qicooking

Crustless Quiche

I’m a big fan of savory breakfast dishes, and this Spinach and Mushroom Crustless Quiche is one of my favorites! It’s very filling, full of vegetables, and doesn’t leave me with a carb hangover (I’m looking at you, pancakes). You can serve it up at brunch or eat it for lunch or dinner, so give this recipe for crustless quiche a try the next time you want to prepare something special. I promise it’s worth the effort. And with nearly 300 5-star reviews (and counting!), you really can’t go wrong!

“Love this recipe! Wouldn’t change a thing. Made exactly as recipe stated and it came out perfectly. Replacing my old tried and true spinach quiche with this one! A+. Thank you!!!”
Corinne

Baked Crustless Quiche with Spinach, Mushrooms, and Feta

This crustless quiche is one of my go-to recipes when I want something easy, filling, and made with simple ingredients I can grab at any grocery store. It’s great bang-for-your-buck too, since a handful of budget-friendly basics turns into several slices that work for breakfast, lunch, meal prep, or even a low-effort Easter brunch spread! I almost always have milk, eggs, mozzarella, and frozen spinach on hand, so I can make this recipe without much planning. It’s high in protein from the eggs, easy to reheat, and made with real ingredients that actually keep me feeling FULL.

Even though it looks similar to a frittata, this crustless quiche has a softer, creamier texture thanks to the milk and cheese in the filling. A frittata is usually firmer and more comparable to an omelet!

Squeeze out as much moisture as possible. Extra moisture is usually the reason a crustless quiche might turn out a little watery. Since there’s no crust to soak it up, make sure the spinach is squeezed dry and cook the mushrooms until all their liquid has fully evaporated. Fresh spinach can also add extra moisture, so it’s best to sauté that first if you use it over frozen spinach.
This recipe is easy to customize with other veggies. I often swap the spinach for broccoli, bell peppers, kale, or whatever I’ve got on hand. Again, it’s best to cook out any excess moisture from fresh veg first, and also thaw and drain frozen veggies before using.
Any mushroom will work. Use any mushrooms you love in this recipe. I usually go for whatever is on offer at the store. White mushrooms are often the cheapest option and work great here!
Use any cheese you’ve got. I love the salty bite from the feta, the richness from the Parmesan, and the golden finish from the mozzarella, but cheddar, Monterey Jack, or another good melting cheese will also work. Using whatever you have already is the best way to save money!
Prep it ahead. You can make the egg and veggie mixture the day before, then bake it the next day. It may need a little extra time in the oven since the filling will be chilled. Let it sit at room temperature while the oven preheats to help take the chill off first.

close up view of sliced spinach and mushroom crustless quiche in the pie dish

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Spinach Mushroom and Feta Crustless Quiche

This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American, French

Total Cost $7.71 recipe / $1.28 serving

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 173kcal

Author Beth Moncel

Equipment

9'' Glass Pie Plate

Ingredients

10 oz. box frozen chopped spinach thawed and squeezed, $1.26*
8 oz. mushrooms $1.74
1 garlic clove minced, $0.08
⅛ tsp salt $0.01
1 Tbsp cooking oil divided, (any neutral-flavored oil) $0.04
2 oz. feta cheese $1.36
4 large eggs $0.56**
¼ cup Parmesan cheese grated, $1.46
¼ tsp black pepper freshly cracked, $0.04
1 cup milk $0.18***
½ cup mozzarella cheese shredded, $0.98

Instructions

Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible.
Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.
Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate.**** Layer the mushrooms, spinach, and crumbled feta into the pie plate.
In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!

See how we calculate recipe costs here.

Video

Notes

*Be sure to thaw the frozen spinach and give it a good squeeze to remove excess moisture (otherwise, you’ll end up with a watery quiche). You can also use fresh spinach, with a 1 lb. bag of fresh spinach being equivalent to a 10-oz package of frozen spinach once cooked down. I recommend sautéing the fresh spinach first to cook the moisture out.

