A simple crustless mushroom quiche is a cozy, savory dish that highlights earthy mushrooms, sweet sautéed onion, and melted cheese in a light, custardy base. It bakes to a golden top and slices cleanly without a crust. The texture is creamy and tender, with a rich egg flavor and a warm mushroom aroma. It works for breakfast, brunch, lunch, or a light dinner.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 230 kcal
- Protein: 15 g
- Carbohydrates: 5 g
- Fat: 16 g
- Fiber: 0.5 g
- Sugar: 3 g
- Sodium: 230 mg
Note: Nutrition values are estimates based on the listed ingredients and typical portioning. Values change with different cheeses, milk types, or salt added.
Why Make This Crustless Mushroom Quiche
This crustless mushroom quiche is quick to prepare and light on cleanup. It keeps the rich, creamy taste of a quiche while cutting carbs and baking time. The mushrooms add deep umami and a meaty bite. The top browns nicely and the inside stays silky. It’s versatile, easy to scale, and friendly for weekday meals or weekend brunches.
How to Make Crustless Mushroom Quiche
Make this quiche in under an hour. Sauté the mushrooms and onions until their moisture cooks off. Whisk eggs and milk into a smooth custard. Fold in cheese and cooked vegetables. Bake until set and slightly golden. Let it rest so the custard firms up for neat slices.
Ingredients:
- 8 large eggs
- 1 cup milk
- 2 cups mushrooms, sliced
- 1 small onion, diced
- 1 cup shredded cheese (like cheddar or Swiss)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- Fresh herbs (like parsley or thyme) for garnish
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or similar baking dish with a little oil or butter. Slice the mushrooms and dice the onion. Bring eggs to room temperature briefly for a more even bake.
Step 2: Mixing
In a medium bowl, whisk together the 8 eggs, 1 cup milk, and a pinch of salt and pepper until smooth. Set the egg mixture aside while you finish the vegetables.
Step 3: Cooking
Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Sauté the diced onion and sliced mushrooms until they are tender and most of their moisture has evaporated, about 6–8 minutes. Stir the cooked mushrooms and onions into the egg mixture, then fold in the 1 cup shredded cheese. Pour the mixture into the greased pie dish. Bake in the preheated oven for 30–35 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out mostly clean.
Step 4: Finishing
Let the quiche cool for 5–10 minutes so it firms up for cleaner slices. Garnish with chopped fresh herbs like parsley or thyme. Slice and serve warm.
How to Serve Crustless Mushroom Quiche
- Serve warm or at room temperature. The texture is creamy and smooth when warm, firmer and easier to slice once cooled.
- Pair with a crisp green salad and a light vinaigrette for a balanced meal.
- Offer crusty bread or roasted potatoes for a heartier brunch.
- For a brunch spread, serve alongside fresh fruit, coffee, and a simple yogurt parfait.
How to Store Crustless Mushroom Quiche
- Refrigerator: Store covered in an airtight container for up to 3–4 days.
- Freezer: Wrap tightly in plastic and foil or place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm slices in a 325°F (160°C) oven for 10–15 minutes, or microwave individual slices for 45–90 seconds until heated through. Cover with foil in the oven to prevent over-browning.
Expert Tips for Perfect Crustless Mushroom Quiche
- Cook mushrooms until most moisture evaporates. This prevents a watery quiche.
- Use room-temperature eggs for an even, smooth custard.
- Do not overwhisk—mix until just combined for a tender texture.
- Let the quiche rest before cutting to finish setting and avoid runny slices.
- If you like a richer custard, swap half the milk for half-and-half or a little cream.
- Taste and adjust salt only after adding cheese, since cheese can be salty.
- For a golden top, place under the broiler for 30–60 seconds at the end, watching closely.
Delicious Variations
- Spinach & Mushroom: Stir in a cup of wilted, squeezed-dry spinach.
- Bacon and Mushroom: Add 4 oz cooked, crumbled bacon for smoky flavor.
- Mediterranean: Mix in sun-dried tomatoes and crumbled feta instead of cheddar.
- Dairy-free: Use almond or oat milk and a dairy-free shredded cheese.
- Mini quiches: Divide into a muffin tin and bake 18–22 minutes for portable servings.
Frequently Asked Questions
Q: How do I know when the quiche is done?
A: The center should be set and slightly jiggly, not liquid. A knife inserted into the center should come out mostly clean. The edges will be slightly puffed and light golden.
Q: Can I use a different milk or cream?
A: Yes. Use whole milk for a lighter custard, half-and-half or 1/2 cup cream + 1/2 cup milk for a richer texture. Non-dairy milks like almond or oat work, but texture will be slightly different.
Q: Can I make this ahead for a brunch?
A: Yes. Bake, cool, and refrigerate. Reheat in a low oven or serve at room temperature. It stores well and holds flavor.
Q: Can I add other vegetables or proteins?
A: Absolutely. Spinach, bell peppers, cooked sausage, or ham all work. Just cook wetter vegetables (like spinach) and drain excess moisture before adding.
Q: Can I use egg whites or fewer yolks to cut fat?
A: You can substitute some whole eggs with egg whites. The quiche will be lighter but less rich. Try 4 whole eggs + 4 egg whites for a balance.
Q: Will the quiche be soggy if I add vegetables like tomatoes?
A: Fresh tomatoes release moisture. If adding them, roast or drain them first to avoid extra liquid. Cook mushrooms fully to remove their liquid.
Q: How do I reheat slices without drying them out?
A: Reheat covered with foil in a 325°F oven for 10–15 minutes. For quick reheating, microwave on medium power in short intervals, checking often.
Conclusion
This crustless mushroom quiche is easy, flavorful, and adaptable. It offers a creamy texture, savory mushroom aroma, and a golden top that makes every slice inviting. For inspiration and a similar take on the classic, see Crustless Mushroom Cheese Quiche. Give it a try—once you master the base, you can customize it a dozen ways to suit any meal.
Crustless Mushroom Quiche
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple crustless mushroom quiche featuring earthy mushrooms, sweet sautéed onions, and melted cheese in a light, custardy base.
Ingredients
- 8 large eggs
- 1 cup milk
- 2 cups mushrooms, sliced
- 1 small onion, diced
- 1 cup shredded cheese (like cheddar or Swiss)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
- In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Heat olive oil or butter in a skillet over medium heat and sauté onions and mushrooms until tender, about 6–8 minutes.
- Stir cooked vegetables into the egg mixture and fold in cheese, then pour into the greased pie dish.
- Bake for 30–35 minutes until the center is set and the top is lightly golden. Let cool for 5–10 minutes before slicing.
Notes
For a richer custard, swap half the milk for half-and-half or cream. Let the quiche rest before cutting for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 15g
- Cholesterol: 0mg
