Mushroom Crust Quiche
Elevate your brunch game with this stunning Mushroom Crust Quiche, a low-carb twist on a classic favorite that swaps traditional pastry for a savory mushroom base. This gluten-free quiche combines the earthy flavors of cremini mushrooms, sautéed to perfection, with a creamy egg custard enriched by Gruyère cheese. Fresh spinach, juicy cherry tomatoes, and a hint of garlic and thyme add vibrant layers of flavor to every bite. Perfect for those seeking a healthy, yet indulgent option, this quiche is baked until golden and can be served warm or at room temperature. With quick prep and a satisfying, elegant presentation, it’s ideal for everything from casual family breakfasts to sophisticated brunch spreads.
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Recipe Information
Ingredients
- 400 grams Cremini mushrooms
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 6 pieces Large eggs
- 1 cup Heavy cream
- 100 grams Grated Gruyère cheese
- 100 grams Spinach leaves
- 150 grams Cherry tomatoes
- 1 teaspoon Minced garlic
- 1 teaspoon Fresh thyme leaves
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp paper towel and finely chop them.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms, salt, and pepper, and cook for 5-7 minutes until the mushrooms release their moisture and begin to brown. Remove from heat and set aside to cool slightly.
Grease a 9-inch pie dish with the remaining 1 tablespoon of olive oil. Spread the cooked mushrooms evenly across the base and gently press them to form the crust. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
In a mixing bowl, whisk together the eggs, heavy cream, and a pinch of salt until well combined.
Spread the spinach leaves evenly over the mushroom crust, followed by the cherry tomatoes (halved) and minced garlic.
Pour the egg mixture over the vegetables, ensuring even distribution. Sprinkle the top with grated Gruyère cheese and fresh thyme leaves.
Bake the quiche in the preheated oven for 30 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1456 mg | 485% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.7 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1196 mg | 92% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3202 mg | 68% | |
*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.
