Description
This delicious crustless mushroom quiche is a quick and easy gourmet meal perfect for breakfast, brunch, or a light dinner. Featuring sautéed mushrooms and onions combined with eggs, milk, and cheese, this savory dish is baked to golden perfection without the need for a crust, making it lower in carbs and easier to prepare.
Ingredients
Scale
Vegetables
- 1 cup mushrooms, sliced
- 1/2 cup onion, chopped
Egg Mixture
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Other
- 1 tablespoon olive oil
- 1 cup shredded cheese (cheddar or your choice)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiche.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and chopped onions, cooking until they soften and become fragrant.
- Mix Eggs and Seasoning: In a mixing bowl, whisk together 4 large eggs, 1 cup of milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until well combined.
- Combine Ingredients: Add the sautéed mushrooms and onions to the egg mixture, then gently stir in 1 cup of shredded cheese until evenly distributed.
- Prepare for Baking: Grease a pie dish to prevent sticking, then pour the quiche mixture into the dish, spreading it out evenly.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the quiche is fully set and the top is lightly golden.
- Cool and Serve: Allow the quiche to cool for a few minutes before slicing to let it set properly. Serve warm and enjoy your crustless mushroom quiche.
Notes
- You can substitute the milk with a dairy-free alternative for a lactose-free version.
- Try different cheeses like mozzarella, Swiss, or gouda for varied flavors.
- Add fresh herbs such as thyme or parsley for extra aroma.
- Ensure the quiche is completely set before removing from the oven to prevent sogginess.
- Store leftovers covered in the refrigerator for up to 3 days.
