Baked Crustless Spinach Mushroom Quiche
A savory, protein-packed quiche with spinach and mushrooms, baked without a crust for a keto-friendly brunch. This american-inspired vegetarian (vegetarian, low carb) ready in about 55 minutes pairs large Eggs, Heavy cream, fresh, chopped Spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large Eggs
- 1/2 cup Heavy cream
- 2 cups, fresh, chopped Spinach
- 1 cup, sliced Mushrooms
- 1/4 cup, finely diced Onion
- 2 cloves, minced Garlic
- 1 tbsp Butter
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp (optional) Nutritional yeast
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease an 8-inch pie dish with 1 tbsp butter.
- Step 2: Melt 1 tbsp butter in a skillet over medium heat. Add 1/4 cup diced onion and 2 minced garlic cloves, cook for 3 minutes until softened.
- Step 3: Add 1 cup sliced mushrooms to the skillet and cook for 5 minutes until golden. Stir in 2 cups chopped spinach and cook for 2 minutes until wilted.
- Step 4: In a bowl, whisk together 4 large eggs, 1/2 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp nutritional yeast (if using).
- Step 5: Stir the cooked vegetable mixture into the egg mixture until combined. Pour into the prepared pie dish and bake for 35-40 minutes until set and lightly golden on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Crustless Spinach Mushroom Quiche take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Crustless Spinach Mushroom Quiche?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Baked Crustless Spinach Mushroom Quiche?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Crustless Spinach Mushroom Quiche for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Crustless Spinach Mushroom Quiche vegetarian?
Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
