Spinach Mushroom and Feta Crustless Quiche

Linzi: "Great quiche. Will make again." Read More


  • 8 ounces button mushrooms ($1.99)
  • 1 clove garlic (minced $0.08)
  • 10 ounces frozen spinach (thawed $1.09)
  • 4 large eggs ($0.83)
  • 1 cup milk ($0.39)
  • 2 ounces feta cheese ($0.87)
  • 1/4 cup Parmesan (grated $0.39)
  • 1/2 cup shredded mozzarella ($0.50)
  • salt
  • pepper
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    Made it

    NutritionView More

    Sodium30% DV710mg
    Fat23% DV15g
    Protein43% DV22g
    Carbs4% DV12g
    Fiber12% DV3g
    Calories260Calories from Fat140
    Total Fat15g23%
    Saturated Fat7g35%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate12g4%
    Dietary Fiber3g12%
    Vitamin A180%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Linzi 2 months ago
    Great quiche. Will make again.
    Pnina C 4 months ago
    Foolproof recipe! Came out great! I used broccoli and onion instead of spinach - was wonderful
    Jim Edenfield 7 months ago
    Awesome loved it. It was great just as described
    Nora a year ago
    Easy to make, reheats well in microwave. I used fresh spinach, cooking it down to get out the water like the mushrooms. I just added it to the mushrooms pan when they were done. You still need to squeeze out the excess water out of the spinach, but let it cool first (ouch!). I made it in a 8x8 pan and cut it in squares to serve.
    John M. a year ago
    Have made this three times now, really really good and easy to make. added halved cherry tomatoes on the top on the second one and asparagus spears on the third one as well as the tomatoes, all were excellent. really good and easy to make. I will make this many times in the future adding all sorts of available vegetables
    Alice B. a year ago
    Excellent!!!! Very fancy with amazing flavor!!!
    It was easy to assemble and very flavorful. The only thing I would do differently is add more seasoning to the spinach.
    Giannone a year ago
    This was so easy to make and it was tasty too. I will definitely be making this again.
    Janae Anderson a year ago
    i utilized the chef's note, saying that I could use literally any vegetable. i used aone lrftover veggies from the nifht before and arugula ibstead of spinach. i loved it, although it did come out a little wet at the end and I assume it was because of the arugula.
    Amazing but I did it without the mushroom as I don’t tolerate them too well. So easy to make!