**I use four large eggs as the base of this no crust quiche. Using larger or smaller eggs will affect the final results, so I recommend sticking with large eggs for this recipe.

***The milk thins out the egg mixture to create a deliciously soft texture when baked. I usually use whole milk or 2%, but some of our readers have successfully used half and half and 1% milk. Almond milk will also work for a dairy-free option.

****I use a 9-inch glass pie plate. A larger dish will make a thinner quiche that cooks faster, while a smaller dish will likely overflow unless you reduce the ingredients. A glass or ceramic pie plate will work here. Metal pans tend to heat faster, so it may brown more at the edges before the center is cooked through.

Nutrition

How to Make Spinach and Mushroom Crustless Quiche step-by-step photos

The ingredients to make a crustless quiche.

Gather all of your ingredients and preheat the oven to 350ºF.

Thaw the spinach: Thaw one 10oz. block of frozen chopped spinach (I use the microwave), then squeeze out as much of the moisture as possible. I use a fine mesh strainer to do this. The spinach should be fairly dry after squeezing.

Sliced mushrooms on a a wooden chopping board with minced garlic in a bowl.

Prep the spinach and garlic: Slice 8oz. of mushrooms and mince one clove of garlic.

Sauté the mushrooms and garlic: Add the mushrooms to a skillet with ½ Tbsp cooking oil, one clove of minced garlic, and ⅛ tsp salt. Sauté the mushrooms until they release all of their moisture and it has evaporated off the bottom of the skillet.

Layer the filling: Brush another ½ Tbsp cooking oil over the inside surface of a 9″ pie dish. Layer in the sautéed mushrooms, squeeze-dried spinach, and 2oz. crumbled feta.

Make the savory custard: Whisk together 4 large eggs, ¼ cup grated Parmesan, 1 cup milk, and ¼ tsp pepper.

Assemble the quiche: Pour the custard mixture into the pie dish over the spinach, mushrooms, and feta. Sometimes I like to place the dish on a larger baking tray to transport my pie plate in and out of the oven. I feel like it makes it a little easier to do without spilling, but that’s up to you.

Top the unbaked quiche with a little shredded mozzarella. You don’t need much; I only used about ½ cup or ¼ off an 8oz. block.

Bake the quiche: Place the dish into the preheated 350ºF oven and bake for about 50 minutes, or until it’s golden brown on top or until the internal temperature reaches 160ºF. Slice and serve warm!

Side view of a slice of crustless quiche.

What Else Can I Add?

This recipe is very customizable as it’s pretty forgiving. You can leave out the veggies I use or swap them for something else! I’d just make sure to cook the moisture out of any vegetables you add so your quiche doesn’t end up soggy. I’d also cook any meats before adding them in. Here are some delicious additions to try:

Bell peppers
Diced onions or caramelized onions
Ham
Broccoli (my bacon broccoli cheddar crustless quiche is another reader favorite!)
Bacon
Ground sausage
Kale

I usually serve this crustless quiche for breakfast because it already checks a lot of boxes in one slice: protein from the eggs, veggies from the spinach and mushrooms, and plenty of cheesy flavor to make it feel satisfying!

If I’m serving it for Easter brunch or another holiday breakfast, I like to add skillet breakfast potatoes for something hearty, a simple fruit salad to freshen up the plate, and sometimes a side of bacon if I want a full spread. Candied bacon is especially good here because that little bit of sweetness plays really well with the salty feta and savory mushrooms! For lunch or dinner, I like pairing it with a Greek salad or another fresh leafy salad to help cut through the cheesiness.

Storage & Reheating

This crustless quiche recipe is one of my favorite make-ahead breakfast dishes. It stores well in the refrigerator (in an airtight container) for about 3 days. However, you do need to be cautious while reheating because overheating can cause the egg proteins to seize up, expel water, and become rubbery. For that reason, I suggest reheating in the microwave only until the quiche is warmed through but not piping hot.

