Mushroom and Gruyere Crustless Quiche
This comforting Mushroom and Gruyere Crustless Quiche is perfect for brunch, lunch, or dinner, featuring earthy mushrooms and rich Gruyere cheese in a fluffy, crustless egg base.
Ingredients
Egg Mixture
- 6 large large eggs For a lighter version, use egg whites or egg substitute.
- 1 cup milk Whole milk works best; almond or oat milk can be used for a dairy-free option.
- 1 cup Gruyere cheese, grated Provides a rich and nutty flavor; Muenster or sharp cheddar can be substitutes.
Vegetables
- 2 cups fresh mushrooms, sliced Button mushrooms are classic; shiitake or cremini add a nice twist.
- 1 small onion, diced For sweetness; shallots can also be used.
Cooking Ingredients
- 2 tablespoons butter Used for sautéing; olive oil is a healthy substitute.
- Salt and pepper To taste; herbs like thyme or rosemary can enhance flavor.
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a medium skillet, melt butter over medium heat. Add diced onion and mushrooms, cooking until softened and browned, about 5-7 minutes.
- In a large mixing bowl, whisk together eggs and milk until well combined. Stir in salt, pepper, and any additional herbs.
- Add sautéed onion and mushrooms, along with grated Gruyere cheese, to the egg mixture. Stir until evenly incorporated.
- Lightly grease a 9-inch pie dish or quiche pan. Pour the filling into the dish, spreading evenly.
- Bake in the preheated oven for 35-40 minutes, until the center is firm and the top is golden.
- Allow to cool for about 10 minutes before slicing. Garnish with fresh parsley if desired.
Notes
Store leftovers covered in the refrigerator for up to three days. Reheat in the oven at 350°F or microwave slices.