Crustless Spinach and Mushroom Quiche

A Few Words…

Have you had quiche lately?

Here’s a great recipe that you can make your own. Spinach and mushrooms make a great combination, add a few more ingredients and you have a delicious quiche!

It’s delicious for lunches, for quick and easy dinners and definitely makes for great leftovers!

Crustless Spinach and Mushroom Quiche

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Serves 8


  • 1 tbs. olive oil
  • 2 garlic cloves, sliced
  • 1 Vidalia onion, chopped
  • 8 ounces white mushrooms, sliced
  • 5 handfuls of fresh baby spinach
  • 4 eggs
  • 1 cup egg whites
  • 1/2 cup milk
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • pinch of salt and pepper
  • 1 1/2 cups shredded mozzarella cheese (or your favourite cheese mixture), divided


Preheat the oven to 350°F. Grease a 9 inch quiche pan with a little oil, and set aside.

Heat the olive oil in a large sauté pan. Add the garlic, chopped onions and mushrooms and sauté until the mushrooms brown, about 10 minutes. Add the spinach and mix well until the spinach has wilted, about 3-4 minutes. Mix the vegetables well and set aside.

Whisk together the eggs, egg whites. milk and spices. Add 1 cup of the shredded cheese.

Pour the vegetable mixture into the prepared quiche dish and then add the egg mixture on top. Sprinkle the remaining 1/2 cup shredded cheese on top.

Bake for 40-45 minutes, until the top browns and the edges start to pull away from the edge of the pan.