Egg dishes like this one freeze just so-so. The egg will seep a little water upon freezing, thawing, and reheating, which may or may not bother you. I suggest testing this with one piece of the spinach crustless quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap tightly in plastic and transfer to the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Love Quiche? Try These Recipes Next:

Our Quiche Lorraine is a savory recipe with bacon, Swiss cheese, and a puff pastry crust, and doesn’t take much effort to pull together at all!
I love how my Mini Broccoli Cheddar Quiches are cute enough for brunch but still practical enough to stash in the fridge or freezer for an easy make-ahead breakfast.
This Sweet Corn and Zucchini Pie is a budget-friendly, crustless bake with sweet corn, tender squash, and a cheesy egg base!

Our Crustless Quiche recipe was originally published 11/1/11. We have updated it to be the best it can be and republished 4/3/26.

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Easter Dinner for Under $40 at Walmart

I know it’s rough out there right now; the price of groceries (and don’t even get me started on gas) are through the roof, but there’s no way I’m letting that stop me from hosting my annual Easter celebration! There are plenty of ways to throw an affordable holiday bash, including making it a potluck, but I went a different route: I put together this entire menu for 8 people by shopping at my local Walmart for under $40. I beat my own budget; I almost couldn’t believe it!

Overhead view of an easter dinner spread.

Grocery List

4lb. Spiral cut ham ($15.60)
1 20 oz. can pineapple rings ($1.62)
6 eggs ($0.96)
Hawaiian rolls ($1.98) – see note
2 lb. bag whole carrots ($2.18)
1 yellow onion ($0.88)
2 12oz. bags frozen corn ($1.96)
2 12oz. bags frozen peas ($1.96)
5 lb. bag russet potatoes ($2.47)
Carrot cake ($5.98)

Note: Always check the store brand’s price first! Great Value (Walmart’s store brand) Hawaiian rolls were $1.98 where the name brand Hawaiian rolls were $4.72 for the same number of rolls.

Download our $40 Easter Dinner Grocery List PDF HERE!

Shop at home first. I knew I had sugar, butter, flour, and a few other basic staples at home already, so I knew I could jazz up some of these items using tried-and-true Budget Bytes recipes. But if you don’t have a pantry stocked with the basics, you can still throw together a beautiful dinner using ONLY what my grocery list has on it!
Go in with a list and stick to it! Avoid impulse buys. If you want anything extra, ask a friend or family member to pick it up on their way to your place.
Don’t turn your nose up at some of these ready-made items—hear me out! Not only does the occasional store-bought item save you a little time, it also makes room in your oven for the ham, potatoes, and carrots. My favorite perk of the occasional convenience item? It’s one less thing on my mind when I am also trying to enjoy myself with friends and family (or clean the house before they get here!)

What’s In This Easter Dinner for Under $40

This menu is a mix of smart shortcuts and a few tried-and-true Budget Bytes recipes that help turn this simple grocery list into a full Easter dinner. Some items are ready to serve as-is, while others can be dressed up with basics you might already have at home. Either way, this menu gives you plenty of flexibility depending on your budget, time, and what’s in your kitchen.

And remember, at the end of the day, the most important part of ANY gathering is the people who are there. So, rest assured you’re going to have a happy Easter if you give yourself permission to be present and enjoy your company!

Baked Ham with Pineapple

Baked Ham

This Baked Ham is sweet, savory, and juicy—the perfect holiday meal. The glaze makes the outside nice and golden but still tender.

5 from 5 votes

$27.24 recipe / $2.47 serving Get the Recipe

I went with my baked ham with pineapple recipe for this Easter dinner plan. It’s SO easy and flavorful, even if you skip the mustard, brown sugar, and spices! You’ll still end up with a show stopping ham by using just the canned pineapple and its juices to baste it. Cook it for about 20 minutes per pound in a 350°F oven, tented with foil, and it’s done! A lot of hams come with a seasoning packet, so you could use that, too, if your spice drawer is lacking.

