Crustless Mushroom Quiche
Coooking Temperature: 350°F / 177°C/ Gas Mark 4
Calories: 10
Adjust Servings Here: 8 servings
Description
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
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.
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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