25 Days of Fitness: Spinach, Mushroom & Feta Crust-less Quiche

By Jennifer Pittman

It happens every year about this time.  The air gets nippier, the days get shorter and your jeans start getting tighter.

If you missed your chance to join our Abs by Christmas Challenge but still want in on some healthy holiday fat loss action… we’ve got you covered!

From now through December 25th the BeyondFit team will be bringing you some of our BEST fat loss tips, tricks, inspirations and more!

Check back daily for just what you need to stay on track this holiday season.  Up first….

Spinach, Mushroom & Feta Crust-less Quiche

During our recent Holiday Fat Loss Webinar with my friend Jill Coleman (of Metabolic Effect & JillFit Physiques) we talked about some great ways to live the fat loss lifestyle & take the “overwhelm” out of the season.

One of the tips we mentioned is to plan some quick & easy meals ahead of time for a “grab & go” meal on the run… Quiche is a great make-ahead meal for busy weekday mornings when you don’t have time to make breakfast.

Make this quiche on Sunday evening and you’ve got breakfast ready for the entire week!

Just cut a slice, pop it in the microwave and you’ve got a complete breakfast (protein AND veggie) ready in less than 5 minutes!

Spinach, Mushroom & Feta Crust-less Quiche


  • 6 eggs
  • 8oz, sliced mushrooms
  • 1 10oz brick frozen spinach, defrosted and well drained
  • 1 clove garlic, minced
  • 1/3 Cup crumbled feta cheese
  • 8oz vanilla almond milk, unsweetened
  • ¼ Cup parmesan cheese, shredded
  • 1/8 Cup mozzarella cheese, shredded
  • Salt and pepper, to taste


  1. Preheat oven to 350 degrees.
  2. Empty thawed spinach into a colander and squeeze out all excess liquid. Set aside.
  3. Place mushrooms and garlic in a skillet “greased” with non-stick cooking spray. Sauté on medium/high heat until the mushrooms have released all of their moisture and there is no more liquid from the mushrooms in the bottom of the pan.
  4. In a large bowl, whisk together the eggs, almond milk, parmesan cheese and salt & pepper. Set aside.
  5. Spray a 9” glass pie dish with non-stick cooking spray and spread the drained spinach on the bottom of the pie dish. Add the cooked mushrooms on top of the spinach and sprinkle with the crumbled feta.
  6. Pour the egg mixture into the pie dish over the spinach, mushrooms and feta.
  7. Sprinkle the mozzarella cheese on top.
  8. Place in the pre-heated oven and cook on the center rack for 45 minutes to 1 hour (oven times vary). The top will be a nice golden brown when done and the center will be solid.
  9. Slice and serve or let cool and place in the fridge for a quick and easy weekday breakfast!

You could have some serious fun with this recipe by playing with the veggie and cheese combos…

Some other good combos would include mushrooms, onions and bell peppers; turkey sausage, peppers and more mozzarella; bacon, spinach and tomatoes…

The possibilities are endless (and yummy)!!!  

P.S.  Lots of great holiday fat loss tips were shared during our webinar with Jill, and we would hate for you to miss it!  If you missed your chance to join the webinar, but still want access to the insiders info for staying on track through the holidays, sign up here…