Reliable Crustless Quiche Spinach Mushroom Gruyère
Table of Contents
Quick Hook
Crustless Quiche have you ever fallen for a dish this simple? I made this Reliable Crustless Quiche Spinach, Mushroom & Gruyère for a picnic once, and everyone asked for seconds.
A good quiche is all about the wobble, and this one hits that creamy, umami note every time.
Brief Overview
This recipe borrows classic French technique but skips the pastry shell. It’s basically an egg custard quiche without crust, lighter and quicker than the old-school version.
The recipe is easy and takes about 55 60 minutes total , with 20 minutes active prep and 35 40 minutes baking at 350° F ( 175° C) .
It makes one 9 inch quiche and serves six.
Origin wise, quiche has roots in Lorraine, France, and now turns up on brunch menus everywhere. Think brunch, weeknight dinners, or picnic packing.
It works as a Gluten-free crustless quiche or a Vegetarian crustless quiche if you skip meat.
Main Benefits
Top benefit? High protein and satisfying fat from eggs and Gruyère. It’s an excellent pick for those wanting a Low-carb crustless quiche or a Weight Watchers Crustless Quiche swap.
Honestly, I once chose this over toast to save carbs, and I didn’t miss the crust.
This is a perfect Make-ahead crustless quiche for busy mornings. Assemble the night before, bake the next day, and you’re golden.
It also converts nicely into a Weight Watchers Quiche or Weight Watchers Spinach Quiche by swapping dairy for lighter options.
What makes this recipe special is the balance. Sautéed mushrooms add earthiness, spinach brings brightness, and Gruyère gives that nutty melt.
The real trick I learned? Dry the veg. Squeezing spinach in a towel stops a watery custard disaster. I’ve ruined a quiche that way once not pretty.
If you love an Easy crustless quiche recipe that’s flexible, this is it. It also doubles as a Spinach mushroom Gruyère crustless quiche that stays great at room temperature.
Ready for ingredients and step-by-step tips? Let’s move on to the ingredient list.
Ingredients & Equipment Reliable Crustless Quiche
As Julia Child said, People who love to eat are always the best people. I agree. This Crustless Quiche feels like a hug. It’s simple, savory, and forgiving.
Main Ingredients
Sautéed vegetables
- Olive oil 1 tbsp (15 ml) .
- Yellow onion, small, finely diced 1 (about 90 g) .
- Button or cremini mushrooms, sliced 8 oz (225 g) .
- Baby spinach, rinsed and drained 4 cups packed (about 120 g) .
- Salt 1/4 tsp (1.5 g) and black pepper, pinch.
Custard
- Large eggs 6 (≈300 g) .
- Whole milk 1 cup (240 ml) and heavy cream 1/2 cup (120 ml) .
- Dijon mustard 1 tsp (5 g) optional.
- Freshly grated nutmeg, pinch.
- Kosher salt 3/4 tsp (4.5 g) and black pepper 1/2 tsp .
Cheese & finishing
- Gruyère or sharp cheddar, grated 1 cup (100 115 g) .
- Fresh herbs, chopped 2 tbsp (8 g) .
- Optional flaky sea salt.
Quick note: squeeze your veggies dry. I learned this the hard way. Once my quiche sloshed custard. Never again.
Seasoning Notes
Essential combo: salt, black pepper, and a pinch of nutmeg. Dijon adds depth. Chives or parsley brighten the finish.
Flavor enhancers: a dash of Worcestershire or a squeeze of lemon wakes the mushrooms. A little grated Parmesan under the Gruyère helps browning.
Aromatics: caramelized onion and garlic are winners. For a vegetarian crustless quiche, swap bacon for smoked paprika.
Substitutions: no cream? Use 1 1/2 cups (360 ml) half-and-half. No Gruyère? Use Swiss or sharp cheddar. Want a low-carb crustless quiche or a Weight Watchers Quiche? Use milk swaps and watch portions.
Equipment Needed
Essential tools only: 9-inch (23 cm) pie dish, 10 12 inch skillet, mixing bowl, whisk, spatula, grater, sharp knife, measuring cups and spoons, toothpick.
