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This single serving Crustless Spinach Mushroom Quiche is one of my favorite go-to recipes! It’s packed with flavor from sautéed mushrooms, tender spinach, and smoky cheese – all baked into a golden, creamy egg base.
Featured Comment
“Fixed this tonight for supper. Hubs and I both loved it. I will absolutely will make it again.”
– Karen
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep with simple steps.
- Nutritious: Filled with vegetables and protein.
- Low Carb: Made without a crust to keep carbs down.
- Customizable: Swap in your favorite vegetables or cheeses.
What I love most about this small crustless quiche is how flavorful and satisfying it is without feeling heavy. The mushrooms add a deep, earthy richness, the spinach brings freshness, and the smoky cheese ties it all together. It’s one of those recipes I come back to again and again because it’s just so good every single time.
Looking for more single serving crustless quiche recipes? Try our crustless pizza quiche, crustless quiche lorraine, crustless sweet potato quiche, crustless asparagus quiche, crustless tomato pesto quiche, or crustless goat cheese and prosciutto quiche – each one packed with flavor and easy to make.
Ingredients
If you have any ingredients leftover from this single serving crustless mushroom quiche recipe, check out our Leftover Ingredients Recipe Finder.
- Onions: Adds sweetness and depth. Shallots work too. Use leftovers in single serving caponata, chicken paprika for one, or lasagna rollups for one.
- Mushrooms: I use baby bella or cremini, but oyster or portobello mushrooms also work well. Extra mushrooms? Try them in chicken marsala for one or mushroom pasta for one.
- Garlic: Boosts flavor. Use 1/8 teaspoon garlic powder if needed.
- Baby Spinach: Fresh is best, but thawed frozen spinach works too. Use extra in tuscan chicken for one or small batch creamed spinach.
- Heavy Cream: Adds richness. Use heavy cream or whipping cream (36%+ fat) for a low-carb option. Half-and-half or whole milk also work. Use leftover cream in chocolate ice cream for one, fettuccine alfredo for one, or a bowl of creamy tomato soup.
- Smoked Gouda: Adds smoky, creamy flavor. Cheddar, feta, mozzarella, gruyere, or Swiss are good substitutes. Leftover cheese? Add to a small pita pizza or open-faced croque madame.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Easily customize this crustless quiche with these simple ingredient swaps:
- Add Bacon: Stir in 1–2 strips of cooked, crumbled bacon.
- Ham & Swiss: Use diced ham instead of mushrooms and switch gouda for Swiss.
- Sun-Dried Tomatoes: Mix in a few chopped sun-dried tomatoes.
- Spinach & Artichoke: Add a spoonful or two of chopped artichoke hearts.
- Fresh Herbs: Stir in chopped parsley, thyme, or chives for extra flavor.
How To Make Crustless Spinach And Mushroom Quiche
These photos and instructions help you visualize how make this single serving quiche recipe. See the recipe card below for ingredient amounts and full recipe instructions.
Before you begin: Preheat the oven to 375°F (190°C). Place a 10-inch skillet over medium-high heat.
- Add olive oil and swirl to coat the pan. Add onions, mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, until onions are soft and mushrooms have released their moisture, about 4–5 minutes.
- Add spinach and cook until just wilted, about 1–2 minutes. Remove from heat.
- In a medium bowl, whisk together eggs, cream, and a pinch of salt.
- Stir in the spinach and mushroom mixture, then add the cheese.
- Pour into a lightly greased 5×5-inch baking dish. Place the dish on a rimmed baking sheet.
- Bake for 25 minutes, or until the top is puffed and golden.
Expert Tips
- Use the Right Baking Dish: A 5×5-inch baking dish (1.5 cups, 25 sq. in.) works best. A 4×6-inch dish (24 sq. in.) also works well.
- Sauté the Vegetables First: This prevents excess moisture and keeps the quiche from turning soggy.
- Whisk Well: Fully combine the eggs and cream for a smooth texture.
- Cool Before Serving: Let the quiche rest a few minutes to help the flavors come together.
- Avoid Overbaking: Baking too long can dry it out.
- Store Leftovers Properly: Refrigerate in an airtight container for up to 3 days.
Serving Suggestions
This single serve crustless quiche goes well with both light and hearty sides. Try it with:
Frequently Asked Questions
It should be set in the center and slightly golden on top.
Yes, you can prepare it ahead and bake it when ready to eat.
Yes, double the ingredient amounts and bake in a 6×8-inch baking dish.
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).
- Heat a 10-inch skillet over medium-high heat. Add olive oil and swirl to coat.
- Add onions, mushrooms, garlic, ⅛ teaspoon salt, and pepper. Cook, stirring occasionally, until onions are soft and mushrooms are tender, 4–5 minutes.
- Stir in spinach and cook until wilted, 1–2 minutes. Remove from heat.
- In a medium bowl, whisk eggs, cream, and remaining ⅛ teaspoon salt.
- Stir in the spinach mixture and cheese.
- Pour into a lightly greased 5×5-inch baking dish. Set dish on a rimmed baking sheet.
- Bake for 25 minutes, or until puffed and golden.
Notes
- Use the Right Baking Dish: A 5×5-inch baking dish (1.5 cups, 25 sq. in.) works best. A 4×6-inch dish (24 sq. in.) also works well.
- Sauté the Vegetables First: This prevents excess moisture and keeps the quiche from turning soggy.
- Whisk Well: Fully combine the eggs and cream for a smooth texture.
- Cool Before Serving: Let the quiche rest a few minutes to help the flavors come together.
- Avoid Overbaking: Baking too long can dry it out.
- Store Leftovers Properly: Refrigerate in an airtight container 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.
Very good recipe. I was introduced to the wonders of smoked gouda
I’m so glad you enjoyed it. Smoked gouda is one of my favorites too, and I love that this recipe introduced you to it.
Do you think this quiche would freeze well? I thought since I was already making one, I could make two and freeze one. Would you bake first or not? Then how would I defrost and bake? I know this is a lot of questions and I thank you in advance for your help.
Yes, it freezes well. You can freeze it either before or after baking, so it really comes down to what’s easiest for you.
If you freeze it before baking, mix the ingredients and store them in a freezer-safe container. Thaw in the refrigerator for about 24 hours, then pour into a small baking dish and bake as directed.
If you freeze it after baking, let the quiche cool completely, wrap it tightly, thaw overnight in the refrigerator, and reheat in the oven before serving.