Crustless Spinach Quiche With Spinach Arugula Salad Recipe

Delicious, nutritious and so easy to make because there’s no crust!   



  • 1 (5 oz.) package Fresh Express Baby Spinach
  • 1 tablespoon olive oil
  • 4 oz. sliced mushrooms 
  • 1/2 cup diced yellow onion
  • 6 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups mozzarella cheese
  • 1/2 cup shredded Parmesan cheese


  • Heat oven to 350°F; coat a 9-inch deep dish pie plate with cooking spray. 
    Sauté mushrooms and onion in olive oil in a large skillet over medium high heat for 5 minutes or until mushrooms are softened. Add the spinach; cook for 2 minutes or until the spinach is wilted. Transfer to prepared pie plate.
    In a bowl, whisk the eggs, milk, salt and pepper until eggs are light and frothy. Add the cheese and mix to combine. Pour egg mixture over the spinach mixture. 
    Bake at 350°F for 40 to 45 minutes, or until eggs are set and a thermometer inserted into the center reads 165°F. Let cool 10 minutes before slicing and serving. 
    Serve with Spinach Arugula salad.

Dressing Ingredients:

Dressing Instructions:

  • Spinach Arugula Salad
    To make the dressing, whisk all ingredients in a small bowl. Place the Fresh Express Spinach & Arugula in a large bowl; drizzle with dressing when ready to serve.
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