Budget Bytes

08 November 2011

spinach, mushroom & feta
crustless quiche

$6.19 recipe / $1.03 serving
I'm a big fan of savory breakfasts and this one might be my new favorite. It has endless possibilities and is a cinch to make. ...plus, it reheats well in the microwave for a quick dinner!

A quiche is basically an egg and milk custard filled with all sorts of other things (usually cheese and vegetables). Traditionally, quiches are baked into a pie crust but I felt that I had enough cheese in here to cover my fat ration for the day so I just skipped the crust. If you want your quiche in a crust, make this super simple 60 second pie crust.

To make this recipe extra economical, use vegetables that are in season and on sale for a low price. You can do bell peppers, squash, broccoli, anything. I had some mushrooms that I had planned to use for my slow cooker marinara, but forgot about, so I used them in this. I also had leftover feta, parmesan, and mozzarella, so in they went! Lastly, I bought a super inexpensive box of frozen spinach. I probably went overboard on the cheese but I had it on hand, so I had to use it up!

spinach mushroom feta crustless quiche

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Total Recipe cost: $6.19
Servings Per Recipe: 6
Cost per serving: $1.03
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.

INGREDIENTS COST
8 oz. fresh mushrooms $1.99
1/2 tsp minced garlic $0.06
as needed non-stick spray $0.02
1 (10 oz.) box frozen spinach $1.09
4 large eggs $0.83
1 cup milk $0.39
2 oz. feta cheese $0.87
1/4 cup grated parmesan $0.39
1/2 cup shredded mozzarella $0.50
to taste salt & pepper $0.05
TOTAL $6.19

STEP 1: Preheat your oven to 350 degrees. 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.

STEP 2: Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

STEP 3: 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. Next add the cooked mushrooms and crumbled feta.

STEP 4: In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.

STEP 5: Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

spinach mushroom feta crustless quiche


Step By Step Photos


drain spinach
The key to preventing a soggy quiche is to reduce the moisture in your vegetables. This is why the spinach is squeezed dry and the mushrooms get cooked before adding to the quiche. I start by draining the spinach in a colander and then squeeze the rest of the moisture out before adding it to the dish.

fresh mushrooms
Next, move onto the mushrooms. Sometimes pre-sliced mushrooms are the same price as whole, but not this time around...

slice mushrooms
So I washed and sliced my own. I usually cut them in half first (to get a flat surface) and then slice them.

cook mushrooms
Mushrooms are like sponges that are secretly holding a lot of water, so you need to saute them before adding them to your quiche. I just placed them in a skillet coated with non-stick spray (and a little garlic for flavor) and then sprinkled them with salt and pepper. Just a touch. The salt will help draw out the moisture.

cook mushrooms
Turn the heat onto medium or medium high and saute them (cook while occasionally stirring) until the water cooks out. This picture is about half way through the process. You'll notice that the bottom of the skillet is covered with water that has seeped out of the mushrooms. Just keep cooking past this point until most of that water has evaporated off and the bottom of the skillet is relatively dry. This should take about 5-7 minutes, depending on how hot your skillet is. You can prepare the custard (egg and milk mixture) while you're waiting for the mushrooms to finish.

fill pie dish
Coat the inside of a 9 inch pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and place it in the bottom of the dish along with the cooked mushrooms and feta cheese... in no particular order.

whisk eggs
To make the custard, begin by whisking together four eggs until they are fairly smooth and uniform in texture.

add milk and parmesan
Next whisk in the milk and parmesan cheese... and a little more pepper or any other herbs that you might like.

pour on custard
Pour the custard mixture over the vegetables in the pie dish. Oh, and the quiche is much easier to get in and out of the oven if it's on a baking dish, so I put it on there before pouring in the liquidy custard mixture.

mozzarella
Sprinkle on more cheese (mozzarella in this case) if you want... again, I probably went overboard on the cheese but boy, was it tasty ;)

bake quiche
Bake the quiche in a preheated 350 degree oven until it is golden brown on top and the center is no longer liquid. This will take anywhere between 45 minutes to an hour depending on your oven. Just start checking it at 45 minutes. You'll notice as it cooks that it begins to puff up a bit. It will deflate once it comes out of the oven but the "puff" is a good way to tell which areas are cooked and which are still liquid.

spinach mushroom feta crustless quiche
Slice and serve! (I prefer mine with a healthy dose of sriracha!)

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83 Comments:

  • At November 8, 2011 at 7:44 PM , Blogger Kalyn said...

