Skinny Crustless Quiche

Quiche is another perfect way to use up leftovers since the recipe is just so forgiving.

You can use basically any sort of meat or vegetable that you happen to have on hand. Don’t have mushrooms? Swap them out for a cup of cooked meat; bacon, sausage, deli ham, it doesn’t really matter! You could even swap them for another veggie, like bell pepper.

Growing up, quiche was always a big thing in our house. It was another of those things that my dad would toss together when we had lots of eggs on hand and no idea what to do with them.

Now, he never had a set recipe since he would use up odds and ends that were left over in the fridge. But… it was almost always crustless! I’ve used his basic crustless idea here and swapped a few of the eggs out for egg whites instead. I also wanted something meatless, so I went with mushrooms.


It was pretty cold and rainy day here in Texas, so I served my quiche with some french onion soup and called it a day.

Skinny Crustless Quiche

The Skinny:
Servings: 8 • Size: 1 Slice • Calories: 86.8 • Fat: 4 g • Carb: 3.5 g • Fiber: 0.9 g • Protein: 9.9 g • Sugar: 1.9 g • Sodium: 249.8 mg

10 Oz. Frozen Chopped Spinach, Thawed
8 Oz. Fresh Mushrooms, Sliced
2 Garlic Cloves, Minced
1/4 C. Reduced Fat Feta, Crumbled
2 Whole Large Eggs
4 Large Egg Whites
1 C. Fat Free Milk
3/4 C. Reduced Fat Cheese, Shredded (I used an Italian Blend.)
Salt & Pepper to Taste

Preheat the oven to 350 degrees F. and lightly spray a glass pie pan with non-stick cooking spray, set it aside.

Squeeze and drain as much of the liquid from the thawed spinach as possible.

Spread the spinach out over the bottom of the prepared pie dish.

Cook the mushrooms over medium heat along with the garlic.

Be sure that the mushrooms are cooked through enough for all of the moisture to have escaped from them.

Spread the mushrooms and garlic out evenly over the top of the spinach.

Sprinkle the feta over the mushrooms.

Combine the eggs, egg whites, milk, salt & pepper and 1/2 c. of the shredded cheese together in a medium mixing bowl.

Whisk together until well blended and pour over the spinach and mushrooms in the pie dish.

Sprinkle the remaining 1/4 c. of shredded cheese over the top.

Place the dish into the oven and bake for 45-60 minutes, or until the edges are browning and the middle is set.

Allow to cool slightly before slicing in 8 equal pieces.

Serve warm and enjoy with a soup or salad!

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