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No Crust Spinach and Mushroom Quiche

Updated on October 27, 2014

If you are looking to avoid additional carbs or enjoy a  gluten-free dish, this recipe for No Crust Spinach and Mushroom Quiche has it all. 

I enjoy making quiche because it is so versatile, as are the ingredients. After all, quiche is an appropriate dish for breakfast, lunch, dinner or snack. 

Say you are ready to try out this recipe, but you only have cheddar cheese. No problem, it substitutes nicely. Same goes for the veggies, and leftovers work out great in this dish. Pair with a tasty soup or salad for a delicious meal.

Serving Size

Serves: 6


  • 1 tbls. butter
  • 8 oz. fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 6 eggs
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup whole milk or half and half
  • 1 10 oz. pkg. frozen spinach, thawed and well drained
  • 2 cups shredded Swiss cheese

No Crust Spinach and Mushroom Quiche

Cast your vote for Quiche


  1. Preheat oven to 350F.
  2. Prepare a pie plate or quiche dish with cooking spray.
  3. In a large saute pan, melt butter over medium heat.
  4. Add mushrooms and onions, sauteing for about five minutes.
  5. In a large bowl beat eggs.
  6. Whisk in garlic powder, salt, pepper and milk.
  7. Add spinach, onion/mushroom mixture and Swiss cheese.
  8. Pour into prepared plate.
  9. Bake for 30-35 minutes or until eggs are set and lightly browned..

Have Fun With Variations for This Recipe

I love this recipe just the way it is made, but sometimes it's great to be able to use what we have on hand to avoid the extra cost and waste.

No shredded Swiss? Try cheddar, Colby-jack or mozzarella. A little Parmesan or pepper-jack never hurt either.

If you have leftover cooked vegetables, there is no need to saute. Add them directly in with the cheese to the egg mixture.

What would you enjoy most about this quiche?

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    • evelynsaenz1 profile image

      Evelyn Saenz 

      3 years ago from Royalton

      Crustless quiches are delicious. I often make them for the local farmers markets.

    • Faye Rutledge profile image

      Faye Rutledge 

      3 years ago from Concord VA

      I prefer the crust, but I do make no-crust quiche lots of times. Yum!

    • Lorelei Cohen profile image

      Lorelei Cohen 

      3 years ago from Canada

      I can almost taste this just looking at the picture. It looks so good and so very healthy.

    • MariaMontgomery profile image


      3 years ago from Central Florida, USA

      This one sounds really good, too. Thanks, again.


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