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Crustless Mushroom Quiche Recipe

Crustless Mushroom Quiche Recipe

The Crustless Mushroom Quiche Recipe offers a flavorful and nutrient-packed dish perfect for any time of day. This recipe provides a delightful way to enjoy a classic quiche without the fuss of a crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner, Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound mushrooms, sliced (cremini, shiitake, or white button work well)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1 ½ cups milk (whole or 2%)
  • ½ cup shredded Gruyère cheese (or your favorite Swiss or cheddar)
  • ¼ cup finely chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • Pinch nutmeg (optional)

Equipment

  • 9-inch pie dish
  • Oven-safe skillet
  • Large skillet
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar-sized oven-safe skillet with cooking spray or butter. This will prevent the quiche from sticking and ensure a beautiful presentation.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 8-10 minutes. This step is crucial for developing a deep, rich flavor in your quiche.
    1 tablespoon olive oil, 1 pound mushrooms, sliced (cremini, shiitake, or white button work well), 1 medium onion, finely chopped
  3. Stir in the minced garlic and cook for another minute until fragrant. Season the mushroom and onion mixture with salt, freshly ground black pepper, and a pinch of nutmeg if using. Remove the skillet from the heat and let the mixture cool slightly for a few minutes.
    2 cloves garlic, minced, salt and freshly ground black pepper to taste, Pinch nutmeg (optional)
  4. In a medium bowl, whisk together the four large eggs and milk until well combined and slightly frothy. Season this mixture with a little salt and pepper as well.
    4 large eggs, 1 ½ cups milk (whole or 2%), salt and freshly ground black pepper to taste
  5. Spread the sautéed mushroom and onion mixture evenly over the bottom of the prepared pie dish or skillet. Sprinkle the shredded Gruyère cheese and chopped fresh parsley over the mushroom mixture.
    ½ cup shredded Gruyère cheese (or your favorite Swiss or cheddar), ¼ cup finely chopped fresh parsley
  6. Carefully pour the egg and milk mixture over the ingredients in the pie dish. Gently shake the dish to ensure the liquid evenly distributes throughout the filling.
    4 large eggs, 1 ½ cups milk (whole or 2%)
  7. Place the quiche in the preheated oven. Bake for 30-35 minutes, or until the quiche is set and lightly golden brown on top. A knife inserted into the center should come out clean.
  8. Once baked, remove the Crustless Mushroom Quiche from the oven. Let it rest for 5-10 minutes before slicing and serving. This resting period allows the quiche to firm up slightly, making it easier to cut and serve neat portions.

Notes

Allow the quiche to cool completely before storing. Wrap tightly or transfer to an airtight container. Refrigerate for up to 3-4 days.