Full of fluffy, creamy flavor this delicious crustless mushroom and spinach quiche is the perfect lunch or side. Super easy to make you’ll be adding this crustless quiche to your regular meal plan! Added bonus – it’s Gluten Free.
Why you’ll love this delicious Crustless Mushroom and Spinach Quiche
Gluten Free: no crust = no gluten
Quick to prepare: as there is no crust to make or pre-bake.
Keeps really well: Eat straight from the oven or keep in the fridge for up to three days. An ideal quick reheat option. Also, a great lunch box or ‘on the go’ snack as it’s just as enjoyable cold.
Full of flavor: fluffy and creamy this recipe melts in your mouth for that “mmmm – that’s good” feeling.
Great way to use up: extra eggs, cream (or milk) that’s nearing expiration.
Replacements: mushroom and spinach can be replaced with any vegetables you have on hand. For example zucchini, broccoli or cauliflower or any precooked potato, pumpkin or kumara.
Tips to making the perfect crustless quiche
Pre-beat your eggs before adding other ingredients. This ensures the yoke and white are well mixed and won’t “separate” in the cooking process.
Heavy cream is the “secret” ingredient to the fluffy, creamy flavor. Cream can be replaced with whole milk but use slightly less as it can make the quiche a little watery.
Place the quiche in a heavy dish to cook in the center of the oven. The temperature needs to be rather low to cook the eggs gently. Cooking too fast will burn the edges or leave the inside raw and sloppy.
Line the base of your quiche dish with baking paper and grease the sides with oil or melted butter to allow for easy removal and clean up.
Ingredients needed for Crustless Mushroom and Spinach Quiche
Eggs – 5 medium to large size, if using small eggs add an extra one or two
Cream – 1 Cup heavy, runny cream – no need to whip it
Onion – 1 small diced or thinly sliced
Mushroom – any type cut into even size chunks – approx 1 handfull
Spinach – washed and cut into wide strips, or you can leave it whole if using baby spinach – approx 1 handfull
Cheese – 1/2 cup grated Colby or Tasty
Salt and Pepper – to taste, personally I add about 1/2 teaspoon of salt and a really good shake of pepper
Tools you may need for this recipe
Medium to large size bowl, whisk, cutting board and knife, baking paper, oven proof Quiche dish or other shallow bakeware.
Making this Gluten Free Crustless Mushroom and Spinach Quiche
Step One
In a medium size bowl beat together 5 large eggs
Step Two
Prepare vegetables: dice or finely slice one small onion. Chop mushrooms of choice into even size chunks and slice spinach into ribbons, you will need approximately one handful of each.
Step Three
Add the vegetables to the egg mixture.
Step Four
Add one cup of full cream and salt and pepper to taste.
Step Five
Gently mix all the ingredients together.
Step Six
Add approximately half a cup of grated cheese. Mix well.
Step Seven
Transfer the mixture into a greased oven proof quiche dish or other shallow bakeware. I line the bottom with baking paper and grease the sides with olive oil or melted butter. Ensure the egg mixture is evenly spread throughout.
Step Eight
Bake at 180 degrees C (350F) for approximately 40 minutes or until the mixture is set and the top is golden. Use a skewer or wooden toothpick to check the center is no longer runny. Allow to cool for a few minutes to make removal from the dish a little easier.
Served with a green salad this makes a great lunch or add to your main meal as a side.
Enjoy!
Crustless Mushroom and Spinach Quiche
Full of fluffy, creamy flavor this delicious crustless mushroom and spinach quiche is the perfect lunch or side.
Ingredients
- 5 medium to large size eggs
- 1 small onion
- Mushroom - approx. 1 handful
- Spinach - approx. 1 handful
- 1 cup cream
- 1/2 cup grated cheese
- Salt and Pepper
Instructions
- Preheat the oven to 180 degrees C (350F).
- In a medium size bowl beat together 5 large eggs.
- Prepare vegetables: dice or finely slice one small onion. Chop mushrooms of choice into even size chunks and slice spinach into ribbons, you will need approximately one handful of each.
- Add the prepared vegetables to the egg mixture.
- Add one cup of full cream and salt and pepper to taste.
- Gently mix all the ingredients together.
- Add approximately half a cup of grated cheese. Mix well.
- Transfer the mixture into a greased and lined oven proof quiche dish or other shallow bakeware. Ensure the egg mixture is evenly spread throughout.
- Bake at 180 degrees C (350F) for approximately 40 minutes or until the mixture is set and the top is golden. Use a skewer or wooden toothpick to check the center is no longer runny. Allow to cool for a few minutes to make removal from the dish a little easier.
Notes
Served with a green salad this makes a great gluten free lunch or add to your main meal as a side.
Enjoy xxS
