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Crustless Mushroom Quiche

This crustless quiche combines juicy mushrooms, aromatic shallots, and a creamy cheese blend, offering a comforting dish perfect for brunch or family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Base
  • 2 Tbsp. unsalted butter Rich and creamy, perfect for sautéing.
  • 8 oz. white button mushrooms, sliced Juicy and tender, these mushrooms provide earthy depth.
  • 3 shallots, finely chopped Aromatic and slightly sweet, shallots elevate the dish.
  • 1 1/2 cups Gruyere cheese, shredded Nutty and melting beautifully, adds a luxurious texture.
For the Filling
  • 1 cup heavy cream Creamy and rich, it makes the filling smooth and indulgent.
  • 1/2 cup whole milk Adds a lightness, balancing the richness of the cream.
  • 4 large eggs, lightly beaten The ultimate binding agent for a fluffy texture.
  • 1 Tbsp. Dijon mustard Adds a subtle tang and enhances the overall flavor.
  • 1 1/2 Tbsp. fresh chives, chopped Vibrant and fresh, chives brighten the dish.
  • 1/2 tsp. kosher salt Enhances the flavors perfectly.
  • 1/2 tsp. black pepper Provides a hint of warmth.
  • 2 Tbsp. grated Parmesan cheese, divided For a crispy top layer that adds umami.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit. Prepare a deep-dish pie plate or an oval baking dish by spraying it with nonstick cooking spray. Set it aside.
  2. In a large skillet, melt the butter over medium-high heat. Once melted, add the sliced mushrooms and finely chopped shallots. Cook until both are browned.
Assembly
  1. Spread the sautéed mushrooms and shallots evenly in the bottom of your prepared dish.
  2. Sprinkle the shredded Gruyere cheese over the vegetable layer.
  3. In a medium bowl, whisk together the heavy cream, whole milk, lightly beaten eggs, Dijon mustard, chopped chives, kosher salt, black pepper, and one tablespoon of grated Parmesan cheese.
  4. Pour the creamy egg mixture over the cheese and vegetables in your dish. Sprinkle the remaining Parmesan on top.
Baking
  1. Bake in the preheated oven for about 30-35 minutes, or until the top is a light golden brown and the center is set.
  2. Remove the quiche from the oven and let it cool for 5-10 minutes. Serve warm.

Notes

Consider adding spinach or cooked bacon for extra flavor. Letting the quiche rest allows flavors to meld beautifully.