When you’re craving something savory, satisfying, and effortlessly elegant, this Mushroom and Feta Crustless Quiche delivers every time. Whether you’re whipping it up for a cozy Sunday brunch or meal prepping for a busy week ahead, this no-fuss quiche is a reliable go-to. It’s loaded with golden sautéed mushrooms, creamy feta, and fluffy eggs, all baked to perfection—no crust required.

If you’re following a gluten-free diet, watching your carbs, or just looking for a lighter way to enjoy a classic quiche, this recipe is for you. And don’t worry—it’s incredibly simple. You don’t need to be a pro in the kitchen to pull this off. Just a skillet, a whisk, and your favorite pie dish.

Why You’ll Love This Recipe

Key Benefits

This quiche is not only full of flavor, but it’s also packed with practical perks:

• No crust, no problem. You save time and keep it low-carb without sacrificing texture or taste.

• Meal prep hero. It holds up well in the fridge, making it perfect for grab-and-go breakfasts or quick lunches.

• Flexible and forgiving. Got goat cheese instead of feta? Add it in. Want to throw in some spinach? Go for it.

Plus, mushrooms and feta are a match made in culinary heaven. The mushrooms add earthiness and umami while the feta brings a salty tang that makes every bite exciting.

Suitable For

• Vegetarian diets: No meat here, but it’s still packed with protein.

• Gluten-free lifestyles: Thanks to the crustless format, this is completely gluten-free.

• Beginner home cooks: Straightforward steps and common ingredients make this a great entry-level quiche.

• Busy families and solo eaters alike: Bake once, eat multiple times.

Looking for more vegetarian-friendly brunch ideas? You might also love this Cottage Cheese Spinach Crustless Quiche.

Ingredients for Mushroom and Feta Crustless Quiche

Core Ingredients

Let’s break down what you’ll need to make this flavorful bake:

• Eggs (6 large): The backbone of your quiche. They hold everything together and give it that signature custardy texture.

• Mushrooms (8 oz, white or cremini): Sliced and sautéed for a hearty, umami-rich filling.

• Feta cheese (3/4 cup, crumbled): Adds tang and creaminess. You can use a mild or briny variety depending on your taste.

• Onion (1 small, diced): Adds depth and sweetness when sautéed.

• Milk (1/2 cup): Helps achieve a creamy consistency. Any kind works—whole, 2%, or unsweetened plant-based options.

• Heavy cream (1/4 cup, optional): Boosts richness and gives the quiche a silky texture.

• Olive oil or butter (1 tbsp): For sautéing the vegetables.

• Dried thyme or oregano (1/2 tsp): For seasoning.

• Salt and pepper: To taste.

• Fresh parsley (optional): A final garnish for freshness and color.

Substitutions and Tips

• Milk: You can use almond, oat, or soy milk if you’re keeping it dairy-free.

• Cheese: Try goat cheese, sharp cheddar, or parmesan for different flavor profiles.

• Herbs: Don’t stop at thyme—basil, chives, or rosemary work beautifully too.

• Add-ins: A handful of baby spinach, diced bell peppers, or sun-dried tomatoes will blend right in.

Make sure to cook your vegetables thoroughly before adding them to the egg mixture. Mushrooms release moisture as they cook, and skipping this step could lead to a soggy quiche.

Best Mushrooms for Mushroom and Feta Crustless Quiche

Not all mushrooms are created equal when it comes to flavor and texture. Here’s how to choose:

• Cremini mushrooms: These are slightly more flavorful than white button mushrooms and hold up well during baking.

• White mushrooms: Mild and widely available. They work well but may have more moisture content.

• Wild mushrooms: Great for a gourmet twist, but make sure to sauté them well.

Pro tip: Always cook your mushrooms until they’ve released their moisture and started to brown. This prevents a watery base and adds caramelized flavor.

Kitchen Tools You’ll Need

This quiche doesn’t require any fancy equipment, but a few kitchen basics will make the process easier.

Must-Have Tools

• 9-inch pie or quiche dish: Ceramic or glass is best for even baking.

• Mixing bowl: For whisking your eggs and dairy.

• Skillet: Use a nonstick or cast iron pan to sauté vegetables.

• Whisk: For a smooth, lump-free egg mixture.

Nice-to-Have Tools

• Silicone spatula: Helps get every last bit of filling out of the bowl.

• Herb scissors: If you’re using fresh herbs like parsley, this makes prep a breeze.

• Microplane: Great for adding a touch of fresh nutmeg or grating cheese.

Make sure to use oven mitts and a wire rack for cooling—it’s little details like these that make cooking more enjoyable and efficient.

How to Make Mushroom and Feta Crustless Quiche

Let’s walk through the steps to create a crustless quiche that’s full of flavor, perfectly set, and guaranteed to earn rave reviews. Don’t worry—it’s way easier than it sounds, and I’ll share plenty of tips along the way to help you feel confident in the kitchen.

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F (190°C). A well-heated oven ensures even baking and that golden, lightly crisp top we all love. Grease a 9-inch quiche or pie dish with a bit of butter or nonstick spray so your quiche lifts out easily after baking.

