Crustless Quiche with Spinach, Prosciutto and Mushroom

Real men don’t eat quiche, they eat smoked bacon and egg pie! Well, I’d say quiche isn’t much different. The name itself originated from Germany (the word ‘quiche’ is derived from the German ‘Kuchen’, meaning cake) and was later called ‘Lorraine’ or ‘quiche Lorraine’ by the French.

Although by definition, a quiche must be in a crust, it isn’t necessary, as demonstrated with this mouth-watering variation with spinach, prosciutto and mushrooms. The beauty of quiche is that you can virtually put anything you like in it and it’s delicious whether served for breakfast, brunch, or even dinner when accompanied by a salad. Serve it hot or cold.

Another great thing about quiches is that they tend to taste even better the next day. This makes them an excellent prepare-ahead dish. Perfect for a brunch – making it possible to plan as much as possible in advance so all you have to worry about are serving the mimosas!

It’s really a shame that my favorite Schwabe doesn’t do quiche. I did tell him that it was just a prosciutto, egg, and cheese pie. Not cutting it. Too smart for that. But I’m confused. Although known as a classic French dish, I am pretty sure quiche originated in Germany and not just the name. And what I am still trying to figure out is why it is so much more popular everywhere other than Germany. Maybe because they are calling it an egg and cheese pie.

Hmmm, still no luck selling him on the idea that this really isn’t some new North American novelty recipe. This one I’m sharing with friends!

Crustless Quiche with Spinach, Prosciutto and Mushroom
4.25 from 4 votes

Crustless Quiche with Spinach, Prosciutto and Mushroom

A simple and delicious crustless quiche recipe with spinach, mushrooms and prosciutto. Perfect for brunch or served with a salad for lunch of dinner. Serves 6-8.

Course Brunch, Side Dish
Category American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Autor Elle


  • 6 eggs
  • 1 1/2 cups milk (375 ml)
  • 1/2 teaspoon sea salt
  • pinch ground nutmeg
  • generous pinch (about 1/4 teaspoon of cayenne pepper)
  • 10 thin slices of prosciutto di Parma, chopped
  • 1 cup or more grated gruyere cheese (100 g)
  • 1 cup button mushrooms, sliced (75 g)
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach, rinsed and chopped


  1. Preheat oven to 325°F / 170 °C.
  2. Heat butter in a large skillet over medium-high heat. Add garlic and mushrooms, and cook, stirring until soft, about 5 minutes. Spread evenly over bottom of a lightly greased deep 23 cm quiche dish or pie plate.
  3. Add spinach to the skillet and cook until wilted; distribute evenly in pie plate.
  4. In a medium-sized bowl, whisk together eggs until well-beaten. Add milk, salt, cayenne pepper, and nutmeg and mix until combined. Stir in the prosciutto and cheese.
  5. Pour egg mixture over mushrooms and spinach and place quiche in oven.
  6. Bake until center is done, about 45 minutes. Test with a toothpick (the quiche is done once the toothpick comes out clean). Enjoy!

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