Mushroom and spinach crustless quiche is one of those dishes that feels fancy but couldn’t be easier to make. It’s the kind of recipe that brings comfort and flavor to your table without taking up much of your time. I love it for busy mornings, weekend brunch, or even a light dinner when you just want something warm and nourishing.
This quiche skips the crust, keeping things simple and low-carb, but it’s still rich and satisfying thanks to the cottage cheese, eggs, and sautéed veggies. Earthy mushrooms and tender spinach make the perfect pair, and a pinch of nutmeg adds just the right cozy touch.
Whether you’re brand new in the kitchen or already feel at home there, this recipe is easy to follow and hard to mess up. It’s one of my favorites to whip up when I want something comforting but fresh.
Let’s make it together.
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Mushroom & Spinach Crustless Quiche
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A light, low-carb quiche loaded with sautéed mushrooms, fresh spinach, cottage cheese, and eggs—no crust required. Perfect for breakfast, brunch, or a healthy dinner.
Ingredients
- 1 tablespoon olive oil or butter
- 8 oz mushrooms, sliced
- 4 cups fresh spinach (or 10 oz frozen, thawed & drained)
- 6 large eggs
- 1 cup cottage cheese
- ½ cup shredded Swiss or mozzarella cheese
- ¼ teaspoon nutmeg
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- Heat oil in a skillet over medium heat. Sauté mushrooms until golden and moisture evaporates, about 5–7 minutes. Add spinach and cook until wilted; drain well.
- In a bowl, whisk eggs, cottage cheese, nutmeg, salt, and pepper until smooth.
- Stir sautéed veggies and shredded cheese into the egg mixture.
- Pour into the prepared dish and spread evenly.
- Bake for 30–35 minutes until set and lightly golden on top.
- Let rest 5–10 minutes before slicing. Serve warm or at room temperature.
Notes
Be sure to drain spinach and mushrooms thoroughly to avoid excess moisture. Swap cheeses—cheddar, feta, or goat cheese all work. Try fresh herbs like thyme or chives for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Any Meal
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg
Keywords: crustless quiche, mushroom quiche, spinach quiche, low carb, gluten free
Why Choose a Crustless Quiche?
The Health Benefits of Skipping the Crust
Let’s be honest—sometimes the crust just gets in the way. That’s what makes mushroom and spinach crustless quiche such a win. By leaving out the crust, you’re not only saving time but also making the dish lighter and more nutritious. No rolling dough, no extra butter, and no need for special baking pans.
Going crustless cuts back on refined carbs and lets the good stuff shine: the creamy eggs, savory mushrooms, and nutrient-rich spinach. Cottage cheese adds a smooth texture and boosts the protein without adding heaviness. It’s perfect if you’re looking for something that feels indulgent but fits into a healthy lifestyle.
Many folks also appreciate that this recipe is naturally gluten-free. There’s no need to swap ingredients or buy expensive substitutes. It’s simple, flavorful, and better for you.
Lower Carbs, Same Comfort: Who Should Try It?
If you’re eating low-carb, cutting out gluten, or just love food that feels good and tastes even better, this recipe is calling your name. This crustless veggie quiche is:
- Great for meal prep
- Easy to reheat for a quick breakfast or lunch
- Kid-friendly and full of flavor
- A good fit for low-carb and diabetic-friendly eating plans
Even if you’re not watching your carbs, there’s something refreshing about a dish that’s full of flavor and skips the extras you won’t miss. And because it’s so easy to make, it’s a fantastic option for beginners or anyone cooking with limited time.
| Reason to Love It | Why It Works |
|---|---|
| Fewer ingredients | No crust means quicker prep |
| Low in carbs | Perfect for balanced eating |
| Protein-rich | Eggs and cottage cheese keep you full |
| Full of veggies | Great way to eat more greens |
Looking for inspiration? Try this flavorful sweet potato and spinach bake if you’re in the mood for more veggie-packed comfort.
Mushroom & Spinach – The Ultimate Quiche Combo
Nutritional Benefits of Mushrooms and Spinach
There’s a reason mushroom and spinach crustless quiche is such a classic. These two ingredients don’t just taste great together—they also bring a ton of nutrition to the table.
Mushrooms are rich in antioxidants, B vitamins, and minerals like selenium and potassium. They have a deep, savory flavor that gives the quiche a satisfying, almost meaty bite—without any meat. Spinach, on the other hand, is loaded with iron, fiber, vitamin C, and folate. It adds color, freshness, and a soft texture that balances the heartiness of the mushrooms.
