Introducing Crustless Quiche with Carrots and Mushrooms

Introducing Crustless Quiche with Carrots and Mushrooms

I’m a huge fan of savory breakfast dishes, and this Crustless Quiche with Carrots and Mushrooms is one of my all-time favorites! It’s incredibly filling, loaded with veggies, and doesn’t leave me feeling heavy after a meal (unlike those pancakes!). You can serve this dish for brunch, lunch, or dinner without any worries. I promise it’s worth the effort. With nearly 300 five-star reviews (and counting!), you can’t go wrong giving this a try!

How to Make It

This crustless quiche is one of those simple recipes I often whip up when I need something easy, hearty, and made with ingredients that are easily found at the grocery store. Plus, it’s budget-friendly since you only need a few inexpensive ingredients to make several servings for breakfast, lunch, or even a festive Easter brunch!

I usually keep milk, eggs, mozzarella, and frozen spinach on hand, so I can make this dish without much prep. It’s packed with protein from the eggs, easy to reheat, and made from real ingredients that genuinely fill you up. While it may look like a frittata, this crustless quiche has a smoother, creamier texture thanks to the milk and cheese in the filling.

Tips for Success

• Drain Your Ingredients: Make sure to squeeze out any excess water from the spinach. This is the main reason a crustless quiche can turn out watery. Since there’s no crust to absorb moisture, ensure that the spinach is well-drained and the mushrooms are cooked until dry.
• Customize Your Veggies: This recipe is super adaptable with different vegetables. I often swap spinach for broccoli, bell peppers, or kale depending on what I have in my kitchen.
• Use Your Favorite Mushrooms: Feel free to choose any type of mushroom you like for this dish. I usually go for white mushrooms because they’re affordable and readily available.
• Select the Right Cheese: I love the salty flavor of feta, the creaminess of Parmesan, and the golden finish from mozzarella, but cheddar or Monterey Jack also work beautifully.
• Prep Ahead: You can mix the egg and veggie mixture a day in advance and bake it the next day. This dish may need a little extra time in the oven since the filling could be cold, so let it sit at room temperature while the oven preheats.

Essential Ingredients

• 10 oz frozen spinach (thawed and well-drained) - approximately $1.26
• 8 oz mushrooms - approximately $1.74
• 1 clove garlic, minced - approximately $0.08
• 1/2 tsp salt - approximately $0.01
• 1 tbsp neutral oil - approximately $0.04
• 2 oz feta cheese - approximately $1.36
• 4 large eggs - approximately $0.56
• 1/4 cup grated Parmesan cheese - approximately $1.46
• 1/4 tsp black pepper - approximately $0.04
• 1 cup milk - approximately $0.18
• 1/2 cup shredded mozzarella cheese - approximately $0.98

Cooking Instructions

Step 1: Preheat your oven to 350°F. Thaw the spinach and squeeze out all the water. Clean the mushrooms and slice them thinly. Mince the garlic.

Step 2: Add the mushrooms, garlic, salt, and 1/2 tbsp of oil to a skillet. Sauté the mushrooms over medium heat until they release their moisture and the pan is dry.

Step 3: Grease the bottom of a 9-inch pie dish. Layer the mushrooms, spinach, and feta in the dish.

Step 4: In a large bowl, whisk together the eggs, Parmesan, pepper, and milk. Pour the egg mixture over the veggie layer in the dish.

Step 5: Sprinkle the mozzarella cheese on top. Bake the quiche in the preheated oven for about 50 minutes, until the top is golden brown and the internal temperature reaches 160°F.

Step 6: Slice into pieces and enjoy!

Conclusion

This crustless quiche is incredibly easy to make, delicious, and doesn’t take much time. With a total ingredient cost of just $7.71, you can whip up 6 scrumptious, nutritious servings for the whole family!