When it comes to choosing your ham, a 4-lb ham might seem too small, but when you look at all the amazing sides spread out on your holiday table, I bet you’ll have leftovers! ¼ lb per person is more than enough ham, but I made the portions a bit more generous in this meal plan at ½ lb per person, so there’s a little more wiggle room (just in case you have a surprise guest pop in!). Even if you have to stretch this ham to ¼ lb per serving, everyone will have plenty to eat with all the sides.

cREAMED cORN

Creamed Corn Recipe

Making Creamed Corn from scratch is easier than you think! This delicious side is perfect for the holidays and made with simple ingredients.

5 from 4 votes

$5.29 recipe / $0.66 serving Get the Recipe

If you don’t have much on hand for pantry staples like sugar and flour, you can totally steam the corn and serve it hot as-is with just a dollop of butter on top. Or, you can transform the corn into creamed corn with just a few simple ingredients I’m willing to bet you already have on hand!

sTEAMED pEAS

I LOVE my new recipe for creamed peas, but I didn’t want to have two creamed side dishes on the same menu, so I opted to steam the peas instead. Steamed peas are classic, cheap, and so incredibly easy to make. I just pour the frozen peas into a microwave-safe container, cover with water, and microwave them for a couple minutes until heated through. You can also use a steam basket on the stove top. Add some butter before serving for a little extra richness (optional), plus a pinch of salt and pepper if you like.

Hasselback Potatoes

These easy Hasselback Potatoes turn simple russets into crispy, golden, fan-cut potatoes with lots of room for your favorite toppings.

5 from 1 vote

$3.45 recipe / $0.86 serving Get the Recipe

These Hasselback potatoes are a great way to turn an inexpensive bag of russets into a satisfying side for Easter dinner (or any meal!!). You can use whatever oil you already have on hand, and the seasonings are totally optional and flexible. They’re an easy, budget-friendly side, and I love that they still look a little more dressed up on the plate!

Hawaiian Rolls

I kept the Hawaiian rolls super simple by brushing the tops with half a batch of the glaze from our ham and cheese sliders recipe, then warming them in a 350°F oven using those same directions. It’s an easy way to dress up these store-bought rolls for Easter dinner. That slider recipe is also perfect for using up any leftover ham after the holiday!

But of course, you can serve the rolls exactly as they are, and they’ll still be a great addition to your meal. We also have a Hawaiian roll recipe you can try if you have the time and ingredients on hand to make them from scratch.

Deviled Eggs

This easy Deviled Eggs recipe is perfect for parties, potlucks and holidays. They’re guaranteed to disappear fast!

5 from 5 votes

$4.44 recipe / $0.74 serving Get the Recipe

I had to include deviled eggs on this menu because they’re such a favorite for Easter, potlucks, and holiday gatherings. They always disappear fast whenever I make them! This is our tried-and-true budget recipe that keeps things simple with a creamy filling made from mayo, Dijon, and seasonings. I already had those ingredients on hand, so it didn’t add anything to my overall budget, but don’t worry if your kitchen isn’t as stocked! You can make a simpler version with just mayo, salt, and pepper, and still have a delicious side for the table.

Glazed Carrots

Five ingredients and 20 minutes is all you need to make these easy & delicious Glazed Carrots. Perfect for busy weeknights or holiday meals!

4.88 from 8 votes

$1.65 recipe / $0.41 serving Get the Recipe

As you can see, this grocery list can still make a full holiday meal no matter how you prep it. The same goes for the carrots! You could totally roast, steam, or air fry them, keeping it simple with just a little olive oil, salt, and pepper, or you can whip up a batch of our 5-ingredient glazed carrots. (The kids AND adults will be licking their plates—I highly recommend the glazed carrots!)

