Crustless Spinach And Mushroom Quiche Recipe

This is a vegetarian version of the crustless spinach mushroom quiche recipe. This is a crustless quiche I made using a variety of ingredients that can be found in the average refrigerator. This easy, tasty spinach mushroom crustless quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy all morning. The spinach, onion, and mushroom quiche is a great combination and a real winner.


  • 1 1/2 teaspoons olive oil
  • 5 green onions, chopped
  • 2 cloves garlic, finely chopped
  • 1 (6 ounce) bag fresh baby spinach
  • 1 1/2 teaspoons olive oil
  • 8 fresh mushrooms, sliced
  • 4 eggs
  • 8 ounces sheep-milk feta cheese, crumbled
  • 1 pound jalapeno yogurt cheese, shredded


  • Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • Heat 1 1/2 teaspoon olive oil in the same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned about 5 minutes; remove from heat.
  • Squeeze any moisture from the 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.
  • Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from the edge of the skillet above the filling with a paper towel.
  • 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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