Mushroom & Spinach Crustless Quiche

Recipe: Mushroom & Spinach Crustless Quiche

Mushroom & Spinach Crustless Quiche is an easy to bake, healthy, filling and a fuss free breakfast or brunch dish. My crustless quiche recipe is a versatile one as one can add any vegetables, herbs, meat, etc.  I love crusted quiche but truthfully I prefer the one that is sold at the bakery just opposite to my home. When I make quiche at home we prefer to have a crustless one in order to enjoy it with some bread.

 

What Is A Quiche?

Quiche is a savoury French tart with a pastry crust filled with a rich unsweetened custard. The custard is generally made from eggs, cream and/or  milk. It is usually filled with vegetables, meat, seafood or cheese. The famous Quiche Lorraine is filled with bacon. A true quiche is made with a pastry crust but these days healthier versions are made without the rich buttery flaky crust.

 

The Difference Between A Frittata And A Quiche?

So you may ask that if the quiche is crustless, how is it different from a frittata? Well, firstly a frittata is made in a skillet over the stovetop and finished off under the broiler or grill. It generally has an egg mixture with add ins like vegetables, meat, cheese or seafood. When it comes to quiche the main egg filling is a custard made from eggs, cream and / or milk. And quiche are always baked in the oven, with or without the crust. Frittatas tend to be a bit more firmer while quiche tend to have a rich, custard like texture.

Sharing Mushroom & Spinach Crustless Quiche Recipe With Sunday Funday Group

This weekend Sneha requested us to share any baked recipe – sweet or savoury. I decided to go with crustless quiche. I often make it at home but didn’t get a chance to post the recipe on my blog. Funnily, it is now an update of the version that sat in the draft file for over 2 years! Well, I guess better late than never. This is what I like about this theme based group. It allows one to share new recipes, redo old ones and yes dig through the draft file!

 

Some Baked Recipes You May Like From My Blog

Baked Recipes By Members Of Sunday Funday

 

• Cheesy, Crunchy Mini Crackers from Culinary Cam
• Mock Lava Cake from Sneha’s Recipe
• Mushroom & Spinach Crustless Quiche from Mayuri’s Jikoni
• Old-Fashioned Baked Macaroni and Cheese from A Day in the Life on the Farm
• Orange Muffins with Cranberry Rosemary Compote from Amy’s Cooking Adventures

 

Basic Rule

For a 6 egg quiche the general rule is 1½ cups of mix in. It can be vegetables of your choice, like broccoli, potato, peppers, onion slices etc. It  also includes meat like ham, bacon or seafood. A little less or a little more of the add ins is fine. But don’t go beyond 2 cups. It may not hold shape.

Ingredients Required For Mushroom & Spinach Crustless Quiche

Eggs

A quiche is not a quiche without eggs. I know there are some quiche recipes with tofu, etc but they still have to really try their best to convince me that it can be called a quiche without eggs. I have used 6 large eggs for this recipe.

Milk

I have used 3% dairy milk.

Cream

I had some fresh whipping cream in my fridge so I used that up. Sometimes I add half and half.  Half and half is equal parts of milk and cream. But I do prefer the one with cream. The texture is so silky.

Mushrooms

Can use any mushrooms of your choice. I have used button mushrooms. Tastes equally good with portobello, cremini and oyster mushrooms. Wash the mushrooms and wipe them with a kitchen towel. Slice the mushrooms. We will cook them before adding to the custard. This way the custard does not become watery. I sliced about 300g of mushrooms. That is almost about 4 cups of sliced mushrooms. It looks a lot but once cooked the volume reduces.

Spinach

I prefer using fresh spinach for this recipe. Wash the spinach leaves and pat them dry with a kitchen towel to remove excess water. Chop it up roughly. We will be cooking the spinach too with the mushrooms. I used about 65g of spinach leaves. That is about 2 cups of roughly chopped spinach.

Garlic

Mushrooms, spinach  pair well with garlic. So I have used some minced garlic. I have used about 1 tsp of minced garlic.

Spring Onion

I sometimes use red, yellow or white onion. All depends on what I have. This time I had quite a bit of spring onion so opted to use that. If you use normal onion, the amount gets included in the 1½ cups of add ins. Instead of spring onion use any herbs of your choice, fresh or dried. Dill, parsley, chives, thyme, etc.

Dijon Mustard

Adds a subtle pungent earthy flavour. So go ahead and add some.

Nutmeg

A little goes a long way. A pinch of nutmeg adds a lovely flavour. This is an optional ingredient.

Pepper

Black pepper freshly cracked. Add according to your taste.

Salt

Add according to your choice. Any salt of your choice.

Cheese

Add any cheese of your choice. I sometimes go for Gruyere, sharp cheddar or a mixture of cheddar and mozzarella.

Red Chilli Flakes

This is my addition to the quiche. The Indian in me, wants that subtle heat.

Butter

I used some butter for sautéing the mushrooms and spinach.  A little is used to smear over the pie dish.

Oil

I could have used only butter for the mushrooms and spinach but opted to add a bit of oil too. I used olive oil.

 

 

 

 

 

 

 

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A Small Request

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or comment on Pinterest @mayuri62