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Spinach Mushroom and Feta Crustless Quiche
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Spinach Mushroom and Feta Crustless Quiche

This Spinach Mushroom and Feta Crustless Quiche is easy to put together and will make a savory, delicious addition to your brunch menu. Quiche can be fast and easy if you go crustless!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 6 to 8
Calories: 264kcal


  • 2 tablespoons vegetable oil
  • ½ cup thinly sliced white or yellow onion
  • 8 ounces cremini mushrooms rinsed and thinly sliced
  • 1 teaspoon minced garlic
  • ½ teaspoon all-purpose seasoning salt like Lawry's
  • fresh ground black pepper to taste
  • 5 ounces fresh baby spinach (see recipe note if you want to use frozen spinach)
  • ¾ cup crumbled feta cheese
  • 7 large eggs
  • 1 cup whole milk can use half-and-half or heavy cream or a combination
  • 1 tablespoon all-purpose flour
  • ¼ cup grated Parmesan
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • ½ cup shredded Swiss cheese


  • Preheat oven to 375 degrees F. Coat a 9-inch deep-dish pie plate with non-stick cooking spray.
  • Add vegetable oil to a large deep skillet and place over medium-high heat. Add sliced onions and cook, stirring until softened and lightly golden brown, add mushrooms and minced garlic and saute until the mushrooms have softened. Season with all-purpose seasoning and a little fresh ground black pepper. Add spinach to skillet and cook until spinach has wilted, an additional two to three minutes.
  • Scatter the cooked veggies evenly over the bottom of the prepared pie plate and sprinkle with feta.
  • In a medium bowl whisk together the eggs, milk, and flour. Add parmesan, and salt and pepper and whisk well to combine. Pour the egg mixture over the cooked veggies and feta.
  • Sprinkle the shredded Swiss cheese over the top. Bake until top is golden brown and center is set, approximately 30 to 35 minutes. Remove from oven and let sit for about 10 minutes before slicing.


Frozen spinach can be used in place of the fresh if preferred. Completely thaw one (10-ounce) box of frozen chopped spinach, remove the spinach from the package and squeeze it to remove as much moisture as possible. Add to the pan with the cooked mushrooms and onions and combine well. Proceed with recipe as directed.


Calories: 264kcal | Carbohydrates: 9g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 790mg | Potassium: 472mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2749IU | Vitamin C: 8mg | Calcium: 319mg | Iron: 2mg