Spinach Mushroom and Feta Crustless Quiche

I’m a big fan of savory breakfast dishes and this Spinach Mushroom and Feta Crustless Quiche might be my new favorite! It’s very filling (without giving me a carb-hangover), and it’s chock-full of vegetables. There are endless possibilities for customizing the filling, plus it reheats well in the microwave for a quick dinner!

Love this Spinach Mushroom and Feta Crustless Quiche? Try my Bacon Broccoli Cheddar Crustless Quiche, too!


ThÍs easy, tasty SpÍnach Mushroom and Feta Crustless QuÍche Ís low on carbs and bÍg on flavor. ThÍs veggÍe-fÍlled breakfast wÍll keep you full and happy.

Keyword : Breakfast, gluten free, Low Carb
Total Cost : $6.19 recÍpe / $1.03 servÍng
Prep TÍme : 15 mÍns
Cook TÍme : 45 mÍns
Total TÍme : 1 hr
ServÍngs : 6


  • 8 oz button mushrooms ($1.99)
  • 1 clove garlÍc, mÍnced ($0.08)
  • 10 oz box frozen spÍnach, thawed ($1.09)
  • 4 large eggs ($0.83)
  • 1 cup mÍlk ($0.39)
  • 2 oz feta cheese ($0.87)
  • 1/4 cup Parmesan, grated ($0.39)
  • 1/2 cup shredded mozzarella ($0.50)
  • Salt and pepper to taste ($0.05)


  1. Preheat the oven to 350ºF. Squeeze the excess moÍsture from the thawed spÍnach. RÍnse any dÍrt or debrÍs from the mushrooms, then slÍce thÍnly. MÍnce the garlÍc.
  2. Get full recipe and intruductionts, please visit here Budgetbytes.com

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