An easy crustless mushroom quiche with perfect custard texture and nice rich flavor. It's a great breakfast option for rushed mornings or a nice lunch with a friend. Low carb and ketogenic recipe.
I have some stand out quiche recipes on this blog – my most popular being a easy crustless quiche with spinach and bacon. Then, I have two large quiche recipes perfect for brunch: Ham Quiche Lorraine and Ham and Arugula Quiche. If you need something portable, check out the spinach feta quiche muffins. They taste amazing – really. But, if you are looking for a mushroom quiche with a luxurious custard texture and a rich smoky flavor, this is the one.
Now, I admit to being a mushroom lover. I love them stuffed with spinach artichoke dip. and as a base for super cheesy portobello burgers. I even love them sauteed in butter and thyme or even a good green bean mushroom saute. Tossing mushrooms in Indian spices and roasting them in the oven is sublime. You see where I’m going here? I have a lot of easy mushroom recipes on the blog.
There’s something special about the flavors in this crustless mushroom quiche recipe. Usually, I’ll add a little fresh ground nutmeg and thyme to a quiche recipe like this. However, keeping the ingredients to a minimum this time let each ingredient shine.
I’m sure we can all agree that quiche with a flaky crust, even a nice low carb crust, is a beautiful thing. But sometimes I just want an easy quiche recipe and that means crustless! Who wants to fool with making a crust for quiche every time? Not me. And nixing the crust keeps it low carb and lower in calories.
This easy crustless mushroom quiche is full of mushrooms, sauteed onions, and smoked gouda cheese. Layering the ingredients in the dish prevents them from sinking to the bottom, ensuring an even distribution of ingredients throughout the custard. The salty-buttery smoked gouda cheese provides enough richness that the crust won’t be missed.
[TIPS] If you want to bump up the flavor saute the onions with a sprig of thyme or some white wine. It will produce a subtle flavor that won’t overpower the delicate custard. Adding just a little grated nutmeg lends a sweet-spicy flavor which enhances the richness of flavor. Lastly, the addition of Dijon mustard (1 tsp) adds a little sharpness to cut the richness of flavor.
This Easy Crustless Mushroom Quiche is 5 net carbs per serving.
An easy crustless mushroom quiche with perfect custard texture and nice rich flavor. It's a great breakfast option for rushed mornings or a nice lunch with a friend. Low carb and ketogenic recipe.
- 8 ounces sliced mushrooms (white or brown)
- 3 tbsp butter, divided
- 1/4 cup shallot or onion, minced
- 5 large eggs
- 1 1/4 cup heavy cream
- 1/4 cup water
- 4 ounces smoked Gouda cheese
- 1 tbsp snipped chives
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparation: Preheat oven to 375 and place rack to the middle position. Spray a 9-inch pie dish with baking spray. Mince the shallot or onion. Snip the chives. Grate the cheese.
Method: Heat a saute pan over medium heat and when hot, add 2 tbsp butter and the sliced mushrooms. Stir to coat the mushrooms. Saute for two minutes, then stir and saute 1-2 minutes more or until some of the moisture has been removed. Transfer to a small plate to cool.
Place the saute pan back onto medium heat and when hot, add 1 tbsp butter and the onions. Stir to coat the onions and saute until softened. Remove from heat.
Add the eggs, heavy cream, water, salt and pepper to a medium bowl. Beat at high speed until combined and frothy.
Layer: Add 1/3 of the cheese to the bottom of the pie dish, spreading it so that it is even. Arrange 1/2 of the onions, 1/2 of the mushrooms and 1/2 of the chives evenly over the cheese. Add another layer of cheese, followed by the rest of the onions, mushrooms and chives. Slowly pour the custard over the ingredients.
Bake: Bake for 15 minutes at 375, then for 15 minutes at 350 or until the top is browned and the middle is just set. It may puff up a bit. Let cool to room temperature before serving or cover (after cooling) and refrigerate until needed.
Serves: 6
NOTE: If you have a convection oven or a hotter oven, you may need to adjust cooking temperature and time.
How many eggs? This looks divine!
Oops! Thanks, Donna. It was 5 large eggs. I just added them to the ingredient list. I hope you like the recipe. Have a wonderful evening. Kim
What’s a good substitute for the smoked gouda? I have all the ingredients at home except that! Grr. Would mozzarella work okay?
Chris, you could use the mozzarella, but it doesn’t have much flavor. Swiss or cheddar would work, too, but try the smoked gouda next time – it really makes a difference in the flavor and texture. -Kim
Carb count please….
Hi Judy, it says in the post just above the recipe – 5 net carbs per serving and I just added it to the nutritional info. I don’t know why it wasn’t listed there. Sorry about that. Thanks for letting me know it was missing. -Kim
Hi there: Looks great …but just wondering if something other than Heavy Cream could be used …? and not sacrifice richness? Would buttermilk work in your opinion? I’d like to make up any potential dairy fat deficiency with an elegant salad with nuts ….?
Hi Lizzie, what about half-n-half. Buttermilk might be good, but it is sour. Maybe half 1/2 and 1/2 and half buttermilk? I didn’t test with those ingredients so I’m not sure how it would taste. -Kim
Thanks for the half-and-half/buttermilk suggestion. We really like the tang of buttermilk which I think will accentuate the flavor of the smoked gouda. Happy camper here.
Great!
Thanks I have been looking for good recipes and this site looks great going to make the mushroom quisch 🙂
Great. I hope you like it Andrea. Have a nice day. -Kim
Hi Kim, I made the quiche for dinner last night! Absolutely amazing! Sadly no leftovers. Husband and kids approved!! 🙂
Fantastic! Thanks so much for taking the time to let me know how your family liked the quiche. Have a joyous weekend. -Kim
Could you please provide the rest of the calorie/protein/carb information for this dish?
Is it not there? I’ll check. Turning on the computer now. -Kim
I’m not sure what happened Mary. Sorry about that. The amount of fiber is “trace” grams and I can only enter numbers, so I left it out. Enjoy the recipe. -Kim