Crustless Mushroom Quiche - a simple but delicious crustless quiche that is perfect for quick and easy lunches.
I love making crustless quiches, great for a high protein meal and easily portable too. If you add lots of fillings to bulk out and add flavour I find you really don't miss the pastry based either.
This crustless quiche has lots of mushrooms with the flavour of garlic and parmesan and can easily be enjoyed as a light lunch or a main meal with some additional sides.
Making a Crustless Quiche
For some - a crustless quiche is thought to be just an omelette, and while they are similar, a crustless quiche generally uses slightly different ingredients, and is baked in the oven and sliced like a regular quiche, instead of cooked in a pan and folded with your favourite ingredients.
Traditionally quiches tend to use cream as part of the filling with eggs, but for this healthier version I use Greek yoghurt which works perfectly.
Best type of mushrooms for quiche
You can use any type of mushrooms you like for this recipe. I use baby portobello mushrooms (cremini) in this recipe, but a regular white mushroom will work fine too. Just ensure you brown off the mushrooms well so they don't leak liquid into the quiche as otherwise it can become quite wet as is it bakes.
Substitute for Parmesan
I used parmesan in this recipe as it adds lots of flavour, but feel free to swap for any other type of cheese. Cheddar will work well as will feta. I would avoid using a mild tasting cheese like mozzarella as it won't add much flavour the the overall quiche.
Making a crust for quiche
If you prefer to have a crust on your quiche, there are a couple of options you can go for. One is some grated potatoes or sweet potato - make sure you squeeze out any excess moisture, season and form into your quiche base. You will want to blind bake this first though to brown and firm up before adding the filling. I recommend baking the base at 200c/400f or gas mark 6.
You can also use thin slices of potato, layered into a crust if you prefer, again this will need blind baking until lightly golden.
Another option is to use slices of bread, which you roll flat with a rolling pin, push them into a muffin tin and spray with spray oil, lightly baking until golden and then pour in the filling, making mini quiches instead of one large crustless quiche.
Size of pan for a Crustless Quiche
Spring form pans are the best option for baking a crustless quiche. Line it with some parchment paper as this will ensure the quiche is easy to remove once baked.
I use an 8 inch springform pan, which gives a bit of height to the quiche. If you use large than this the quiche will be quite flat.
If you don't have a springform pan, any similar size dish will be fine, but again line with parchment paper so that it is easier to slice and remove from the dish.
Sides for Mushroom Quiche
For lighter meal - I pair this delicious quiche with some baby mixed greens and then my yummy Ranch Dressing - the flavour of the ranch dressing is compliments the quiche really well.
If you want a more filling main meal with this quiche, then some potatoes are a great option. I have various recipes for potatoes to choose from. Such as:
- Garlic and Herb Potatoes
- Crushed Potatoes
- Garlic and Herb Wedges
- Spicy Wedges
- Roasted Paprika Butternut Squash
- Potato Salad
How to Store Crustless Quiche - fridge and freezer
The crustless quiche will keep for about 3-4 days in the fridge. I recommend storing the slices in a container lined with a couple of sheets of kitchen paper.
This can also be frozen, but I recommend freezing flat in individual portions, so that it is easy to remove a slice as you want it. Take out of the freeze the day before and defrost in the fridge. It can either be heated in the microwave at intervals until warmed through or in a oven.
More Crustless Quiche Recipes
- Artichoke Bacon Parmesan Crustless Quiche
- Crustless Tuna and Sweetcorn Mini Quiche
- Crustless Roasted Butternut Squash and Red Pepper Quiche
- Crustless Bacon Leek and Sweet Potato Quiche
- Breakfast Quiche
- Ham and Broccoli Quiche
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- Low calorie cooking spray
- 500g of mushrooms (I used cremini), chopped
- 1 onion, quartered and sliced thinly
- 4 cloves of garlic, crushed
- salt and pepper to season
- 90g of parmesan, freshly grated
- 2 spring onions, finely sliced
- 7 large eggs
- 225g of fat free Greek Yoghurt
- Preheat oven to 180c, fan 160c, 350f or gas mark 4
- Spray a frying pan over a medium high heat with low calorie cooking spray.
- Fry onions and mushrooms until lightly browned (approx 9 minutes)
- Add the garlic and a pinch of salt and black pepper and fry for a further minute.
- Whisk eggs with the yoghurt until well combined.
- Grease a 8 inch springform pan lined with parchment paper with low calorie cooking spray, then pour in the egg and yoghurt mixture.
- Add the mushroom mixture, along with the spring onion and parmesan, roughly combine with a spatula, leaving some of the parmesan on top.
- Bake in the oven for approx 45 minutes until lightly golden and set.
- Allow to cool slightly before remove from springform pan and slicing.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack
8 Inch (20cm) Springform Pan
All-Clad Essentials Nonstick Skillet set, 4-Piece, Grey
Wüsthof CLASSIC Santoku Knife
Salter Digital Kitchen Weighing Scales
Nutrition InformationYield 6 Serving Size 1 SERVING (⅙TH of quiche)
Amount Per Serving Calories 198Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 232mgSodium 480mgCarbohydrates 10gFiber 2gSugar 4gProtein 20g
Nutritional information, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.