Crustless Egg and Cheese Quiche

Updated May 5, 2025

Recipe Overview

Prep Time: 15 minutes

Cook Time: 40–45 minutes

Total Time: 1 hour 15 minutes (plus 10–15 minutes cooling)

Servings: 6–8 (double for 8–10 servings)

Ingredients

For the Baking Dish & Base

• 2 tablespoons unsalted butter (plus extra for greasing)

• 1 tablespoon fine plain dry bread crumbs (or ¼ cup almond flour, optional)

For the Filling

• 2 heaping cups (4 oz/115 g) stemmed, thinly sliced wild or button mushrooms

• 1 cup (4 oz/115 g) grated cheese (e.g., Comté, Gruyère, Emmental, or sharp Cheddar)

• 1 cup half-and-half or heavy cream

• 1 cup whole milk

• 4 large eggs, lightly beaten

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon freshly grated nutmeg

For Topping & Garnish

• ¼ cup freshly grated Parmesan (about 1 oz/28 g)

• 2 tablespoons finely chopped chives

Instructions

Step 1: Prepare the Baking Dish

Preheat oven to 325°F (165°C) with the rack positioned at the top shelf. Grease an 8-inch round, square, or oval casserole dish generously with butter. Sprinkle bread crumbs (or almond flour) evenly over the buttered surface to coat the dish, creating a light, crispy base.

Step 2: Dry-Fry Mushrooms (Critical for Texture)

To prevent quiche sogginess and enhance mushroom flavor, use the dry-fry method:

• Heat a large skillet over high heat. Add sliced mushrooms and sauté without butter until all moisture evaporates (5–7 minutes), stirring frequently. The mushrooms will shrink and release moisture; continue until the pan is nearly dry.

• Reduce heat to medium. Add 2 tablespoons butter, ½ teaspoon salt, and ½ teaspoon nutmeg. Stir to coat mushrooms with butter and spices. Set aside to cool.

Step 3: Whisk the Egg-Dairy Base

In a large bowl, whisk together half-and-half, whole milk, lightly beaten eggs, kosher salt, black pepper, and nutmeg until smooth. This ensures a uniform custard texture.

Step 4: Assemble & Bake

• Spread the cooled dry-fried mushrooms and grated cheese evenly over the bread crumb-coated dish.

• Pour the egg-dairy mixture slowly over the cheese and mushrooms, ensuring even coverage.

• Sprinkle the top with freshly grated Parmesan.

• Bake on the top rack for 40–45 minutes, until the top is golden brown and the custard is set (a toothpick inserted into the center will emerge with moist crumbs, not wet batter).

Step 5: Cool & Serve

Remove the quiche from the oven and let it cool for 5–10 minutes to firm up. Garnish with chopped chives, then cut into wedges or scoop portions.

Scaling for Larger Servings

For 8–10 servings:

• Double all ingredients.

• Use a 9-by-13-inch pan.

• Bake for 1 hour (adjust cooking time to ensure the center is set).

Reader Tips & Community Feedback

• Dry-Fry Mushrooms: "Sauté mushrooms dry until moisture is gone, then add butter and spices—intense flavor, no sogginess!" (Essential for all mushroom dishes.)

• Egg-to-Liquid Ratio: "For a firmer quiche, use 6 eggs with 1.5 cups milk and 1.5 cups half-and-half" (adjust based on preference).

• Bread Crumbs Alternative: "Substitute bread crumbs with almond flour for a gluten-free version."

• Mushy Quiche Warning: Reduce liquid to 1.5 cups total (1 cup milk + ½ cup cream) with 4 eggs to avoid a runny mess.

Private Notes: None additional beyond reader feedback.

Enjoy this rich, crustless quiche with crispy edges, intense mushroom flavor, and a perfectly set custard!