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.

Mushroom Pepper Feta Crustless Quiche

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.

Mushroom Pepper Feta Crustless Quiche

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.

Mushroom Pepper Feta Crustless Quiche

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.

Mushroom Pepper Feta Crustless Quiche

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.


Mushroom Pepper Feta Crustless Quiche

Mushroom Pepper Feta Crustless Quiche
  • Author: Paige
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 50-55 minutes
  • Yield: Serves 68 1x


1 tablespoon olive oil plus more for pie dish

1 shallot, finely chopped

6 ounces cremini mushrooms, thinly sliced

1/2 cup chopped roasted red peppers

1 garlic clove, minced

2 ounces arugula

1 tablespoon chopped parsley plus more for serving

5 large eggs

1/2 cup milk (any type dairy or non-dairy)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/3 cup crumbled feta


Preheat the oven to 350 degrees F. Lightly grease a 9-inch diameter pie dish with olive oil.

In a large skillet, heat 1 tablespoon olive oil over medium high heat. Sauté the shallots until they soften, about 2-3 minutes. Add the mushrooms and sauté for 5 minutes until they start to brown. Stir in the red peppers and garlic. Continue cooking for a few minutes until the mushrooms are caramelized and fragrant. Move the skillet off the heat and fold in the arugula and parsley letting the greens wilt slightly.

In a large bowl, whisk together the eggs, milk, salt and pepper.

To assemble the quiche, spoon the mushroom-pepper mixture into the bottom of the prepared pie dish, reserving 1/3 cup. Scatter half the crumbled feta over the filling.

Pour in the egg mixture. Top with the remaining mushroom-pepper mixture and feta.

Bake for 40-45 minutes until just set in the middle.

Sprinkle with chopped parsley before slicing into pieces and serving.

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