My spinach mushroom quiche is crustless and so easy to make. This versatile and flavorful savory pie is gluten-free and vegetarian.
This quiche has wild mushrooms, sweet onions, garlic, and Dijon mustard. I call this the everything meal because it can be enjoyed for breakfast, lunch, or dinner.
This light dish is the perfect weekday recipe for a quick and tasty meal for the family.
I hope you’ll try our Bisquick quiche, tater tot breakfast casserole, hashbrown casserole, and breakfast casserole next!
Spinach Mushroom Quiche Ingredients
- Extra-virgin olive oil: a great healthy choice for fat, instead of butter
- Mixed wild mushrooms: Cremini shiitake, button, and/or oyster mushrooms can be found in most grocery stores. This mixture will give your quiche an extra punch of flavor
- Sweet onion: I recommend using Vidalia onion.
- Garlic: fresh garlic is a must in this recipe.
- Baby spinach: Baby spinach is more tender than regular spinach and is high in beta-carotene, Vitamin K, A iron, and folate. It’s a superfood.
- Eggs: Large is preferred
- Whole milk: Full-fat milk or vitamin D milk.
- Half-and-half: is equal parts whole mile and cream.
- Dijon mustard: This French mustard is more pungent than yellow mustard.
- Thyme leaves: a member of the mint family, thyme delivers a balance of citrus, woody and floral notes.
- Salt: Sea salt is recommended
- Gruyere Cheese: A classic hard Swiss cheese, this rich creamy, salty, and nutty cheese has big flavor.
Tips
For best results, when sautéing the veggies, make sure the mixture is dry and no moisture is left. This will give you a creamy filling that won’t be watery when serving.
Storing + Freezing + Make-ahead
- How Long Can You Keep This in The Fridge? Once made, your fresh spinach and mushroom quiche will last up to four days in the fridge.
- Can You Freeze This? This spinach onion mushroom quiche can be frozen. Just wrap tightly and thaw before serving.
- Make-Ahead: This spinach and mushroom quiche can be warmed up. Warm it up gently, do not overheat or the filling can become rubbery.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
We love this with a fresh crisp salad. It’s wonderful with 1905 salad, broccoli salad, Mediterranean salad, 7 layer salad, strawberry spinach salad, old fashioned carrot salad, or cucumber tomato salad.
Homemade crescent rolls, Bisquick biscuits, Bo berry biscuits, butter swim biscuits, or our big, fluffy cat head biscuits!
How to Make Crustless Spinach Mushroom Quiche
- Saute the mushroom.
- Stir in the onion and garlic. Saute until tender.
- Stir in the spinach and saute.
- In a mixing bowl, add the eggs, milk, half-and-half, mustard, thyme, salt, and pepper. Whisk until well combined.
- Gently fold in the mushroom mixture and cheese.
- Transfer to a pie plate.
- Bake and serve.
***See the full instructions below.
More Savory Breakfast Recipes
- Bisquick Breakfast Casserole
- Crockpot Breakfast Casserole
- Biscuits and Gravy Casserole
- Pioneer Woman Breakfast Casserole
- Country Potatoes
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Spinach Mushroom Quiche
My spinach mushroom quiche is crustless and so easy to make. This versatile and flavorful savory pie is gluten-free and vegetarian.
Servings: 6 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh mixed wild mushrooms such as cremini shiitake, button and/or oyster mushrooms
- 1 1/2 cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach about 8 cups, coarsely chopped
- 6 large eggs
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups Gruyère cheese, shredded
Instructions
- Arrange the oven shelf in the bottom 1/3 position in the oven. Preheat oven to 375ºF (190ºC). Spray a 9-inch pie plate with nonstick cooking spray; set aside.
- In a 12-inch nonstick skillet, heat the oil (2 tablespoons) over medium-high heat. Stir in mushrooms (8 ounces) and sauté, stirring constantly, until soft, about 8 minutes,
- Stir in onion (1 1/2 cups) and garlic (1 tablespoon) and continue to sauté, stirring frequently, until tender, about 7 minutes.
- Stir in spinach (5 ounces), then continue to sauté, tossing the spinach with tongs, until wilted. Remove from heat. Cool slightly.
- In a large mixing bowl, add eggs (6), heavy cream (1/2 cup), mustard (1 tablespoon), thyme (1 tablespoon), salt (3/4 teaspoon), and pepper (1/8 teaspoon), and whisk until well combined.
- Gently fold in the cooled mushroom mixture and cheese (1 1/2 cups).
- Pour into prepared pie plate. Place pie plate on a large rimmed baking sheet and place in preheated oven. Bake until custard is set and top is beginning to brown, about 30 minutes. Let quiche sit 10-12 minutes before slicing. Garnish with extra fresh thyme. Serve.
Fans Also Made:
Notes
- For best results, when sautéing the veggies, make sure the mixture is dry and no moisture is left. This will give you a creamy filling that won’t be watery when serving.
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 8g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 205mg | Sodium: 455mg | Potassium: 492mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2876IU | Vitamin C: 12mg | Calcium: 430mg | Iron: 2mg
DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!
© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
On your phone? Check the web story here.
Perfect for my family! It’s so good!!
Yaaay! Thanks, Laura. I’m glad you and your family loved this quiche 🙂