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 pie crust and with just a few small adjustments. Perfect for a quick breakfast or brunch.
About this quiche
If you look at my classic mushroom quiche this recipe is very similar. I made a few adjustments like used just a little flour in 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: this prevents excess moisture in the quiche. And, of course, in a quiche, cooked mushrooms taste must better than raw ones.
We still use cream and milk along with eggs in the custard mixture. This ensures that we have a rich, creamy filling in every bite.
Ingredients and substitutes
- Mushrooms – I have used white button mushrooms today. And yet, any mushroom would work wonderfully. I think a combination of mushrooms also 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 it altogether. If you do use onions, I highly recommend that you sauté them to take the raw bite and pungent flavor.
- Garlic – A little goes a long way and it does add tons of flavor.
- Parsley – I love parsley in my quiches but cilantro works too.
Step by step instructions (save/pin)
Mushrooms filling
- Wipe the mushrooms with a clean kitchen towel and separate the stalks.
- Chop off the ends of the stalk and cut them fine - keep them separate.
- Slice the mushroom into thin slices.
- Heat oil in a skillet over medium heat.
- Sauté the onions and garlic for one minute.
- Add the chopped mushroom stalks - sauté a minute more.
- Next, add the sliced mushrooms.
- Season with salt and pepper.
- Cook the mushroom on medium-high for about 7 to 8 minutes, until all the water is evaporated. Remove from heat and let cool. Then, add the parsley and set aside.
- You can prepare the mushroom filling a day ahead and keep in the fridge until you are ready to bake the quiche.
Egg mixture
- In a mixing bowl, pour the milk, cream, and flour, stir to combine. Ensure there are no lumps.
- Add the eggs and whisk well to combine.
- Next, add cheese, salt, pepper, and nutmeg.
- Followed by the mushroom filling.
Assemble
- Preheat the oven temperature to 170 C / 340 F.
- 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 center might still be a bit wobbly, but that will set with the residue heat.
- Let cool for at least 10 minutes before you slice.
Frequently asked questions
This quiche will keep for 2 to 3 days in the fridge. Make sure to wrap any leftover well with plastic wrap so it doesn't dry out.
Most quiches, including this one, can be made a day ahead of time and kept in the refrigerator. Alternatively, you can make the mushrooms 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.
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.
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 guide, I let the quiche cool for a good half hour before serving. The egg mixture cools just enough so it cuts into beautiful and impressive servings.
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Crustless Mushroom Quiche
Print Pin Rate VeenaazmanovDescription
Ingredients
Mushroom Filling
- 1 lb (500 g) Mushrooms
- 2 tbsp Olive oil
- 1 (½ cup) Onion chopped finely
- 1 clove (½ tsp) Garlic minced
- ½ cup Parsley finely chopped
- ¼ tsp Salt or to taste
- ¼ tsp Pepper
Egg Mixture
- ½ cup (120 ml) Cream
- 1 cup (120 ml) Milk
- 4 Eggs
- 2 tbsp Parmesan cheese
- 4 oz (110 g) Cheese Gruyere or Emmantel, grated
- 14 oz (400 g) Mozzarella grated
- ¼ tsp Salt or to taste
- ¼ tsp Pepper
- 1 pinch Nutmeg optional
- 1 tbsp All-purpose flour or gluten-free flour
Instructions
Mushrooms filling
- Wipe the mushrooms with a clean kitchen towel and separate the stalks.
- Chop off the ends of the stalk and cut them fine - keep them separate.
- Slice the mushroom into thin slices.
- Heat oil in a skillet over medium heat.
- Saute the onions and garlic for one minute.
- Add the chopped mushroom stalks - saute a minute more.
- Next, add the sliced mushrooms.
- Season with salt and pepper.
- Cook the mushroom on medium-high for about 7 to 8 minutes, until all the water is evaporated. Remove from heat and let cool. Then, add the parsley and set aside.
- You can prepare the mushroom filling a day ahead and keep in the fridge until you are ready to bake the quiche.
Egg mixture
- In a mixing bowl, pour the milk, cream, and flour, stir to combine. Ensure there are no lumps.
- Add the eggs and whisk well to combine.
- Next, add cheese, salt, pepper, and nutmeg.
- Followed by the mushroom filling.
Assemble
- Preheat the oven temperature to 170 C / 340 F.
- 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 center might still be a bit wobbly, but that will set with the residue heat.
- Let cool for at least 10 minutes before you slice.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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