Why You’ll Love This Recipe
I love this Mushroom Feta Crustless Quiche because it’s easy to prepare without making or rolling out pastry dough. I simply cook the mushrooms, whisk the egg mixture, combine everything in a pie dish, and bake.
The combination of mushrooms and feta is another reason I make this recipe often. The mushrooms bring an earthy, savory flavor, while feta adds a creamy texture and salty bite.
I also find this quiche convenient for meal prep. I can make it ahead, refrigerate individual slices, and enjoy them warm or cold over the next few days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon olive oil or unsalted butter
- 8 ounces mushrooms, sliced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup crumbled feta cheese
- 1 cup baby spinach, roughly chopped, optional
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- Cooking spray or butter for greasing the dish
Directions
1. Prepare the Oven and Baking Dish
I preheat my oven to 375°F (190°C).
I lightly grease a 9-inch pie dish with butter or cooking spray and set it aside while I prepare the filling.
2. Cook the Mushrooms
I heat the olive oil or butter in a large skillet over medium heat.
I add the sliced mushrooms and cook them for about 5–7 minutes, stirring occasionally, until they’re tender and most of the moisture they’ve released has evaporated.
3. Add the Onion and Garlic
I add the diced onion to the mushrooms and continue cooking until it becomes soft and translucent.
I stir in the minced garlic and cook for about 30 seconds, just until fragrant.
If I’m using spinach, I add it now and cook just until wilted.
I remove the skillet from the heat and let the mixture cool slightly.
4. Prepare the Egg Mixture
In a large mixing bowl, I whisk the eggs until the yolks and whites are completely combined.
I add the whole milk, heavy cream, salt, black pepper, and dried thyme. I whisk again until the mixture is smooth.
5. Assemble the Quiche
I spread the cooked mushroom mixture evenly across the bottom of my prepared pie dish.
I sprinkle most of the crumbled feta over the vegetables, saving a small amount for the top.
6. Add the Eggs
I slowly pour the egg mixture over the mushrooms and feta.
I gently move the filling around with a fork if necessary so the mushrooms and cheese are evenly distributed.
I sprinkle the remaining feta over the top.
7. Bake
I bake the crustless quiche for about 30–35 minutes.
I know it’s ready when the edges are set and lightly golden and the center has only a slight jiggle.
8. Rest
I remove the quiche from the oven and let it rest for about 10 minutes before slicing.
This resting period helps the filling finish setting and makes it easier for me to cut clean slices.
9. Garnish and Serve
I sprinkle fresh parsley over the top and serve the quiche warm or at room temperature.
Servings and Timing
I make this recipe in a 9-inch pie dish and usually cut it into 6 slices.
- Prep time: 15 minutes
- Cook time: 40–45 minutes, including sautéing and baking
- Resting time: 10 minutes
- Total time: about 1 hour 10 minutes
- Servings: 6
Variations
Mushroom Spinach Feta Crustless Quiche
I add extra baby spinach to the mushroom mixture. I cook the spinach until wilted and make sure excess moisture has evaporated before assembling the quiche.
Mushroom Goat Cheese Crustless Quiche
I replace the feta with crumbled goat cheese for a softer, creamier filling with a tangy flavor.
Mushroom and Bacon Crustless Quiche
I add cooked, crumbled bacon to the mushroom mixture. The smoky bacon pairs especially well with earthy mushrooms and salty feta.
Mediterranean Crustless Quiche
I add chopped sun-dried tomatoes, spinach, oregano, and a few sliced olives to create a Mediterranean-inspired variation.
Mushroom Broccoli Crustless Quiche
I add small pieces of cooked broccoli along with the mushrooms. I make sure the broccoli is tender and well drained before adding it to the egg mixture.
Storage/Reheating
I let leftover Mushroom Feta Crustless Quiche cool before transferring it to an airtight container. I refrigerate it promptly and keep it for up to 3–4 days.
I can reheat individual slices in the microwave until warmed through. When I want a texture closer to freshly baked quiche, I prefer reheating slices in a 325°F (165°C) oven until hot.