Carrot Cake

Now, dessert is one area where I was really impressed with the value for money. I picked up a ready-made carrot cake that looks cute and slices neatly into 8 pieces. Of course, you can absolutely make our carrot cake or carrot cake bars instead, but it really just depends on what ingredients you already have and whether you have the time to make dessert from scratch. But rest assured, whether you go homemade or store-bought, everyone still gets a sweet little something to end the meal with this budget Easter dinner plan!

downloadable grocery list for $40 easter dinner — Click the image above to download our free grocery list for this Easter Dinner under $40!

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Honey Glazed Ham

This Honey Glazed Ham is a holiday main that looks impressive but is actually really easy to make, even if it’s your first time cooking ham! Instead of splurging on the store-bought version, this homemade honey ham gives you the same irresistible flavor at a fraction of the price. It’s a total showstopper with a sweet, succulent finish (that’s a little addictive in the BEST way). Each slice has warmth from the honey, brown sugar, and warm spices, and it makes your whole kitchen smell like Easter dinner is well on its way. And the leftovers are half the fun. So let me show you how it all comes together!

Easy Glazed Honey Ham Recipe

I use a smoked spiral-cut half ham here, which is already fully cooked, so all you’re really doing is warming it through and layering on flavor with an easy homemade glaze. Ham glazes are often made with either honey or brown sugar. Honey gives ham a lighter, floral sweetness and a glossy finish, while a brown sugar glaze brings a deeper, more caramelized flavor, like in our baked ham recipe.

I love both flavors, so I use honey and a little brown sugar in this ham glaze recipe for the best of both worlds. That’s also one reason I prefer homemade over store-bought glazed ham whenever I can. Store-bought versions are convenient, but they often come with extra preservatives and less flexibility in flavor. Making the glaze myself means I can balance the sweetness with Dijon mustard, apple cider vinegar, garlic powder, onion powder, cinnamon, and a few simple seasonings for a more customizable glaze with the best sticky-sweet finish!

Go for a spiral-cut ham if you can. This recipe works best with a pre-sliced spiral ham and is written for that. I love it because it’s already sliced and ready to serve. The glaze also seeps down between the slices as it bakes, creating the most flavorful honey ham. Using an uncut ham? Just score the surface in a diamond pattern so the glaze has something to cling to.
Pick the right size ham for your table. I usually estimate about 5 oz. (roughly 1/3 lb.) of ham per person, so a 3.5-4 lb ham works out to around 12 servings (depending on how generous you are!). That little guideline makes it much easier to decide how much ham to buy, especially if you want leftovers for sandwiches the next day.
Boneless is usually the cheapest option. Since ham is often priced by weight, I prefer using boneless ham because you’re not paying for the bone, and it usually cooks a little faster, too. That said, a bone-in ham will still work if you give it more time in the oven covered with foil (the internal temp needs to reach 140°F). Either way, make sure you’re starting with an unglazed ham so the homemade honey glaze can do its thing!
Simplify it even more. This easy recipe uses just a few simple ingredients for the glaze, so it’s perfect for beginners. You can even skip the Dijon mustard, spices, and vinegar for an even simpler 3-ingredient honey glazed ham (honey + brown sugar + ham).
Don’t skip the water in the pan. I like adding a little water to the bottom of the dish to create a steamy environment that gently heats the ham without letting the glaze burn. The glaze will still thicken up and caramelize once you remove the foil near the end.
Make it in a slow cooker. Place the ham in a slow cooker, pour the glaze over top, cover, and cook on low for 3-4 hours, brushing once or twice if possible.
Make-ahead glaze. You can make the honey glaze up to 24 hours in advance and store it in an airtight container in the fridge. Warm it slightly before using.

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Honey Glazed Ham

This easy Honey Glazed Ham recipe turns a spiral-cut smoked ham into a sweet, sticky, holiday main dish with a simple homemade glaze made from pantry staples!

Course Main Course

Cuisine American

Total Cost $18.13 recipe / $1.51 serving

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings (~1/3 lb./5 oz. each)

Calories 211kcal

Author Jennie Alley