Household alternatives: no pie dish? Use a cake pan. No whisk? Use a fork. No grater? Chop cheese small.
Baking tip: preheat oven to 350° F ( 175° C) . Rest quiche 10– 15 minutes before slicing. For reheating, warm at 325° F ( 160° C) .
This setup works for an Easy crustless quiche recipe, a Spinach mushroom Gruyère crustless quiche, and make-ahead crustless quiche plans. Honest to God, once you dry the spinach well, it’s nearly foolproof.
Cooking Method
Prep Steps
I always start with a quick mise en place. Chop onion and mushrooms. Grate 1 cup Gruyère. Measure eggs and dairy. This keeps the cook smooth.
Time saver: preheat oven while you chop. Preheat to 350° F ( 175° C) now. Clean and dry your spinach well.
Moist veggies ruin custard. Safety first: handle hot oil carefully. Cook on medium heat. Keep a towel handy for splashes.
step-by-step Process
- Heat 1 tablespoon olive oil over medium. Sauté 1 small diced onion 5– 7 minutes .
- Add 8 oz sliced mushrooms. Cook until brown and dry 5– 7 minutes .
- Stir in 4 cups packed spinach. Wilt and evaporate moisture. Cool slightly.
- Whisk 6 eggs with 1 cup milk and 1/2 cup cream. Season and add Dijon. Pour over veggies in a greased 9 inch dish.
- Scatter 1/2 cup cheese under, and 1/2 cup on top. Bake 35– 40 minutes until edges set. Center should be slightly wobbly.
- Rest 10– 15 minutes before slicing. Internal temperature should reach 160° F ( 71° C) for safety.
Visual cues beat timers. Look for a lightly golden top. Edges pull away slightly. A knife comes out mostly clean with a moist crumb.
Pro Tips
My biggest lesson: squeeze spinach. I learned the hard way. A soggy quiche is sad. Use a clean towel to press out moisture. That keeps the custard firm.
Technique 1: scatter cheese under veggies. It prevents sogginess. Technique 2: taste season a teaspoon of raw custard. Adjust salt and mustard. Technique 3: use an oven thermometer for accuracy.
Common mistakes to avoid: overfilling the dish and skipping the squeeze. Don’t overbake. Remove at the wobble stage.
Make-ahead option: assemble the dish and chill up to 24 hours. Add an extra 5 8 minutes to the bake time from cold.
This recipe works great as an Easy crustless quiche recipe. It also makes a solid Weight Watchers Crustless Quiche or a Vegetarian crustless quiche.
I use it for Weight Watchers Quiche, Weight Watchers Spinach Quiche, and even a Low-carb crustless quiche. Try it as a Spinach mushroom Gruyère crustless quiche or a Gluten-free crustless quiche.
Honestly, it’s my go-to Egg custard quiche without crust.
Recipe Notes
Fun fact: one large egg has about six grams protein. It’s a small win. I learned that while testing this Crustless Quiche.
I baked it for a friend’s picnic once. It vanished in ten minutes.
Serving Suggestions
Serve slices warm or at room temperature. Pair with a crisp mixed green salad. A mustard vinaigrette works wonders.
For brunch, add crusty bread and fruit. For dinner, roast baby potatoes or hash cubes. I love this as a Weight Watchers Quiche option.
It also makes a great Weight Watchers Spinach Quiche swap.
A light white wine pairs well. Try sparkling water with lemon for daytime. Coffee or Earl Grey suits brunch.
Storage Tips
Cool the quiche completely before storing. Refrigerate in an airtight container. Keep for up to 3 4 days.
You can freeze slices. Wrap tightly in foil and place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge.
Reheat gently in the oven at 325° F ( 160° C) . Heat until warmed through. Microwave on low power for 60 90 seconds as a fast option.
Don’t overheat. The texture changes quickly.
Variations
Want lower calories? Try a Low-carb crustless quiche version. Swap heavy cream for 1 1/2 cups low-fat milk and Greek yogurt. It makes a good Weight Watchers Crustless Quiche.
