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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.
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep with simple, straightforward 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 Pizza Quiche, Quiche Lorraine, Asparagus Quiche, Tomato Pesto Quiche, or Goat Cheese and Prosciutto Quiche—each one packed with flavor and easy to make.
Featured Comment
“Fixed this tonight for supper. Hubs and I both loved it. I will absolutely will make it again.”
– Karen
Ingredients
If you have any ingredients leftover from this single serving crustless mushroom quiche recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: For sautéing the vegetables. I use extra-virgin olive oil.
- Onions: Adds sweetness and depth. Shallots work too. Use leftovers in Caponata, Chicken Paprika, or Lasagna Rollups.
- Mushrooms: Brings umami flavor. I use baby bella or cremini, but oyster or portobello mushrooms also work well. Extra mushrooms? Try them in Chicken Marsala or Mushroom Pasta.
- 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 or Creamed Spinach.
- Eggs: Holds everything together.
- 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, Fettuccine Alfredo, or Creamy Tomato Soup.
- Kosher Salt and Black Pepper: Seasons the dish.
- Smoked Gouda: Adds smoky, creamy flavor. Cheddar, feta, mozzarella, gouda, or Swiss are good substitutes. Leftover cheese? Add to a Pita Pizza.
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 box 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:
- Mixed Greens: A simple 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: Crisp, tangy, and refreshing.
- Ambrosia: A sweet and creamy fruit salad.
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.
I would love to make this. Could you use frozen spinach if you thaw/squeeze out water first?
Yes. Frozen and thawed spinach with the water squeezed out will work.
So amazing, I added red pepper flakes for a little kick. Love it!!
Can’t thank you enough for all your recipes for one .I use them all the time.A frittata for one would be great.I use crustless quiche but would like recipe using potato
Thank you so much for your kind words! I’m thrilled to hear you’re enjoying the recipes. We actually have a frittata for one recipe that I think you’ll love—here’s the link: https://onedishkitchen.com/how-to-make-frittata/. As for a crustless quiche with potato, we’ve got a great one! You can find it by typing in the search bar, “Crustless Quiche recipes” and browsing through the quiche recipes on our site. I hope this helps, and thanks again for your support!
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.