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Crustless Quiche with Spinach and Mushrooms

May 11, 2009 by Joy the Baker 107 Comments

Crustless Quiche

I’m not sure exactly how to say this, so I’m just going to go ahead and put it out there.

For the first time in…. ever… I had fun at a baby shower.   Real time, legitimate good times at a baby shower.  I wasn’t even faking it, not even a little bit.

I’m going to stand by what may be an unpopular position.  In the past I’ve found most baby showers I’ve had to attend, a troubling combination of boring and humiliating.  Between standing around listening to various labor horror stories and playing disgusting baby games that involve Tootsie Rolls and diapers, I typically just barely manage a fake smile.

This weekend’s baby shower was different.  My friends Mitch and Lara got together, got married, and made another human that Lara is currently growing in her belly.  These people are filled with hilarity, and an uncommon and humble goodness.  Watching them open their baby gifts with grace and a downright speedy efficiency (thanks!), I couldn’t help but imagine their little girl filling the onesies, hats and socks they received.  While it may sound silly, the reality of this impending life became more lovely and amazing as each gift was opened.

That I may or may not have been able to cheat at one of the baby team relay games has very little to do with me having a great time at the shower.  Don’t press me on this.  Please.

Now, without a well-crafted transition, I bring you Crustless But Still Dang Good Quiche.

Crustless Quiche

Crustless Quiche

Yes, I think the best part of a slice of quiche is the crust.  Yes, I still made this quiche without crust.  Sometimes crust, with all of its cutting butter and dusting and rolling pins, seem just a little too daunting for my late morning weekend breakfast.  It turns out, if you slather the pie plate with butter, the quiche will bake up beautifully and when sliced, jump out of the dish with no problem.

I used a combination of spinach, mushroom, walnuts and blue cheese in this quiche.  Feel free to play around with any ingredients you might have on hand.  Next time I make this, I’m going to stay away from blue cheese.  The flavor almost took over the whole quiche.  I think a nice cheddar or gruyere would work better.

Crustless Quiche

Crustless Quiche with Spinach, Mushrooms and Walnuts

adapted from The Good Egg

Print this Recipe!

1 10-12 ounce bag of spinach, stems trimmed

2 Tablespoons extra virgin olive oil

2 cups chopped mushrooms

1 garlic clove, minced

salt and pepper

3 large eggs

1 cup half and half

1 cup crumbled blue cheese (I would suggest using cheddar or gruyere instead)

3 Tablespoons chopped walnuts or lightly toasted pine nuts

butter for greasing the pie plate

Crustless Quiche

Preheat oven to 375 degrees F.  Butter a 9-inch pie dish and set aside.

Place the spinach in a large pot, cover and cook over medium heat just until wilted, about 3 minutes.  Remove from the heat and spoon into a strainer set over  a bowl.  Let cool.

Press hard on the spinach in the strainer with the back of a spoon to remove most of the moisture, then squeeze in your hands to remove more.  Turn out onto a cutting board and coarsely chop  Place between two layers of paper towels or wrap in a clean kitchen towel and press to remove more moisture.  You should have about 1 cup packed spinach.  Set aside.

Heat the oil in a large skillet over medium heat.  Add the mushrooms and cook, stirring until tender, about 5 minutes.  Add the garlic and cook for 1 minutes more.  Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes.  Remove from heat.  Add a pinch of salt (the cheese is salty, so you won’t need much) and pepper to taste.

In a large bowl, whisk the eggs until light.  Stir in the half and half.  Spoon the spinach mixture evenly into the buttered pie dish.  Sprinkle with the cheese and nuts.  Pour in the egg mixture.

Bake the quiche until puffed and golden brown, about 35 minutes.  Serve warm or at room temperature, cut into generous wedges.

Crustless Quiche

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Filed Under: Breakfast, Gluten-Free, Nuts, Recipes, Savory

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Reader Interactions

All Comments
I Made This
Questions
  1. Elisa

    March 9, 2014 at 8:14 am

    YUMMY AND GF!! Today I did one with asparagus! Waiting for it to bake now!

    Reply
  2. Justine Piggott

    October 27, 2013 at 5:55 am

    what is half and half ???

    Reply
    • Elisa

      March 9, 2014 at 10:31 am

      here is a site that explains half and half. It also provides directions for substitutions for it. Hope that helps.

      Reply
  3. Sonia from Homemade Hints

    February 23, 2013 at 11:12 am

    Thanks for this recipe. Exactly what I was looking for. Love the addition of nuts.

    Reply
  4. Elsie

    October 24, 2012 at 7:58 pm

    I made this with spinach, sun-dried tomatoes, pine nuts, and feta! It was so delicious!! Thanks for the inspiration Joy!

    Reply
  5. Suzanne

    October 17, 2012 at 5:21 pm

    What can I use instead of half and half? Would soy creamer, soy milk, or nonfat lactose free milk work?

    Reply
    • joythebaker

      April 3, 2013 at 1:24 pm

      I’m too sure, the fat in the half/half is important. I don’t think it would taste right with a substitute, but I guess you can call it an experiment?

      Reply
  6. Susan R.

    October 14, 2012 at 11:38 am

    Just made this wonderful dish! Alittle of this and that, added bacon, 3 types of cheese and ta-da breakfast! Crustless was a plus.

    We will be making this more often. Thank you!

    Reply
  7. Joanna Rogers

    September 20, 2012 at 8:38 pm

    Hi Joy,

    Do you think this would work with goat cheese? I am goat cheese fanatic.

    xox
    Joanna

    Reply
    • joythebaker

      October 2, 2012 at 9:25 am

      i think yes!

      Reply
  8. Catalina

    August 7, 2012 at 7:12 am

    Hey joy! I’m so excited i’m making this today for lunch!! Thank you for this creative recipe and i also love that it doesn’t have a crust!!
    Do you think it will work if i just combine half a cup of milk and half a cup of heavy cream? It should work, right? Thank you again!!

    Reply
« Older Comments

Trackbacks

  1. Mushroom Spinach and Pecan Quiche | Rebel Dietitian says:
    February 23, 2014 at 4:15 pm

    […] is one of my latest recipes inspired by this blog I found on pinterest. I thought the addition of nuts was a great idea…adding great texture […]

    Reply
  2. Broccoli and Ham Crustless Quiche | Riverside Baking says:
    April 27, 2013 at 1:48 am

    […] started out planning on making this recipe by one of my blogging idols, but a lack of fridge stuff and an unexpected guest may it change form […]

    Reply
  3. Meal Planning Monday 25th March | Riverside Baking says:
    March 25, 2013 at 1:25 am

    […] Tuesday Crustless Quiche […]

    Reply

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