Mushroom Pepper Feta Crustless Quiche

Looking for an easy healthy egg dish for breakfast or brunch? Try this veggie-filled baked mushroom pepper feta crustless quiche with arugula.

My definition of sleeping in is very different than it was when I was a teenager.

The 14-year-old me would never understand how making it to 8:30 am is total luxury.

Being a morning person as an adult, I look back on all those junior high and high school weekends sleeping till 11:00 am, or even noon, as a total waste of time.

Think of everything that can be accomplished in the first half of the day!

But I shouldn’t be so hard on myself because that’s just what comes with your teen years.

Since things are winding down with school and work for the year, embracing the un-rushed mornings we have together as a family is on my to-do list.

That means I am going to have to control myself and enjoy extended moments lingering in my pajamas.

And this year, we really don’t have anywhere to be, so I have no excuse.

What I am planning to do during these lazy mornings is to put a lot of energy into breakfast.

One of our favorite bakeries in Chicago sells frozen croissants that you can take and bake. They are an absolute dream.

I never manage to have more than a third of one because my son eats his and then most of mine.

He’s a growing boy!

I will stick with leaving complicated pastries to the experts. Instead, I will be taking on dishes that are more in my skillset like yeasted waffles, overnight oatmeal and eggs.

Whether scrambled or poached, I love eggs in pretty much any form.

Baking eggs is an easy way to incorporate a bunch of interesting veggie fillings.

A frittata is great for breakfast and brunch and so is a quiche.

With this mushroom pepper feta crustless quiche, a much lighter version of the classic, I bend the rules on the definition of quiche.

In my opinion, one of the biggest differences between a frittata and quiche is that a frittata starts on the stovetop and is finished in the oven. Whereas a quiche is fully baked in a dish in the oven.

Quiche tends to turn out softer and fluffier. Frittatas are firmer.

How To Make Mushroom Pepper Feta Crustless Quiche

For the quiche, I start working on the filling.

I sauté shallots followed by mushrooms in a skillet. Then I add minced garlic and chopped roasted red peppers. I make sure to give the mushrooms a chance to brown.

After that I pull the pan off the burner and fold in the arugula and parsley. The greens will wilt a bit.

Then I whisk together the eggs, milk, salt and pepper in a big bowl.

With everything ready, I assemble the mushroom pepper feta crustless quiche.

First, I put most of the filling in the bottom of the pie dish.

Next, I sprinkle on crumbled feta and pour in the eggs.

I always save some of the filling to sprinkle on top. It’s a food styling trick, so then the some of the mushrooms and peppers will show once the quiche has finished baking.

When the quiche is out of the oven, I finish it with a parsley and then cut it into wedges to serve.

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