Crustless Mushroom Quiche

In my quest to try out new recipes from small regional cookbooks I ran across a recipe for a crustless mushroom quiche submitted by my older sister! I knew immediately I was going to like this, but did give it my dairy-free and gluten-free tweak.

Crustless Mushroom Quiche from sloCooking.net #dairyfree #glutenfree #breakfast

Crustless Mushroom Quiche

1 tsp. olive oil
1 medium onion, white or yellow, chopped
1 pack shiitake mushrooms, sliced
1 cup dairy-free cheddar cheese shreds
¾ cup plain unsweetened dairy-free milk, I used flax milk (but my new favorite for cooking is plain, unsweetened pea protein milk)
6 whole eggs
2 tbsp. gluten-free measure for measure flour
1 tsp. Heather’s no-salt table blend (it is like Mrs. Dash)

  • Pre-heat oven to 350’F
  • Spray a glass deep dish pie pan with non-stick spray
  • Heat olive oil in a sauté pan over medium-high heat
  • Add onion and mushroom, cook until soft
  • Place cooked onion and mushroom into the bottom of the prepared pie pan
  • Top with dairy-free cheese shreds
  • In a bowl, whisk together eggs, dairy-free milk, gluten-free flour and seasoning
  • Pour over onions in baking dish
  • Cook for 30 minutes
  • Make sure it doesn’t get overly browned, if edges start to brown too much, cover with foil
  • When center is set, remove from oven and let sit for a few minutes
  • Serve while hot
Crustless Mushroom Quiche
 
Author:
Ingredients
  • 1 tsp. olive oil
  • 1 medium onion, white or yellow, chopped
  • 1 pack shiitake mushrooms, sliced
  • 1 cup dairy-free cheddar cheese shreds
  • ¾ cup plain unsweetened dairy-free milk, I used flax milk (but my new favorite for cooking is plain, unsweetened pea protein milk)
  • 6 whole eggs
  • 2 tbsp. gluten-free measure for measure flour
  • 1 tsp. Heather’s no-salt table blend (it is like Mrs. Dash)
Instructions
  1. Pre-heat oven to 350’F
  2. Spray a glass deep dish pie pan with non-stick spray
  3. Heat olive oil in a sauté pan over medium-high heat
  4. Add onion and mushroom, cook until soft
  5. Place cooked onion and mushroom into the bottom of the prepared pie pan
  6. Top with dairy-free cheese shreds
  7. In a bowl, whisk together eggs, dairy-free milk, gluten-free flour and seasoning
  8. Pour over onions in baking dish
  9. Cook for 30 minutes
  10. Make sure it doesn’t get overly browned, if edges start to brown too much, cover with foil
  11. When center is set, remove from oven and let sit for a few minutes
  12. Serve while hot
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