Spinach and Mushroom Crustless Quiche

spinach and mushroom crustless quiche

Amid the disgusting and slightly shameful abundance of sugar I’ve been consuming lately, I’ve been trying to incorporate some yummy savory recipes into my diet. My roomies and I hosted a small girly brunch/white elephant gift exchange on Sunday and I made one of my go-to recipes: quiche. My mom has this incredible quiche recipe cut from a newspaper years ago and I’m finally going to copy it down when I’m home in a couple of weeks (and will share it here, too). In the meantime, I went with a even simpler spinach and mushroom crustless quiche recipe adapted from this recipe. Quiche is one of those dishes that always seems fancier and more intimidating than it really is — truth is, you can probably make some sort of quiche with the ingredients you currently have at home. A binding agent (such as Bisquick), veggies, cheese, and eggs and you’re good to go. Put them in muffin tins for a cute bite-sized apps, or pour the batter into a pie tin for larger servings!

Spinach and Mushroom Crustless Quiche 

Makes about 18 mini quiches
Adapted from Food.com


– 1/2 small chopped onion, sauteed

– 2 cups spinach, sauteed

– 1 cup mushrooms, chopped and sauteed

– 4 eggs

– 2 cups milk

– 1/2 cup Bisquick

– 1/8 teaspoon pepper

– 1 1/2 cups shredded cheese (I used a cheddar blend)

– pinch of salt


Preheat oven to 350°F. Grease muffin tin or 8×10 oven-safe baking pan.

In a large bowl, beat eggs and milk until well-blended. Add sauteed vegetables and cheese. Stir. Pour into muffin tins.

Bake until fork inserted in muffins comes out clean, about 20-25 minutes (recipe says 40-50 minutes for a pie pan). Let sit for at least 10 minutes before serving.

spinach and mushroom crustless quiche

spinach and mushroom crustless quiche

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