crustless mushroom quiche
A savory and wholesome crustless mushroom quiche packed with earthy mushrooms and creamy eggs, perfect for a light breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup sliced mushrooms (cremini or button)
- 1/2 cup chopped onion
- 4 large eggs
- 1/2 cup milk
- 1/2 cup shredded Swiss or cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent, about 3 minutes.
- Add sliced mushrooms and cook until softened and browned, about 5-6 minutes. Remove from heat and set aside.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, thyme, and cheese.
- Stir the sautéed mushrooms and onions into the egg mixture.
- Pour the mixture into the prepared pie dish and bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
- Remove from oven and let it cool for 5 minutes. Garnish with fresh parsley if desired before serving.
Notes
For extra flavor, add a handful of fresh spinach or swap mushrooms for other vegetables like bell peppers or zucchini.