have celiac disease or a serious gluten allergy.
Q: Is it vegetarian?
Yes, with the ingredients listed above.
If using Parmesan or other cheese, strict vegetarians may want to check whether the cheese uses animal rennet.
Q: How many calories are in it?
This depends substantially on the cheese, cream and exact quantities.
As a comparison, published crustless spinach-and-mushroom recipes range considerably in nutrition—for example, one version reports about 283 calories and 20 g protein per serving, while another richer version reports about 412 calories and 21 g protein.
B
Buffalo Dietitian
+1
For this homemade version, don’t treat an estimated calorie number as exact unless the specific brands and quantities are calculated.
The 5 secrets to a perfect crustless quiche
Cook mushrooms thoroughly.
Squeeze excess liquid from spinach.
Don’t overload the dish with vegetables.
Bake until just set rather than overbaking.
Let it rest 10–15 minutes before slicing.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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