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 pie crust and with just a few small adjustments. Perfect for a quick breakfast or brunch.
About this crustless mushroom 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.
Useful tools and tips
- Use a heavy bottom saute pan to caramelize the onions so they brown not burn easily.
- Also, it's best to line the baking tray with aluminum foil for easy clean up, especially when roasting veggies or things with oil. That way, the baking tray won't have burnt oil stains.
- And, use a Chopping board and Kitchen knife to chop the vegetables into small pieces.
- Every oven works differently. So, the baking times are just guidelines. If things bake too quickly or too slow compared to the time given, it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
How to make a crustless quiche with mushrooms (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.
Description
Ingredients
Mushroom Filling
- 1 lb (500 g) Mushrooms
- 2 tbsp Olive oil
- 1 (1/2 cup) Onion chopped finely
- 1 clove (1/2 tsp) Garlic minced
- 1/2 cup Parsley finely chopped
- 1/4 tsp Salt or to taste
- 1/4 tsp Pepper
Egg Mixture
- 1/2 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
- 1/4 tsp Salt or to taste
- 1/4 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
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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Beth
This looks so delicious and yummy! We love mushrooms around here! So excited to try this recipe!
Veena Azmanov
Thanks Beth
Beth
I love the idea of a crustless quiche. Sometimes the pie dough gets all soggy in the bottom. Gonna make this ASAP
Veena Azmanov
Thanks, Beth.
rika
This is the best breakfast food! I can make this every day because my husband and I love mushroom and quiche!
Veena Azmanov
Thanks, Rika. I am so happy you liked the recipe.
Roxana
I love everything in this recipe. So easy and it uses common ingredients. It could be one of my next favorites.
Veena Azmanov
Thank you, Roxana. I am so happy to hear that.
Lauren Vavala | Delicious Little Bites
This mushroom quiche is such a quick and easy, yet impressive recipe! I love that it fits into my low carb lifestyle too!
Veena Azmanov
Thank you, Lauren. I am so happy you found this useful
Bless my food by payal
This is definitely a worth trying recipe for Sunday breakfast. Super yum.
Veena Azmanov
Thank you, Payal. Yes, perfect for breakfast or brunch.
Irina
I love quiche recipes as a great breakfast option. Your recipe is the best since it is crustless! It seems a pure deliciousness with mushroom filling.
Veena Azmanov
Thanks, Irina. I am so happy to hear that.
Julie
What a delicious option for those guests who are non-meat eaters to have at parties.
Veena Azmanov
Thanks Julie. That is true
Bintu | Recipes From A Pantry
Now this would be my perfect brunch! You cannot beat a quiche for a light brunch or lunch!
Veena Azmanov
Absolutely, Bintu. Thanks
SHANIKA
I love Quiche, but I especially love that this is crustless! Looks amazing!
Veena Azmanov
Thanks, Shanika