Name: Crustless Quiche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: French
Ingredients: 4 eggs, at room temperature; 2 garlic cloves, minced; 2 tbsp olive oil; 7 oz baby spinach leaves (200 g); 5.30 oz chestnut mushrooms, sliced (150 g); 7 oz shredded mozzarella cheese (200 g); 1 and 2/3 cups heavy cream (400 ml); 1/2 tsp salt; black pepper to taste

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This crustless quiche recipe is healthy, vegetarian, easy to make, and lighter than a regular quiche. Serve this quiche with a salad on the side.

one quiche with mushrooms and spinach on top of a kitchen towel

Why you will love this recipe

You will only need 6 main ingredients to make this crustless quiche.

It’s super easy to make.

It’s vegetarian and gluten-free.

one quiche with mushrooms and spinach on top of a kitchen towel, one plate with one quiche slice on the top right corner

Ingredients for this recipe

Eggs: 4 medium-sized eggs at room temperature.

Spinach: We’ve used baby spinach leaves.

Mushrooms: We’ve used chestnut mushrooms. Feel free to use your favorite!

Garlic: Add minced garlic to sauté spinach and mushrooms.

Mozzarella: Ensure you use shredded mozzarella cheese.

Heavy cream: Use your favorite brand.

Seasoning: Olive oil, salt, and black pepper.

3 small pates with three quiche slices and one fork on each plate

How to make this recipe

Preheat the oven to 390 degrees F ( 200 C ).

Add the minced garlic and olive oil to a pan and saute for 1 minute or until soft, then add the spinach and sauté until tender.

Remove the spinach from the pan to cool down and repeat the same process, but this time with the mushrooms, sauté the mushrooms in garlic and olive oil for 3 minutes and set them aside to cool down. Ensure you remove all the water from the spinach and mushrooms.

Meanwhile, add the eggs, heavy cream, salt, and black pepper to a mixing bowl and beat to combine everything.

Then, add the mozzarella cheese, spinach, and mushrooms to the mixing bowl and mix to combine all the ingredients.

Transfer the quiche mixture into a pie dish and evenly spread the mushrooms, mozzarella, and spinach throughout the dish with the help of a fork if needed.

Bake for about 35 to 40 minutes or until golden. Serve warm or cold with a salad on the side.

a crustless quiche and three plates with quiche slices

Tips for making this recipe

Storage: Refrigerate your quiche in an airtight container for up to 3 days.

Remove water from vegetables: Mushrooms and spinach have high water content. Ensure you remove the water before adding the vegetables to the mixture. Otherwise, your quiche may become watery.

Add different vegetables: If you’re not a fan of mushrooms or spinach, feel free to replace them with any other vegetable. Broccolini, asparagus, cherry tomatoes, and leek work too!

two small plates served with one quiche sliced each and a large glass plate with quiche

More healthy recipes

three plates with one quiche slice each on top of a marble table

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Crustless Quiche

Author: Rita
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main
Method: Bake
Cuisine: French
Diet: Vegetarian

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Description

This healthy crustless quiche is vegetarian and super easy to make! Serve slices with salad on the side.

Ingredients

Scale

4 eggs, at room temperature
2 garlic cloves, minced
2 tbsp olive oil
7 oz baby spinach leaves (200 g)
5.30 oz chestnut mushrooms, sliced (150 g)
7 oz shredded mozzarella cheese (200 g)
1 and 2/3 cups heavy cream (400 ml)
1/2 tsp salt
black pepper to taste

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Instructions

Preheat the oven to 390 degrees F ( 200 C ).
Add the minced garlic and olive oil to a pan and saute for 1 minute or until soft, then add the spinach and sauté until tender.
Remove the spinach from the pan to cool down and repeat the same process, but this time with the mushrooms, sauté the mushrooms in garlic and olive oil for 3 minutes and set them aside to cool down. Ensure you remove all the water from the spinach and mushrooms.
Meanwhile, add the eggs, heavy cream, salt, and black pepper to a mixing bowl and beat to combine everything.
Then, add the mozzarella cheese, spinach, and mushrooms to the mixing bowl and mix to combine all the ingredients.
Transfer the quiche mixture into a pie dish and evenly spread the mushrooms, mozzarella, and spinach throughout the dish with the help of a fork if needed.
Bake for about 35 to 40 minutes or until golden. Serve warm or cold with a salad on the side.

Notes

Storage: Refrigerate your quiche in an airtight container for up to 3 days.

Remove water from vegetables: Mushrooms and spinach have high water content. Ensure you remove the water before adding the vegetables to the mixture. Otherwise, your quiche may become watery.

Add different vegetables: If you’re not a fan of mushrooms or spinach, feel free to replace them with any other vegetable. Broccolini, asparagus, cherry tomatoes, and leek work too!

Keywords: crustless quiche, vegetarian quiche