Introduction: Let’s Make Brunch Magic Happen!

Hey, kitchen friend! Harper here, waving my trusty wooden spoon from my sunlit corner. Ever have one of those mornings where you crave something warm, cheesy, and soul-soothing—but don’t wanna wrestle with pastry dough? Oh, do I have a hug-in-a-baking-dish for you: my Low Carb Spinach Mushroom Feta Crustless Quiche. This isn’t just a recipe; it’s your ticket to effortless elegance. Imagine creamy eggs cradling garlicky mushrooms, vibrant spinach, and salty feta, all baked into golden perfection. No crust? No problem! We’re skipping the fuss and diving straight into the good stuff. Whether you’re keto-curious, gluten-free, or just hangry by 10 a.m., this quiche is your loyal sidekick. It’s weeknight-easy but Sunday-brunch-special. And psst… it reheats like a dream! So tie on that apron, crank up your favorite playlist, and let’s turn simple ingredients into something that’ll make your taste buds dance. 💃✨

My Mom’s Sunday Smile (& Extra Cheese)

Picture this: 8-year-old me, barefoot on a chilly Chicago Sunday, watching Mom hum Ella Fitzgerald while pulling a quiche from the oven. Her secret? “Always add more cheese than the recipe says, Harper.” Back then, her version had a buttery crust that’d shatter everywhere (RIP to my school uniforms). But the soul of it—the way eggs and veggies became this warm, savory cloud—stuck with me. Years later, when I ditched carbs but craved nostalgia, I recreated that magic… crustless. The first time Mom tried it? She paused mid-bite, eyes wide. “Okay, smarty-pants. This is BETTER.” Now, every time I bake this, I swear I smell her Chanel No. 5 and hear that old jazz record skipping. It’s comfort without the complexity—just how food should feel. ❤️

Your Grocery Lineup (Plus My Chef-y Secrets!)

Gather these simple stars—they’re about to make magic! Pro tip: Quality matters here. Since we’re skipping the crust, every ingredient shines extra bright.

1 tbsp olive oil – Our flavor-starter! Extra virgin adds fruity depth. Swap with avocado oil for higher smoke point.
1 small onion, finely chopped – Yellow or sweet! They caramelize like a dream. No onions? Try shallots for a gentler kick.
2 cups fresh spinach, chopped – Packed with iron! Baby spinach melts beautifully. Frozen? Thaw and SQUEEZE dry (trust me, soggy quiche is sad quiche).
1 cup mushrooms, sliced – Cremini or baby bellas add earthy richness. Portobellos? Chop small—they release lots of water!
4 large eggs – The creamy backbone! Room temp blends smoother. Vegan? Use 1 cup silken tofu + 2 tbsp nutritional yeast.
1 cup heavy cream – Hello, luscious texture! Half-and-half works, but it’ll be less custardy. Dairy-free? Coconut cream FTW.
½ cup crumbled feta – That salty tang! Goat cheese or queso fresco are delish too. Pro move: reserve a sprinkle for topping!
Salt and pepper, to taste – Season in layers! I add a pinch to veggies AND eggs.
½ tsp garlic powder – Better than fresh here—no risk of burnt bits! (Psst… smoked paprika rocks too.)
¼ tsp ground nutmeg – My “secret weapon”! It whispers warmth. Fresh-grated? *Chef’s kiss*

Let’s Build Quiche Perfection, Step-by-Step!

No stress, promise! I’ll walk you through like we’re chopping side-by-side.

Preheat Oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
*Harper’s hack:* Use butter or ghee—it adds flavor non-stick spray can’t! Cold dish? Warm it 2 mins in the oven first to prevent cracking.
Cook Vegetables: Heat oil in a skillet over medium. Sauté onion 3-4 mins until translucent (don’t rush—sweetness builds here!). Add mushrooms; cook 5 mins until golden. Toss in spinach; stir just until wilted (30 secs!). Remove from heat.
*Why this rocks:* We’re evaporating veggie water now so our quiche stays firm, not weepy!
Mix Eggs: In a bowl, whisk eggs vigorously 1 min until frothy. Pour in cream, garlic powder, nutmeg, ½ tsp salt, and ¼ tsp pepper. Whisk again!
*Pro tip:* Whisking = air = fluffier quiche! Taste mix—adjust salt now (feta’s salty, so go easy).
Assemble: Spread veggie mix evenly in the pie dish. Slowly pour egg mixture over. Sprinkle feta on top (reserve 1 tbsp for pretty finish!).
*Gentle reminder:* Tap dish on counter to release air bubbles—no craters, please!
Bake 30-35 mins until edges are golden and center barely jiggles (like Jell-O!). If top browns too fast, tent with foil.
*Chef’s test:* Slide a knife tip into center—it should come out clean.
Cool 10 mins before slicing. Patience, grasshopper! This lets custard set for picture-perfect wedges.

