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This Crustless Spinach Mushroom Quiche is perfect when you want a delicious, savory breakfast or lunch without the fuss of making a whole quiche with a crust. Made with fresh spinach, mushrooms and cheese, this low-carb quiche is packed with flavor and nutrients. It’s just the right size for one serving, making it ideal for those who don’t want plenty of leftovers.
Looking for more single serving crustless quiche recipes? You’ll love our flavorful Pizza Quiche, classic Quiche Lorraine, savory Asparagus Quiche, tangy Tomato Quiche with Pesto, and rich Goat Cheese and Prosciutto Quiche. All are crustless and incredibly delicious.
Why You’ll Love This Recipe
- Quick and Easy: Simple steps and minimal prep.
- Healthy: Packed with vegetables and protein, it’s a nutritious choice.
- Low Carb: No crust means fewer carbs, perfect for those watching their intake.
- Versatile: Easily customizable with different vegetables and cheeses.
This single serving quiche is baked in a 5×5 inch baking dish, making it perfect for when you just need a small portion. It’s a low-carb recipe, ideal for those watching their carb intake. The combination of fresh spinach, mushrooms, and smoked gouda provides a delightful, rich flavor. Without a crust, it’s quicker to prepare and has fewer calories, making it a healthy yet satisfying option.
Ingredients and Substitutions
If you have any ingredients leftover from this single serving crustless mushroom quiche recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Used for sautéing the vegetables. I prefer using extra-virgin olive oil.
- Onions: Adds sweetness and depth. Shallots can be used as an alternative. Use leftover onions in Caponata, Chicken Paprika, or Lasagna Rollups.
- Mushrooms: Provides umami flavor. I typically use baby bellas or cremini mushrooms but consider trying oyster mushrooms or portobello mushrooms. Extra mushrooms can be used to make Chicken Marsala or Mushroom Pasta.
- Garlic: Enhances the overall taste. Garlic powder (1/8 tsp) can be used in a pinch.
- Baby Spinach: Fresh spinach is best, but frozen spinach (thawed and drained) can also be used. Consider using extra spinach in Tuscan Chicken or Creamed Spinach.
- Eggs: Binds the quiche together.
- Heavy Cream: Ideal for a low-carb version, use heavy cream or heavy whipping cream, both containing over 36% milk fat, for a rich texture. Alternatively, half-and-half or whole milk can be used. Consider using leftover cream in Chocolate Ice Cream, Fettuccine Alfredo, or Creamy Tomato Soup.
- Kosher Salt and Black Pepper: Seasoning to taste.
- Smoked Gouda: Gives a smoky, creamy flavor. Cheddar, mozzarella, gouda or Swiss can be used instead. Extra cheese can be added to a Pita Pizza.
Recipe Variations
- Add Bacon: Stir in a strip or two of cooked, crumbled bacon.
- Use Feta: Replace gouda with feta cheese for a tangy flavor.
- Ham and Swiss: Swap mushrooms for ham and gouda for Swiss cheese.
- Sun-Dried Tomatoes: Mix in chopped sun-dried tomatoes.
- Spinach Artichoke: Add chopped artichoke hearts for a Mediterranean twist.
- Herb Blend: Add a blend of fresh herbs like parsley, thyme, and chives.
How To Make Crustless Spinach And Mushroom Quiche For One
These step-by-step photos and instructions help you visualize how make this single serving quiche recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat your oven to 375°F (190°C).
- Place a 10-inch skillet on medium-high heat. Add olive oil and swirl to coat the pan evenly.
- Add chopped onions, mushrooms, minced garlic, salt, and pepper. Cook, stirring occasionally, until onions are translucent and mushrooms are soft, about 4-5 minutes.
- Add spinach and stir until it begins to wilt, about 1-2 minutes. Remove the pan from heat and set aside.
- In a medium mixing bowl, whisk together eggs, cream, and salt.
- Fold the spinach and mushroom mixture into the egg mixture, then stir in the cheese.
- Pour the mixture into a lightly greased 5×5-inch baking dish. Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Bake until the quiche is puffed and golden, about 25 minutes.