    Totally my kind of recipe. And I will have Sriracha on too1

     
  • At November 8, 2011 at 8:04 PM , Anonymous Meister @ The Nervous Cook said...

    This is just like a frittata I often make when I am pressed for time (and ingredients): The anything-goes frittata! Nine times out of ten it includes frozen spinach and mushrooms, TONS of garlic, and a squirt of sriracha when it's done.

    Delicious and easy -- way to go!

     
  • At November 8, 2011 at 8:07 PM , Blogger Ash said...

    I make a very similar recipe, but it has a half cup of flour mixed in with the eggs. While it bakes the flour sinks and forms a crust-like bottom.

     
  • At November 8, 2011 at 8:34 PM , Anonymous Becki's Whole Life said...

    This looks delish. I love the combo of the spinach and the feta. I always love a good quiche and I like your thinking with the pie crust here. I am always looking for ways to save on calories like this.

     
  • At November 8, 2011 at 8:40 PM , Blogger Huck said...

    I'm going to make a quiche. Real men do, you know...

     
  • At November 8, 2011 at 8:57 PM , Anonymous Dani said...

    So i love your blog, and yesterday JUST YESTERDAY i had the biggest urge to make a quiche and went through every one of your breakfast recipes to see if you had one because i wanted to make one of your recipes. and TODAY you post one, that's awesome! can't wait to try this one out! thanks!!! :)

     
  • At November 9, 2011 at 2:10 AM , Blogger Edith said...

    Great! I'll definitely try it!
    Thanks for sharing :)

     
  • At November 9, 2011 at 2:48 AM , Anonymous Alexandra said...

    Delicious!! Low carb and budget friendly..I'll take it! :)

     
  • At November 9, 2011 at 8:33 AM , Blogger Tintin said...

    We're very fond of making a quiche like this one in my household. What's really good is if you slice up potatoes and onions for the bottom layer, sort of like a Spanish tortilla.!

     
  • At November 10, 2011 at 4:46 PM , Blogger Tiffany the Dietitian said...

    I LOVE this recipe! I like to make quiche ahead of time for a quick no-fuss dinner. I'm trying this recipe next. Thanks!

     
  • At November 11, 2011 at 6:07 AM , Blogger bluecheesecake said...

    I'm going to try this tomorrow!

     
  • At November 12, 2011 at 11:46 AM , Anonymous Anonymous said...

    Sounds good. made a simular casserole dish called eggs florentine it to was very good. I will try this very soon. Thanks

     
  • At November 13, 2011 at 5:44 PM , Anonymous Anonymous said...

    I made this and it was simply amazing! Didn't miss the crust at all. Thanks!

     
  • At November 15, 2011 at 9:49 AM , OpenID brokenpenguins said...

    I made this and it's sooo yummy! Mine turned out a little soggy though so I imagine it could have been even yummier. I only had fresh spinach. Maybe I should have sauteed that too?

    I'm still mighty impressed with this recipe and even more impressed that I made something edible :o

     
  • At December 3, 2011 at 7:22 PM , Blogger Meredith Plunkett said...

    This is now a weekly staple in our house. We didn't have feta in the house, so I subbed it with cheddar cheese and it was super good!

     
  • At December 14, 2011 at 2:31 PM , Anonymous Anonymous said...

    I made this last night for supper. It was a hit with my boyfriend and I.I love following your blog on my Facebook.. You have the best ideas.. :)

     
  • At December 22, 2011 at 11:32 AM , Anonymous Anonymous said...

    Made this for lunch with my 3 year old helper. We served it up with seasoned pan fried potatos from Mamaw's garden. Love Budget Bytes!!!

     
  • At January 8, 2012 at 9:10 AM , Anonymous Jenny said...

    Delicious! Thanks so much!

     
  • At January 16, 2012 at 11:49 AM , Anonymous Anonymous said...

    How many calories per serving?

     
  • At January 21, 2012 at 11:42 AM , Anonymous Anonymous said...

    I'm making this right now. Just put it in the oven :) I'm excited!! I never liked the crust part on quiche. now to make quinoa bites :)

     
  • At January 24, 2012 at 7:13 PM , Anonymous Anonymous said...

    Made this for dinner tonight and it was delicious! I am curious to know if anyone has figured the calories per serving.

     
  • At January 25, 2012 at 9:28 PM , Anonymous Anonymous said...

    I can't wait to make this! My husband is on a low carb diet so we all can eat this!! Thanks!

     
  • At February 4, 2012 at 12:27 PM , Anonymous Anonymous said...

