Mushroom Crustless Quiche with Peppers & Spinach

5 from 1 vote

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If you’re looking for an easy baked egg recipe for breakfast or brunch, try this crustless mushroom quiche. The filling is packed with vegetables including sautéed mushrooms, roasted red peppers and spinach. It also has shallots, garlic, fresh herbs and crumbled feta.

Crustless quiche with mushrooms, peppers, spinach and feta.

Why You’ll Love This Recipe

This is a lighter, more healthy quiche. This recipe has so much going on with mushrooms, roasted red peppers and feta that you won’t miss the crust. In most quiches the combination of vegetables and cheese is what adds all the flavor and makes it special.

Because it is crustless, this recipe is easier than a traditional quiche. No dough or rolling pin required! If you feel the need to have something that does the job of crust, but on the side, serve your quiche with a slice of sourdough bread or multigrain bread.

This quiche filling is loaded with vegetables. What you want is something more than just eggs in each bite and you get that with mushrooms, roasted red bell peppers and spinach.

What’s the Difference Between Quiche & Frittata?

A frittata is not just a crustless quiche. The difference between them is the ratio of milk to eggs. Quiches have more milk, so they turn out softer with a more creamy texture. A frittata is firmer because it has less milk in proportion to the amount of eggs.

Also, quiche bakes in the oven. Typically a frittata starts in a skillet on the stove. Then it finishes cooking by baking in the oven until it’s firm and the eggs are well set.

The Ingredients

Ingredients including eggs, milk, mushrooms, peppers, shallots, feta, spinach, olive oil, salt and pepper.

This is what you need:

  • Mushrooms: Use cremini mushrooms or baby bella mushrooms because they have good flavor. Both are a slightly aged version of white button mushrooms, which you can substitute with if that’s all you have.  Shiitakes are another good choice.
  • Roasted red peppers: You can find them at the olive bar or in jars in the Italian food section with the rest of the antipasti. Use a fork to take them out of the liquid in the jar and then chop them.
  • Feta: I love the salty, briny flavor of feta cheese. You can swap it with crumbled goat cheese, which is more mild.
  • Shallots are the starting point of the filling. I sauté them with the mushrooms. They are more interesting than if you just dice an onion, and they have a subtle sweetness too.
  • Garlic: When you have mushrooms, it just makes sense to include a minced garlic clove.
  • Baby spinach: Once the mushrooms and peppers finish sautéing, I add lots of spinach.  The heat in the pan will wilt it. You can substitute with baby arugula.
  • Parsley adds fresh herby flavor in the filling and as a garnish. If you want more onion taste, then add minced chives.
  • Olive oil: Use extra virgin olive oil to sauté the vegetables for the filling. I don’t use butter.
  • Eggs: The recipe calls for 6 large eggs.
  • Milk: You can use any type, dairy or non-dairy. Most quiches use heavy cream for the custard mixture in the filling, but this is another easy substitution to make it lighter.
  • Salt & pepper are both important for seasoning all egg dishes.

Variations

As the recipe is written, this quiche has very Mediterranean flavors. It is easy to make swaps with the main veggies, cheese and greens to take it in another direction:

  • Vegetables: Broccoli (small florets) or asparagus (1 to 2-inch pieces) can be sautéed like you would for the mushrooms. 
  • Cheese: Grated sharp cheddar cheese, Swiss cheese or gruyere cheese will melt and be more rich than feta.
  • Roasted vegetables like diced butternut squash and sweet potatoes do not require sautéing because they are already cooked, so you can add them as you assemble quiche in the dish.

How To Make This Crustless Mushroom Quiche

1. Sauté the shallots and mushrooms. Warm oil in a skillet over medium heat, and sauté them for 5 minutes until the mushrooms start to brown.

2. Stir in the roasted red peppers and garlic. Cook for 1-2 minutes more until the mushrooms are caramelized and fragrant. 

Mushrooms sauteing in skillet. Peppers and garlic stirred into sauteed mushrooms.

3. Add the spinach and parsley. The greens will wilt in 1-2 minutes. Take the skillet off the heat.

4. Whisk the eggs, milk, salt and pepper in a large bowl.

Spinach and parsley stirred into veggie filling cooking in skillet. Eggs, milk, salt and pepper in a bowl.

5. Assemble the quiche. Put about 3/4 of the mushroom-pepper mixture into the bottom of the pie dish and sprinkle on 1/4 cup feta.

6. Pour in the egg mixture and top with the remaining mushroom-pepper filling and feta.

Veggie filling in pie dish. Egg mixture poured into filling in dish.

