Description
This Crustless Mushroom and Swiss Quiche is a savory, cheesy, and satisfying low-carb dish made without a crust. It’s perfect for breakfast, brunch, or a light dinner. Gluten-free and packed with flavor, it’s easy to make and endlessly customizable.
Ingredients
Scale
- 6 large eggs
- 1 ½ cups mushrooms, sliced
- 1 small onion, finely chopped
- 1 cup shredded Swiss cheese
- 1 cup milk (whole, 2%, or unsweetened plant-based)
- 1 tbsp olive oil or butter
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
- In a skillet, heat oil or butter. Sauté onions until soft. Add mushrooms and cook until browned. Set aside.
- In a bowl, whisk eggs, milk, salt, pepper, and thyme.
- Spread mushroom and onion mixture in dish, top with cheese, then pour egg mixture over.
- Bake for 30–35 minutes or until center is set and top is golden. Cool 10 minutes before slicing.
Notes
- Add 1 tsp Dijon mustard to the eggs for extra flavor.
- Use Gruyère or cheddar as a cheese alternative.
- Try add-ins like spinach, sun-dried tomatoes, or bell peppers.
- Make ahead and reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 210mg
Keywords: crustless quiche, mushroom swiss quiche, low carb breakfast, vegetarian egg dish, gluten-free quiche