This crustless quiche is loaded with a mix of baby portobello mushrooms, shallots, spinach, and a mix of parmesan and feta. The perfect addition to your weekend brunch menu!
Are you team savory or team sweet for breakfast? I tend to go savory with morning meals. Don’t get me wrong, donuts and pastries are amazing, but I have to be in a specific mood for A.M. treats. This quiche was created on a clean out the fridge day. I had a veggie drawer filled with baby portobellos and spinach and had an overflowing cheese drawer. Plus, my eggs were getting on in shelf-life. What do you do? You sauté some veg and throw it all in a pie dish. No crust necessary!
Why Crustless Quiche?
Isn’t a crustless quiche a frittata? No! That is a common misconception. A frittata is often a hybrid – started on stovetop and finished in oven – whereas a quiche is oven baked. There will always be folks to disagree, but I say a quiche does not require pastry crust. For one, crustless quiche is a much healthier option and is great for gluten-free diets. Store bought crust can be so loaded with extra fat and calories. If you desire a crust, try to make your own or check out my gluten-free quiche with salsa verde for ideas on other crust alternatives.
Eggs: Eggs contain a little bit of almost every nutrient you need! So many vitamins, omega-3, antioxidants, plus so much more. True, eggs have cholesterol but that doesn’t mean eggs in your diet – in moderation – will negatively affect blood cholesterol. Plus, eggs are delicious and essential to quiche. The eggs bind the quiche together.
Baby Portobello Mushrooms: Portobello mushrooms are my absolute favorite mushroom. Portobellos are meaty and a great replacement for animal protein in meals. I swap out meat for portobellos quite often. The mushrooms are high in fiber and water content. Highly recommend sautéing the mushrooms in this recipe. Cooked mushrooms tend to be more flavorful than raw.
Shallots: Shallots and yellow onions are usually interchangeable in recipes. I tend to go for shallots because of the sharp flavor and reduced heat. If you prefer to use onion, go for it. The result will be the same!
Cheese: I don’t need to explain why cheese is a star player. It’s cheese, enough said!
Let’s Crack Some Eggs!
- 9.5 inch deep dish pie plate
- Non-stick spray
- Cutting board
- Large saute pan
- Measuring cups
- Measuring spoons
- Mixing bowl
- 5 large eggs – don’t have to be at room temperature
- 1/2 cup reduced fat milk
- 2 tsp olive oil
- 8 oz baby portobello mushrooms – clean and diced
- 2 cloves garlic – minced
- 2 shallots – minced
- 5 oz spinach – roughly chopped
- 6 oz shredded parmesan
- 3 oz crumbled feta
- 1 tsp salt
- 1 tsp black pepper
- Pinch of red pepper flakes to taste
Preheat oven to 350F and spray a 9.5 inch deep dish pie plate with nonstick spray. Clean and dry produce. Dice mushrooms and mince garlic and shallots. Roughly chop spinach.
Heat olive oil in large sauté pan over medium high heat. Add in mushrooms and sauté 5 – 7 minutes until softened. Add in garlic and shallots and cook for 1 to 2 minutes until fragrant. turn off heat and stir in spinach, feta, and parmesan cheese. Use spatula to evenly distribute mixture into pie plate.
In a mixing bowl, whisk together eggs, milk, salt, pepper, and red pepper flakes. Pour egg mixture over the mushroom mixture in the prepared pie plate.
Bake in the preheated oven on the middle rack for 40-45 minutes until fully set. If top is browning too fast, place a piece of aluminum foil lightly on top until fully baked.
Let cool for 10-15 minutes before serving. If not eating same day, let cool for 30-35 minutes at room temperature before topping with foil and placing in fridge. Good in refrigerator for 2-3 days.Print