This quick and healthy crustless quiche recipe is perfect anytime, any day! Made with mushrooms, spinach, Italian prosciutto and gruyere, it’s a lighter take on the classic, as it omits the crust — so less carbs! Of course, if you prefer classic quiche with a flaky crust, then feel free make this recipe with your own homemade crust or use a store-bought one.
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. Plus you can 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 brunch mimosas!
What is the difference between a quiche and frittata?
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. Quiche is typically made with a flaky, buttery crust, while frittata is made without (unless you are making crustless quiche recipe, of course). But that’s not it, a frittata is partially cooked in the skillet on the stovetop, then finished in the oven. It also has a lower egg to dairy ratio, as frittatas often use only eggs. Quiche on the other hand has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven (like this crustless quiche). And, in often cases both cream and milk is used for an even more custardy texture.
What goes into this crustless quiche recipe
Here’s what you need for this easy quiche recipe: eggs, milk, prosciutto, gruyere cheese, mushrooms, baby spinach and seasonings (cayenne, nutmeg, salt).
Eggs are the key ingredient for this crustless quiche, as since it doesn’t have a crust. The eggs are what form both the exterior and the interior of the dish.
Whole milk adds wonderful richness and flavour to this dish without the need for adding a heavy cream. You can use a reduced-fat milk, though your quiche won’t be as rich tasting.
Spices like nutmeg adds some wonderful warmth, while cayenne adds a some subtle heat. Try chipotle pepper in it’s place, if desired. .
Mix-Ins like mushrooms, spinach and prosciutto are where the fun begins. You use any combinations of ingredients you love. You can even double up on the mushrooms or spinach if you like. The options are endless!
Gruyere cheese is classic. But you can easily vary it up by trying one of your other favourite types of cheese. Gouda or other types of Swiss cheese are good choices. Or you could try goat cheese.
This recipe is already gluten-free but you could also make it vegetarian by skipping the cured ham and adding some additional vegetables.
Oven ready in just 3 easy steps!
Step 1: You’ll first start with lightly sautéing the mushrooms and garlic. Then spread them our along the bottom of a greased quiche dish. Then lightly wilt the spinach and add it to the dish too.
Step 2: Whisk the eggs, milk, cayenne, nutmeg and salt together. Stir in the prosciutto and grated cheese, then pour the mixture over the mushroom and spinach base and spread into an even layer. Top with a little extra grated cheese, if desired!
Step 3: Transfer to the preheated oven and bake until golden brown. Once it’s done cooking, let is stand for a few minutes to further set, before slicing into it and digging in!
Looking for a other quiche recipe ideas?
The try one of these favourites:
- Roasted Carrot and Beetroot Quiche with Goat’s Cheese
- Wild Garlic and Mushroom Quiche
- Quiche with Greens & Feta
- Spinach, Goat Cheese and Potato Quiche
Crustless Quiche with Spinach, Prosciutto and Mushroom
A simple and delicious crustless quiche recipe with spinach, mushrooms, prosciutto and gruyere. Perfect for brunch or served with a salad for lunch of dinner. Serves 6-8.
Ingredients
- 1 tablespoon unsalted butter, plus more
- 100 g cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 2 generous handfuls fresh baby spinach (35-50 g)
- 6 large eggs
- 1 1/2 cups whole milk (375 ml)
- 1/2 teaspoon sea salt
- pinch ground nutmeg
- generous pinch (1/4 teaspoon of cayenne pepper)
- 10 thin slices of prosciutto di Parma, chopped (about 100-125 g)
- 100 g freshly grated gruyere cheese
Method
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Preheat oven to 325°F / 170 °C (150°C fan-assisted) and grease a deep Ø 24 cm ceramic tart or quiche dish well with butter. See tips below.
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Heat butter in a large non-stick skillet over medium-high heat. Add the mushrooms and garlic, and cook, stirring until soft, about 5 minutes. Spread evenly over the bottom of the prepared quiche dish.
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Reduce heat slightly, Add spinach to the skillet and cook stirring until lightly wilted (1 minute); distribute evenly in the quiche dish.
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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.
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Pour the egg mixture over the mushrooms and spinach, spread into an even layer and transfer to the preheated oven.
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TIP: if desired, you can sprinkle a little extra cheese on top before baking! This will give the quiche a deep golden brown colour and a cheesy crust.
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Bake until centre is set and the top is golden brown, about 45 minutes. Test with a toothpick (the quiche is done once the toothpick comes out clean).
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Let stand for about 5-10 minutes, then slice into wedges and serve. Enjoy!
Notes
- I use a ceramic deep quiche form with a diameter of 24 cm and depth of 5 cm. Alternatively, use a pie plate or oven proof cast-iron skillet. The dish should have a capacity of approximately 1,15 litre. If using a 4cm high dish also works fine, as the quiche filling will just fit.
- If desired, this quiche can also be made using a store-bought or homemade quiche or pie crust.
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