Easy Crustless Spinach and Mushroom Quiche: A Simple & Delicious Recipe
Are you looking for a quick, healthy, and utterly delicious meal that’s perfect for breakfast, brunch, lunch, or even a light dinner? Look no further than this crustless spinach and mushroom quiche! This recipe is incredibly simple to make, packed with flavor, and surprisingly versatile. Ditching the crust not only saves time and effort but also makes it a naturally gluten-free and lower-carb option. This quiche is creamy, savory, and bursting with earthy goodness from the spinach and mushrooms. Get ready to impress your family and friends (or just yourself!) with this easy-to-follow recipe.
Why You’ll Love This Crustless Quiche
* **Easy to Make:** No fussy crust to worry about! Just whisk, sauté, and bake.
* **Healthy & Nutritious:** Packed with protein from the eggs, fiber from the vegetables, and essential vitamins and minerals.
* **Gluten-Free & Low-Carb:** A great option for those with dietary restrictions or preferences.
* **Versatile:** Easily adaptable to your favorite vegetables and cheeses.
* **Delicious & Flavorful:** The combination of spinach, mushrooms, and cheese creates a savory and satisfying meal.
* **Perfect for Meal Prep:** This quiche holds up well in the fridge and is perfect for preparing ahead of time.
Ingredients You’ll Need
Before you start, gather these simple ingredients:
* **Eggs:** 6 large eggs form the base of the quiche, providing richness and structure.
* **Milk or Cream:** 1 cup of milk or half-and-half. You can also use heavy cream for an extra decadent quiche. For a dairy-free version, try almond milk or coconut milk (unsweetened).
* **Spinach:** 5 ounces of fresh spinach, or 10 ounces of frozen spinach (thawed and squeezed dry). Fresh spinach provides a slightly more delicate flavor, while frozen spinach is convenient and works just as well.
* **Mushrooms:** 8 ounces of mushrooms, such as cremini, button, or shiitake. Slice them thinly for even cooking.
* **Onion:** 1/2 medium onion, chopped. Adds savory depth and aromatics to the quiche.
* **Garlic:** 2 cloves of garlic, minced. Enhances the overall flavor profile.
* **Cheese:** 1/2 cup of shredded cheese, such as Gruyere, Swiss, cheddar, or mozzarella. Gruyere or Swiss cheese will add a nutty, complex flavor, while cheddar and mozzarella provide a milder, crowd-pleasing taste. Feel free to experiment with your favorite cheeses!
* **Olive Oil:** 1 tablespoon of olive oil for sautéing the vegetables.
* **Salt & Pepper:** To taste. Season generously to enhance the flavors.
* **Optional Add-ins:** Feel free to customize your quiche with other ingredients you enjoy, such as:
* Cooked bacon or ham
* Sun-dried tomatoes
* Asparagus
* Bell peppers
* Herbs like thyme, rosemary, or chives
Equipment You’ll Need
* **9-inch Pie Plate or Baking Dish:** A standard pie plate or baking dish works perfectly. You can also use a square baking dish.
* **Large Skillet:** For sautéing the vegetables.
* **Mixing Bowls:** For whisking the eggs and combining the ingredients.
* **Whisk:** For beating the eggs until light and frothy.
* **Cutting Board & Knife:** For preparing the vegetables.
* **Measuring Cups & Spoons:** For accurate ingredient measurement.
Step-by-Step Instructions
Now, let’s get cooking! Follow these simple steps to create your delicious crustless spinach and mushroom quiche:
**Step 1: Prepare the Vegetables**
1. **Wash and dry the spinach.** If using fresh spinach, wash it thoroughly and pat it dry with a paper towel. If using frozen spinach, thaw it completely and squeeze out any excess water. This is crucial to prevent a watery quiche.
2. **Slice the mushrooms.** Use a sharp knife to slice the mushrooms thinly. Aim for even slices so they cook evenly.
3. **Chop the onion and mince the garlic.** Finely chop the onion and mince the garlic. This will help them cook quickly and evenly.
**Step 2: Sauté the Vegetables**
1. **Heat the olive oil in a large skillet over medium heat.** Make sure the skillet is large enough to accommodate all the vegetables.
2. **Add the chopped onion and sauté for 3-5 minutes,** or until softened and translucent. Stir occasionally to prevent burning.
3. **Add the minced garlic and sauté for another minute,** or until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. **Add the sliced mushrooms and sauté for 5-7 minutes,** or until they are softened and have released their moisture. Stir occasionally.
5. **Add the spinach (fresh or thawed) to the skillet and cook until wilted,** about 2-3 minutes. If using frozen spinach, make sure it is well drained before adding it to the skillet.
6. **Season with salt and pepper to taste.** Adjust the seasoning as needed. Remember that the cheese will also add saltiness to the quiche.
7. **Remove the skillet from the heat and let the vegetables cool slightly.** This will prevent the eggs from cooking prematurely when you mix them together.
**Step 3: Prepare the Egg Mixture**
1. **In a large mixing bowl, whisk together the eggs, milk (or cream), salt, and pepper.** Whisk vigorously until the eggs are light and frothy. This will help create a light and airy quiche.
**Step 4: Assemble the Quiche**
1. **Preheat your oven to 375°F (190°C).** Make sure your oven is properly preheated for even baking.
2. **Lightly grease your pie plate or baking dish with cooking spray or butter.** This will prevent the quiche from sticking to the dish.
3. **Pour the cooked vegetables into the prepared pie plate or baking dish.** Spread them evenly over the bottom of the dish.
