Easy Mushroom Feta Crustless Quiche Recipe

This isn’t your grandma’s fussy quiche with a soggy bottom. This is a crustless wonder, packed with earthy mushrooms and salty feta. It’s the kind of thing you can throw together on a Sunday morning (or any morning, let’s be honest) and feel like you actually accomplished something. Plus, it’s kinda healthy-ish, so you can totally justify that extra slice. Easy Mushroom Feta Crustless Quiche Recipe

Okay, so, my husband is OBSESSED with this thing. He’s usually a meat-and-potatoes kinda guy, but he’ll devour this quiche like it’s the last food on earth. I even caught him sneaking a cold piece straight from the fridge the other day (don’t judge, I’ve totally done it too). One time, I tried to get fancy and add spinach. Disaster. He picked it all out. Now I stick to the mushrooms and feta, and everyone’s happy. It’s become a weekend staple, and honestly, I look forward to making it every time. It’s just easy… and who doesn’t need more easy in their life?

Why You’ll Love This Easy Mushroom Feta Crustless Quiche Recipe

• It’s crustless, which means less work and fewer carbs (if you’re into that sort of thing).
• Mushrooms and feta are a match made in heaven. Seriously, try it.
• It’s ridiculously easy to customize. Throw in whatever veggies you have lurking in the fridge. Just maybe not spinach if your husband is like mine.
• It’s perfect for breakfast, lunch, or dinner. Or a sneaky midnight snack. No judgment here.
• It’s somehow impressive AND simple. Like, you’ll feel fancy without actually trying that hard.

How to Make It

Alright, so first things first, you gotta preheat your oven. Like, now. 375°F (190°C). While that’s heating up, grab a skillet and melt some butter. Or olive oil. Whatever you got. Sauté those mushrooms until they’re all soft and gorgeous. Don’t overcrowd the pan, or they’ll get all steamy instead of browned. Nobody wants steamy mushrooms.

While the mushrooms are doing their thing, whisk together your eggs, milk (or cream if you’re feeling fancy), feta, and seasonings in a bowl. Don’t over-whisk! Just enough to combine everything.

Now, grease a pie dish. Like, really grease it. Otherwise, the quiche will stick, and you’ll be sad. Pour the egg mixture into the dish, then sprinkle the sautéed mushrooms on top.

Pop it in the oven and bake for about 30-40 minutes, or until it’s set and golden brown. Let it cool for a few minutes before slicing and serving. And try not to eat the whole thing in one sitting. But if you do, I won’t tell.

Ingredient Notes

• Mushrooms: I usually use cremini, but honestly, any kind of mushroom will work. Even those sad-looking ones in the back of the fridge (just kidding… sort of).
• Feta: Don’t skimp on the feta! It’s what gives this quiche its salty, tangy flavor. I prefer the block kind you crumble yourself, but pre-crumbled works in a pinch.
• Eggs: Gotta have eggs! I usually use large, but whatever you have on hand is fine. Just make sure they’re not expired. Nobody wants a rotten egg quiche.
• Milk (or Cream): I usually use milk to keep it a bit lighter, but cream makes it extra decadent. Your call.
• Butter: Olive oil also works, but butter makes everything better, doesn’t it?

Recipe Steps:

1. Preheat oven to 375°F (190°C).
2. Sauté mushrooms in butter until softened.
3. Whisk eggs, milk, feta, and seasonings together.
4. Grease a pie dish.
5. Pour egg mixture into dish and sprinkle with mushrooms.
6. Bake for 30-40 minutes, until set and golden brown.
7. Cool slightly before slicing and serving.

What to Serve It With

Honestly? This quiche is pretty great on its own. But if you’re feeling fancy, a simple side salad is always a good idea. Or some crusty bread for soaking up all that eggy goodness. You could even serve it with a side of bacon. Because bacon.

Tips & Mistakes

• Don’t overcook the mushrooms! Nobody wants rubbery mushrooms.
• Make sure the quiche is fully set before taking it out of the oven. A wobbly quiche is a sad quiche.
• If the top starts to brown too quickly, tent it with foil.
• I once forgot to grease the pie dish. It was a disaster. Learn from my mistakes.
• Don’t be afraid to experiment with different cheeses and veggies!

Storage Tips

Leftover quiche can be stored in the fridge for up to 3 days. Just wrap it tightly in plastic wrap or store it in an airtight container. You can reheat it in the oven or microwave, but honestly, it’s pretty good cold too. Especially for breakfast. Don’t judge. We’ve all been there.

Variations and Substitutions

• No feta? Use goat cheese or ricotta instead. Or even parmesan. Whatever you have!
• Don’t like mushrooms? (Who ARE you? Just kidding!). Use spinach, broccoli, or bell peppers.
• Out of milk? Use half-and-half or cream. Or even almond milk. Just don’t use water. That would be sad.
• I once added a pinch of nutmeg and it was surprisingly good.
• I tried using pre-shredded mozzarella once… it was… fine. But not amazing. Freshly grated is always better if you can swing it.

Frequently Asked Questions

Easy Mushroom Feta Crustless Quiche Recipe

This easy crustless quiche with mushrooms and feta is perfect for a quick and healthy breakfast or brunch.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups sliced mushrooms cremini or button mushrooms
• ▢ 0.5 cup crumbled feta cheese
• ▢ 6 large eggs beaten
• ▢ 1 cup milk preferably whole
• ▢ 0.25 teaspoon salt
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 1 tablespoon olive oil
• ▢ 0.5 cup chopped spinach fresh or frozen

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
• Heat olive oil in a skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes.
• In a large bowl, combine the eggs, milk, salt, and pepper. Whisk until well combined.
• Stir in the sautéed mushrooms, feta cheese, and spinach into the egg mixture.
• Pour the mixture into the prepared pie dish and bake for 35-40 minutes, or until the quiche is just set in the center.
• Let the quiche cool for a few minutes before slicing and serving.

Notes

This quiche can be served warm or at room temperature. It's great for meal prep and can be stored in the refrigerator for up to 3 days.