Step-by-step: Crustless mushroom quiche
Mushrooms filling
Wipe the mushrooms with a clean kitchen towel and chop them into thin slices.Pro tip – We cut thin slices so the mushroom cooks down and does not become too bulky in the quiche. Heat oil in a skillet over medium heat. Sauté the onions and garlic for one minute until the onions are translucent. Add the chopped mushroom stalks – and sauté a minute more. Next, add the sliced mushrooms. Season salt and pepper. Cook the mushroom on medium-high for about 7 to 8 minutes until all the water is evaporated. Remove from heat and let cool. Add the parsley and set it aside.Pro tip – You can prepare the mushroom filling a day ahead and keep it in the fridge until you are ready to bake the quiche.
Egg mixture
In a mixing bowl, add the milk and cream and stir to combine. Add the eggs and flour and whisk well to combine. Season with salt, pepper, and nutmeg. Next, add cheese, followed by the mushroom filling.Pro tip – Adding the mushroom filling to the custard tends to change the color of the custard so add it just before you are ready to bake.
Assemble
Preheat the oven temperature to 350°F / 177°C / Gas Mark 4. Spray or brush a pie pan lightly with oil. Pour the mushroom egg mixture. Bake for about 25 to 30 minutes or until the quiche looks set. The top will have a slight color but must not get too dark. The center might still be a bit wobbly but that will set with the residue heat. Let cool for at least 10 minutes before you slice.
Frequently asked questions
Creative ways to serve quiche
Mini quiches: Use a mini muffin tin to create bite-sized quiches using the same filling and custard. These are perfect for parties and finger foods! Quiche in a jar: Layer your quiche ingredients in small mason jars or glass containers and bake. Great for picnics or individual servings! Deconstructed quiche: Serve a slice of quiche on a plate surrounded by its ingredients. For instance, a slice of mushroom quiche can be surrounded by sautéed mushrooms, fresh herbs, and a drizzle of truffle oil. Quiche pizza: Use a thin crust (like puff pastry) to spread your quiche filling more like a pizza. Once baked, slice it up and serve with your favorite pizza toppings or dips. Quiche salad: Serve your quiche slice over a bed of fresh greens. Drizzle with vinaigrette and add some crunchy croutons. Quiche wraps: This works best with a firmer quiche. Slice it and wrap it in a tortilla with fresh veggies and sauce. Garnish galore: Serve your quiche with various garnishes on the side: chutneys, salsas, pickled veggies, fresh herbs, or flavored oils. Let your guests customize each bite. Quiche board: Present a whole quiche alongside various accompaniments like cheeses, cold cuts, olives, and fruits on a large board. It’s a feast for the eyes!
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