Unlike some, I cannot eat a big savoury breakfast dish first thing in the morning. But I can for brunch! One dish I do enjoy for brunch is Spinach and Mushroom Crustless Quiche. And this is one of my favourites because of the taste and that it is so easy to make while backpacking and travelling. It also has healthy ingredients like spinach, mushroom and eggs. Although I like this Spinach and Mushroom Crustless Quiche as a breakfast dish, you can serve it up for lunch or dinner.
But Isn’t A ‘Crustless Quiche’ just a Frittata you ask?
While quiches and frittatas are both egg dishes, there are differences between the two of them. Being the texture and the way they are cooked. Firstly, quiches are more a custardy texture made from egg, cheese and milk or cream as the base. While frittatas contain little or no milk or cream and have more an omelette texture. Secondly, quiches are baked in an oven while frittatas are mostly cooked on a stovetop and only finished in an oven. As this is a quiche recipe you will need access to an oven, thought you could use a camp oven or a frypan with a lid to simulate the oven cooking process.
Can this Crustless Quiche be reheated?
Yes, it can. If you are a solo traveller this recipe makes a large dish of crustless quiche and you may not be able to eat it all. So knowing you can reheat it later is good to know.
Can this Crustless Quiche be Frozen?
I don’t always like freezing eggs dishes because I find the consistency of them can change. However, you can freeze this dish and see how it turns out for you. I would suggest if you can’t eat the whole lot, have it as two meals in the one day, or two breakfasts.
Does this Crustless Quiche Travel Well?
It would travel well if you have a container to carry it in. That’s if you don’t eat it all first!
Spinach and Mushroom Crustless Quiche
Whisk and Bowl
- small box frozen chopped spinach
- 8 oz. or a handful of mushrooms
- 1 clove garlic, minced - optional
- pinch Salt
- Tbsp cooking oil, (divided - some for cooking mushrooms and some for oiling the pie plate so the mixture doesn’t stick)
- 2 oz. feta cheese
- 4 large eggs
- 1/4 cup grated Parmesan
- 1/4 tsp pepper for taste (optional)
- 1 cup milk
- 1/2 cup shredded mozzarella
- Preheat oven to 350ºF or 180ºC.
- Thaw and squeeze as much moisture out of the spinach as possible.
- Slice mushrooms and mince garlic. Add to a saucepan with a little oil and sauté.
- While mushrooms are cooking, brush the other portion of oil inside a 9-inch pie plate.
- Layer the mushrooms, spinach, and crumbled feta into the pie plate.
- In a bowl, whisk together the eggs, Parmesan, pepper, and milk and pour this mixture into the pie plate over the mushrooms, spinach and feta. Then top with shredded mozzarella.
- Bake the crustless quiche in the preheated oven for about 50 minutes, or until it is golden brown on top.
- Slice and enjoy! It is fabulous on its own for breakfast but you could add a side salad if having this crustless quiche for lunch or dinner.