I’m a big fan of savory breakfast dishes and this Spinach Mushroom and Feta Crustless Quiche might be my new favorite! It’s very filling (without giving me a carb-hangover), and it’s chock-total of greens. There are countless choices for customizing the filling, plus it reheats properly in the microwave for a rapid dinner!
Really like this Spinach Mushroom and Feta Crustless Quiche? Attempt my Bacon Broccoli Cheddar Crustless Quiche, too!
Spinach Mushroom and Feta Crustless Quiche
Isn’t a “crustless quiche” just a frittata?
Although they are both baked egg dishes, there are distinct distinctions. The principal difference is the texture. Quiches are a baked egg and cheese custard, with a soft velvety and delicate texture. Frittatas do not contain milk or cream, so it is closer in texture to an omelette or straight baked egg. The other significant big difference comes in the cooking method. Frittatas start on the stove best and only finish only for the last couple of minutes in the oven. Quiches are baked in the oven only.
Can this crustless quiche be reheated?
Yes, this is a single of my favourite make-ahead breakfast dishes! But you do want to be cautious even though reheating simply because overheating can result in the egg proteins to seize up, expel water, and grow to be rubbery. For that purpose I recommend reheating in the microwave only till the crustless quiche is warmed through, but not piping hot. This will shop in the fridge for about 4 days.
Can you freeze crustless quiche?
Egg dishes like crustless quiche freeze just so-so. This is 1 of these grey places the place it will rely a great deal on how delicate you are to texture changes. The egg will seep a minor water on freezing, thawing, and reheating, which might or may possibly not bother you. I suggest testing this with one piece of the quiche initial to see if the alterations are acceptable to you. To freeze, great the quiche in the fridge very first, then wrap tightly in plastic and transfer to the freezer. Thaw in the fridge overnight just before reheating.
See This Recipe in Action:
Spinach Mushroom and Feta Crustless Quiche
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: one hr
- eight oz button mushrooms ($1.99)
- one clove garlic, minced ($.08)
- 10 oz box frozen spinach, thawed ($one.09)
- 4 large eggs ($.83)
- 1 cup milk ($.39)
- two oz feta cheese ($.87)
- one/4 cup Parmesan, grated ($.39)
- one/2 cup shredded mozzarella ($.50)
- Salt and pepper to taste ($.05)
Tried this recipe? Mention @budgetbytes or tag #budgetbytes on Instagram!
Hello weekend breakfast! #brunchgoals
Stage By Stage Photographs for Spinach Mushroom and Feta Crustless Quiche
The crucial to preventing a soggy Spinach Mushroom and Feta Crustless Quiche is to decrease the moisture in your greens. This is why the spinach is squeezed dry and the mushrooms get cooked prior to incorporating to the quiche. I start off by draining the spinach in a colander and then squeeze the rest of the moisture out before including it to the dish.
Following, move onto the mushrooms. Often pre-sliced mushrooms are the identical value as entire, but not this time around…
So I washed and sliced my very own. I usually lower them in half first (to get a flat surface) and then slice them.
Mushrooms are like sponges that are secretly holding a great deal of water, so you require to saute them just before incorporating them to your quiche. I just positioned them in a skillet coated with non-stick spray (and a little garlic for flavor) and then sprinkled them with salt and pepper. Just a touch. The salt will help draw out the moisture.
Turn the heat onto medium or medium substantial and saute them (cook while occasionally stirring) until finally the water cooks out. This image is about half way via the approach. You’ll discover that the bottom of the skillet is covered with water that has seeped out of the mushrooms. Just hold cooking past this point until most of that water has evaporated off and the bottom of the skillet is fairly dry. This must get about 5-7 minutes, dependent on how sizzling your skillet is. You can prepare the custard (egg and milk mixture) although you’re waiting for the mushrooms to finish.
Coat the inside of a 9 inch pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and location it in the bottom of the dish along with the cooked mushrooms and feta cheese… in no specific order.
To make the custard, start by whisking with each other four eggs until finally they are relatively smooth and uniform in texture.
Following whisk in the milk and parmesan cheese… and a little much more pepper or any other herbs that you may like.
Pour the custard mixture above the greens in the pie dish. Oh, and the quiche is considerably less difficult to get in and out of the oven if it’s on a baking dish, so I place it on there just before pouring in the liquidy custard mixture.
Sprinkle on a lot more cheese (mozzarella in this case) if you want… yet again, I possibly went overboard on the cheese but boy, was it tasty )
Bake the Spinach Mushroom and Feta Crustless Quiche in a preheated 350 degree oven right up until it is golden brown on prime and the center is no longer liquid. This will consider anyplace between 45 minutes to an hour dependent on your oven. Just begin checking it at 45 minutes. You’ll observe as it cooks that it commences to puff up a bit. It will deflate after it comes out of the oven but the “puff” is a very good way to tell which areas are cooked and which are nevertheless liquid.
Slice and serve! (I prefer my Spinach Mushroom and Feta Crustless Quiche with a wholesome dose of sriracha!)