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

Crustless Mushroom Quiche

Heather Thomas, sloCooking
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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
 

  • 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