Crustless Mushroom Quiche

5 from 2 votes

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!

Prep Time20

Cook Time35

Total Time55

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: French

Keyword: Comfort Food, eggs, Gruyere cheese, mushrooms, quiche

Servings: servings

Calories: 306kcal

Author: MaryAnn Dwyer

Ingredients

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

Instructions

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.

Notes

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.

Nutrition