Need gluten-free? No crust is already perfect. Use gluten-free seasonings for reassurance. For vegetarian crustless quiche, keep the mushrooms and spinach. Skip bacon.
Seasonal swaps are easy. In summer use roasted cherry tomatoes. In fall add caramelized leeks and Swiss chard. I once used asparagus in spring. It tasted fantastic.
Nutrition Basics
Per slice is roughly 275 calories. Protein sits near 14 grams. Fat is about 21 grams. Carbs stay low, around 7 grams.
Eggs provide protein and B vitamins. Spinach brings iron and fiber. Mushrooms add umami and potassium. Gruyère adds calcium too.
Make-ahead crustless quiche? Yes, absolutely. Assemble the night before. Bake fresh in the morning. It saves time and tastes great.
Honestly, this is my go-to easy crustless quiche recipe. Try it without worrying. Cook, relax, and enjoy a perfect slice.
Frequently Asked Questions
What exactly is a Crustless Quiche and how does it differ from a regular quiche?
A Crustless Quiche is simply the egg-and-dairy custard of a traditional quiche baked without a pastry shell, so it’s lighter, lower in carbs and quicker to make. Texture and technique are the same you still sauté fillings, whisk eggs and dairy, and bake until mostly set but you’ll need to manage moisture more carefully since there’s no crust to absorb it.
This recipe makes a 9 inch quiche that serves about six.
Why did my crustless quiche come out watery and how can I prevent that?
The most common cause is excess moisture from vegetables cook spinach and mushrooms until they’ve released and evaporated liquid, then squeeze or press them in a towel or sieve before adding to the dish.
Also avoid overfilling with wet ingredients, preheat the oven, and remove the quiche when the center is only slightly wobbly so it finishes setting while resting rather than weeping liquid.
Can I make this Crustless Quiche ahead of time and what’s the best way to store leftovers?
Yes you can assemble the quiche, cover it and refrigerate for up to 24 hours before baking (allow a few extra minutes in the oven if baking from cold). After baking, cool to room temperature, cover and refrigerate for 3 4 days; reheat gently in a 325°F (160°C) oven or microwave a single slice.
For longer storage, slices freeze well for up to 2 months if tightly wrapped; thaw overnight in the fridge and reheat in the oven for best texture.
How can I adapt the recipe for fewer calories or for dairy-free diets?
For a lighter version, replace the milk + cream with 1 1/2 cups low-fat milk plus 1/2 cup plain Greek yogurt (stirred smooth) or use the suggested half-and-half swap this keeps creaminess but cuts fat.
For dairy-free, try unsweetened soy or oat milk with a little silken tofu or a commercial vegan cream and a plant based melting cheese, but expect a slightly different mouthfeel and adjust seasoning to taste.
Nutritionally, the recipe estimates about 275 kcal, ~14 g protein and ~21 g fat per serving, but swaps will change those numbers significantly.
How do I know when my crustless quiche is perfectly cooked without overbaking it?
Bake until the edges are set and the center still has a slight wobble a knife inserted near the middle should come out mostly clean with a little moist crumb. Remove the quiche from the oven when it reaches that stage and let it rest for 10 15 minutes to finish setting; overbaking will make it rubbery and dry.
Using an oven thermometer helps, since accurate oven temperature matters for an even custard.
What are easy variations and good cheese swaps for this crustless quiche?
Try bacon & cheddar (cook bacon first), Mediterranean with roasted peppers and feta, or broccoli with smoked Gouda just dry or blanch fillings so they don’t add excess moisture.
If you don’t have Gruyère, Swiss, Emmental, fontina or sharp cheddar are great alternatives; mixing a melty cheese with a little sharper cheese gives depth without overpowering the vegetables.
Finish with chopped herbs and a sprinkle of flaky sea salt, and serve with a simple salad or a cuppa for a relaxed brunch.
Reliable Crustless Quiche Spinach Mushroom Gruye
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 275 kcal |
|---|---|
| Protein | 14 g |
| Fat | 21 g |
| Carbs | 7 g |
| Fiber | 0.6 g |
| Sugar | 2.5 g |
| Sodium | 500 mg |