Spinach & Mushroom Quiche

I did not make any changes, it was delicious! Very easy to make.

ABSOLUTLY delicious! Only swapped out Almond mild for milk and cream, used 1 tsp dried thyme and used light Mozzarella shredded cheese to make dish lighter in calories! This recipe will be a regular go to recipe for me!! ❤️

We loaded our quiche with 8 cups of spinach and 8 ounces of fresh mixed mushrooms. More veggies mean more fiber and nutrients with less room for fat and calories coming from cream and eggs.

2) We used a combination of whole milk and half-and-half instead of heavy cream in the custard. You get the same creamy results with less saturated fat.

3) We went crustless! A crustless quiche is not only more streamlined but healthier too. Leaving the crust behind cuts down on calories, fat and carbohydrates leaving more room for the nutritious (and delicious) filling.

Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Frozen spinach is a good alternative to fresh as long as it is thawed and squeezed dry. Wet and watery ingredients will leave you with a wet and watery quiche, which is why we pre-cook the veggies before baking them in the custard. Be sure to squeeze dry or pre-cook any frozen or fresh veggies before adding them to the custard.

How to Store Spinach & Mushroom Quiche
Quiche can easily be made ahead of time or enjoyed as leftovers. To make Spinach & Mushroom Quiche ahead, cover and refrigerate for up to 5 days. Cover and reheat whole quiche at 350°F for 30 to 45 minutes or microwave by the slice.

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This was amazing in every single way! My husband kept thanking me, for hours after dinner 😆. I usually have to ask if he likes something we have for dinner.
I used a dried wild mushroom medley with 5 types of mushrooms (reconstituted beforehand), and I did use a refrigerator pie crust because we had one on hand (and it sounded good ;) Otherwise I followed the recipe to a T. Soooo delicious!

First, not a quiche…a frittata with French mustard in it…But now we have that out of the way, this came out pretty good. Used a third of the amount of chopped thyme than called, but I also added some sprigs while cooking the mushrooms, which a removed later.

I made this with a sliced potato crust, which gets cooked first in the pan before adding the mixture. Also subbed in 1/2 cup of parm and used only 1 cup of Gruyère.

I didn’t have half and half, so just subbed in bit more milk. The dijon added some depth of flavor. The tablespoon wasn’t too much in this, which I was a little concerned about since we get the kind that is strong (aka not the “pardon me sir” kind).

I would like to use this recipe for tart-sized quiches for a High Tea that we're hosting over the Christmas holidays. Does the quiche freeze well? It would be convenient to make it in advance and cook it on the day of the Tea.

Thank you,
Lynn

I really love the Dijon & Thyme in this quiche.

Made this today ... just subbed smoked Gouda for the gruyere. Loved it! My one year old son ate it all too ! Look forward to making it again.

I made this with 1 cup fontina and 1/2 cup havarti and used skim milk instead of whole. So good! You really don’t miss the crust.

I made this the first time over Thanksgiving weekend in 2021 and it was absolutely Amazing! I am known for being the "queen" of quiche! This was my first crustless and I and my family loved it and we are all "foodies"! It came out so light and fluffy without falling! I am making this again for a mini family reunion next week and am going to try the broccoli recipe as well! I give this recipe 5 OUTSTANDING stars!

Thyme too overpowering. Can’t taste anything else. Like the idea of no crust. Will use 1/2 the thyme next time.

It was pretty good and easy to make. Let's not get crazy though, I did miss the crust.

It was amazing! Whoever said it was flavorless must not have used the right seasonings or ingredients! Maybe substituted the cheese for a less expensive cheese? Idk I followed the recipe to a T and it was amazing!

This is the best quiche! You don't even miss the crust!

My family loved this quiche!!! It was especially great for a friend that has diabetes, because it did not have a crust. She absolutely loved it also. The only changes I made was I added more spinach (fresh that I sauteed in a little EVOO, and did not chop), extra portabella mushrooms, sauteed first, and extra gruyere cheese. I also used non-dairy milk (coconut, cashew, almond) and non-dairy creamer in place of half & half.

