Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

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ChefChris 2

"I decided to make a quiche so I could have something delicious to eat in the mornings for breakfast. I searched the web and found a few quiche recipes and then adapted my own from the basic ingredients. This was, to my surprise, super easy AND super delicious. Use lactose-free margarine instead of olive oil if desired, and jalapeno yogurt cheese, goat-milk Cheddar, or some combination. Enjoy!"
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1 h 25 m servings 342 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 735 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.
  3. Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.
  4. Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.
  5. Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.
  6. Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.


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This was very good. I never heard of jalapeno yogurt cheese, so I used 1 1/2 c. plain yogurt and a 1/4 t. of my Sister's dried, homegrown habenero. Yahoo! I preferred the quiche on this site ...

We loved it! I just made it for a mid-afternoon meal for my college-aged kids and everyone gave it rave reviews! The only changes I made to the recipe is I used 6 eggs instead of 4. And I used r...

I doubled the recipe and cooked it in a 9x13 casserole dish. It was the first thing all gone from the brunch table at our retreat. I used feta and cheddar cheese instead of the yogurt cheese.

This was my first try for anything quichey. I decided to do my own spin on it and use mozzarella with spinach, mushrooms, and a cracker crumb crust. It was - is - absolutely delicious.

This was delicious! My family really enjoyed it. I didn't have jalapeno yogurt cheese so I sauteed half of a jalapeno along with the mushrooms and then added some mozzarella cheese. I also co...

Great recipe!! Only thing I would change is the name. A crustless quiche is a frittata. Thanks for the wonderful recipe!

I loved it. I love pie n quiche but it was for the first time I tried making a quiche at home. Was a huge success with my guest.....must try for brunch party

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