This Spinach and Mozzarella Quiche is a delicious and easy dish that can be served for breakfast, lunch or dinner. It's packed with flavor and nutrients from the fresh spinach and creamy mozzarella cheese.
The best part about is, this is a crustless quiche! As you know crustless spinach quiche is a great recipe for a low-carb meal! There is no better way to have a delicious breakfast!
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Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Mushrooms
- Spinach
- Large Eggs
- Red onion
- Mozzarella Cheese
- Olive oil
- Heavy Cream
- Whole Milk
- Thyme
- Garlic
- Salt and Black Pepper (to taste)
- Mustard
See recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
Heat half the oil and fry the mushrooms.
Slice and add in the onion and the chopped spinach.
In a separate bowl, beat eggs, cream, milk, spices, garlic and mustard.
Stir in vegetables and Mozzarella Cheese to the spinach mixture.
Pour into pan and bake at 350F for 30-35 minutes.
Variations and Substitutions
- Cheese- Add any type of cheese you prefer such as gruyere cheese, cheddar, feta, or Swiss cheese. Any shredded cheese would work as well. You can also substitute the Mozzarella with any of these options.
- Vegetables- Feel free to mix and match your favorite vegetables in this quiche. Broccoli, bell peppers, and tomatoes are great options to try.
- Meat Additions- Want some extra protein? Try adding cooked bacon or diced ham to the quiche to make this a complete breakfast.
- Herbs- Add some extra flavor by incorporating fresh herbs such as thyme, basil, or parsley into the egg mixture.
- Vegan option- To make this dish vegan-friendly, substitute the eggs with a tofu scramble and use non-dairy milk and cheese alternatives.
- Spicy- Like it spicy? Add in some cayenne pepper or Tabasco.
- Onions - I love any sweet onion in my meal so grab any sweet white onion.
Equipment
- large bowl
- large skillet
- pie pan or tart pan
Storage
Storage: Store leftover quiche in an airtight container for 2-3 days
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat: To reheat, place in the oven at 350 degrees for 10-15 minutes or microwave for 1-2 minutes.
Pro Tips
- Let the quiche cool for at least 10 minutes before serving to allow it to set and make slicing easier.
- Experiment with different fillings such as ham, mushrooms, spinach, or sun-dried tomatoes.
- For a richer flavor, use all heavy cream instead of milk in the egg mixture.
- Sprinkle an even layer of additional cheese on top during the last 10 minutes of baking for an extra cheesy and crispy topping.
FAQ
Absolutely! Using a muffin tin or mini tart pans, you can make individual-sized quiches for easy serving and portion control.
The center of the quiche should be set but slightly jiggly when gently shaken. You can also insert a knife in the center and if it comes out clean, the quiche is done. The crust should also be golden brown.
Yes, you can use frozen vegetables but make sure to thaw and drain them first to prevent excess moisture in your quiche. You would not want a watery quiche!
Recipe Card
Spinach and Mozzarella Quiche
Equipment
- Large bowl
- Large Skillet
- pie pan or tart pan
Ingredients
- 2 cups Mushrooms sliced
- 2 cups Spinach
- 6 Large Eggs
- 1 Red onion
- 1 ¾ cups Mozzarella Cheese
- ¼ cup Olive oil
- ¼ cup Heavy Cream
- ¼ cup Whole Milk
- 1 tbsp. Thyme
- 2 tsp. Garlic
- Salt and Black Pepper to taste
- ½ tbsp. Mustard
Instructions
- Heat half the oil and fry the mushrooms.
- Slice and add in the onion and the chopped spinach.
- In a separate bowl, beat eggs, cream, milk, spices, garlic and mustard.
- Stir in vegetables and Mozzarella Cheese to the spinach mixture.
- Pour into pan and bake at 350F for 30-35 minutes.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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