Together, they create a well-rounded base that turns your quiche into a powerhouse of flavor and nutrition. They’re also ingredients that most people already have in the fridge, making this dish as practical as it is delicious.
How the Flavors Work Together Perfectly
Spinach has a delicate, slightly earthy taste that pairs beautifully with the rich umami flavor of sautéed mushrooms. When cooked with onions and lightly seasoned, the blend becomes warm, comforting, and layered—like something that’s been simmering all morning, even if you whipped it up in 10 minutes.
A touch of nutmeg enhances the spinach while bringing out a natural sweetness, and the sautéed mushrooms add depth and richness. It’s this simple balance that makes the dish feel cozy without being heavy.
And because mushrooms and spinach are both mild on their own, they soak up flavor beautifully. Whether you’re adding herbs, cheese, or even a little garlic, these two veggies are the perfect base for a dish that’s both flavorful and flexible.
Essential Ingredients for Mushroom and Spinach Crustless Quiche
Eggs and Cottage Cheese – The Protein Power Duo
Every good quiche starts with eggs—and in this case, they’re doing double duty. Eggs help hold everything together and give the quiche that custardy, soft texture we all love. But paired with cottage cheese? That’s where the magic happens.
Cottage cheese brings in creaminess without the need for heavy cream. It also adds a mild tang that cuts through the richness and helps balance the flavors. Plus, it boosts the protein, making the dish more filling and satisfying. It’s perfect if you’re looking for a light breakfast or lunch that still keeps you going for hours.
You can use full-fat or low-fat cottage cheese here—both work well. Just make sure to whisk it into the eggs until smooth so it bakes up evenly.
Choosing the Right Cheese – Swiss, Mozzarella, and More
When it comes to cheese, you’ve got options. Swiss cheese gives a slightly nutty flavor that pairs well with mushrooms. Mozzarella melts beautifully and adds that stretchy, gooey texture some people love. You could even try cheddar for a sharper bite or feta if you want something tangy and bold.
Whatever you choose, the key is to use just enough to add flavor and creaminess without overpowering the dish. A good rule of thumb is about half a cup of shredded cheese for one quiche. It’s enough to bring everything together without making it greasy.
You can also mix cheeses—half Swiss and half mozzarella, for example—for more depth.
| Ingredient | Why It Works |
|---|---|
| Eggs | Soft, custard texture and structure |
| Cottage Cheese | Creamy, high-protein substitute for cream |
| Mozzarella | Mild, melty, family-friendly |
| Swiss | Nutty flavor that enhances mushrooms |
| Nutmeg | Subtle spice that lifts the spinach flavor |
How to Make a Crustless Quiche Step by Step
Prepping the Pan and Oven for Success
Before anything else, go ahead and preheat your oven to 375°F. This helps your quiche bake evenly from the moment it goes in. You’ll also want to grease your pie dish well with a little butter or nonstick spray. Even though there’s no crust, you still want to make sure the edges release easily once it’s baked.
I usually reach for a standard 9-inch pie dish, but an 8×8 baking dish works too if that’s what you have on hand. The key is not overfilling it—leave a little space at the top so your quiche can puff up slightly as it bakes.
If you’re meal prepping, you can also use a muffin tin to make individual crustless mini quiches. They’re great for grab-and-go breakfasts or packing in lunchboxes.
Mixing and Layering Your Ingredients
Start by sautéing your spinach, mushrooms, and onions in a little olive oil. This step is important—it cooks out the moisture, so your quiche doesn’t turn soggy later. Once they’re tender and most of the liquid has evaporated, set them aside to cool slightly.
In a large bowl, whisk together the eggs, cottage cheese, a pinch of nutmeg, salt, and pepper. You want this mixture smooth but not overbeaten.
Now stir in the cooked veggies and shredded cheese. Pour everything into your greased pie dish, spreading it out evenly.
Bake for 30 to 35 minutes, or until the top is lightly golden and the center is set. A little jiggle is okay—it will continue to firm up as it cools. Let it rest for 5 to 10 minutes before slicing.
Tip: Add fresh herbs like thyme or rosemary before baking for extra flavor. A sprinkle of paprika on top is also a nice touch!
Tips to Avoid a Soggy Crustless Quiche
Why Pre-cooking Vegetables Matters
One of the most common mistakes with crustless quiche is skipping the pre-cook on vegetables. Mushrooms and spinach especially hold a lot of water. If you add them raw, that water releases into your quiche while it bakes, and suddenly you’ve got a soggy, watery dish.
