Gluten-Free Spinach Mushroom Crustless Quiche
A protein-rich, vegetable-loaded crustless quiche combining sauteed mushrooms, spinach, and shallots with a custardy egg base and sharp cheddar cheese. Light yet satisfying, this baked dish works for breakfast, brunch, or light dinner. The absence of a crust keeps it lower in calories while maintaining a tender, set interior with lightly browned top. Perfect for meal prep, serving to guests, or feeding a family with minimal effort.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ¼ cup shallots, cut into thin rings
- 1 clove garlic, minced
- ½ cup green bell pepper, diced
- 6 ounces baby bella mushrooms, slicedcremini1:1milder flavorFull guide →
- 10 ounces spinach, frozen, thawed and squeezed drykale1:1heartier textureFull guide →
- 1 cup skim milkwhole milk1:1richness increase
higher fat
- 3 large eggs
- ¼ teaspoon dried thyme
- ½ teaspoon garlic-pepper blend
- 1 teaspoon salt-free seasoning blend, divided
- 1 cup extra-sharp cheddar cheese, grated
Instructions
- 1
Preheat oven to 350F and spray a 9 inch glass pie plate with cooking spray.
- 2
Heat oil in a large nonstick skillet over medium heat, add shallots and garlic, saute stirring frequently for 2 minutes.
- 3
Add mushrooms and saute stirring occasionally for 5 minutes.
- 4
Add spinach, break up clumps, and saute stirring occasionally for 3 minutes more.
- 5
Whisk together milk, eggs, thyme, garlic-pepper blend, and half the salt-free seasoning blend.
- 6
Spread mushroom and spinach mixture evenly in pie plate without packing tightly, top with cheese.
- 7
Whisk egg mixture again and pour evenly over entire pie plate, pushing any vegetable or cheese bits below the surface.
- 8
Sprinkle remaining salt-free seasoning over top.
- 9
Bake at 350F for 35 to 40 minutes until puffy and lightly browned.
- 10
Remove from oven and let stand 5 to 10 minutes to completely set before serving.
Tips
Squeeze thawed spinach thoroughly to remove excess moisture, preventing a watery quiche and ensuring even cooking and proper set.
Don't pack the vegetable mixture tightly; leave it loosely spread so the egg mixture flows between pieces and sets evenly.
Let the quiche rest 5 to 10 minutes after baking so the custard fully sets and slices cleanly without breaking apart.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently in a 300F oven for 10 to 12 minutes or microwave individual portions 1 to 2 minutes until warm.
Prepare vegetables and store in separate containers up to 1 day ahead. Whisk egg mixture up to 4 hours ahead and refrigerate. Assemble and bake the same day for best texture.
Serve warm or at room temperature, cut into wedges. Pair with a simple green salad, fresh fruit, or crusty bread.
Common Mistakes
Use a wet squeezed spinach to avoid a watery, soupy quiche that won't set properly.
Don't pack vegetables tightly to avoid dense pockets where egg mixture can't reach.
Skip the standing time to avoid a quiche that breaks or runs when sliced.
Substitutions
Dairy-Free Swaps
lighter
General Alternatives
FAQ
Can I make this ahead and freeze it?
Yes. Cool completely, wrap tightly in plastic and foil, and freeze up to 2 months. Thaw overnight in the fridge, then reheat covered at 300F for 15 to 20 minutes until warmed through.
What if I don't have salt-free seasoning blend?
Substitute with 1/2 teaspoon Italian seasoning plus 1/4 teaspoon black pepper, or omit and add 1/2 teaspoon each dried oregano and basil instead.
How long does this keep in the refrigerator?
Properly stored in an airtight container, the quiche lasts 3 to 4 days. Beyond that, discard to avoid foodborne illness risk.