Crustless Mushroom Quiche

Mushroom quiche and gingered carrots

Cooking Time: 45

Serves: 4-6 people

Oh quiche. Oh you.

This recipe unapologetically uses dairy, and full fat dairy at that. All this dairy is required to take scrambled eggs, frittatas, omelets, and other baked egg dishes, and transform them into an ethereal savory custard known as quiche. I like a very tender quiche, one that feels like it might revert back into liquid at a moment’s notice. And this is that kind of quiche. Without a crust, because who can be bothered with pastry during Sunday Meal Prep. Like there isn’t enough to do already. Also, because frankly it isn’t contributing anything of nutritional value to the party.

Obviously quiche can be enhanced with any number of ingredients, but this one is very simple, just mushrooms and a bit of cheese (any cheese you like – sharp cheddar, swiss, jack, whatnot). I like to serve this in somewhat small pieces with something acidic to cut the richness – a nice pile of kraut, a salad tossed with vinaigrette, or as pictured here, with gingered carrots (recipe coming soon, my pretties). If you’re still missing that crust, I think a piece of buttered toast is even better.


  • 1 tbls Butter
  • 1 lb Mushrooms, any variety, sliced
  • 8 Eggs
  • 1 cup Cream
  • 1 1/2 cups Whole Milk
  • 1 cup Cheese, shredded
  • Salt & Pepper

Preheat oven to 325*.

Heat butter in a large skillet over medium heat. Add the mushrooms and a healthy pinch of salt. Saute the mushrooms until they give up their liquid, and the liquid evaporates.

Meanwhile, combine eggs, cream, and milk – I like to zip these up in the blender, but a whisk and a large bowl will also do. Season with salt and pepper.

Once the mushrooms have finished, pour them into a deep 8×8 baking dish and spread into an even layer. Top with half of the shredded cheese and let cool. Gently pour the egg mixture over the mushrooms and top with the remaining cheese.

Bake for 45 minutes, until the center is just barely set. Let cool for at least 15 minutes before serving. I like this best when it’s just barely warm – it reheats well (gently) in the microwave for breakfast or lunch.

Mushroom quiche and gingered carrots

Mushroom quiche and gingered carrots