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Mushroom Feta Crustless Quiche

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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.

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

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish with cooking spray or butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 30–35 minutes, until the edges are set and lightly golden and the center has only a slight jiggle.
  8. Remove the quiche from the oven and let it rest for about 10 minutes to finish setting.
  9. 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

Find it online: https://thefamilycooking.com/mushroom-feta-crustless-quiche/