Spinach, Mushroom, & Feta Crustless Quiche










Most of you have figured out my now my breakfasts are either super sweet or super savory. This one is the latter. I’m a big fan of savory breakfasts, especially before a good training day. This one might top the charts as my new favorite. I really have only now discovered this combination and am quickly realizing the possibilities are endless! You can truly mix and match almost any of the mix-in ingredients. My next adventure will be with zucchini and bacon, then I’ll try bell peppers, onion and ham, and finally a California version with tomato, chorizo or bacon, and avocado. Oh and guess what? This dish is GREAT reheated the next morning so all of you who don’t usually make a whole quiche to themselves, think again! I’d even eat this for dinner. Don’t judge me. #breakfastfordinner

Quiche is basically an egg mixed with milk that turns until a fluffly eggy cloud. You can mix it with whatever you want but typically the base involves cheese and vegetables. Typically you put all of it into a pie crust or mix it with bisquick for a bread or pancake-like texture but this one holds up on it’s own. There is plenty of protein and quite a bit of fat so I was able to save room for carbs later on in my day (ahem, cookies) by removing the crust. If you wanted to, you could absolutely do a crust but I think it’s perfect without. Maybe you just pair it with some Dave’s protein bread like I did with a tsp of grass-fed butter. Yum.

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Spinach, Mushroom, & Feta Crustless Quiche
Prep time
Cook time
Total time
Serves: 6-8
  • 8-10 oz. fresh mushrooms (1 container)
  • ½ tsp minced garlic
  • 1 box frozen spinach
  • 4 large eggs
  • 1 cup milk
  • 2 oz. feta cheese
  • ¼ cup grated parmesan
  • ½ cup shredded mozzarella
  • salt & pepper
  1. Preheat your oven to 350 degrees.
  2. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
  3. Remove the mushroom stems and thinly slice the mushroom caps. Place them in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Saute until they are cooked and moisture is removed (about 7 mins).
  4. Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Top with the cooked mushrooms and crumbled feta.
  5. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
  6. Sprinkle the shredded mozzarella cheese over top.
  7. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid, 45 minutes and an hour. Slice and serve!


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