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A slice of Spinach Mushroom Quiche on a plate
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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.
Course Breakfast
Cuisine American
Keyword gluten free quiche recipes, quiche recipes, vegetarian recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 294kcal
Author Kathleen

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
US Customary - Metric

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,
    Step 1 how to make spinach mushroom quiche, Saute the mushroom.
  • Stir in onion (1 1/2 cups) and garlic (1 tablespoon) and continue to sauté, stirring frequently, until tender, about 7 minutes.
    Step 2 how to make fresh spinach and mushroom quiche, Stir in the onion and garlic. Saute until tender.
  • Stir in spinach (5 ounces), then continue to sauté, tossing the spinach with tongs, until wilted. Remove from heat. Cool slightly.
    Step 3 how to make spinach onion mushroom quiche, Stir in the spinach and saute.
  • 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.
    Step 4 how to make crustless spinach mushroom quiche, In a mixing bowl, add the eggs, milk, half-and-half, mustard, thyme, salt, and pepper. Whisk until well combined.
  • Gently fold in the cooled mushroom mixture and cheese (1 1/2 cups).
    Step 5 how to make spinach mushroom quiche, Gently fold in the mushroom mixture and cheese.
  • 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.
    Step 6 how to make fresh spinach and mushroom quiche, Transfer to a pie plate. Bake

Notes

  1. 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