Mini Crustless Spinach and Mushroom Quiche

Crustless Quiche

Blissfully Delicious Crustless Quiche – mine looked just like this one!

So I very sadly forgot to take a picture of my beautiful crustless quiche, so instead I borrowed Blissfully Delicious’ image of their crustless quiche. Mine looked just like theirs, except with mushrooms (they used onions). It was most delicious and extremely juicy. I loved this recipe because it was healthy (though I guess I could have reduced the amount of cheese!), filling, and I always love a recipe with a good amount of veggies. You can definitely add other kinds of veggies – green peppers, red bell peppers, onion, and zucchini would be scrumptious. You could even add some ham or sausage if you’d like a meatier version.


A little olive/vegetable oil
1 (6 oz) package fresh baby spinach
6 eggs
1 cup shredded cheese of your choice (I used a 3-blend from Trader Joe’s)
1 (10 oz package) mini-bella mushrooms, chopped
1/4 cup 2% milk
1/4 tsp salt
1/2 tsp thyme
oil spray


  1. Preheat the oven to 375F. Generously spray each muffin tin with oil spray.
  2. Heat a little oil in a large skillet. Saute the mushrooms until they are slightly soft, then add in spinach and 1/4 cup of water. Continue to sautee until the spinach has properly wilted.
  3. Some recipes would say that you should drain the liquid/water from the mushrooms and spinach. I didn’t and it turned out fabulously juicy and yummy. I think this is more of a personal preference thing – it just depends on if you’d like yours to be on the juicier or drier side.
  4. In a large mixing bowl, whisk the eggs until combined. Add salt, thyme, milk, and cheese. Mix well and make sure you don’t have clumps of cheese.
  5. Add the cooked mushrooms, and spinach to the eggs. Mix well.
  6. Divide evenly among the 12 muffin cups. I liked the fill them to the (almost) brim, since they’ll shrink a little post-baking.
  7. Bake for about 20 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.
  8. Leave in the pan for a few minutes or just until it’s cool enough to handle. Scrape the sides just in case (mine stuck just a little).
  9. They are best eaten about 10 minutes after they come out of the oven. Enjoy!

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