Spinach Mushroom Feta Quiche (Crustless)

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Ok you guys, so today I made this Spinach Mushroom Feta Quiche crustless. No crust = low carb and gluten free! This is perfect for brunch, whether you’re feeding a lot of people or just yourself, (it’s great to reheat this for breakfast on the go too!)


Units Scale
  • 10 oz box of frozen Spinach, thawed and drained
  • 8 oz sliced Mushrooms
  • 1 tsp minced Garlic
  • 5 Eggs
  • 1 cup Unsweetened Coconut Milk
  • 3.5 oz package of Feta Cheese crumbles
  • 1/4 cup grated Parmesan
  • 1/2 cup shredded Mozzerella
  • 1/8 tsp Pepper
  • 1/8 tsp Sea Salt
  • Non Stick Cooking Spray
  • 1 Tbsp Olive Oil


  1. Preheat oven to 350 degrees
  2. In large saute pan add Olive Oil, Mushrooms, and Garlic, cook 5-7 min.
  3. Spay pie pan with non stick cooking spray
  4. Spread drained Spinach on bottom of pie pan
  5. Add Mushrooms and Feta
  6. In medium bowl whisk together eggs
  7. Add Coconut Milk, Parmesan, Salt and Pepper and stir well
  8. Pour egg mixture over mushrooms
  9. Sprinkle Mozzarella cheese on top
  10. Bake 45-60 minutes
  11. Let cool 10 minutes before serving
  12. Enjoy!

Keywords: spinach mushroom feta quiche, crustless quiche, breakfast, brunch, gluten free, low carb, quiche

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