I can also freeze individual slices for up to 2 months. I wrap each cooled slice tightly and place it in a freezer-safe container.
I thaw frozen quiche overnight in the refrigerator before reheating. I keep in mind that freezing can make the egg filling release a little moisture, although the flavor remains good.
FAQs
Why is my crustless quiche watery?
I make sure I cook the mushrooms until most of their released moisture has evaporated. Mushrooms and spinach both contain a lot of water, so adding them without properly cooking and draining them can make my finished quiche watery.
Can I make Mushroom Feta Crustless Quiche ahead of time?
Yes. I can bake the entire quiche ahead, refrigerate it, and gently reheat it before serving. I also like preparing individual slices for quick breakfasts during the week.
How do I know when a crustless quiche is done?
I look for set edges and a center that has only a slight jiggle. I avoid baking until the center becomes completely hard because the eggs continue setting for a few minutes after I remove the quiche from the oven.
Can I use a different cheese instead of feta?
Yes. I can replace feta with goat cheese, cheddar, Swiss, Gruyère, or mozzarella. I adjust the added salt depending on the cheese because feta is naturally quite salty.
Do I need to cook mushrooms before adding them to quiche?
Yes, I strongly prefer cooking them first. Sautéing removes much of their excess moisture and concentrates their flavor, which helps me create a firmer, more flavorful quiche.
Conclusion
Mushroom Feta Crustless Quiche is one of my favorite recipes when I want a simple savory breakfast or brunch without preparing a pastry crust. The combination of tender mushrooms, creamy eggs, salty feta, and herbs gives me plenty of flavor with relatively little preparation.
PrintMushroom Feta Crustless Quiche
Mushroom Feta Crustless Quiche is a savory, satisfying dish filled with tender mushrooms, creamy eggs, salty feta, and herbs. With no pastry crust to prepare, it makes an easy breakfast, brunch, or light lunch.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil or unsalted butter
- 8 ounces mushrooms, sliced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup crumbled feta cheese
- 1 cup baby spinach, roughly chopped, optional
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- Cooking spray or butter for greasing the dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish with cooking spray or butter.
- Heat the olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until tender and most of their released moisture has evaporated.
- Add the diced onion and cook until soft and translucent. Stir in the garlic and cook for about 30 seconds until fragrant. If using spinach, add it and cook just until wilted. Remove from the heat and let cool slightly.
- Whisk the eggs in a large bowl until completely combined. Add the whole milk, heavy cream, salt, black pepper, and dried thyme and whisk until smooth.
- Spread the cooked mushroom mixture evenly over the bottom of the prepared pie dish. Sprinkle most of the feta over the vegetables, reserving a small amount for the top.
- Slowly pour the egg mixture over the mushrooms and feta. Gently redistribute the filling with a fork if necessary, then sprinkle the remaining feta over the top.
- Bake for 30–35 minutes, until the edges are set and lightly golden and the center has only a slight jiggle.
- Remove the quiche from the oven and let it rest for about 10 minutes to finish setting.
- Garnish with chopped fresh parsley, slice into 6 portions, and serve warm or at room temperature.
Notes
- Cook the mushrooms until most of their moisture evaporates to prevent a watery quiche.
- If using spinach, wilt it thoroughly and allow excess moisture to evaporate before assembling the quiche.
- For a mushroom and spinach variation, increase the amount of baby spinach as desired.
- Goat cheese, cheddar, Swiss, Gruyère, or mozzarella can replace the feta. Adjust the salt according to the saltiness of the cheese.
- For a Mediterranean variation, add sun-dried tomatoes, spinach, oregano, and sliced olives.
- Cooked bacon or well-drained cooked broccoli can also be added to the filling.
- Refrigerate leftovers promptly in an airtight container for up to 3–4 days.
- Reheat individual slices in the microwave or in a 325°F (165°C) oven until heated through.
- Individual slices can be frozen for up to 2 months and thawed overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 235 mg