    Found this through Pinterest and made it today. So delicious--thanks :)

     
  • At February 5, 2012 at 1:33 PM , Anonymous Anonymous said...

    would coconut milk be okay to use?

     
  • At February 5, 2012 at 3:40 PM , Blogger Beth M said...

    Anon - I'm really not sure about coconut in this recipe as it has different properties than regular milk... Also, it might give a strong flavor and I'm not sure how that would work with the rest of the flavors. But hey, experimentation often results in magical discoveries. Go for it!

     
  • At February 9, 2012 at 6:28 PM , Blogger Julie said...

    I've been famous for lousy quiches, and I LOVE quiche, so I thought I'd give it a go! It was delicious, and turned out properly!! I used what I had on hand, fresh spinach, onion, garlic, mushrooms, zucchini, onion, red pepper, garlic, lowfat cheddar cheese, bacon, and parmesan cheese. (I even forgot the milk) I think the fewer eggs than most recipes was the golden ticket!

     
  • At February 16, 2012 at 1:49 PM , Blogger Janerosity said...

    I only have almond milk at home, could I use this?

     
  • At February 16, 2012 at 5:26 PM , Blogger Beth M said...

    Jenerosity - Unfortunately, I have no experience cooking with almond milk :( My guess is that it would work, but I can't say for sure.

     
  • At February 18, 2012 at 2:39 PM , Blogger Michelle Sexton said...

    seriously, thanks for sharing such an awesome recipe. I just made this and it tastes amazing!

     
  • At March 2, 2012 at 11:49 AM , Anonymous Anonymous said...

    I would love nutritionals! Please post them with your recipes if at all possible!

     
  • At March 4, 2012 at 4:54 PM , Anonymous Anonymous said...

    this is a stratta . why would you pay so much for mushroms? they are 99 cents for 8 ozs. and why would you use frozen spinach when fresh is cheap and a perfect ingredient?
    you don't have to cook anything first, just chop and mix. takes less than 5 minutes.

     
  • At March 5, 2012 at 9:21 PM , Blogger Bobbi said...

    May I use your picture on Pinterest?
    Thank you!

     
  • At March 6, 2012 at 5:25 AM , Blogger Beth M said...

    Yes, Bobbi :) Please make sure it is properly linked. Thanks!

     
  • At March 7, 2012 at 1:38 AM , Blogger Wende said...

    Hi! I shared your recipe on my Must Try Tuesday blog post today.

    http://therickettchronicles.blogspot.com/2012/03/59-must-try-tuesday-march-6-2012.html

    We are big quiche eaters so I can't wait to try this recipe.

    Thanks for sharing!

    Wende
    The Rickett Chronicles

     
  • At March 11, 2012 at 8:13 PM , Anonymous Anonymous said...

    I made this for dinner tonight. It was very yummy. Thanks for sharing!

     
  • At March 18, 2012 at 12:08 PM , Anonymous Ashley P said...

    I made this quiche for my in-laws this weekend and they were SOOO impressed. This was delicious. I even combined all of the ingredients the night before and baked it off in the morning. Perfect!!

     
  • At March 20, 2012 at 1:31 PM , Anonymous Anonymous said...

    Would it be difficult to make this recipe into mini quiches?

     
  • At March 20, 2012 at 1:33 PM , Blogger Beth M said...

    It would be quite easy to make this into mini-quiches! Do everything the same except reduce the cooking time. You can use the color on top as an indicator. They're finished when they are golden brown on the top around the edges - just like in the picture of the big one.

     
  • At March 20, 2012 at 2:59 PM , Anonymous Anonymous said...

    Would it be difficult to make this recipe into mini quiches?

     
  • At March 23, 2012 at 7:09 PM , Anonymous Anonymous said...

    Just made it and it was wonderful, thanks for the recipe!

     
  • At March 29, 2012 at 7:34 AM , Anonymous Anonymous said...

    What is the nutritional value? I am trying to figure out the points for Weight Watchers?

     
  • At April 8, 2012 at 4:31 PM , Anonymous Anonymous said...

    We make a similar recipe called Stockton Joe's Eggs. Saute bacon & onions, add chopped frozen or fresh spinach and mushrooms, saute a minute or two, then add scrambled eggs, then add whatever shredded cheese you have. Serve with toast or bisquits or torillas and salsa. Yummy.

     
  • At May 7, 2012 at 6:11 PM , Blogger Ronda said...

    this has become one of my go-to recipes! last night i made it with kale and sauteed spring onions!

     
  • At May 21, 2012 at 4:01 AM , Anonymous Anonymous said...

