This tasty mushroom quiche has a luxurious custard texture and stand out flavor from sauteed mushrooms, shallots, chives and smoked Gouda cheese. Ditching the crust keeps it easy and low carb. If you want to impress your girlfriends serve them this quiche.
If you’ve followed my low carb blog for any length of time, you know I have a lot of REALLY GOOD low carb quiche recipes (look below for the list). There’s a reason for it. Not only do I love a good quiche, but it’s one of my go-to recipe solutions for a busy week night.
What you may not know is that I have quite a few keto mushroom recipes, too. Mushrooms are meaty in texture and develop a rich amazing flavor when sauteed and browned in butter. They add incredible depth of flavor in many traditional dishes and serve as a great meat substitute in vegetarian dishes.
Low Carb Crustless Mushrooms Quiche
This easy low carb crustless 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 you won’t miss the crust.
While we all agree that quiche with a flaky crust is a beautiful thing (check out this flaky low carb pie crust recipe), sometimes easy wins out – and easy means crustless! Nixing the crust keeps this mushroom quiche easy, low carb AND lower in calories.
Last Minute Customizations
For additional flavor, saute the onions with a sprig of thyme or a little white wine. This produces a subtle flavor that won’t overpower the delicate custard. Adding a touch grated nutmeg lends a sweet-spicy flavor which plays nicely with the mushrooms. Lastly, the addition of Dijon mustard (1 tsp) adds a little sharpness to cut the richness of flavor.
This Easy Low Carb Mushroom Quiche is 5 net carbs per serving.
Low Carb Mushroom Quiche (Crustless)
Ingredients
- 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
Instructions
- 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. Top with the remaining cheese.
- 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 at 4.5g NET CARBS each slice.
- NOTE: If you have a convection oven or a hotter oven, you may need to adjust cooking temperature and time.
I don’t want that much fat!! Can I use half cup of almond milk with half cup of the cream? Or does that mess it up?
Sure, Jen. -Kim
I made this (along with the spinach quiche) this morning for Sunday brunch. The only changes I made were to dice my baby bellas into pretty small pieces (since my 1-year old granddaughter, a huge fan of quiche, was eating with us) and I sautéed the mushrooms and onions together until all the moisture from the mushrooms had cooked off. I let the quiche cook for an additional 10 minutes at 350 since it looked pretty jiggly when I went to remove it at the end of the prescribed cooking time. In hindsight, I’m not sure that was necessary. I think the real secret is letting it cool to room temperature, as recommended in the recipe. I had no problem at all with additional moisture. It was excellent. The combination of the umami from the mushrooms and the subtle smokiness of the (otherwise mild) gouda were fabulous! I highly recommend a darker mushroom for this quiche.
Quiche is such a great meal for little ones, Kathy. My kids always loved it, too. Thank you for taking the time to come back and share your experience with the recipe as well as rate it. Have a great day! -Kim
Hi I was just wondering how many servings total in recipe. Thanks!
Hi Aja. This serves 6 people. You can find the number of servings at the top of the recipe card in the blue area. -Kim
I would love to make this tmrw for Easter. I don’t have heavy cream. Can I sub Greek yogurt or sour cream? If so, ratio? Look forward to your reply!
Thank you
Diane
Hi Diane. Although I have added sour cream in addition to heavy cream in quiches before, I have not subbed it 1 for 1 for heavy cream. I don’t know how it would turn out. I would thin it with water to the consistency of heavy cream before use. Have a Happy Easter and be well. -Kim
I would dearly love to make this tonight, but would like to add spinach as well as ham cubes.
Does the recipe author or any commenters have any suggestions how I should adjust the egg/cream base to compensate?
Hi Brandy. You don’t have to adjust the custard, just make sure that the spinach is wilted and its moisture squeezed out thoroughly before adding it. I have a great recipe for spinach bacon quiche in which I have substituted ham for the bacon. Enjoy. -Kim
Made this and the Spinach Bacon quiche 2 weeks in advance for a brunch. Thawed and fridge and reheated in oven and they were a hit! Delicious and definite keepers.
Will this work with half and half or whole milk? 34g of fat per serving is heart-attack on a plate for me, but the recipe looks delicious.
I would use half and half. -Kim
Hi,
Would you please provide the fiber content for your quiche recipes.
Thanks
Sure Sonia. The nutritional information for most of my quiche recipes were calculated on a program that did not allow for any ingredient with a nutritional value less than one. I have recalculated and updated the recipe nutritional info. using Fatsecret.com. -Kim
This looks perfect for a gathering I am having over the holidays. Can it be frozen?
Thanks
Yes, Heather, it can be frozen. -Kim
Thx. That makes for easier hosting!
