Crustless Egg and Cheese Quiche
Updated May 5, 2025
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter, plus more for greasing the pan
- 1tablespoons fine plain dry bread crumbs
- 2heaping cups/4 ounces stemmed and thinly sliced wild or button mushrooms
- 1cup grated cheese, such as Comté, Gruyère, Emmental or Cheddar
- 1cup half-and-half or heavy cream
- 1cup whole milk
- 4eggs, lightly beaten
- ½teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- ½teaspoon freshly grated nutmeg
- ¼cup freshly grated Parmesan (about 1 ounce)
- 2tablespoons finely chopped chives, for serving
Nutritional analysis per serving (4 servings)
408 calories; 32 grams fat; 18 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 23 grams protein; 567 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees with the rack positioned at the top. Butter a deep 8-inch round, square or oval casserole generously and sprinkle all over with bread crumbs.
- Step 2
Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked mushrooms and grated cheese over the bread crumbs.
- Step 3
Whisk together the half-and-half, whole milk, eggs, salt, pepper and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.
- To serve 8 to 10, double the recipe, and bake in a 9-by-13-inch pan for about 1 hour.
Private Notes
Comments
Responding to liquid from mushrooms making quiche soggy". Try the "dry fry" method for mushrooms. Heat skillet on high. Throw in sliced mushrooms. Saute dry until ALL the moisture from the shrooms is gone. Then add a chunk of butter, salt, and some nutmeg. Swilr around on lower heat - mushrooms will now absorb the fat. Result: Intense mushroomy flavor and no sogginess. Prepare mushrooms this way for all dishes. Sooo good.
I made this with 8 eggs and used 1.5 cups of milk and 1.5 cups of half and half. The ratio turned out great. Everyone enjoyed this.
I'm hoping that it would be okay to leave out the breadcrumbs? Should I mix in some almond flour?
Can you use greek yogert in lieu of the half and half?
I am very late to this recipe, and regret every lost opportunity to have eaten it earlier. I used heavy cream for one cup and a combo of half and half and 2% for the second cup of dairy. I added wilted and chopped baby spinach to the liquid mixture, and included minced garlic with caramelized mushrooms. At 325 it took an hour for the thing to puff and turn golden, but it was the best quiche I've made in almost 50 years of trying. And it reheats at 300 degrees perfectly without a soggy bottom.
I doubled the recipe, but probably should not have doubled the liquid. Flavor was delicious but it took a lot longer to cook! I used 2% milk instead of whole milk, and there was a lot of liquid at the bottom. I even increased the heat as well as the time. if I hadn't been serving it for company i would have been less impatient with the time element.
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