Why You’ll Love This Recipe
- Healthy & Low-Carb: No crust means fewer carbs while still being rich and satisfying.
- Easy to Make: Simple ingredients and quick preparation.
- Versatile: Customize with your favorite vegetables, cheese, or protein.
Ingredients
- 1 cup diced yellow onion
- 1 cup chopped baby spinach
- 1 cup cherry tomatoes, halved
- ½ cup shredded mozzarella cheese (or cheddar/parmesan)
- ½ cup sliced mushrooms
- 8 large eggs
- ½ cup heavy cream (or Greek yogurt/sour cream)
- ½ tsp ground mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Directions
Step 1: Prepare the Baking Dish
- Preheat oven to 350°F (175°C).
- Grease a 9-inch quiche pan or pie dish with nonstick spray.
Step 2: Assemble the Vegetables
- Spread onions evenly on the bottom of the dish.
- Layer spinach, tomatoes, cheese, and mushrooms on top.
Step 3: Make the Egg Mixture
- In a bowl, whisk together eggs, heavy cream, mustard, garlic powder, salt, and pepper.
- Gently pour over the vegetables in the dish.
Step 4: Bake
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing.
Servings and Timing
- Servings: 6
- Preparation Time: 10 minutes
- Baking Time: 40-45 minutes
- Total Time: 55 minutes
Variations
- Cheese Options: Try feta, parmesan, or Swiss cheese for different flavors.
- Extra Veggies: Add bell peppers, zucchini, or green onions.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 1 week.
- Freezing: Wrap slices individually and freeze for up to 3 months.
- Reheating: Warm in the microwave or oven at 350°F for 5-10 minutes.
FAQs
Can I make this quiche dairy-free?
Yes! Substitute heavy cream with almond milk and use dairy-free cheese.
How do I prevent the quiche from sticking?
Grease the pan well with nonstick spray or butter before baking.
Can I prepare this quiche ahead of time?
Absolutely! Bake it in advance and store in the fridge for an easy grab-and-go breakfast.
Conclusion
This Crustless Mushroom Quiche is an easy, healthy, and delicious dish perfect for any meal. Whether for breakfast, brunch, or meal prep, this quiche is a fantastic way to enjoy a protein-packed and veggie-filled meal. Enjoy!
Crustless Mushroom Quiche
This Crustless Mushroom Quiche is a light, flavorful dish filled with tender mushrooms, fresh vegetables, and a creamy egg mixture. With no crust, it’s a low-carb, gluten-free option that’s perfect for breakfast, brunch, or meal prep. Quick to prepare and packed with protein, it’s a satisfying meal for any time of day.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-65 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup diced yellow onion
- 1 cup chopped baby spinach
- 1 cup cherry tomatoes, halved
- ½ cup shredded mozzarella cheese (or cheddar/parmesan)
- ½ cup sliced mushrooms
- 8 large eggs
- ½ cup heavy cream (or Greek yogurt/sour cream)
- ½ tsp ground mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Step 1: Prepare the Baking Dish
- Preheat oven to 350°F (175°C).
- Grease a 9-inch quiche pan or pie dish with nonstick spray.
Step 2: Assemble the Vegetables
3. Spread onions evenly on the bottom of the dish.
4. Layer spinach, tomatoes, cheese, and mushrooms on top.
Step 3: Make the Egg Mixture
5. In a bowl, whisk together eggs, heavy cream, mustard, garlic powder, salt, and pepper.
6. Gently pour over the vegetables in the dish.
Step 4: Bake
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool for a few minutes before slicing.
Notes
- Cheese Options: Try feta, parmesan, or Swiss cheese for different flavors.
- Extra Veggies: Add bell peppers, zucchini, or green onions for more texture and nutrients.
- Dairy-Free Option: Use almond milk instead of heavy cream and dairy-free cheese.
- Storage: Refrigerate in an airtight container for up to 1 week or freeze individual slices for up to 3 months.
