Mediterranean Crustless Mushroom & Swiss Quiche
This crustless quiche is a simple, protein-packed breakfast or brunch dish featuring earthy mushrooms and nutty Swiss cheese. Light yet satisfying, it’s perfect for a Mediterranean-inspired morning or a make-ahead meal.
Total Time: 35 minutes
Servings: 4–6
Ingredients
6 large eggs
1 ½ cups mushrooms, sliced
1 small onion, finely chopped
1 cup shredded Swiss cheese
1 tbsp olive oil or butter
Salt and pepper, to taste
Instructions
Preheat oven
Preheat oven to 375°F (190°C).
Grease an 8-inch pie dish or a similar oven-safe baking dish with olive oil or butter.
Cook the vegetables
Heat olive oil or butter in a skillet over medium heat.
Sauté onions for 2–3 minutes until softened.
Add mushrooms and cook until tender and slightly browned, about 5–6 minutes.
Season with salt and pepper. Remove from heat and let cool slightly.
Prepare the egg mixture
In a bowl, whisk together eggs, salt, and pepper until fully combined.
Stir in the sautéed mushrooms and onions along with shredded Swiss cheese.
Assemble and bake
Pour the mixture into the prepared baking dish.
Bake for 25–30 minutes, or until the quiche is set and lightly golden on top.
Insert a knife in the center; it should come out clean.
Serve
Let the quiche cool for a few minutes before slicing.
Serve warm, at room temperature, or chilled.
Tips
Even cooking: Spread mushrooms and onions evenly in the baking dish to ensure uniform cooking.
Avoid watery quiche: Pat mushrooms dry after sautéing to prevent excess moisture from making the quiche soggy.
Check doneness: The quiche is done when the center is set and a knife inserted comes out clean.
Make ahead: Prepare in advance and refrigerate; gently reheat slices in the oven or microwave.
Non-stick tip: Use parchment paper for easier removal and cleanup.
Variations
Cheese swaps: Use Gruyère, feta, or goat cheese instead of Swiss for a different flavor profile.
Add vegetables: Spinach, zucchini, or roasted red peppers can be added for extra nutrition and color.
Herb boost: Fresh thyme, oregano, or parsley adds a Mediterranean touch.
Meat addition: Include diced ham, bacon, or cooked chicken for a heartier quiche.
Mini quiches: Bake in muffin tins for individual servings, perfect for brunch or meal prep.
Spicy twist: Add a pinch of red pepper flakes or a dash of smoked paprika for subtle heat.
Q&A
Q: Can I make this quiche ahead of time?
A: Yes. Prepare and bake the quiche, then store in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Q: Can I freeze it?
A: Yes. Slice into portions and freeze individually. Reheat in the oven for best texture.
Q: Can I use different eggs or milk?
A: This crustless quiche doesn’t require milk, but you can add ¼ cup of milk or cream for a creamier texture.
Q: How do I prevent the quiche from being watery?
A: Make sure to sauté mushrooms and onions until most of the moisture evaporates and pat them dry before mixing with eggs.
Q: Can I make mini quiches?
A: Yes. Use a muffin tin and reduce baking time to 18–20 minutes for smaller portions.
Nutrition
(per serving, based on 6 servings)
Calories: ~210
Protein: 15g
Fat: 15g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Sodium: ~350mg
(Values are approximate and depend on specific ingredients and portion sizes.)
Conclusion
This Mediterranean Crustless Mushroom & Swiss Quiche is a versatile, protein-rich dish perfect for breakfast, brunch, or a light dinner. With earthy mushrooms, nutty Swiss cheese, and simple seasoning, it’s easy to make, customizable, and satisfying without a crust. It can be enjoyed warm, at room temperature, or chilled, making it ideal for meal prep or entertaining.