I did it today and ate it .. it's so delicious

We loved this recipe! I don’t see how someone described it as flavorless. That person must have left out an ingredient. I will definitely cook this again. It was easy and the prep wasn’t too bad. I highly recommend it. Instead of 1/4 half and half and 1/4 milk, I used 1/2 cup of milk.

It is extremely well and very helpful thank you.

I have had this recipe saved for quite some time and finally made it for dinner yesterday. Used cremini and porcini mushrooms and swiss cheese instead of gruyere. It was easy to make and fairly quick sans no crust, the end result was delicious. Added a sprinkle of nutmeg on top before baking and served with a simple wedge salad. A nice change for a weekend dinner. Will finish the rest for a simple Sunday lunch.

This is an excellent quiche! It stands up to quiche with a crust because it is very flavorful and has a dense, full texture. It generously fills a 9" pie pan. I have made it several times without making any changes to the recipe, because as-is, it is delicious!

Started making something similar to this several weeks ago. Just spinach, mushrooms, eggs and a bit of whatever cheese I had on hand. However I fell for the 'quinoa is good for you' mantra and added quinoa as a crust like base to make it seem more like a quiche. I bake for 25 to 30 minutes and then once cooled I cut in brownie size portions and store in the fridge. I have enough servings for a quick breakfast before work for a whole week. I usually add a splash of Choulala sauce for that added kick. It's quick to nuke in the microwave for about 1 1/2 to 2 minutes and I have a proper, quick and nutritious breakfast. I don't add any milk to the eggs but I may experiment with some of the suggested seasonings.

Absolutely loved this! Will be part of the regular rotation! Made as directed. Served with a salad. My only complaint is many recipes, including this one, do not identify how many servings the recipe makes. So when I have one slice, is it 1/8 of the pie or a 1/6? Hard to figure out the nutritional information if you choose to have another piece without all the facts.

I enjoyed the ease of this recipe, however, the flavor was lousy. So sorry, but we ended up tossing the entire quiche. It lacked flavor.

donna

Made this as written and we all loved it.

Amazing delicious

This is a wonderful recipe that is bursting with flavor! It's easy to make, and you can even make ahead and gently reheat it.
Thank you for posting this! Initially I had thought to add bacon - but I'm glad I didn't, because with the mix of mushrooms, the flavor is "just right". This is definitely going to be in my line-up frequently.

This is a great recipe thank you Julia!! I have been watching sat fat for the past few years and now paying attention to sodium. In mine I used original coffee mate instead of cream, egg whites with only 2 yolks, applewood smoked Gruyère and my mushroom mix was 2.6 oz each of oyster, cremini and shiitake mushrooms. I also added a little cayenne because life is bland without it👍! Just make sure to let it rest well before cutting into it so everything melds and liquids settle!

My family loves this recipe. Best one I have found!

Mmm. Awesome.

I just served this to my family and we are only sad that I didn't make more. This is delicious!

This recipe is delicious. Tried the mini-quiche similar recipe made in muffin pan, but this was easier and less messy. Five stars!

Was delicious. When combining mushrooms and spinach mixture to eggs and milk, I added 1 1/2 T capers or to taste.

This was soooo good! I used baby portobello mushrooms and cooked until tiny. Very delicious.

Made it as directed and it was outstanding ! The best crustless quiche hands down!

I really wanted to like this recipe... I tried. I remained positive but my husband said... Hmmm, it's rubbery. Indeed it was. It was beautiful, smelled delicious, but the texture was very unappetizing. I followed the directions exactly. We each had a slice and then tossed the remainder.

Made this quiche for breakfast today. Went together so easily. My husband and I loved it. Will definitely be making again..

This is a spectacular recipe. I made it according to the recipe and it was gorgeous. I told my husband that this was going to become a staple in our household! The recipe is even more delightful, given its healthful ingredients and low calorie count.

The combination of wild mushrooms and gruyere cheese really elevates the flavor of this quiche.