Crustless Mushroom Quiche
If you love quiches, then this is a quick and easy crustless mushroom quiche. It’s not a frittata but a classic quiche made without a crust and with just a few small adjustments. Perfect for a quick breakfast or brunch.
Why make this quiche
- If you look at my classic mushroom quiche with the crust, this recipe is very similar. I made a few adjustments, like adding a little flour to the egg mixture to add stability. So, we get nice slices, but I didn’t make it a frittata or an egg casserole.
- The recipe is very simple and easy. We precook the mushrooms, which prevents excess moisture in the quiche. And, of course, cooked mushrooms taste better than raw ones in a quiche.
- We still use cream, milk, and eggs in the custard mixture. This ensures a rich, creamy filling in every bite.
Ingredients and substitutes
- Mushrooms – I used white button mushrooms today. And yet, any mushroom would work wonderfully. I also think a combination of mushrooms works great.
- Cheese – The parmesan adds a nice nutty flavor, while the mozzarella helps hold everything together. The cheddar, gruyere, or Emmental adds a nice sharpness to the quiche.
- Onions – I love to use onions for extra flavor, but you can omit them altogether. If you do use onions, I highly recommend that you sauté them to remove the raw bite and pungent flavor.
- Garlic – A little goes a long way and adds tons of flavor.
- Parsley – I love parsley in my quiches, but cilantro works too.
Step-by-step: Crustless mushroom quiche
Mushrooms filling
- Wipe the mushrooms with a clean kitchen towel and chop them into thin slices.
Pro tip – We cut thin slices so the mushroom cooks down and does not become too bulky in the quiche. - Heat oil in a skillet over medium heat. Sauté the onions and garlic for one minute until the onions are translucent.
- Add the chopped mushroom stalks, and sauté a minute more. Next, add the sliced mushrooms. Season with salt and pepper.
- Cook the mushroom on medium-high heat for about 7 to 8 minutes until all the water is evaporated. Remove from heat and let cool. Add the parsley and set it aside.
Pro tip – You can prepare the mushroom filling a day ahead and keep it in the fridge until you are ready to bake the quiche.
Egg mixture
- In a mixing bowl, add the milk and cream and stir to combine. Add the eggs and flour and whisk well to combine. Season with salt, pepper, and nutmeg.
- Next, add cheese, followed by the mushroom filling.
Pro tip – Adding the mushroom filling to the custard tends to change the color of the custard, so add it just before you are ready to bake.
Assemble
- Preheat the oven to 350°F / 177°C / Gas Mark 4.
- Spray or brush a pie pan lightly with oil. Pour the mushroom egg mixture.
- Bake for about 25 to 30 minutes or until the quiche looks set. The top will have a slight color but must not get too dark. The center might still be a bit wobbly, but that will set with the residual heat.
- Let cool for at least 10 minutes before you slice.
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Frequently asked questions
How long will this crustless quiche keep?
This quiche will keep for 2 to 3 days in the fridge. Make sure to wrap any leftovers well with plastic wrap so they don’t dry out.
Can I make this quiche ahead of time?
Most quiches, including this one, can be made a day ahead of time and kept in the refrigerator. Alternatively, you can make the mushroom filling up to 2 days ahead of time, the custard filling a day ahead of time, and keep them in the fridge. On the day or morning, an hour or two before brunch, assemble the crustless quiche and bake it fresh. It is impressive to bring a freshly baked quiche out of the oven in front of guests.
Can I use all milk instead of half cream?
Yes, as you can see, I have used milk and cream in the custard mixture. If you want to omit the cream, you can add an extra tablespoon of flour or cornstarch. The starch acts as a thickening agent, so the quiche cuts into beautiful wedges despite using milk.
Can I serve the quiche hot or cold?
I usually serve all my quiches warm because I don’t like fridge-cold quiche. Also, oven-hot quiche won’t make impressive wedges. As a rule, I let the quiche cool for about 30 minutes before serving. The egg mixture cools just enough so it cuts into beautiful and impressive servings.
Crustless Mushroom Quiche
If you love quiches, then this is a quick and easy crustless mushroom quiche. It's not a frittata but a classic quiche made without a crust and with just a few minor adjustments. Perfect for a quick breakfast or brunch.