Sautéing not only gets rid of that excess moisture, but it also builds flavor. When mushrooms brown up in the pan, they bring out that rich, earthy taste that really makes this quiche shine.
The spinach should be cooked just until wilted, then pressed with a paper towel or clean kitchen cloth to remove any remaining moisture. It takes an extra minute or two, but the difference in texture is huge.
How to Drain Spinach and Mushrooms Properly
After sautéing, here’s what I do to make sure the vegetables don’t bring extra water into the quiche:
- Transfer the veggies to a plate lined with paper towels
- Lightly press down with another paper towel to absorb moisture
- Let them cool before mixing into the egg base
If you’re using frozen spinach, thaw it completely and squeeze out all the liquid—seriously, all of it. I usually put it in a clean dish towel and wring it out over the sink.
You’ll be left with just the flavor and color you want, and none of the unwanted sogginess.
| Common Mistake | Quick Fix |
|---|---|
| Using raw mushrooms | Sauté until browned and dry |
| Adding wet spinach | Drain well after cooking or thawing |
| Skipping the rest time | Let quiche cool 5–10 minutes to set |
Flavor Boosters and Creative Add-Ins
Herbs and Spices That Elevate the Dish
Once you’ve got your basic mushroom and spinach crustless quiche recipe down, it’s easy to make it your own. A few simple herbs and spices can completely transform the flavor.
My go-to additions are fresh thyme, a pinch of rosemary, or even a bit of garlic powder. Nutmeg is already included in the base recipe for its warm, subtle depth, but don’t be afraid to experiment.
Here are a few seasoning ideas to try:
- Thyme – pairs beautifully with earthy mushrooms
- Rosemary – adds a rustic, cozy feel
- Paprika – a smoky touch on top
- Chili flakes – just a pinch for gentle heat
- Black pepper – always freshly ground for the best flavor
Fresh herbs are wonderful, but dried herbs work just as well. Just remember, a little goes a long way.
Add-Ins to Try: Sun-Dried Tomatoes, Peppers, More
One of my favorite things about this crustless veggie quiche is how customizable it is. You can mix and match ingredients based on what’s in your fridge or what your family loves.
Here are some tasty add-ins to play with:
- Sun-dried tomatoes – tangy and chewy, great with spinach
- Red bell peppers – sweet and colorful
- Zucchini – shredded and squeezed dry
- Feta cheese – for a salty, creamy bite
- Cooked bacon or sausage – if you’re not keeping it vegetarian
Keep the total add-ins to around 1 to 1½ cups to avoid overwhelming the base. The goal is to enhance the flavor, not overcrowd it.
Discover great ideas like this sweet potato and spinach bake if you love versatile veggie recipes like this one.
Crustless Quiche vs. Frittata – Know the Difference
Cooking Methods Compared
At first glance, a crustless quiche and a frittata look pretty similar—and they are! Both are egg-based dishes filled with veggies, cheese, and sometimes meat. But the biggest difference comes down to how they’re cooked.
A quiche, even without the crust, usually includes a creamy dairy base—like cottage cheese, milk, or cream. It’s baked slowly in the oven and has a softer, more custard-like texture.
A frittata, on the other hand, starts on the stovetop and finishes in the oven (or under the broiler). It skips the dairy and has a firmer, more structured bite.
| Dish | Key Differences |
|---|---|
| Crustless Quiche | Baked with eggs and dairy, soft and creamy |
| Frittata | Cooked on stove + oven, denser and firmer |
| Texture | Silky and light vs. hearty and sliceable |
| Dairy | Includes milk, cream, or cottage cheese in quiche |
Texture and Ingredient Differences Explained
The addition of cottage cheese in this mushroom and spinach crustless quiche is what really sets it apart from a frittata. It adds creaminess, lightness, and helps the quiche hold together without feeling too dense.
Also, quiches tend to be more forgiving with ingredients. You can add more liquid-rich veggies like spinach or mushrooms, as long as you pre-cook and drain them. Frittatas can get rubbery if they’re overloaded.
So, while both dishes are delicious and flexible, a crustless quiche is your go-to for something soft, creamy, and oven-friendly. It’s also easier to prepare ahead of time—just mix, pour, and bake.
Make It Ahead – Storage, Reheating & Freezing Tips
How to Store and Reheat Quiche Properly
One of the best things about mushroom and spinach crustless quiche is how well it stores. It’s just as tasty the next day—and sometimes even better. Whether you’re meal prepping or saving leftovers, this dish holds up beautifully.
