Crustless Spainch And Mushroom Quiche Recipes

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CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)



Crustless Spinach, Mushroom, and Tomato Quiche (Keto) image

Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.

Provided by Fioa

Categories     Breakfast and Brunch     Eggs     Quiche

Time 55m

Yield 8

Number Of Ingredients 12

cooking spray
1 tablespoon butter
1 onion, sliced
½ cup halved cherry tomatoes
1 cup sliced mushrooms
2 cups fresh spinach
1 cup heavy cream
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup shredded Gouda cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
  • Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
  • Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
  • Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
  • Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 3.7 g, Cholesterol 131.4 mg, Fat 18.6 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 11 g, Sodium 323.8 mg, Sugar 1.3 g

SPINACH MUSHROOM QUICHE



Spinach Mushroom Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
  • Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
  • Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
  • Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

CRUSTLESS MUSHROOM-SPINACH QUICHE



Crustless Mushroom-Spinach Quiche image

"My aunt gave me this wonderful recipe, and I adapted it a bit," writes Mary Ann Dell from Phoenixville, Pennsylvania. "It's a tasty vegetarian dish that's easy to prepare and full of nutritious vegetables." Because it doesn't have a crust, it's just right for low-carb diets.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups sliced fresh mushrooms
1-1/2 cups thinly sliced zucchini
1 cup chopped green pepper
1/2 cup chopped onion
1 garlic clove, minced
2 teaspoons canola oil
1 carton (15 ounces) part-skim ricotta cheese
1-1/4 cups egg substitute
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup crumbled feta cheese
1 tablespoon minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomato, seeded and chopped

Steps:

  • Line the bottom of a 9-in. springform pan coated with cooking spray with heavy-duty foil; set aside. In a large nonstick skillet, saute the mushrooms, zucchini, green pepper, onion and garlic in oil until tender; drain., In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture., Transfer to prepared pan. Bake at 350° for 45-55 minutes or until edges are lightly browned and a knife inserted in the center comes out clean. Let stand for 10 minutes. Carefully remove sides of pan. Top each serving with tomatoes.

Nutrition Facts : Calories 244 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 625mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

CRUSTLESS SPINACH QUICHE



Crustless Spinach Quiche image

I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE



Simple Crustless Spinach and Mushroom Quiche image

A simple quiche that doesn't require a great deal of time to prepare but still has good flavor.

Provided by S Long

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h5m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
4 eggs
½ cup grated Parmesan cheese
¼ cup all-purpose flour
1 tablespoon heavy whipping cream
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
6 drops hot pepper sauce, or more to taste
½ (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 10-inch pie dish.
  • Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
  • Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
  • Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 10.6 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 19.2 g, Sodium 582.9 mg, Sugar 1.4 g

CRUSTLESS QUICHE WITH SPINACH AND MUSHROOMS



CRUSTLESS QUICHE WITH SPINACH AND MUSHROOMS image

Categories     Vegetable     Side

Number Of Ingredients 8

1 10-12 ounce bag of spinach, stems trimmed
2 Tablespoons extra virgin olive oil
2 cups chopped mushrooms
1 garlic clove, minced
salt and pepper
3 large eggs
1 cup half and half
1 cup crumbled blue cheese (I would suggest using cheddar or gruyere instead)

Steps:

  • Preheat oven to 375 degrees F. Butter a 9-inch pie dish and set aside. Place the spinach in a large pot, cover and cook over medium heat just until wilted, about 3 minutes. Remove from the heat and spoon into a strainer set over a bowl. Let cool. Press hard on the spinach in the strainer with the back of a spoon to remove most of the moisture, then squeeze in your hands to remove more. Turn out onto a cutting board and coarsely chop Place between two layers of paper towels or wrap in a clean kitchen towel and press to remove more moisture. You should have about 1 cup packed spinach. Set aside. Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring until tender, about 5 minutes. Add the garlic and cook for 1 minutes more. Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes. Remove from heat. Add a pinch of salt (the cheese is salty, so you won't need much) and pepper to taste. In a large bowl, whisk the eggs until light. Stir in the half and half. Spoon the spinach mixture evenly into the buttered pie dish. Sprinkle with the cheese. Pour in the egg mixture. Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into generous wedges.