    How do I post this to Pinterest with the Quich Photo? When I go to "post", your picture holding the drink comes up for the image.

     
  • At May 21, 2012 at 5:35 AM , Blogger Beth M said...

    Anonymous - for some reason pinterest doesn't work right with my site. If you download the pinterest browser button and use that, it will work just fine. Otherwise, you can repin it from the Budget Bytes pinterest board: http://pinterest.com/pin/217932069438191523/

     
  • At May 29, 2012 at 11:26 AM , Blogger AshleeQueen said...

    Could I use fresh spinach? Also, how could I give it a crust? I really like crust with my quiche :)

     
  • At May 29, 2012 at 11:51 AM , Blogger Beth M said...

    AshleeQueen - You can definitely use fresh spinach. I would suggest sauteing it lightly to reduce moisture content, but that's up to you. It will probably still work otherwise. As far as a crust, I haven't actually made a crusted version. I'm not sure if you'll have to par-bake the crust before filling it or not. Maybe do a quick google search for quiche recipes and see if they do? Let me know how it turns out!

     
  • At June 13, 2012 at 5:42 PM , Anonymous Anonymous said...

    Just made this from farmers market bounty. Fresh spinach, mushrooms, red pepper and extra garlic...smells wonderful baking. Can't wait to dig in!

     
  • At June 14, 2012 at 12:22 PM , Blogger fabricpixie said...

    So happy to find a quiche recipe with NO crust! Guess based on your recipe, any quiche could be made without a crust ... oh joy, now I'll be making them every week. Gotcha pinned to my Low Carb board.

     
  • At June 17, 2012 at 9:06 PM , Anonymous Anonymous said...

    I am literally in love with you.

     
  • At June 20, 2012 at 4:39 PM , Anonymous Anonymous said...

    what are the nutrition facts for this ??

     
  • At July 2, 2012 at 10:59 AM , Blogger Jenny B said...

    Can you use a crust for this?

     
  • At July 2, 2012 at 5:09 PM , Blogger Beth M said...

    Jenny - Yes, I'm sure you could pour it into a crust and it would still work fab! Although I'm not sure if you usually have to bake the pie crust before you fill it or not... a quick google search for quiche recipes might give you the answer, though.

     
  • At July 7, 2012 at 5:11 PM , Anonymous Anonymous said...

    sounds delicious and i will be making this asap.

     
  • At July 25, 2012 at 6:55 PM , Anonymous Anonymous said...

    Just put mine in the oven..Can't wait to taste. THANKS!!!

     
  • At August 9, 2012 at 7:23 PM , Blogger Afalkos said...

    Didn't require many dishes!

     
  • At August 14, 2012 at 3:06 PM , Anonymous Hannah said...

    can you make this with goat cheese instead? I'm lactose intolerant and wondering if that and feta have similar flavors... or if baking goat cheese would be practical

     
  • At August 14, 2012 at 6:12 PM , Blogger Beth M said...

    Hannah - Goat cheese and feta have very different flavors, but goat cheese would also be fantastic in this recipe. Goat cheese is not nearly as salty as feta, has a more creamy texture, and a slight tanginess to it. It's also usually a bit more expensive than feta. The goat cheese will liquify a bit when baking, but it will still be great (I used to bake it on pizzas all the time when I worked in the pizza biz).

     
  • At August 30, 2012 at 2:53 PM , Anonymous Anonymous said...

    Thinking this would freeze ok? thoughts? ;0)

     
  • At August 30, 2012 at 3:34 PM , Blogger Beth M said...

    It freezes okay. Sometimes when you reheat egg dishes that have been frozen, they can get a tad watery (it's called "seepage"), but other than that it works great!

     
  • At September 24, 2012 at 7:32 PM , Anonymous Anonymous said...

    Is there a pert slice calorie fat and carb count

     
  • At September 25, 2012 at 10:27 AM , Blogger manuelamelo said...

    this is the first time I cook something more difficult. I know this is easy, it's just that I'm a begginner and used to live on grilled chicken and cooked vegetables only.
    This was quick, beautiful and yummi. Feta is very expensive in my contry, so I made it with provolone, yellow bell pepper and brocolli. Delish! THANK YOU SO MUCH

     
  • At September 25, 2012 at 10:30 AM , Blogger manuelamelo said...

    Also> I'm a recently diagnosed gluten intolerant. Crustless anything will be a must-have in my table. thank you again

     
  • At October 13, 2012 at 11:27 PM , Anonymous Anonymous said...

    Has anyone tried this with egg beaters (to cut down the cholesterol)?