Plate It Pretty (Or Just Grab a Fork!)

Slice into wedges and serve warm! For “fancy mode”: lay quiche on arugula tossed in lemon juice, add crispy bacon curls, and a dollop of garlic-herb yogurt. Brunching? Pair with roasted tomatoes and a mimosa. Meal-prepping? Pop slices in containers—they reheat in 90 secs! This quiche shines hot, cold, or room-temp… no judgment if you sneak a bite straight from the dish. 😉

Shake It Up: 5 Delicious Twists!

Play with flavors—it’s your kitchen symphony!

Mediterranean: Swap mushrooms for sun-dried tomatoes + Kalamata olives. Top with za’atar!
Meat Lover’s: Add ½ cup cooked crumbled sausage or diced ham with the veggies.
Dairy-Free: Use coconut cream + almond milk (1:1 ratio) and vegan feta.
Green Goddess: Fold in ¼ cup pesto + swap spinach for kale. Boom—herbaceous heaven!
Breakfast Bake: Pour mix into muffin tins (bake 20 mins!) for grab-n-go bites.

Harper’s Behind-the-Scenes Scoop

This recipe evolved from my “quiche fails” era—like the time I used frozen spinach straight from the bag (hello, puddle of sadness!). Now? I prep veggies ahead: Sunday cook-up = Wednesday magic! Funny story: My cat, Biscuit, once tried to leap onto the cooling quiche… let’s just say feta paw prints were involved. 🐾 Over time, I’ve learned: Don’t overbake! Pull it at *slight* jiggle—it firms as it cools. And that nutmeg? Inspired by my Greek yiayia, who put it in everything (“Makes the eggs happy!”). This quiche is forgiving—add more veggies, skip mushrooms, go wild! Just taste as you go. Food’s meant to be joy, not stress.

Your Quiche Questions—Answered!

Q: Why did my quiche deflate?
A: Overmixing eggs = too much air! Gently whisk—no power drills. Also, avoid opening the oven early; temp drops cause collapse.

Q: Can I freeze slices?
A: Absolutely! Cool completely, wrap in parchment + foil. Freeze 3 months. Reheat at 350°F (covered!) for 20 mins.

Q: Is it watery in the middle?
A> Veggies likely held moisture. Squeeze spinach dry post-cooking! Or bake 5 extra mins—but cover top to prevent burning.

Q: Can I use egg whites?
A> For fluffier texture, use 2 whole eggs + 4 whites. But yolks add richness—I’d miss ’em!

Low Carb Spinach Mushroom Feta Crustless Quiche

Author: Harper Callahan
Total Time: 45 mins

Print Recipe

Description

Some days you want cozy without the carb coma—enter this crustless wonder. Inspired by Harper’s barefoot brunch memories and Mom’s “just add more cheese” wisdom, this Spinach Mushroom Feta Quiche skips the dough drama and goes straight to creamy, savory comfort. Packed with golden mushrooms, melty feta, and tender spinach, it’s like a garden in custard form. Make it once, and it’ll become your anytime-any-meal go-to. Bonus? It reheats like a dream.

Ingredients

Scale

1 tbsp Olive Oil
1 Small Onion, finely chopped
2 cups Fresh Spinach, chopped (or 1 cup thawed & squeezed dry)
1 cup Mushrooms, sliced
4 Large Eggs
1 cup Heavy Cream (or half-and-half)
½ cup Feta, crumbled (reserve a bit for topping)
½ tsp Garlic Powder
¼ tsp Ground Nutmeg
Salt & Pepper, to taste

Instructions

Prep Oven: Preheat to 375°F (190°C). Grease a 9-inch pie dish with butter or ghee.
Sauté Veggies: Cook onion in oil 3–4 mins until soft. Add mushrooms; cook 5 mins until browned. Stir in spinach until wilted. Remove from heat.
Mix Eggs: Whisk eggs 1 min until frothy. Add cream, garlic powder, nutmeg, salt, and pepper. Whisk again until smooth.
Assemble Quiche: Spread veggie mix in dish. Pour egg mixture over. Top with feta. Tap dish gently to release air bubbles.
Bake: 30–35 mins until golden on edges and center is set but slightly jiggly. Cool 10 mins before slicing.

Notes

Squeeze spinach dry to avoid a watery quiche.
Whisk eggs well for a fluffier result.
Customize with sun-dried tomatoes, peppers, or fresh herbs!

Prep Time: 10 mins
Cook Time: 35 mins

Nutrition

Calories: 235 kcal per slice
Fat: 20g
Carbohydrates: 3g
Protein: 9g

Nutritional Per Serving (1/6th)

Calories: 240 | Fat: 20g | Net Carbs: 3g | Protein: 10g | Fiber: 1g