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Top-down look at a round crustless quiche with mushrooms and onions visible, topped with melted cheese.

Crustless Quiche

Baked crustless quiche with eggs, milk, half-and-half, cheese, onions, and mushrooms. A low-carb, gluten-free breakfast or brunch option.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method

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

Method
 

  1. Preheat oven and grease dish:

    Set the oven to 375°F (190°C). Coat a 9-inch pie dish with butter or nonstick spray.

  2. 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.

  3. 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.

  4. 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.

  5. Pour into dish:

    Pour the mixture into the greased pie dish and smooth the surface.

  6. Bake quiche:

    Bake for 40 to 55 minutes, until the top is golden brown and the center is slightly jiggly.

  7. Cool before slicing:

    Allow the quiche to rest on a wire rack for 10-15 minutes prior to slicing.