Step 2: Cook the Vegetables

In a skillet over medium heat, add olive oil or butter—your choice. Once it’s hot, toss in your diced onions and sauté for about 3 to 4 minutes, just until they’re soft and starting to turn translucent.

Next, add your sliced mushrooms. Cook them for 6 to 8 minutes, stirring occasionally, until they’ve released their moisture and started to brown. This step is key to avoiding a watery quiche later on.

Season with salt, pepper, and a pinch of dried thyme (or oregano, if that’s your vibe). Remove from heat and let the mixture cool for a few minutes before adding to your dish—hot fillings can scramble your eggs!

Step 3: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, and cream (if you’re going for that rich, custardy finish). Add a little salt and freshly ground black pepper. If you’re watching sodium, go easy here—feta is naturally salty and will bring plenty of flavor.

You’ll want the eggs to be thoroughly whisked but not frothy. A balloon whisk works great here, and if you’re ever unsure about egg safety or proper handling.

Step 4: Assemble the Quiche

Spread your mushroom-onion mixture evenly across the bottom of your prepared dish. Crumble the feta over the vegetables—it’s okay if some pieces are chunkier than others; that gives it texture.

Now, slowly pour your egg mixture over the top. Give the dish a gentle shake or tap it on the counter to help everything settle evenly. You don’t want pockets of air or dry spots.

Step 5: Bake

Place your dish in the center of the preheated oven and bake for 30 to 35 minutes. The quiche is done when the center is set and no longer jiggles when you move the dish. The top should be just turning golden.

If your oven runs hot, you can start checking around 28 minutes. Insert a knife near the center—it should come out clean. If not, give it a few more minutes.

Step 6: Cool and Garnish

Let the quiche rest for 5 to 10 minutes after baking. This allows it to firm up slightly and makes slicing neater. Top with a sprinkle of chopped fresh parsley for a little brightness and color. Serve warm or at room temperature—either way, it’s delicious.

Tips for Success

• Sauté your mushrooms properly. If they don’t brown and release moisture, your quiche could turn out soggy. A wide skillet helps them cook evenly without steaming.

• Let ingredients cool slightly. Pouring eggs over hot veggies can start cooking them prematurely, leading to a scrambled texture.

• Use full-fat dairy for creaminess. Whole milk and a touch of heavy cream give that luxurious texture without making the quiche overly rich.

• Fresh herbs = fresh flavor. If you’ve got parsley, thyme, or even basil growing on your windowsill, now’s the time to use them.

• Add-ins are welcome. Toss in a handful of spinach, diced red bell pepper, or sun-dried tomatoes for extra flair.

How to Store Mushroom and Feta Crustless Quiche

One of the best things about this quiche? It keeps like a dream. Whether you’re making it ahead for brunch or meal prepping for the week, here’s how to store it right.

At Room Temperature

Let your quiche cool completely after baking. You can leave it at room temperature for up to 2 hours. After that, it should go into the fridge to keep it safe.

In the Refrigerator

Store leftovers in an airtight container or tightly wrapped in plastic wrap. It will stay fresh for up to 4 days. To reheat, pop a slice in the microwave for 30–60 seconds, or better yet, warm it in a 300°F oven for about 10 minutes to restore its texture.

Freezing Tips

Yes, this quiche freezes beautifully. Allow it to cool completely, then wrap individual slices in plastic wrap and place them in a freezer-safe bag. Label and freeze for up to 2 months. Reheat directly from frozen in the oven at 350°F until warmed through—no need to thaw.

Frequently Asked Questions

Can I make this quiche dairy-free?

Absolutely. Swap the milk for unsweetened almond or oat milk, skip the cream, and use a plant-based feta alternative (brands like Violife make good options).

Can I use a different cheese?

Yes! Feta is tangy and crumbly, but if that’s not your thing, try goat cheese for a creamy kick or shredded mozzarella for a melty, mild bite. Parmesan also adds a nice savory punch.

How do I keep the quiche from becoming watery?

The secret is in the mushrooms—cook them well and let them cool before assembling the quiche. Avoid watery veggies like tomatoes unless you seed and drain them first.

Can I make it ahead of time?

Definitely. This quiche tastes great the next day and reheats like a champ. You can also prep the filling and egg mixture the night before and assemble right before baking.

Related Recipes

If you loved this Mushroom and Feta Crustless Quiche, you might enjoy these other easy, savory dishes:

• Cottage Cheese Spinach Crustless Quiche – another crustless quiche with high protein and low carbs

• Creamy Mushroom and Asparagus Chicken Penne – a rich and hearty pasta dish for mushroom lovers

• Garlic Butter Chicken Pasta – savory, comforting, and perfect for a quick weeknight meal

• Creamy Broccoli and Chicken Penne – another veggie-forward recipe for creamy comfort

• Vegetarian Cottage Cheese Banana Oat Pancake Bites – great for a high-protein breakfast

Conclusion

This Mushroom and Feta Crustless Quiche is the kind of recipe you’ll turn to again and again—simple, satisfying, and endlessly adaptable. Whether you’re feeding a crowd or meal prepping for the week, it’s a dependable dish that doesn’t skimp on flavor. If you try it, I’d love to hear what you think. Share your version in the comments or tag your photo—this quiche deserves to be seen and shared.

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