Foodie Friday: Spinach and Mushroom Crust-less Quiche

I LOVE brunch foods.  And lately, I’ve been really interested in French foods.  Maybe it’s the cheese, maybe it’s the pastries, maybe it’s the wine…who knows?  But, I was wanting to make a quiche without having to worry about fussing with a crust and all the calories that come along with it!  So, here is my recipe for a crust-less quiche!  I hope you enjoy it on a lazy Sunday morning with a hot cup of coffee!

quiche (1)

Spinach and Mushroom Crust-less Quiche


1 cup of fresh baby spinach

1/2 cup sliced mushrooms

1 T olive oil

6 eggs

1 cup half and half (or whole milk)

1 cup of Italian blend shredded cheese (a mixture of mozzarella, parmesan, asiago)


Preheat oven to 375 degrees.  Spray a 9 in. ceramic or glass pie dish with cooking spray. Heat olive oil in skillet over medium heat.  Add sliced mushrooms and cook until just tender, about 3 minutes.  Add spinach to skillet and cook until just wilted, about 1 minute.  Remove from heat, then place spinach and mushrooms on a plate lined with a paper towel to absorb excess juices.

In a medium bowl, whisk eggs and half and half together until well-blended.  Stir in cheese.  Be sure that all juices are squeezed from spinach and mushrooms, then add to egg and cheese mixture.  Transfer ingredients into the greased pie dish.  Bake about 40-45 minutes.  The quiche will be raised and browned on top, then once removed it will settle back down.  Once cooled, slice into wedges and serve warm!

Your quiche will be light, fluffy and delicious!  If you want to scratch the coffee and have a mimosa instead, I won’t judge.