Mediterranean Crustless Quiche with Spinach and Mushrooms

Total Time: 50 minutes (15 minutes prep | 35 minutes bake)
Servings: 4–6

If you love the flavors of a Mediterranean breakfast but want something wholesome, light, and satisfying, this Mediterranean Crustless Quiche with Spinach and Mushrooms is the perfect choice. It’s rich and comforting like a classic quiche, but without the pastry crust—making it lighter, faster, and naturally gluten-free.

This dish highlights everything Mediterranean cooking is known for: simplicity, freshness, and balance. The eggs and milk form a delicate, custard-like base, while the sautéed mushrooms, spinach, and garlic add depth and earthy flavor. The Fontina or mozzarella melts beautifully, binding everything together and giving you that creamy, cheesy bite in every forkful.

Ingredients

5 large eggs

1 cup whole milk

4 ounces Fontina cheese or mozzarella, shredded

1 tablespoon extra virgin olive oil

8 ounces sliced mushrooms (white button or cremini)

½ medium yellow onion, minced

3 large cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon kosher salt

½ teaspoon black pepper

1½ tablespoons balsamic vinegar

2 cups packed baby spinach leaves

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a medium baking dish with olive oil or cooking spray.

Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the minced onion and cook for about 3 minutes, until it begins to soften.

Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.

Stir in the garlic, thyme, salt, and black pepper. Cook for another 30 seconds to 1 minute, just until the garlic becomes fragrant.

Pour in the balsamic vinegar and let it simmer for about 1 minute, allowing it to slightly caramelize and coat the vegetables.

Add the baby spinach and cook just until wilted—about 1–2 minutes. Remove the skillet from the heat and set aside to cool slightly.

Make the Egg Mixture

In a large bowl, whisk together the eggs and milk until smooth and well blended. Stir in half of the shredded cheese.

Combine and Pour

Add the cooled vegetable mixture to the egg mixture. Stir gently to combine all ingredients evenly.

Pour the mixture into your prepared pie dish. Sprinkle the remaining cheese evenly on top.

Bake

Transfer to the oven and bake for 30–35 minutes, or until the quiche is set in the center and lightly golden on top.

You can test doneness by inserting a knife or toothpick into the center—it should come out clean.

Let the quiche rest for 5–10 minutes before slicing.

Serve

Slice and serve warm, garnished with a sprinkle of fresh herbs like parsley or basil if desired. It pairs beautifully with a side of Greek salad, roasted potatoes, or crusty bread.

Tips:

Drain excess moisture: Mushrooms release a lot of liquid, so make sure to cook them down until most of the moisture evaporates. This prevents the quiche from becoming watery.

Cool the vegetables slightly: Adding hot veggies directly to the egg mixture can cause the eggs to curdle. Let them cool for a few minutes first.

Use a quality cheese: Fontina melts smoothly and gives a mild, nutty flavor. If using mozzarella, try adding a touch of grated Parmesan for extra flavor.

Avoid overbaking: The quiche should still have a slightly soft, custard-like texture when done. It will firm up as it cools.

Variations:

Add roasted red peppers: Chop a few and fold them into the egg mixture for a touch of sweetness and color.

Try different herbs: Fresh basil, oregano, or rosemary work well in place of thyme.

Boost the protein: Add cooked diced chicken or turkey sausage for a heartier meal.

Cheese swaps: Use feta, goat cheese, or Gruyère for a stronger Mediterranean flavor.

Add sun-dried tomatoes: A few chopped sun-dried tomatoes will add tang and richness.

Make it dairy-free: Substitute unsweetened almond milk or oat milk and use dairy-free cheese alternatives.

Add a crust (optional): If you prefer a classic quiche, pour the filling into a pre-baked pie crust for extra texture.

Serving Ideas:

Serve it warm for breakfast or brunch with fresh fruit or yogurt on the side.

Enjoy it cold as a quick grab-and-go lunch.

Pair with a side salad of arugula, olives, and lemon vinaigrette for a light dinner.

Q&A

Q: Can I make this quiche ahead of time?
A: Yes. You can prepare and bake it a day ahead. Once cooled, cover and refrigerate. Reheat individual slices in the microwave or the oven at 325°F (160°C) until warmed through.

Q: Can I freeze it?
A: Definitely. Allow the quiche to cool completely, then wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw it completely and squeeze out as much water as possible before adding it to the mixture.

Q: How do I prevent my quiche from being soggy?
A: Be sure to cook down the vegetables well and let them cool before mixing. Excess moisture is the main cause of sogginess.

Q: Can I make mini quiches instead?
A: Yes. Divide the mixture evenly into a greased muffin tin and bake for about 20–25 minutes, or until set. Perfect for meal prep or brunch parties.

Q: Is this quiche keto-friendly?
A: It’s low in carbs, so yes, it can fit into a keto diet—just ensure your milk and cheese choices are suitable.

Nutrition

(Per Serving)

(Based on 6 servings)

Calories: ~220

Protein: 14g

Fat: 16g

Carbohydrates: 6g

Fiber: 1g

Sugar: 4g

Sodium: ~480mg

(Values vary depending on cheese and milk used.)

Conclusion

This Mediterranean Crustless Quiche with Spinach and Mushrooms is a perfect example of how simple ingredients can come together to create something elegant and deeply flavorful. It’s hearty yet light, with a lovely balance of creamy eggs, savory mushrooms, and fresh spinach. The balsamic vinegar adds just enough depth to make every bite interesting, while the cheese brings it all together in rich harmony.

What makes this dish special is its versatility. It’s great for any meal of the day—breakfast, brunch, lunch, or dinner—and it’s equally delicious warm or chilled. You can dress it up for guests with fresh herbs and sides, or keep it simple for meal prep.