Crustless Mushroom Spinach Pie is an easy weeknight meatless meal the whole family will love!
The following post is sponsored by FitFluential LLC and Daisy Cottage Cheese. 
This spinach pie is a cross between a quiche and custard. But what makes this stand out compared to the rest of all the pies out there, the difference is in the cheese!! Using Daisy Cottage Cheese makes all the difference to making this pie a winner! Daisy Cottage Cheese is free of additives, preservatives and thickeners and contains no more than 4 high quality ingredients!! Other brands of cottage cheese contain more than 10 ingredients! I’ve always felt less ingredients is best when it comes to buying anything at the market.
And just look at it’s cute new contemporary design!!
Isn’t she pretty?
I used the 4% version for this pie, but you could always use the lower fat version which for a 1/2 cup contains only 90 calories but has 13 grams of protein!
You could always leave out the mushrooms if your not a fan. But I must tell you this before you skip them, my kids HATE, LOATH and generally don’t try anything with mushrooms in a recipe. I had mushrooms that were needing to be cooked and I decided they could pick them out if they wanted to, but guess what? THEY ATE THEM ANYWAY!!! Call it a miracle, but they ate them, and asked for seconds!!
You won’t even notice there isn’t a crust and you won’t even care! My whole family, picky kids and tough to please hubby all loved it even without a crust!
It’s a perfect little dish to make and freeze then thaw for those busy weeknights!
Adapted from my Italian Spinach Pie recipe
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
Crustless Mushroom Spinach Pie
Ingredients
- 8 ounces fresh mushrooms
- 1 teaspoon minced garlic
- 2 teaspoon oil
- 10 ounce frozen or fresh spinach
- 2 tablespoons grated parmesan
- 4 eggs
- 16 ounces Daisy Cottage Cheese 4%
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/2 cup shredded mozzarella
Instructions
-
Preheat oven to 350 degrees.
-
Thaw frozen spinach and drain, squeeze out as much water as possible. Set aside. If using fresh skip this step.
-
Thinly slice mushrooms.
-
Heat oil and garlic in a large skillet and cook mushrooms until tender.
-
Add spinach to mushrooms and salt, pepper and nutmeg cook until spinach is wilted.
-
Drain spinach/mushroom mixture in a colander.
-
Grease a 9 inch pie plate then sprinkle parmesan all around to coat plate.
-
In a bowl whisk eggs then add cream and cottage cheese and stir well.
-
Stir in mushrooms and spinach mixture.
-
Pour into pie dish. Sprinkle with mozzarella.
-
Place pie dish on a baking sheet and cook for 50-60 minutes or until set in center and browned around edges.
-
Turn oven off and allow to sit in oven for 10 minutes.
-
Stand 10 more minutes before slicing.
Recipe Notes
Weight Watchers PointsPlus: 7*
Jill says
April 21, 2014 at 6:41 pmI have this sitting and it smells delicious! I can’t wait to try it. When you suggest freezing, do you cook it first?
Brenda says
April 21, 2014 at 7:59 pmYes cook first then freeze, hope you enjoy it!
Jill says
April 22, 2014 at 8:51 amIt was delicious, my hubby and I both really liked it! It didn’t win over my kids but I will certainly add this into our meal rotation. Thank you!
Trisha Wilbur says
May 27, 2014 at 11:51 pmSome members of my family are trying to avoid higher cholesterol recipes. What substitutions would you suggest for the heavy cream and would egg beaters or maybe egg whites work out ok?
Thank you! 🙂
Brenda says
May 28, 2014 at 6:29 amYou could use milk or light cream to sub the heavy cream. You could use egg beaters as well. I don’t use them but I’m sure that would work.
Wanda says
July 11, 2014 at 12:26 pmI saved this to ZipList, but the pic didn’t post in ZipList.
Leslie says
August 27, 2014 at 3:06 pmI have made this several times and always love the flavor… however, I always end up with a lot of liquid in the dish. I’m assuming it’s from the mushrooms. No matter how much I try to get the excess out before baking it turns out “watery.” Wondering if you have any suggestions? I will still make it either way because it’s one of my favorites 🙂
Brenda says
August 27, 2014 at 3:54 pmThe excess liquid could also be from the spinach. You could try pressing and squeezing the cooked spinach and mushrooms in a clean dish towel. You could also try cooking it a bit longer or add some grated Parmesan to the bottom of the dish before pouring in everything to bake.
Kerry says
December 12, 2014 at 1:15 pmCan this be done with something other than heavy cream?
Brenda says
December 12, 2014 at 2:21 pmYou could use milk
Nadia says
December 30, 2014 at 4:19 pmOh my this was DELICIOUS!!!!! Definitely will be cooking this again and again! Thank you! 😀
Tammy says
January 22, 2015 at 8:07 pmWe love this recipe! Very flavorful, cooks up perfectly, browns nice and evenly, and the top rises nicely. It was also very easy. Beautiful and delicious! Thank you!
Linda Mills says
March 9, 2015 at 5:50 pmThis was delicious and easy to make.
Renee says
June 11, 2015 at 4:25 pmWhen sautéing the mushrooms dont move them around /toss them a lot doing this tends to release more liquid just toss once to cook on both sides.
Michelle K. says
July 2, 2015 at 8:02 pmMy husband and I loved this dish!
Kathy says
August 24, 2015 at 8:16 amI’m not a fan of cottage cheese, is there a substitute for it?
Brenda says
August 24, 2015 at 8:27 amsure you could probaly use ricotta cheese instead.
Arlene says
September 4, 2016 at 4:51 pmI made it this morning, and served it on our bedroom balcony with my husband for a romantic breakfast. It was divine! The husband scarfed down three helpings. My only substitution was that I had to use evaporated milk instead of heavy cream because that’s all I had in the cabinet.
Thank you for a great dish that I will definitely make again.
Jan says
January 31, 2017 at 10:38 amThis looks divine! I will be making this soon.
Phillip Nollner says
February 24, 2017 at 4:12 pmlove this recipe…i made it for the third time today and got the prep time down to 38 minutes…just sayin’ (10 minutes if you have peeps getting all the ingredients together and measured…maybe) 🙂
Diana says
July 23, 2017 at 8:14 pmIn the oven, can’t wait to eat😁
J Rand Miller says
May 10, 2018 at 11:05 pmSo I had a 16oz package of fresh baby spinach that was about to turn and about 7 or 8 ounces of baby bella mushrooms that were about to get too slimy. Hate waste. Was feeling lazy and decided to see what Google would turn up. This recipe seemed easy, with not too much cleanup, but I didn’t have nutmeg, mozzarella or cottage cheese. Soooo…
I seasoned the spinach with basil and thyme salt and pepper and some red pepper flakes. Nuked a few ounces of cream cheese with the heavy cream to replace the cottage cheese. Whisked it real well. I did feta cheese on the top instead of mozzarella, only in the last 20 minutes. Seemed too wet to put in a pie pan, so I put two portions into long skinny baking dishes, to get more crust. Told my girlfriend not to expect too much, this will probably not be that great. Result: fan-freaking-tastic. She had three servings.
Bake time and rest time turned out to be perfect for my oven. Actually closed out the web page on my phone after this was put in the oven, thinking I’d never have a reason to go back to it. Wrong. Now saved to my food folder favorites. Will definitely make again and definitely be back to this site.
Thank you, sugar free mom.
Dominique Anderson says
January 7, 2019 at 4:54 pmMaking this for my sister tonight! Can’t wait, we’re trying to cut back on meat and this recipe looks delish!