To store in the fridge:
- Let the quiche cool completely
- Cover it tightly with foil or transfer slices to an airtight container
- Store for up to 4 days in the refrigerator
When you’re ready to reheat, pop a slice in the microwave for 30 to 45 seconds, or warm it in the oven at 325°F until heated through. The oven method keeps the edges crisp, while the microwave is great for quick lunches.
This recipe is a real timesaver for busy mornings. I often make it Sunday night and enjoy it through the week.
Can You Freeze Crustless Quiche?
Yes, you absolutely can freeze this quiche—and it freezes surprisingly well.
To freeze:
- Cool the quiche completely
- Wrap individual slices in plastic wrap, then place them in a freezer-safe container or zip-top bag
- Label with the date
- Store for up to 2 months
To reheat from frozen:
- Thaw in the fridge overnight
- Reheat in the oven at 350°F for about 15–20 minutes
- You can also reheat slices directly from frozen, but they may take longer to warm through
Freezing works best with recipes like this that don’t have a crust to get soggy. The texture stays smooth and satisfying even after defrosting.
Serving Suggestions and Meal Pairings
What to Serve with Crustless Quiche
This mushroom and spinach crustless quiche is a complete meal on its own, but a few simple sides can turn it into a brunch-worthy spread or a light dinner you’ll love.
Here are some of my favorite pairings:
- Simple green salad with lemon vinaigrette
- Fresh fruit like berries or orange slices
- Roasted potatoes or sweet potato wedges
- Buttery toast or warm baguette if you’re not skipping carbs
- Yogurt parfaits for brunch-style balance
It also works beautifully with a side of soup, especially a light vegetable or tomato-based one.
Breakfast, Brunch, or Dinner? All-Day Versatility
This isn’t just a breakfast recipe. Because it’s packed with protein and veggies, this crustless veggie quiche makes a great option any time of day.
Serve it:
- Warm for breakfast or brunch
- Cold or room temperature for lunch on the go
- With a cozy soup and salad combo for a light dinner
- Or bring it to a brunch potluck—it travels well and reheats easily
Whether you enjoy it first thing in the morning or pair it with wine and salad for a casual dinner, this dish brings warmth and ease to your table.
Frequently Asked Questions About Crustless Quiche
Does spinach need to be cooked before putting in quiche?
Yes, always cook your spinach before adding it to your quiche mixture. Spinach holds a lot of water, and if you skip this step, it can release moisture during baking and make your mushroom and spinach crustless quiche soggy. Just sauté it lightly until wilted, then drain well.
What is the difference between a frittata and crustless quiche?
A crustless quiche is baked slowly in the oven and typically includes a dairy component like cottage cheese or cream, giving it a soft, custardy texture. A frittata is started on the stovetop, often without dairy, and has a firmer, more set texture. Both are delicious, but the quiche is a bit creamier.
Why is my crustless quiche soggy?
A soggy quiche usually means there was too much moisture in your vegetables. Be sure to cook and drain mushrooms and spinach thoroughly before mixing them in. Also, avoid overbaking—it should be just set in the center when you take it out.
What is the secret to a good quiche?
The secret is balance. Use fresh, well-drained veggies, a smooth egg mixture, and just enough cheese to add creaminess without overwhelming the flavor. A touch of nutmeg or fresh herbs also brings out the richness in every bite. And don’t forget to let it rest after baking—it sets up beautifully as it cools.
How long should a crustless quiche cool before serving?
Let it cool for at least 5 to 10 minutes. This allows the quiche to firm up, making it easier to slice and helping all the flavors settle. It’s also delicious served at room temperature.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just make sure to thaw it completely and squeeze out all the excess moisture—this step is key to keeping your crustless quiche from turning watery. I usually use a clean kitchen towel to wring it out over the sink.
Conclusion: Make Your Next Quiche Unforgettable
If you’re looking for a dish that’s comforting, wholesome, and surprisingly simple to pull together, this mushroom and spinach crustless quiche might just be your new favorite. It’s easy to make, packed with protein, and filled with real, everyday ingredients that bring out the best in each bite.
Whether you’re serving it for breakfast, packing it for lunch, or pairing it with a salad for dinner, this quiche offers the kind of easy joy I love to share from my kitchen. And the best part? You can make it your own—switch up the cheese, add some herbs, toss in what you have on hand.
I hope it brings warmth, flavor, and ease to your table—just like it does for mine.
Don’t miss our other cozy favorites like this sweet potato and spinach bake for more veggie-packed inspiration.
Let’s keep cooking simple and delicious, together.
– Kristina