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 (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