CRUSTLESS DILL SPINACH QUICHE WITH MUSHROOMS AND CHEESE



Crustless Dill Spinach Quiche With Mushrooms and Cheese image

I can't make a crust... so this is perfect!! Made this quiche a couple of times and it always turned out perfect! This makes a delicious quiche! From Canadian Diabetes Cookbook.

Provided by Redsie

Categories     Spinach

Time 1h

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 13

10 ounces fresh spinach
2 teaspoons vegetable oil
1 teaspoon minced garlic
3/4 cup chopped onion
3/4 cup chopped mushroom
2/3 cup 5% fat ricotta cheese
2/3 cup 2% fat cottage cheese
1/3 cup grated cheddar cheese
2 tablespoons grated parmesan cheese
1 whole egg
1 egg white
3 tablespoons chopped fresh dill or 2 teaspoons dried dill
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350°F Spray an 9-inch springform pan with vegetable spray.
  • Wash spinash and shake off excess water. In the water clinging to the leaves, cook the spinach over high heat just until it wilts. Squeeze out excess moisture, chop and set aside.
  • In large nonstick skillet, heat oil over medium heat; add garlic, onions and mushrooms and cook for 5 minutes or until softened. Remove from heat and add chopped spinach, ricotta, cottage, Cheddar and Parmesan cheeses, whole egg, egg white, dill and pepper; mix well.
  • Pour into prepared pan and bake for 35 to 40 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 154.4, Fat 9.2, SaturatedFat 4.7, Cholesterol 59.3, Sodium 252.7, Carbohydrate 6.4, Fiber 1.6, Sugar 1.5, Protein 12.4

SPINACH & MUSHROOM CRUSTLESS QUICHE RECIPE - (4.5/5)



Spinach & Mushroom Crustless Quiche Recipe - (4.5/5) image

Provided by á-77268

Number Of Ingredients 11

1 cup fresh mushrooms, diced
1/2 teaspoon garlic, minced
Non-stick spray
1 (10-ounce) box spinach, frozen and thawed
4 large eggs
1 cup Almond milk regular, unsweetened
2 ounces feta cheese
1/4 cup parmesan, grated
1/2 cup mozzarella, shredded
Salt, to taste
Pepper, to taste

Steps:

  • Preheat your oven to 350°F. Empty the box of thawed spinach into a colander and let it drain. Rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Add the cooked mushrooms and crumbled feta. In a medium bowl whisk together the eggs until fairly smooth. Add the almond milk, parmesan and a pinch of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, mushrooms, and feta. Sprinkle the shredded mozzarella cheese over top. Bake the quiche until it is golden brown on top and the center is solid. about 45 minutes. Slice and serve!

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From cleanfoodcrush.com


CRUSTLESS BACON AND SPINACH QUICHE - BEYER BEWARE - RECIPES FOR …
2013-09-21 When spinach is just wilted move spinach and onions to a well butter pie dish. Layer bacon, quick sauteed mushrooms and tomatoes over spinach. Combine the eggs, cream, fresh herbs, cheese, salt, and pepper in a bowl. Pour the egg mixture on top of spinach and veggies. Bake for 35 to 45 minutes until the egg mixture is set.
From beyerbeware.net


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Top Asked Questions

How to cook quiche with mushrooms?
Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish. Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.
How to make a crustless quiche?
In a large bowl, whisk together the eggs, Parmesan, pepper, and milk. Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella. Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF.
How long to bake spinach mushroom and feta crustless quiche?
Bake the Spinach Mushroom and Feta Crustless Quiche in a preheated 350 degree oven until it is golden brown on top and the center is no longer liquid. This will take anywhere between 45 minutes to an hour depending on your oven.
What is your favorite recipe for spinach ham and cheese quiche?
—Melinda Calverley, Janesville, Wisconsin In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish.

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