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Crustless Mushroom Quiche

A delightful dish featuring creamy textures enriched with savory mushrooms and Gruyere cheese, perfect for breakfast, brunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 Tbsp. unsalted butter This golden butter will serve as the aromatic base for sautéing.
  • 8 oz. white button mushrooms, sliced These juicy mushrooms add earthiness and depth to the dish.
  • 3 shallots, finely chopped Their sweet and mild flavor balances perfectly with the richness of the cheese.
  • 1 1/2 cups Gruyere cheese, shredded Creamy and nutty, Gruyere melts beautifully to give the quiche an indulgent finish.
  • 1 cup heavy cream This adds luxurious creaminess, making the quiche rich and satisfying.
  • 1/2 cup whole milk A touch of dairy that lightens the texture without compromising flavor.
  • 4 large eggs, lightly beaten Essential for binding the ingredients together, creating a fluffy interior.
  • 1 Tbsp. Dijon mustard A punch of tanginess that elevates the flavor profile.
  • 1 1/2 Tbsp. fresh chives, chopped These vibrant green herbs add freshness and a hint of onion flavor.
  • 1/2 tsp. kosher salt Enhances all the flavors in the dish.
  • 1/2 tsp. black pepper Adds a subtle kick of heat to round out the taste.
  • 2 Tbsp. grated Parmesan cheese, divided Its sharp, salty character complements the quiche perfectly.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a deep-dish pie plate or an oval baking dish with nonstick cooking spray.
  2. In a large skillet, heat unsalted butter over medium-high heat until melted. Add sliced mushrooms and finely chopped shallots, sautéing until browned and fragrant.
  3. Layer the shredded Gruyere cheese and sautéed mushrooms evenly in the prepared dish.
Mixing the Filling
  1. In a medium bowl, whisk together heavy cream, whole milk, lightly beaten eggs, Dijon mustard, fresh chives, kosher salt, black pepper, and one tablespoon of grated Parmesan cheese until well combined.
Baking
  1. Pour the mixture over the cheese and mushrooms in the dish, sprinkling the remaining tablespoon of Parmesan cheese on top. Bake for 30-35 minutes until the top is light golden brown and the center has set.
  2. Remove the quiche from the oven and allow it to cool for 5-10 minutes before slicing and serving warm.

Notes

Sauté mushrooms and shallots until well-browned for richer flavor. Consider swapping herbs or cheeses for variations.