Wild mushroom crustless quiche is healthier than a classic crusted quiche, and so much more satisfying than a frittata. This vegetarian keto-friendly (and gluten free!) recipe is perfect for welcoming Fall!
This crustless quiche came about like so many other dinner ideas…I craved quiche but had no readymade crust and I didn’t feel like doing the pastry from scratch thing. I’ve always wanted to make crustless quiche and I’m so glad I finally did ~ I don’t miss the crust at all. This recipe is a double win because I’m trying to cut down on meat lately, and mushrooms have always been the best meat substitute! Serve with a simple soup or fall slaw and you’ve got a delicious meal.
related: Cheap Dinner Ideas!
ingredient overview
- wild mushrooms, dried
- we’ll soak in hot water first to reconstitute them. Wild mushrooms are chewy, so I always make sure to chop them before using.
- cremini mushrooms, fresh
- fresh little brown mushrooms from the supermarket: cremini are younger versions of portobellos.
- eggs
- milk, half & half, or cream
- depending on your tolerance for fat, you can use all milk, or a combo of half & half and cream, like I did.
- Asiago cheese
- you choose the cheese you love, but I recommend a strong aged cheese so the flavor will come through. You could use Parmesan, Romano, Gouda or Gruyere, just to name a few.
- fresh thyme leaves
- salt and fresh cracked black pepper
crustless quiche vs frittata ~ what’s the dif?
Both are egg dishes that look pretty similar, but there are subtle differences…
- Crustless quiche is creamier, with a custard-like texture, and it’s baked in the oven in a pie plate. It’s often served as a lunch or light supper.
- Frittata is firmer and more egg-forward, more like an omelet. It starts on the stovetop and finishes in the oven, usually in a skillet. Most often served for breakfast.
how to reconstitute dried wild mushrooms
Here are the basic steps to reconstitute dried wild mushrooms. While we won’t be using the soaking liquid in this recipe, it can be strained and saved for other recipes.
- Rinse: Briefly rinse the dried mushrooms under cold water to remove any dirt or debris.
- Soak: Place the mushrooms in a bowl and cover them with very hot or boiling water.
- Soak time: Let the mushrooms soak for 20-30 minutes, or until they are fully softened.
- Drain: Drain the mushrooms, reserving the soaking liquid if desired for added flavor in your dish.
- Pat dry: Gently squeeze out excess water from the mushrooms and pat them dry before using.
why do I mix wild dried and fresh mushrooms in crustless quiche?
Dried wild mushrooms have great flavor (drying intensifies their flavor,) and wild produce always has more vivid and complex flavors compared to cultivated fruits and veggies. But I like to add cultivated cremini mushrooms for their softer texture and classic sliced mushroom appearance. As you can see in the photos the cremini slices naturally rise to the surface of the quiche.
dietary notes and variations
My wild mushroom crustless quiche is naturally gluten free, meatless, and keto friendly!
For a reduced fat crustless quiche: This quiche can be made with whole milk or even evaporated milk to reduce the fat.
For a non-dairy crustless quiche use plant based milk like almond or soy. Make sure you use non sweetened and non flavored milk.
For keto-optimized use heavy cream in place of the half & half.
Add crumbled bacon or diced ham for a heartier quiche.
Add spinach, chopped asparagus or caramelized onions.
Use truffle salt in place of regular salt for added flavor.
Swap out the Asiago for another aged Italian cheese, or go with a soft goat cheese instead.
how we’re serving wild mushroom crustless quiche
This quiche made a hearty lunch or light dinner, just add a simple soup or salad…
Wild Mushroom Crustless Quiche
Equipment
- 9 or 9.5 inch pie plate
Ingredients
- 6 large eggs
- 1/2 cup half and half
- 1 cup heavy cream
- 1 cup Asiago cheese, shredded
- 2 tsp fresh thyme leaves
- 1/2 tsp coarse sea salt
- 1 tsp fresh cracked black pepper
- 1 cup cremini mushrooms, thinly sliced
- 1 ounce dried wild mushrooms, reconstituted* and chopped
Instructions
- Preheat oven to 350F and generously butter and flour your pie plate.
- Whisk the eggs together in a large mixing bowl. I like to use my electric beaters just to get them well broken up. Blend in the half and half and cream. Fold in the shredded cheese, thyme, salt and pepper.
- Add the fresh and reconstituted wild mushrooms and stir to combine. Turn into your prepared pie dish. Gently nudge the solids so that they are more or less evenly arranged.
- Bake for 30-35 minutes or until puffed and not jiggly in the center. The very center may look slightly underdone, but that will firm up as the quiche cools. Remember that ovens cook differently so your time might be different from mine.
- Slice and serve your quiche while warm.
Notes
- Place mushrooms in a bowl.
- Cover with very hot water.
- Soak for 20-30 minutes.
- Drain, reserving liquid if needed.
- Pat mushrooms dry.
- Chop the mushrooms before using in your crustless quiche.
This recipe was easy to prepare and quite delicious. I used whole milk and half&half and added some cubes of uncured salami. I felt it was slightly under seasoned so next time, I’ll sprinkle a few red pepper flakes for added spice. Will definitely make this again and soon.
Sounds delicious Susan!