Mushroom Crustless Quiche with Peppers, Spinach & Feta

Crustless mushroom quiche with peppers, spinach and feta.

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5 from 1 vote

Mushroom Crustless Quiche with Peppers, Spinach & Feta

With roasted red peppers, baby spinach and feta, this crustless mushroom quiche is an easy baked egg recipe.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast & Brunch

Cuisine: French

Servings:

Author: Paige Adams

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.

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