Mushroom Feta Crustless Quiche

8 Quiche
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Mushroom Feta Crustless Quiche with caramelized mushrooms, sweet onions, ricotta and feta cheese. Gluten free and perfect to make ahead.

Turn classic Breakfast favorites into easy make ahead bakes for the whole family, just like other favorites such as Oven Baked Omelette, Easy Breakfast Casserole, and Ham and Cheese Croissant Breakfast Casserole.

Crustless Mushroom Quiche sliced in pie dish

This Mushroom Feta Crustless Quiche is an easy gluten free brunch dish your guests will love. You can make it in a baking pan and even mix the custard ahead of time and bake it the morning of to prepare ahead of time so the morning of your event is less hectic.

Gluten free, and packed with protein and veggies, this Mushroom Feta Crustless Quiche is also on the healthy side. It will keep you full and satisfied all morning. You can even make it ahead of time and reheat it before serving. With the weekend just hours away you can pop this into the oven tonight and have a glorious breakfast waiting for you in the morning.

Serve Mushroom Feta Crustless Quiche with a cup of your favorite coffee, or a mimosa, along with Pancake Muffin Bites, Candied Bacon, and Honey Lime Berry Fruit Salad for a complete brunch! 

Crustless Mushroom Quiche Collage of steps

Frequently Asked Questions

Can I use this Mushroom Feta Quiche Recipe with a crust?

Absolutely! Prepare a homemade or store bought pie crust and pre-bake before filling, to avoid the egg mixture making the crust soggy. You can cover the edges with foil so they don’t over-brown while baking the quiche.

How can I add more spice to Mushroom Feta Crustless Quiche?

Add ½ teaspoon of crushed red pepper flakes to the egg mixture before baking, or use a few dashes of tabasco sauce. You can also serve with Sriracha sauce for topping.

What other cheese can be used besides feta?

For a more decadent, rich cheesy flavor, try using crumbled goat cheese, grated swiss or gruyere, or a mild grated white cheddar.

What other veggies can be added to Mushroom Feta Crustless Quiche?

Add more greens by chopping and blanching 2-3 cups of spinach or kale, and drain well before adding to egg mixture. You can also add chopped add chopped red bell peppers to the mushroom and onion mixture while cooking, or chopped roasted red bell peppers or sundried tomatoes.

Crustless Mushroom Quiche slice on plate with fork

How to Store Mushroom Feta Crustless Quiche

  • Serve: Do not leave Mushroom Feta Crustless Quiche at room temperature longer than 2 hours.
  • Store: Covered tightly with plastic wrap, this quiche dish will last up to 5 days in the refrigerator.
  • Freeze: Tightly wrap the quiche in the baking pan with plastic wrap, or slice and separate with parchment paper in a plastic freezer bag. Freeze up to 2 months. Defrost in the refrigerator overnight before reheating.
Crustless Mushroom Quiche sliced in pie dish

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Mushroom Feta Crustless Quiche

Mushroom Feta Crustless Quiche with caramelized mushrooms, sweet onions, ricotta and feta cheese. Gluten free and perfect to make ahead.
Yield 8 Quiche
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 6 tablespoons olive oil
  • 1 yellow onion , sliced
  • 20 ounces portabello mushrooms , cleaned and sliced
  • 1 cup ricotta
  • 1 cup feta , crumbled
  • 4 large eggs
  • 1/2 cup green onion , chopped
  • 1/2 cup parsley , chopped
  • 1 teaspoons kosher
  • 1/2 teaspoons coarse ground black pepper


  • Preheat oven to 375 degrees.
  • Lightly grease a 9×8 inch baking pan with 2 tablespoons of olive oil, turning the pan from side to side to ensure all sides are covered. Set aside.
  • In a medium – large frying pan, heat the remaining 4 tablespoons of olive oil, then cook the onions and mushrooms over medium heat until the onions are soft, stirring from time to time, about 5-7 minutes, season with salt and pepper.
  • In a small bowl, using a fork beat the eggs for 1 minute.
  • In a large bowl, using a wooden spoon or spatula, mix together the ricotta, feta, chopped green onion, parsley and the eggs until well combined.
  • Mix in the mushroom and onion mixture into the cheese and eggs and stir well, season with salt and pepper.
  • Pour the mixture into the prepared pan and bake until set, and the center is firm to the touch, about 45 minutes.
  • Let the quiche cool for 10 minutes, then slice and serve.


Calories: 261kcal | Carbohydrates: 6g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 137mg | Sodium: 576mg | Potassium: 399mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 7.2mg | Calcium: 187mg | Iron: 1.4mg
Keyword: feta recipes, MUSHROOM FETA CRUSTLESS QUICHE, mushroom quiche, quiche
Crustless Mushroom Feta Quiche Collage of steps
Mushroom Feta Crustless Quiche loaded with caramelized mushrooms and sweet onions, ricotta and feta cheese. Gluten free and loaded with veggies for a glorious breakfast.
Mushroom Feta Crustless Quiche loaded with caramelized mushrooms and sweet onions, ricotta and feta cheese. Gluten free and loaded with veggies for a glorious breakfast.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Yummy! The addition of Feta was a game changer! I made it for a brunch for a friend with homemade bread and honey butter and she loved it!

  2. Thank you, another great recipe. I like your suggestion of using red pepper flakes which I would add automatically. If you want to enhance the flavor, try adding a teaspoon of Rosemary and either a teaspoon of dried Basil or a tablespoon of chopped fresh Basil. I did and it really brought out the flavor in this dish.