4. **Sprinkle the shredded cheese over the vegetables.** Make sure the cheese is distributed evenly.
5. **Pour the egg mixture over the vegetables and cheese.** Ensure that the egg mixture covers all the ingredients.
**Step 5: Bake the Quiche**
1. **Bake for 30-40 minutes,** or until the quiche is set and the top is lightly golden brown. A knife inserted into the center should come out clean. The baking time may vary depending on your oven, so keep an eye on it.
2. **Let the quiche cool for at least 10 minutes before slicing and serving.** This will allow the quiche to set properly and make it easier to slice.
Tips for Success
* **Don’t overcook the quiche.** Overcooking will result in a dry and rubbery texture. The quiche is done when the center is just set and a knife inserted into the center comes out clean.
* **Squeeze out excess moisture from the spinach.** This is crucial to prevent a watery quiche. Use your hands or a clean kitchen towel to squeeze out as much water as possible.
* **Cool the vegetables slightly before adding them to the egg mixture.** This will prevent the eggs from cooking prematurely.
* **Use a variety of cheeses for a more complex flavor.** Experiment with different combinations of cheeses to find your favorite.
* **Add your favorite herbs for extra flavor.** Fresh or dried herbs like thyme, rosemary, or chives can add a wonderful aroma and flavor to the quiche.
* **For a richer quiche, use heavy cream instead of milk.** Heavy cream will create a more decadent and indulgent quiche.
* **For a dairy-free quiche, use almond milk or coconut milk (unsweetened) instead of milk or cream.** You can also use dairy-free cheese alternatives.
* **To prevent the edges from browning too quickly, cover the edges of the pie plate with foil during the last 10-15 minutes of baking.**
* **If the top of the quiche is browning too quickly, tent it with foil.**
Variations
This crustless spinach and mushroom quiche is a versatile recipe that can be easily adapted to your preferences. Here are a few variations to try:
* **Spinach and Feta Quiche:** Substitute the cheese with crumbled feta cheese for a tangy and salty flavor.
* **Mushroom and Gruyere Quiche:** Use Gruyere cheese for a nutty and complex flavor.
* **Broccoli and Cheddar Quiche:** Substitute the spinach with steamed broccoli florets and use cheddar cheese.
* **Asparagus and Goat Cheese Quiche:** Add chopped asparagus and crumbled goat cheese for a spring-inspired quiche.
* **Sun-Dried Tomato and Basil Quiche:** Add chopped sun-dried tomatoes and fresh basil for a Mediterranean twist.
* **Meat Lover’s Quiche:** Add cooked bacon, ham, or sausage for a heartier quiche.
* **Spicy Quiche:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
Serving Suggestions
This crustless spinach and mushroom quiche can be served hot, warm, or cold. It’s delicious on its own or with a side salad. Here are a few serving suggestions:
* **Serve it for breakfast or brunch with a side of fresh fruit and yogurt.**
* **Enjoy it for lunch with a side salad and a slice of crusty bread.**
* **Serve it for dinner with a roasted vegetable side dish.**
* **Pack it for a picnic or potluck.**
* **Cut it into small squares and serve it as an appetizer.**
Storage Instructions
* **Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days.**
* **To reheat, microwave individual slices for 1-2 minutes, or bake in a preheated oven at 350°F (175°C) for 10-15 minutes.**
* **You can also freeze the quiche for up to 2-3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.**
Nutritional Information (Approximate)
* Calories: Approximately 250-300 per serving (depending on ingredients used).
* Protein: 15-20 grams per serving.
* Fat: 15-20 grams per serving.
* Carbohydrates: 5-10 grams per serving.
This crustless spinach and mushroom quiche is a delicious and healthy meal that is sure to please. It’s easy to make, versatile, and perfect for any occasion. So, gather your ingredients and get ready to enjoy a truly satisfying and flavorful dish!
Frequently Asked Questions (FAQs)
**Q: Can I use frozen spinach instead of fresh spinach?**
A: Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out any excess water before adding it to the skillet. This will prevent a watery quiche.
**Q: Can I use different types of mushrooms?**
A: Absolutely! You can use any type of mushroom you like, such as cremini, button, shiitake, or portobello. Just slice them thinly for even cooking.
**Q: Can I use a different type of cheese?**
A: Yes, you can use any type of cheese you like, such as Gruyere, Swiss, cheddar, mozzarella, or feta. Experiment with different combinations to find your favorite.
**Q: Can I add other vegetables to the quiche?**
A: Yes, you can add other vegetables, such as broccoli, asparagus, bell peppers, or sun-dried tomatoes.
**Q: Can I make this quiche ahead of time?**
A: Yes, you can make this quiche ahead of time. Store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.
**Q: How do I prevent the crustless quiche from sticking to the pan?**
A: Lightly grease your pie plate or baking dish with cooking spray or butter before adding the ingredients.
**Q: How do I know when the quiche is done?**
A: The quiche is done when the center is just set and a knife inserted into the center comes out clean. The top should also be lightly golden brown.
**Q: Why is my quiche watery?**
A: A watery quiche is usually caused by excess moisture from the spinach or mushrooms. Make sure to squeeze out any excess water from the spinach and cook the mushrooms until they have released their moisture.
**Q: Can I make this recipe dairy-free?**
A: Yes, you can make this recipe dairy-free by using almond milk or coconut milk (unsweetened) instead of milk or cream. You can also use dairy-free cheese alternatives.
Enjoy your delicious and easy crustless spinach and mushroom quiche! Remember to experiment with different ingredients and flavors to create your own signature version.