7. Bake the quiche. Give it 40-45 minutes until it’s just set in the middle. It will be lightly browned and the edges will pull away from the sides of the dish. Sprinkle with chopped parsley before serving.

Baked quiche in the pie dish.

Serving

Of course, you can serve quiche for a holiday brunch like Easter or Christmas. However, since they are so easy to make, quiches are great for meal prep for lunch or dinner. You can’t go wrong with an egg dish that’s heavy on vegetables no matter the occasion. If you want to pair the quiche with a salad, try a simple arugula salad with lemon vinaigrette. Toast is great on the side too.

Leftovers & Storage

Store leftovers in an airtight container in the refrigerator up to 4 days. You can eat them cold. Or let them sit out, so they warm up to room temperature. To save leftovers up to 1 month, wrap them tightly with aluminum foil or plastic wrap and freeze them. Thaw in the fridge overnight. Always let quiche leftovers cool to room temperature before you store them.

Crustless quiche with mushrooms, peppers, spinach and feta cut into 2 slices.

Recipe Tips

  • If you do make changes to the veggie filling, keep in mind that you need to sauté them or roast them. Raw vegetables will not cook when they are stirred into the eggs and bake in the oven.
  • Make sure to thoroughly whisk the eggs, milk and seasonings together.  The yolks and whites should be fully combined.
  • Keep an eye on the quiche as it bakes. It is ready when the eggs are just set in the middle.

Recipe FAQs

Can you make this quiche dairy free?

Yes. Just use plant-based milk. Then either leave out the cheese or use a dairy-free version.

Is crustless quiche the same as frittata?

No. Quiches have a higher ratio of milk to eggs than frittatas do. Also, you bake quiche in the oven. A frittata starts on the stove and then bakes in the oven.

More Baked Egg Recipes

Mini Spinach Frittatas
Spinach Feta Egg White Bites
Roasted Pepper Frittata with Black Beans
Mushroom Tomato Frittata

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Mushroom Crustless Quiche with Peppers, Spinach & Feta

5 from 1 vote
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6
With roasted red peppers, baby spinach and feta, this crustless mushroom quiche is an easy baked egg recipe.

Ingredients 

  • 1 tablespoon olive oil plus more for greasing pie dish
  • 1 shallot, finely chopped
  • 8 ounces cremini mushrooms or baby bella mushrooms, sliced
  • 1/2 cup chopped roasted red peppers
  • 1 garlic clove, minced
  • 2 ounces baby spinach
  • 1 tablespoon chopped parsley plus more for serving
  • 6 large eggs
  • 2/3 cup milk, any type dairy or non-dairy
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup crumbled feta

Instructions 

  • Preheat the oven to 350 degrees F. Lightly grease a 9-inch diameter pie dish with oil.
  • In a large skillet, warm 1 tablespoon olive oil over medium high heat.
  • Sauté the shallots and mushrooms until the mushrooms start to brown, about 5 minutes. 
  • Stir in the red peppers and garlic. Continue cooking for 1-2 minutes until the mushrooms are caramelized and fragrant. 
  • Stir in the spinach and parsley, giving the greens 1-2 minutes to wilt. Remove the skillet from the heat.
  • In a large bowl, whisk together the eggs, milk, salt and pepper.
  • To assemble the quiche, spoon about 3/4 of the mushroom-pepper mixture into the bottom of the pie dish and sprinkle on 1/4 cup feta. 
  • 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. It should be lightly browned, and the edges will pull away slightly from the dish.
  • Sprinkle with chopped parsley before slicing into pieces and serving.

Notes

Let leftovers cool to room temperature before you store them. Keep them in an airtight container in the refrigerator up to 4 days. You can serve them cold. Or let them sit out, so they warm up to room temperature. To save leftovers up to 1 month, wrap them tightly with aluminum foil or plastic wrap and freeze them. Thaw in the fridge overnight.
Variations
You can make the following substitutions:
  • Vegetables: Broccoli (small florets) or asparagus (1 to 2-inch pieces) can be sautéed like you would for the mushrooms.
  • Cheese: Grated cheddar cheese, Swiss cheese or gruyere cheese will melt and be more rich than feta. 
  • Roasted vegetables like diced butternut squash and sweet potatoes do not sautéing because they are already cooked, so you can add them as you assemble quiche in the dish.

Nutrition

Calories: 150kcal | Carbohydrates: 5g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 178mg | Sodium: 773mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1338IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast & Brunch
Cuisine: French
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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