Made with fresh spinach, mushrooms, Gruyère cheese, and milk, this healthy spinach mushroom quiche is perfect for everything from a weekend brunch to a weekday lunch. Not only is it a crowd-pleasing dish, but it can easily be made ahead of time as it stores well in the fridge and freezer, allowing you to spend less time in the kitchen and more time with your family and friends.
Although quiche is often overlooked and underrated, it is one of my favorite dishes. I just love how it transforms everyday kitchen staples into an eye-catching feast. Made with eggs, milk, cream, flour, butter, and the fillings of your choice, quiche is also an incredibly versatile dish that works equally well for breakfast, lunch, or dinner. You can serve it on its own or pair it with some bread and salad for a more filling meal.
A classic quiche recipe will call for a homemade crust, which is a little more time-consuming, however, there are plenty of shortcuts that you can take to cut down on time. Not only can you purchase pre-made pie crusts in any major grocery store but you can easily omit the crust completely and make a crustless quiche instead.
Crustless Spinach Mushroom Quiche Option
Want to make this spinach mushroom quiche crustless? Not a problem! Simply omit the crust and grease the 9-inch pie dish with a little butter before adding the filling and bake in the oven at 350°F for 30 minutes or until the center is set.
