Mushroom & Spinach Crustless Quiche
This Mushroom & Spinach Crustless Quiche is a hassle-free easy recipe and a healthier alternative recipe to the regular quiche. Made with basic ingreidients, this recipe will teach you how to make a quiche without the crust from scratch
Mushroom & spinach make a great combination, and in the form of quiche is like the icing on a cake. Takes barely 10 to 15 mins to prep and makes a quick and easy dinner recipe too
If your obsessed with spinach and mushroom recipes, here’s another one you should try
About this Crustless Quiche
Loaded with mushrooms and spinach, so you get the goodness of leafy vegetables and other healthy ingredients
Does not consist of the pastry buttery crust, thus making it a healthier and hassle-free alternative
It’s an easy recipe with basic ingredients
You may even tweak the recipe as per what’s available in your kitchen
What is a Quiche?
A quiche is a french tart made of pastry crust that is filled with a savoury custard filling (egg and milk mixture) along with cheese, vegetables, meat as per choice. It is a baked product which can be served hot, warm or even cold
What is a Crustless Quiche ?
It’s the exact same Quiche mentioned above, just that it does not have a pastry crust at the base of it but just the custard filling along with cheese, meats and vegetables as per you choice
Making a crustless quiche is easier and healthier as well
Mushroom & Spinach Crustless Quiche Ingredients
Mushrooms
You may use any mushrooms of your choice as long as their edible. Personally, fresh button mushrooms is what’s locally available here, so I use the same. Shiitake mushrooms gotta be the best, so if their easily available, go for it!! Canned mushrooms work well too
Spinach
Fresh green spinach are best. Baby Spinach is even better. Use what’s easily available
Eggs
Egg is what gives this mushroom its firm texture and fluffy feel. It’s an important ingredient and a must if your looking for a good texture
Milk
Full-fat milk is best. The custard mixture of milk and eggs, is what makes the quiche moist. Regular room temperature milk is best
Garlic & Onion
Just adds flavor and thickness to this recipe. Chop both of these fine and make sure to cook it well for the flavors to blend well with the other ingredients
Pepper
I’ve always said this, crushed pepper for cooking is always tastier than powdered pepper. Use crushed pepper for the best flavor in your pie’s, tarts, savoury fillings and more
Herbs
In this recipe, we’ve used dried oregano and dried mixed herbs. Use what’s available at home or any herbs of your choice. Chili flakes is always better than chili powder, so don’t skip this one
Cheese
Cheese is an important ingredient when it comes to a quiche. The more, the better. Use any cheese of your choice. Feel free to use a blend of cheddar, mozarella or any cheese that can be grated
Salt
Remember, spinach already has a slightly salty taste. Cheese, has salt too. Thus, adjust the salt as per taste, do not go overboard with this one
How to make a Crustless Quiche (Step by Step to make Mushroom & Spinach Crustless Quiche)
Step 1
In a pan, add oil, chopped garlic and onion. Cook for a few minutes. Add the Spinach & mushrooms to the pan and saute on high heat along with salt, pepper, mixed herbs and chili flakes. Take it off the gas once cooked upto 80%
Step 2
For the custard mixture, take a bowl and add the eggs with milk. Add salt and oregano to it and whisk well
Step 3
To make the quiche, take an oven safe baking dish, add the mushroom & spinach mixture in it. Add the grated cheese over it and pour the custard mixture on it. Bake at 180 degrees C for 30 to 40 mins
Recipe Card – Mushroom & Spinach Crustless Quiche
Ingredients
- 3 tbsp Olive Oil
- 8-10 garlic cloves, chopped
- 1 big onion, chopped
- 1 bunch spinach leaves
- 400 grams button mushrooms, chopped 2 packs
- ¼ tsp salt
- ½ tsp black pepper, crushed
- 1 tsp mixed herbs
- 1 tsp chili flakes
- 2 cups cheese of your choice, grated 220 grams
For the liquid custard mixture
- 5 eggs
- 1 cup milk
- pinch of salt
- 1 tsp oregano
Instructions
- In a pan, on medium heat, add olive oil. Add the chopped garlic and brown it a little. Add the onion and cook until pink
- Add the mushrooms and spinach and cook on high heat. Add salt, pepper, mixed herbs and chili flakes to the mixture. Switch off the gas once the mixture is cooked upto 80%. Take it off the gas and pour this mixture in a heatproof baking dish of your choice. Spread the mixture evenly and add any cheese of your choice over it
For the liquid custard mixture
- In another bowl, add the eggs, milk, salt and oregano. Whisk this mixture well and pour over the cheese and mushroom mixture. Use a fork to highlight the green spinach on the top of the quiche
- Bake this at 180 degrees for 30 to 40 minutes. The quiche should be wobbly but firm when you touch it on the top (not liquidy)
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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