Spinach and Mushroom Crustless Quiche

This low carb, vegetarian, and gluten free quiche is packed with veggies and has so much flavor!

I used to always struggle when it came to making a healthy breakfast that my family enjoyed until I introduced this recipe.

  • Difficulty: Easy
  • Prep Time: 10-15 minutes
  • Cook Time: 25-30 minutes


  • 1 ½ cup Gruyère Cheese (grated)
  • 6 Pasture Raised Eggs  
  • ¼ cup 2% Milk 
  • ¼ cup Half and Half 
  • 1 Cup Mushrooms 
  • 4 Cups Baby Spinach 
  • 1 cup Thinly sliced Onion 
  • ¼ tsp Salt 
  • ¼ tsp Pepper 
  • 1 tbsp Minced Garlic 
  • 1 tsp Thyme 
  • 1 tbsp Extra Virgin Olive Oil 
  • 1 tbsp Dijon Mustard

Cooking Tools

  • Pie Pan 
  • Nonstick Frying Pan
  • Measuring Spoons 
  • Cheese Grater  Whisk


-Preheat oven to 375℉, grease a pie pan and set aside.

-Start by measuring out the spinach and set aside.

-Chop mushrooms/onions and set aside. (I prefer to leave the spinach unchopped, feel free to chop up spinach if you would like).

-Grate gruyere cheese and set aside.

-In a medium mixing bowl, whisk together eggs, 2% milk, half and half, dijon mustard, thyme, salt and pepper.

-Next, heat olive oil in a large frying pan over medium-high heat and cook mushrooms until tender.

-Incorporate onions on a frying pan once mushrooms are tender, continue cooking vegetable mixture, stirring frequently, until onions are tender as well.

-Add spinach and minced garlic to the pan, stir until wilted.

-Remove vegetables from stove top. Fold vegetables and cheese into egg mixture.

-Pour mixture into the prepared pie pan and bake for 25-30 minutes or until golden brown.

-Let the quiche cool for several minutes, serve and enjoy!


-I like to add a little heat to my quiche, some hot sauce on the side makes a great addition!

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