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.
Table of Content
About this quiche
If you look at my classic mushroom quiche with the crust this recipe is very similar. I made a few adjustments like used just a little flour in 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: this prevents excess moisture in the quiche. And, of course, in a quiche, cooked mushrooms taste must better than raw ones.
We still use cream and milk along with eggs in the custard mixture. This ensures that we have a rich, creamy filling in every bite.
Ingredients and substitutes
- Mushrooms – I have used white button mushrooms today. And yet, any mushroom would work wonderfully. I think a combination of mushrooms also 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 it altogether. If you do use onions, I highly recommend that you sauté them to take the raw bite and pungent flavor.
- Garlic – A little goes a long way and it does add tons of flavor.
- Parsley – I love parsley in my quiches but cilantro works too.
Step by step instructions
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. Saute the onions and garlic for one minute until the onions are translucent.
- Add the chopped mushroom stalks - saute a minute more. Next, add the sliced mushrooms. Season salt and pepper.
- Cook the mushroom on medium-high 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, pour the milk and cream, 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.
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 temperature 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 residue heat.
- Let cool for at least 10 minutes before you slice.
Frequently asked questions
This quiche will keep for 2 to 3 days in the fridge. Make sure to wrap any leftover well with plastic wrap so it doesn'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 mushrooms 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 guide, I let the quiche cool for a good half hour before serving. The egg mixture cools just enough so it cuts into beautiful and impressive servings.
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Printable Recipe
Crustless Mushroom Quiche
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Mushroom Filling
- 1 lb (500 g) Mushrooms
- 2 tablespoon Olive oil
- 1 (½ cup) Onion (chopped finely)
- 1 clove (½ teaspoon) Garlic (minced)
- ½ cup Parsley (finely chopped)
- ¼ teaspoon Salt (or to taste)
- ¼ teaspoon Pepper
Egg Mixture
- ½ cup (120 ml) Cream
- 1 cup (120 ml) Milk
- 4 Eggs
- 2 tablespoon Parmesan cheese
- 4 oz (110 g) Cheese (Gruyere or Emmantel, grated)
- 14 oz (400 g) Mozzarella (grated)
- ¼ teaspoon Salt (or to taste)
- ¼ teaspoon Pepper
- 1 pinch Nutmeg (optional)
- 1 tablespoon All-purpose flour (or gluten-free flour)
Instructions
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. Saute the onions and garlic for one minute until the onions are translucent.
- Add the chopped mushroom stalks - saute a minute more. Next, add the sliced mushrooms. Season salt and pepper.
- Cook the mushroom on medium-high 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, pour the milk and cream, 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. Pro tip- 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 temperature 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 residue heat.
- Let cool for at least 10 minutes before you slice.
Recipe Notes & Tips
- 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 gives 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.
Nutrition Information
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
Tzila Barneis
Just made it today and it came out delicious!
Veena Azmanov
Thank you for the lovely feedback, Tzila.
Beth
This looks so delicious and yummy! We love mushrooms around here! So excited to try this recipe!
Veena Azmanov
Thanks Beth
Beth
I love the idea of a crustless quiche. Sometimes the pie dough gets all soggy in the bottom. Gonna make this ASAP
Veena Azmanov
Thanks, Beth.
rika
This is the best breakfast food! I can make this every day because my husband and I love mushroom and quiche!
Veena Azmanov
Thanks, Rika. I am so happy you liked the recipe.
Roxana
I love everything in this recipe. So easy and it uses common ingredients. It could be one of my next favorites.
Veena Azmanov
Thank you, Roxana. I am so happy to hear that.