{"id":36100,"date":"2022-08-22T12:06:03","date_gmt":"2022-08-22T17:06:03","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=36100"},"modified":"2023-06-27T10:19:04","modified_gmt":"2023-06-27T15:19:04","slug":"crustless-mushroom-quiche","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/crustless-mushroom-quiche","title":{"rendered":"Crustless Mushroom Quiche"},"content":{"rendered":"\n

Crustless Mushroom Quiche - a simple but delicious crustless quiche that is perfect for quick and easy lunches. <\/p>\n\n\n\n

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Mushroom Quiche<\/strong><\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Making a Crustless Quiche<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Best type of mushrooms for quiche<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Substitute for Parmesan<\/strong><\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

Making a crust<\/strong> for quiche<\/strong><\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

You can also use thin slices of potato, layered into a crust if you prefer, again this will need blind baking until lightly golden.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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Size of pan for a Crustless Quiche<\/strong><\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

Sides for Mushroom Quiche<\/strong><\/h2>\n\n\n\n

For lighter meal - I pair this delicious quiche with some baby mixed greens and then my yummy Ranch Dressing<\/strong><\/a> - the flavour of the ranch dressing is compliments the quiche really well. <\/p>\n\n\n\n

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:<\/p>\n\n\n\n