Crustless Dill Spinach Quiche with Mushrooms and Cheese
Light, flavorful, and completely crust-free, this Crustless Dill Spinach Quiche with Mushrooms and Cheese is a perfect go-to for breakfast, brunch, or even a light dinner. Packed with sautéed baby spinach, tender mushrooms, and a burst of fresh dill, this egg-based dish delivers a nutrient-rich and satisfying meal without the carbs of a traditional crust. A blend of shredded mozzarella and Parmesan cheese gives it a creamy, cheesy texture, while a hint of nutmeg adds subtle warmth. Ready in under an hour, this easy-to-make recipe is as versatile as it is delicious, pairing well with a side salad or fresh fruit. Whether you're looking for a gluten-free option or simply a lighter twist on a classic quiche, this dish is sure to delight with every savory bite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 6 cups Baby spinach, chopped
- 1 cup Button mushrooms, sliced
- 3 tablespoons Fresh dill, chopped
- 6 large Eggs
- 1 cup Milk (or unsweetened non-dairy milk)
- 1 cup Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with nonstick cooking spray or a small amount of olive oil.
Heat a large skillet over medium heat and add the olive oil.
Sauté the minced garlic and chopped onion for 2-3 minutes until fragrant and translucent.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Add the chopped spinach to the skillet in batches, stirring until wilted. It should take about 2 minutes. Remove the skillet from heat and stir in the fresh dill. Set it aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, salt, ground black pepper, and nutmeg (if using) until frothy and well combined.
Stir in the shredded mozzarella and grated Parmesan cheeses.
Gently fold the sautéed spinach and mushroom mixture into the egg and cheese mixture until evenly distributed.
Pour the mixture into the prepared pie dish and smooth the top with a spatula.
Bake the quiche in the preheated oven for 30-35 minutes, or until the center is set and the top is lightly golden.
Allow the quiche to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 21.8 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 2581 mg | 199% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3486 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