Ingredients
Mushroom Filling
- 1 lb (500 g) Mushrooms
- 2 tbsp Olive oil
- 1 med Onion chopped finely
- 1 large Garlic clove minced
- ½ cup Parsley finely chopped
- ¼ tsp Salt or to taste
- ¼ tsp Pepper
Egg Mixture
- ½ cup (120 ml) Single cream 15 to 20%
- 1 cup (240 ml) Whole milk
- 4 large Eggs
- 2 tbsp Parmesan cheese
- 1 cup (113 g) Grated cheese Gruyere or Emmantel,
- 1 cup (113 g) Mozzarella cheese grated
- ¼ tsp Kosher salt or to taste
- ¼ tsp Black pepper powder
- 1 pinch Nutmeg optional – freshly grated
- 2 tbsp All-purpose flour or gluten-free flour
Method
Mushrooms filling
- Wipe the mushrooms with a clean kitchen towel and chop them into thin slices.1 lb Mushrooms
- Saute – Heat oil in a skillet over medium heat. Saute the onions and garlic for one minute until the onions are translucent. Add the chopped mushroom stalks and saute a minute more. Next, add the sliced mushrooms. Season with salt and pepper.2 tbsp Olive oil, 1 med Onion , 1 large Garlic clove, ½ cup Parsley, ¼ tsp Salt , ¼ tsp Pepper
- Cook the mushroom on medium-high heat for about 7 to 8 minutes until all the water is evaporated. Remove from heat and let cool. Add the parsley and set it aside.
Egg mixture
- In a mixing bowl, pour the milk and cream, and stir to combine. Add the eggs and flour. Whisk well to combine. Season with salt, pepper, and nutmeg. Next, add cheese, followed by the mushroom filling.½ cup Single cream , 1 cup Whole milk, 4 large Eggs, 2 tbsp Parmesan cheese , 1 cup Grated cheese , 1 cup Mozzarella cheese , ¼ tsp Kosher salt, ¼ tsp Black pepper powder, 1 pinch Nutmeg, 2 tbsp All-purpose flour
Assemble
- Oven – Preheat the oven temperature to 350°F / 177°C/ Gas Mark 4
- Pan – Spray or brush a pie pan lightly with oil. Pour the mushroom egg mixture.
- Bake for about 25 to 30 minutes or until the quiche looks set. The top will have a slight color but must not get too dark. The center might still be a bit wobbly, but that will set with the residual heat.
- Cool – Let cool for at least 10 minutes before you slice.
Notes
- When sauteing the mushrooms, it is important that all the excess liquid is evaporated. Excess liquid will make a very soggy crust.
- The filling can be made up to 3 days in advance. It can also be frozen for up to a month in the freezer.
- The custard mixture gives a rich, creamy, and delicious quiche. Use full-fat milk and cream along with eggs.
- The amount of custard made in this recipe is just right for a 9-inch quiche pan. If the crust is too thick, there will be less space for the filling, resulting in leftover custard mixture.
- The cheese can be substituted with your favorite variety. You can even use mozzarella, which makes it very cheesy.
Storage
- Once baked, let the quiche rest for at least 10 minutes before serving.
- Leftover overs will keep in the fridge for 3 to 4 days. Store leftover quiche wrapped well in plastic wrap to prevent drying out.
- This quiche can be frozen for a month.
Equipment you will need
Nutrition
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I made this delicious quiche yesterday however have a couple of questions. For the amounts of cheese that list an ounce amount, is this the ounces listed on the package prior to shredding, or did you use a scale to weigh the shredded cheese? Could you give a cup measurement? The reason I ask is I had a difficult time getting the center of the quiche to not be soupy. I baked it longer and then put it under the broiler. It was delicious however did not look pretty or come out in “neat” pieces. again, we loved the flavor and it smelled marvelous; we loved the top being cooked with a bit more color too. Thanks for any suggestions. Oh…I used a couple of types of mushrooms for some extra flavor ~ yummy!
Thank you, Kathryn. yes, I measured the cheese after grating it. Thanks
Would love to try this recipe – it is very difficult to have just the recipe print however. I do not seem to have this difficulty on other sites. Thank you for checking on this. Kathryn
Hey Kathryn. Not sure I understand. Why is it not possible to print the recipe. I checked and it worked for me. Is it a particular browser or PC. If you give me more details I can help troubleshoot so others don’t have a similar problem. Thank you so much