Recipe

Crustless Mushroom Cheese Quiche

Recipe
1 Question

This recipe was entered in the contest for Your Best Holiday Breakfast II
Chef
Debbie Lawson's Notes: I've made quiche for years and mostly make quiche with crust. I was feeling lazy and had leftover mushrooms, leeks, and cream in the refrigerator so I decided to make a crustless quiche. It...
I've made quiche for years and mostly make quiche with crust. I was feeling lazy and had leftover mushrooms, leeks, and cream in the refrigerator so I decided to make a crustless quiche. It was such a hit with my husband that I made it for a women's group who loved it as well.

The basic quiche formula I go with is 4 eggs plus enough milk/cream to equal 2 cups total liquid including the eggs (if fewer eggs or more eggs, just go with 1 egg plus enough liquid to make 1/2 cup for each egg). Then I add whatever sautéed vegetables I want and add about 8 oz. of cheese.

The beauty of this recipe is that you can use whatever vegetables are fresh in season and change the type of milk to fit your tastes and it always tastes good.

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Serves 6-8

Eggs, milk and cream base:

4 eggs, placed in 2 cup measuring cup Ask a question about this ingredient

approximately 1 1/4 cups nonfat milk (or 1-2% milk)--enough to make 2 cups total liquid when combined with the eggs and 2 oz. of cream. I use non-fat milk since the cream or half and half will make it rich enough. Ask a question about this ingredient

3 ounces cream or half and half Ask a question about this ingredient

vegetable saute:

1 tablespoon olive oil Ask a question about this ingredient

1 medium shallot, sliced thinly Ask a question about this ingredient

about 8 ounces sliced mushrooms such as Cremini Ask a question about this ingredient

about 8 ounces cheese, shredded, preferably aged cheddar like Cougar Gold aged cheddar. See cheese note. Ask a question about this ingredient

Cheese note: I use about 8 oz. of shredded cheese combined from 1/3 regular Cougar Gold cheddar, 1/3 gruyere and 1/3 comte. If you can find aged Cougar Gold cheddar from Costco (comes in 1 lb. can) or other cheddar that's on the sweeter and nuttier nuttier side, then you only need 8 oz. of that one cheese.
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Saute shallots in olive oil over medium-low heat. When soft and starting to get golden, add mushrooms. Saute till start to brown.
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Crack the 4 eggs into a 2 cup measuring cup and add the 3 oz. of cream. With a fork, mix the eggs, milk and cream till combined. Add the sautéed vegetables to the egg mixture. Add the cheeses.
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Pour egg-vegetable mixture in a greased 10" quiche or pie pan and bake at 350 degrees for about 40 minutes. I cut into the center to test doneness (may notice a bit of liquid release even though cooked.) Let rest a few minutes before slicing and serving. Bon appetit!
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