Crustless Herb and Mushroom Quiche
Elevate your brunch game with this deliciously satisfying Crustless Herb and Mushroom Quiche! This gluten-free dish is packed with earthy button mushrooms, vibrant baby spinach, and a medley of fresh herbs like parsley and thyme. It's enriched with creamy cheddar and parmesan cheeses for a decadent texture and flavor, while the absence of a crust keeps it light yet hearty. Perfectly seasoned and baked to golden perfection, this quiche is a breeze to prepare with just 15 minutes of prep time, making it an ideal option for both busy mornings and elegant gatherings. Serve it warm or at room temperature, and enjoy a meal that's as wholesome as it is indulgent!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 250 grams button mushrooms
- 1 medium onion
- 2 units garlic cloves
- 100 grams baby spinach
- 6 units eggs
- 1 cup milk
- 0.5 cups heavy cream
- 1 cup cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with cooking spray or a small amount of olive oil and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Slice the mushrooms and dice the onion. Mince the garlic cloves.
Add the diced onion to the skillet and sauté for 3–4 minutes until softened and translucent.
Add the garlic and sliced mushrooms to the skillet. Cook for 5–6 minutes until the mushrooms release their moisture and begin to brown.
Add the baby spinach to the skillet and sauté for 1–2 minutes, just until wilted. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, milk, and heavy cream until fully combined.
Stir in the shredded cheddar cheese, grated parmesan cheese, chopped parsley, fresh thyme leaves, salt, and black pepper.
Add the cooked mushroom and spinach mixture to the egg mixture, stirring gently to evenly combine.
Pour the mixture into the prepared pie dish, spreading it out evenly with a spoon or spatula.
Bake the quiche in the preheated oven for 30–35 minutes, or until the edges are set, and the center is just slightly jiggly.
Remove from the oven and allow the quiche to cool for 5–10 minutes before slicing and serving.
Garnish with extra parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 4.1 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 311 mg | 24% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 335 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