Expert Tips
- Choose the Right Baking Dish: For best results, we strongly recommend using a 5×5-inch baking dish that holds about 1.5 cups and has an area of 25 square inches. A 4×6-inch dish with an area of 24 square inches is also a good choice.
- Pre-cook the vegetables: This prevents excess moisture from making the quiche soggy.
- Whisk the egg and cream thoroughly: Ensures a smooth and creamy texture.
- Let it cool slightly before serving: This helps the flavors to meld together.
- Don’t overbake: Overbaking can make the quiche dry.
- Store leftovers properly: Keep any leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestions
This single serve crustless spinach mushroom quiche pairs wonderfully with a variety of sides. Here are some ideas to enjoy it with:
- Mixed Greens: Serve with a simple green salad with a light vinaigrette.
- French Bread: A slice of warm, crusty French bread.
- Smashed Potatoes: Crispy on the outside, creamy on the inside with a hint of garlic.
- Soup: Pair with a bowl of tomato soup or vegetable soup.
- Brussels Sprouts Salad: A crisp and tangy Brussels sprouts salad.
- Ambrosia: A sweet and creamy fruit salad.
Frequently Asked Questions
The success of this dish depends on the size of the baking dish you use. We recommend using a 5×5-inch baking dish.
Yes, just thaw and drain it well before using.
It should be set in the center and slightly golden on top.
Yes, since it’s crustless, it’s naturally gluten-free.
Yes, you can prepare it ahead and bake it when ready to eat.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini crustless spinach and mushroom quiche recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Crustless Spinach Mushroom Quiche For One
Equipment
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- ½ cup sliced mushrooms
- 1 clove garlic -minced
- ¼ teaspoon kosher salt -divided
- ⅛ teaspoon coarsely ground black pepper
- 1 cup baby spinach
- 2 large eggs
- 4 tablespoons heavy cream
- ½ cup cubed smoked gouda or Gruyere cheese (2.5 oz)
Instructions
- Preheat the oven to 375°F (190°C).
- Place a 10-inch skillet on medium-high heat. Add olive oil and swirl to coat the pan evenly.
- Add chopped onions, mushrooms, minced garlic, ⅛ teaspoon of salt, and pepper. Cook, stirring occasionally, until onions are translucent and mushrooms are soft, about 4-5 minutes.
- Add spinach and stir until it begins to wilt, about 1-2 minutes. Remove the pan from heat and set aside.
- In a medium mixing bowl, whisk together eggs, cream, and remaining ⅛ teaspoon of salt.
- Fold the spinach and mushroom mixture into the egg mixture, then stir in the cheese.
- Pour the mixture into a lightly greased 5×5-inch baking dish. Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Bake until the quiche is puffed and golden, about 25 minutes.
Notes
- Choose the Right Baking Dish: For best results, we strongly recommend using a 5×5-inch baking dish that holds about 1.5 cups and has an area of 25 square inches. A 4×6-inch dish with an area of 24 square inches is also a good choice.
- Pre-cook the vegetables: This prevents excess moisture from making the quiche soggy.
- Whisk the egg and cream thoroughly: Ensures a smooth and creamy texture.
- Let it cool slightly before serving: This helps the flavors to meld together.
- Don’t overbake: Overbaking can make the quiche dry.
- Store leftovers properly: Keep any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this for my lunch today and it was just delicious! I ate one fourth of it and it was plenty. Leftovers tonight!
fixed this tonight for supper. hubs and i both loved it. i will absolutely will make it again
thank you very much for the receipe
I’m so happy you both enjoyed the quiche!
I usually follow a recipe exactly as written the first time I try it. This is one of the few times that I didn’t. I added crisp crumbled bacon and used the bacon grease to cook the vegetables instead of olive oil. I had a 1/2 cup of Feta cheese that I used instead of Gouda. The quiche was delicious.
Sounds wonderful! So happy you enjoyed the quiche.
Is there a substitute for the cheese that can be used?
Yes! Use your favorite type of cheese, just about any kind works well here. Consider using Gruyere, Cheddar, or Swiss.
Great recipe.