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Mushroom Crustless Quiche with Peppers, Spinach & Feta Recipe

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4.3 from 5 reviews

This Mushroom Crustless Quiche with Peppers, Spinach & Feta is a delicious and healthy egg-based dish that features sautéed mushrooms, sweet roasted red peppers, fresh spinach, and tangy feta cheese baked to perfection without a crust. Perfect for breakfast, brunch, or a light dinner, this quiche is easy to prepare, low-carb, and packed with flavor and nutrients.

  • Total Time: 50-55 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Herbs

  • 1 shallot, finely chopped
  • 8 ounces cremini mushrooms or baby bella mushrooms, sliced
  • 1/2 cup chopped roasted red peppers
  • 1 garlic clove, minced
  • 2 ounces baby spinach
  • 1 tablespoon chopped parsley, plus more for serving

Dairy & Eggs

  • 6 large eggs
  • 2/3 cup milk (any type, dairy or non-dairy)
  • 1/2 cup crumbled feta cheese

Oils & Seasonings

  • 1 tablespoon olive oil (plus more for greasing pie dish)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9-inch pie dish with olive oil to prevent sticking.
  2. Sauté Shallots and Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add finely chopped shallots and sliced mushrooms, sautéing until the mushrooms start to brown, about 5 minutes.
  3. Add Peppers and Garlic: Stir in the chopped roasted red peppers and minced garlic into the skillet. Continue cooking for 1 to 2 minutes until the mushrooms caramelize and the mixture becomes fragrant.
  4. Wilt Spinach and Parsley: Add the baby spinach and chopped parsley to the skillet. Cook for another 1 to 2 minutes until the greens wilt. Remove the skillet from heat.
  5. Whisk Egg Mixture: In a large mixing bowl, whisk together the 6 large eggs, 2/3 cup milk, kosher salt, and black pepper until combined and smooth.
  6. Assemble Quiche - First Layer: Spoon about three-quarters of the mushroom and pepper mixture into the bottom of the greased pie dish. Sprinkle 1/4 cup of crumbled feta over this layer.
  7. Add Egg Mixture: Pour the whisked egg mixture over the vegetables in the pie dish evenly.
  8. Top Quiche: Distribute the remaining mushroom and pepper mixture on top of the egg layer, then sprinkle the remaining feta cheese over the top.
  9. Bake the Quiche: Place the pie dish in the preheated oven. Bake for 40 to 45 minutes until the quiche is just set in the middle, lightly browned on top, and the edges slightly pull away from the dish.
  10. Garnish and Serve: Remove quiche from the oven and sprinkle with additional chopped parsley. Allow to cool slightly before slicing into portions and serving warm.

Notes

  • This crustless quiche can be made with any milk type including plant-based alternatives for a dairy-free version.
  • Use fresh herbs like parsley to brighten the flavor and for garnish.
  • Ensure mushrooms are well cooked to avoid excess moisture in the quiche.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven or microwave.
  • For a gluten-free meal, confirm that all ingredients, especially seasonings and feta, are gluten-free.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/mushroom-crustless-quiche-with-peppers-spinach-and-feta-recipe/