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.
Crustless Mushroom Quiche
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
Instructions
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.
Made this recipe?
I’d love to see how yours turned out! Share a photo on Instagram and tag @veenaazmanov_kitchen or use #veenaazmanovkitchen. And don’t forget to leave a rating and review!
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Frequently asked questions
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.
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.
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 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.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Just made it today and it came out delicious!
Thank you for the lovely feedback, Tzila.
This looks so delicious and yummy! We love mushrooms around here! So excited to try this recipe!
Thanks Beth
I love the idea of a crustless quiche. Sometimes the pie dough gets all soggy in the bottom. Gonna make this ASAP
Thanks, Beth.
This is the best breakfast food! I can make this every day because my husband and I love mushroom and quiche!
Thanks, Rika. I am so happy you liked the recipe.
I love everything in this recipe. So easy and it uses common ingredients. It could be one of my next favorites.
Thank you, Roxana. I am so happy to hear that.
This mushroom quiche is such a quick and easy, yet impressive recipe! I love that it fits into my low carb lifestyle too!
Thank you, Lauren. I am so happy you found this useful
This is definitely a worth trying recipe for Sunday breakfast. Super yum.
Thank you, Payal. Yes, perfect for breakfast or brunch.
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.
Thanks, Irina. I am so happy to hear that.
What a delicious option for those guests who are non-meat eaters to have at parties.
Thanks Julie. That is true
Now this would be my perfect brunch! You cannot beat a quiche for a light brunch or lunch!
Absolutely, Bintu. Thanks
I love Quiche, but I especially love that this is crustless! Looks amazing!
Thanks, Shanika