Spinach, mushroom & feta crustless quiche

A soft-set egg bake with mushrooms, spinach and two cheeses, and no pastry to make. Slice it cold into a lunchbox or warm a wedge through.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

£2.03a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 29 October 2026.

2 portions1 portion

Heat the oven to 180°C (fan 160°C). Once the spinach has thawed, squeeze it as dry as you can.
Wipe the mushrooms clean and cut them into thin slices. Mince the garlic.
Fry the mushrooms and garlic in half the oil with a pinch of salt, using a frying pan on the hob. Keep going until every bit of their liquid has evaporated and the pan is dry.
Brush the remaining oil over a 23cm pie dish. Spread the mushrooms over the base, then add the spinach and feta in layers.
In a bowl, whisk the milk, eggs and parmesan with some black pepper.
Pour the egg mix over the vegetables, then scatter the mozzarella over the top.
Bake for about 50 minutes, until the top is golden and the middle is set. Let it cool before you slice it, and if it is going in a lunchbox, wait until it is fully cold.

Adapted from Budget Bytes