Crustless Spinach, Mushroom and Cheddar Quiche

badgercurlsbadgercurls Registered Users Posts: 3,077
I made this tonight for my caregiving client, who loves quiche but doesn't touch the crust. It turned out pretty good and it's really low in calories because of the lack of a crust. It'd also be very good for someone doing a low-carb diet! I made six individual servings in disposable "pot pie tins" I found at the grocery store, rather than one large quiche, so the leftovers can be frozen.

1/2 cup frozen spinach, thawed and drained
1/3 cup minced raw onion
1 small can mushrooms (or 1/2 cup fresh mushrooms)
1/2 cup shredded sharp cheddar
4 eggs
2 cups half and half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Non-stick baking spray

Preheat oven to 425 degrees. Grease 9" pie pan or six individual pot pie pans with cooking spray. In a food processor or blender, pulse spinach, onion, and mushrooms. Spread vegetable mixture on bottom of pie pan. Sprinkle with cheddar cheese. In a separate bowl, beat eggs, then mix in half and half and spices until well blended. Pour over vegetable/cheese mixture. Bake for 15 minutes at 425, then reduce heat to 300 and bake for about 20-30 minutes until browned on top. If desired, sprinkle more cheddar cheese on top and put back in oven until cheese is browned.

Number of servings: 6
Nutrition info for one serving: (calculated with
Calories 187
Fat 14.3 g
Carbs 6 g
Fiber 1 g
Protein: 9g


  • KurlyKarenLeeKurlyKarenLee Registered Users Posts: 1,048
    Yum! That does sound good. I'll have to try it.

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  • Rebecca deWinterRebecca deWinter Registered Users Posts: 2,254
    that looks AWESOME. i love quiche. i will def. try this one out (in the little pie tins)
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  • 2poodles2poodles Registered Users Posts: 2,485 Curl Connoisseur
    Sounds yummy - thanks! I think I'll serve it when the garden club ladies come over for lunch next month....
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  • badgercurlsbadgercurls Registered Users Posts: 3,077
    Great! I'm glad you all are excited about it. :toothy7:One thing I just thought of was that it turned out a little watery at the bottom of each pan (under the quiche). I was able to drain the water off when I popped them out of the pans to freeze them. But, if you're planning on serving it in the pan, make sure you drain the frozen veggies really well or use fresh ones that don't have as much moisture in them.
  • PriscillaPriscilla Registered Users Posts: 278 Curl Neophyte
    Looks yummy! Thanks for posting this. Perfect for my low-carb life!
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  • shirleytemple13shirleytemple13 Registered Users Posts: 328
    I am going to make this tonight. You could use egg beaters too if you wanted less fat. It sounds delish.
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  • love yourself firstlove yourself first Registered Users Posts: 5,398
    Yummmmm. Thanks for this great recipe!! :icescream:
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  • notegalnotegal Registered Users Posts: 560
    That sounds really good. I may have to try that sometime.:toothy7:
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