This Crustless Mushroom Quiche is perfect for any meal of the day. It’s a savory egg custard loaded with mushrooms, shallots and some nutty Gruyère baked without the crust in just about 35 minutes! It’s no crust, no fuss and just delicious!
Where are all my quiche lovers out there??
I’ve always been a fan of quiche. In fact, I enjoy it for any meal of the day. I absolutely adore the rich and creamy custard. I also love that it’s such a versatile dish.
Not in the mood for mushrooms? Add broccoli or asparagus. Not up for a veggie quiche? Substitute with some meat. The possibilities are endless really.
Since it’s a rich dish, I don’t indulge often, but I actually feel better when I make this crustless version because I’m saving myself some calories, fat and carbs.
Crustless Mushroom Quiche Ingredients
- unsalted butter
- Gruyère cheese
- heavy cream
- large eggs
- Dijon mustard
- kosher salt and pepper
- Parmesan cheese
How to Make this Crustless Mushroom Quiche
You can use a deep-dish pie plate for this recipe or an oval baking dish like I did. You’ll just spray whatever dish you choose with some nonstick cooking spray and then sauté your mushrooms and shallots in a skillet in some butter until they’re nice and brown. I used white button mushrooms, but baby Bella mushrooms would work well too.
While the mushrooms and shallots are cooking you can shred your cheese and make your custard which is a combination of eggs, heavy cream, milk, Dijon mustard, chives, Parmesan cheese, kosher salt and pepper.
You’ll sprinkle the cheese and mushrooms in the bottom of your prepared dish and then pour the custard mixture over the top before finally sprinkling with some shredded Parmesan. The quiche will bake until it’s lightly browned on top and set in the center which will take about 35 minutes. It will need to cool for 5-10 minutes before you scoop onto plates and serve.
If you’re serving it for breakfast it’s delicious with some toast and if you’re enjoying it for lunch or dinner, a side salad would be perfect.
It’s no crust, no fuss and just delicious!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Crustless Mushroom Quiche
As I mentioned above, I used white button mushrooms, but you could use whatever mushrooms you like.
You can also change up the mushrooms if you’re not a fan and substitute another veggie, like broccoli or asparagus maybe.
Make sure you cook your mushrooms and onions until they’re nice and brown, so they’re not watery when you add them to your dish.
More Delicious Breakfast Egg Recipe to Enjoy
- 2 Tbsp. unsalted butter
- 8 oz. white button mushrooms, sliced
- 3 shallots, finely chopped
- 1 1/2 cups Gruyere cheese, shredded
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 large eggs, lightly beaten
- 1 Tbsp. Dijon mustard
- 1 1/2 Tbsp. fresh chives, chopped
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 Tbsp. grated Parmesan cheese, divided
- Heat oven to 350 degrees. Spray a deep-dish pie plate or an oval baking dish with nonstick cooking spray. Set aside.
- Heat the butter in a large skillet over medium-high heat. When the butter is melted, add the mushrooms and shallots and cook until nice and browned. Sprinkle the shredded cheese and mushrooms into the bottom of your prepared dish.
- In a medium bowl, whisk together your heavy cream, milk, eggs, Dijon mustard, chives, salt, pepper and one tablespoon of the Parmesan cheese. Pour this mixture over the cheese. Sprinkle the top with the remaining Parmesan cheese and bake until the top is light golden brown and the center of the quiche is set, about 30-35 minutes. Remove from the oven and let cool 5-10 minutes before scooping out onto plates and serving.