Hello,
I would love to make this but I can’t eat any cow’s diary, but I can have sheeps or goat. Would I be able to substitute the heavy cream for goats yogurt ? Or do you have a better suggestion
Thanks in advance
That’s a good question, Christine. I would substitute whole goat or sheeps milk for the heavy cream. My first tweak might be 1 cup whole goat/sheep’s milk and 7 – 8 ounces sheep or goat’s cheese. Choose a cheese that has a medium texture opposed to really soft. The reason I didn’t mention the yogurt is I’m afraid the acid in the yogurt may make it curdle when it heats. Good luck. -Kim
Hi Kim, I loved the flavor but it came out very undercooked. I did not use any water. Should I increase temperature or cook time?
Thank you!
Hi AMW. Two things come to mind. The mushrooms may have not been cooked enough and released a lot of water or the difference in ovens demanded that yours cook a little longer. It may have been a combination of the two. Cook until the top becomes light brown and the center is no longer jiggly. There are some quiches that I prefer cooked until BROWN and they have puffed up and others I prefer more custard-like. It depends on personal preference. I hope this helps! -Kim
My family has to have meat so i added Jimmy Dean sausage and my family loved it.
10 out of 10
I added Smokey bacon
Extra 2 eggs
And 2 teaspoons of psyllium husk
Hi, thanks for sharing the recipe. Do you know if this freezes well or not?
Yes, it does. Enjoy! -Kim
Having made your spinach quiche I can’t wait to see
How this one turns out – it’s in the oven now and I expect it will be just as yummy!
Wonderful amazing taste and simple
Can’t wait to make. Thank you!
I used what I had on hand. Half and Half, a shredded mix of cheddar/gruyere/asiago and a Kraft creamy melts cheddar jack mix. Green onions, mushrooms and some left over breakfast sausage (wanted meat in the mix). I didn’t add the water because I was worried about it being too watery with using the odd mix of cheese. Oh and I used bacon grease instead of butter (I save it just for something like this). And because I don’t have a pie dish I used a cast iron skillet. It was amazing. I needed a recipe to give me confidence to try this! Yummmmm Ohhhhhhhhhhhhhh
Thanks for a DELICIOUS recipe. I’ve made it twice now. My only complaint the first time was that there was liquid puddling after you take a slice out. The 2nd time I made it, I left out the 1/4 cup water and there was no puddling. Big hit at my brunch the other day.
Hi Norma. I’m glad you like the recipe. The only thing I can think is that your mushrooms had some moisture left in them which they released while cooking. I’m glad your were able to correct the problem by omitting the water in the recipe. Thanks for taking the time to let me comment and share your tips. Enjoy your day. -Kim
This quiche is wonderful, Kim! I recently found out I’m diabetic and this will be a great addition to my new diet.
I’m so glad you enjoyed the quiche, Karen. Just so you know, any quiche can be cooked without a crust and will take anywhere from 35-60 minutes to cook depending on how many eggs and cream are used. You can also experiment with your fillings following the ratio of 1 egg, 1/4 cup cream, and 1 oz cheese. Sometimes I cut back on the cream a but by using water. Others use unsweetened plain almond milk. Thanks for taking the time to leave a comment and rate the recipe and I wish you luck in finding recipes that make your low carb journey easier. Take care. -Kim
I made this and it is to die for, it’s so good! Can’t wait to pick up some more mushrooms to make this again!
I’m so glad you like it, Elaine.
The cheese says 1/3 and another layer so I assume another 1/3.. Where’s does the last 1/3 go? Great recipe I’ve made it before with Cheddar and loved it but I don’t remember what I did last time.. This time I got smoked gouda to try
Thanks for letting me know that the instructions were unclear, Minaskshi. I revised it to say to add the remaining cheese on top before baking. I hope this helps. Have a wonderful week. -Kim
Absolutely divine , thanks!
Jennifer
I’m so happy you liked it, Jennifer! Enjoy your week. -Kim
Aa a Quiche a holic Id lije to share that I use Six eggs and add the cream and sour cream, or ff plain yogurt it helps keep the creamy texture and btw smokey gouda is my very fav. I have been known to make a family birthday with six diff flavored quiche. We are
Just gluttons for it. I do not geel as guilty when I make without the crust. If I am not on keto I use both cream and knudsen whole buttermilk. I was sad to learn that it is relatively high in carbs
Thanks for sharing your tips, Sandy! Have a great week. -Kim
Thanks for sharing your tips, Sandy! Have a great week. -Kim
My wife will be making it today, It would be great to have the NUTRITION FACTS per 100g, or to know the weight per serving.
Thank you so much !!
Hi Daniel. I did not weight the slices, I just divided the quiche evenly into 6ths. I would have to make the quiche again and weigh the finished product (minus the weight of the pie plate) to get the information for you. Is there any particular reason why you need the nutrition facts for 100? It would help make me aware for future recipes. P.S. This quiche is very good. I hope you enjoy it. -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
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
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 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!
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
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
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