Crustless Quiche
Baked crustless quiche with eggs, milk, half-and-half, cheese, onions, and mushrooms. A low-carb, gluten-free breakfast or brunch option.
Ingredients
- 6 large eggs
- 2/3 cup whole milk
- 1/4 cup half-and-half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Dijon mustard optional
- a pinch ground nutmeg optional
- 1 1/2 cups mix-ins e.g., cheese, vegetables
- 1 tablespoon butter or olive oil for sautéing
- 1/2 cup diced onion part of mix-ins
- 1 cup sliced mushrooms part of mix-ins
Instructions
Preheat oven and grease dish:
Set the oven to 375°F (190°C). Coat a 9-inch pie dish with butter or nonstick spray.Sauté onions and mushrooms:
In a skillet over medium heat, warm 1 tablespoon butter or olive oil. Cook diced onions for 3-5 minutes until they become translucent. Then add sliced mushrooms and continue cooking for another 5-7 minutes.Whisk egg mixture:
In a large bowl, beat 6 eggs until they are frothy. Pour in 2/3 cup whole milk, 1/4 cup half-and-half, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and optionally 1 teaspoon Dijon mustard plus a pinch of ground nutmeg. Stir until well combined.Fold in mix-ins:
Carefully fold 1 1/2 cups of your chosen mix-ins (including the sautéed onions and mushrooms) into the egg base.Pour into dish:
Pour the mixture into the greased pie dish and smooth the surface.Bake quiche:
Bake for 40 to 55 minutes, until the top is golden brown and the center is slightly jiggly.Cool before slicing:
Allow the quiche to rest on a wire rack for 10-15 minutes prior to slicing.