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Crustless Spinach and Mushroom Quiche with Fontina Cheese Recipe

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3.9 from 37 reviews

This crustless quiche with spinach and mushrooms is a delicious, easy-to-make, and adaptable recipe perfect for breakfast or lunch. Loaded with sautéed mushrooms, spinach, and a nutty fontina cheese finish, this gluten-free, low-carb, and vegetarian quiche delivers rich flavor without the crust.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Egg Mixture

  • 5 eggs
  • 1 cup whole milk

Vegetables and Cheese

  • 8 ounces sliced mushrooms
  • 1/2 medium yellow onion, minced
  • 3 large cloves garlic, minced
  • 2 cups packed baby spinach leaves
  • 4 ounces Fontina cheese or mozzarella, cubed

Seasonings and Others

  • 1 tablespoon extra virgin olive oil, plus more for the pan
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons balsamic vinegar

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 375°F. Brush a 9-inch pie plate with olive oil to prevent sticking and place it on a baking sheet to catch spills and make handling easier.
  2. Whisk the eggs and cube the cheese: In a large bowl, vigorously whisk together the eggs and milk until fully combined. Cube the Fontina or mozzarella cheese and set it aside for later use.
  3. Prepare the vegetables: Heat a large skillet over medium-high heat and add the tablespoon of olive oil. Once the oil shimmers, add the sliced mushrooms, minced onion, and garlic. Sprinkle with dried thyme, kosher salt, and black pepper. Cook for 10 to 15 minutes until the mushrooms shrink and the onions become translucent. Drizzle the balsamic vinegar over the vegetables, stir and cook for an additional 1-2 minutes. Add the baby spinach and stir until wilted, about 3 minutes. Taste and adjust seasoning as needed.
  4. Combine the ingredients in the pie plate: Transfer the cooked vegetables to the prepared pie plate evenly. Scatter the cubed cheese on top. Pour over the whisked egg mixture, filling the plate near to the rim.
  5. Bake the quiche: Carefully slide the baking sheet with the pie plate into the oven and bake for 35 minutes, or until the center is set and a knife inserted comes out clean. Remove from the oven and let it cool at room temperature for about 10 minutes before slicing and serving.

Notes

  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
  • Any quality olive oil works in this recipe; the Spanish Hojiblanca variety is a standout for its peppery finish.
  • This crustless quiche is versatile—feel free to experiment with broccoli, grape tomatoes, or thinly sliced potatoes for varied flavors.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Lunch
  • Method: Baking
  • Cuisine: French
  • Diet: Diabetic, Gluten Free, Vegetarian

Find it online: https://recipesvibe.com/crustless-spinach-and-mushroom-quiche-with-fontina-cheese-recipe/