     
  • At November 30, 2012 at 11:47 AM , Blogger Maire said...

    I have to try this! Perfect for Sunday Brunch

     
  • At December 2, 2012 at 1:22 PM , Blogger Jeanie Beck said...

    I made this today--it was incredible!!! A weekly item on my menu now!!!

     
  • At December 11, 2012 at 2:29 PM , Anonymous Furthea said...

    I'm trying this though I have no feta or mozz in the house I do have a block of Extra sharp white cheddar and a block of Parmesan. No mushrooms so I threw in some left over broccoli chopped.

     
  • At January 6, 2013 at 7:41 PM , Blogger Jasmyn Turner said...

    I tried this. mushrooms = GROSS. I think Im gonna do broccoli instead next time. But After I picked the mushrooms out, it was delicious!

     
  • At February 17, 2013 at 7:23 AM , Blogger jules said...

    I am curious where the previous poster buys mushrooms for .99! Here in Nashville....$2.99!!

     
  • At March 9, 2013 at 9:40 AM , Blogger Bridget from Refined Vintage said...

    Trying this for breakfast today! I do not have feta on hand so I will use a combo of hard cheeses like mozzarella, parmeson, cheddar. Sound so good, Off to try! Thanks! Found you via Pinterest!

     
  • At March 12, 2013 at 11:44 AM , Anonymous Martha said...

    I'm a diabetic need to know #of carbs!!

     
  • At March 17, 2013 at 1:10 PM , Anonymous Gav said...

    A member on Saver Scene Australia - www.saverscene.com.au posted up a link to your website and I must say it's fantastic and this one in particular sounds really yummy!

    Thanks so much for your hard work,
    Gav.

     
  • At March 21, 2013 at 3:20 PM , Anonymous Anonymous said...

    Several posts have asked you about nutritional value. Why have you not responded?

     
  • At March 21, 2013 at 4:11 PM , Blogger Beth M said...

    Anonymous - I'm sorry, but I do not have the nutrition facts. For a more detailed explanation, read my FAQ's (#1).

     
  • At March 26, 2013 at 11:06 PM , Anonymous Anonymous said...

    Made different veggie and chesse combos of this already twice this week. One was broc, onion, mushroom and sharp cheddar. The other was spinach, red peppers and feta. Both were soo good. Thank you Beth! I for one appreciate all the time it must take to post these awesome recipes. And as the the person/people who hassle you for calorie counts, carb breakdown, etc. Why don't they just take a few minutes and use an online website/tool to figure that out for themselves. SHeesh!

     
  • At April 7, 2013 at 11:32 AM , Anonymous Alison said...

    I make this all the time for Sunday brunch - it's a great way to use up whatever random vegetables are left over from the week. Today's red pepper and kale combo is baking right now. Thanks for a great versatile recipe!

     
  • At April 7, 2013 at 11:47 AM , Anonymous Anonymous said...

    How would you suggest reheating leftovers of this?

     
  • At April 7, 2013 at 12:27 PM , Blogger Beth M said...

    Anonymous - I usually just reheat it briefly in the microwave.

     
  • At April 20, 2013 at 3:26 PM , Anonymous Anonymous said...

    Yum! Love recipes like this! Looking forward to doing my own twist on it!

    And for posters looking for nutritional info so desperately, use an online recipe calorie calculator for it! Thats what I usually do!

    KCinMN

     
  • At April 21, 2013 at 9:31 AM , Anonymous Anonymous said...

    Hello from Denver! I went to Sparkpeoples recipe calculator and divided it into 8 servings, adding ALL of the ingredients and came up with about 119 calories per serving - check out their site for additional nutritional values, great sight and fast and easy! Gonna go get all ingredients now and bake for a wonderful healthy breakfast!

     
  • At April 24, 2013 at 4:38 PM , Blogger maria elisa Luchsinger said...

    I made this yesterday! DELICIOUS!

     
  • At May 2, 2013 at 12:21 PM , Anonymous Alexandra said...

    I made this a few weeks ago and it was so great! I want to make it again for some friends who are staying with me this weekend and was wondering how I should prepare any meat-type addition to the filling--like, if I wanted to add some pre-cooked chicken sausage links, I'm guessing I'd saute it first or could I just add it without doing anything to it?

     
  • At May 2, 2013 at 4:51 PM , Blogger Beth M said...

    Alexandra - If your meat is raw, just make sure to saute it up first, but if it's pre-cooked you won't need to do anything before adding it in (unless you want it crispy, in which case you can saute it first).

     

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