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.
Find it online: https://avarecipe.com/crustless-mushroom-quiche/
