EASY CRUSTLESS QUICHE & it’s healthy too!
It’s the recipes that let their ingredients shine that are the most satisfying. This Crustless Mushroom, Shallot & Fresh Herb Quiche brings together earthy mushrooms, delicate shallots, and a generous assortment of fresh herbs in a light, savory egg base. Without the need for pastry or a traditional cream-based custard, it comes together with minimal preparation while delivering plenty of flavor.
The secret to its delicate texture is in the eggs. Beating them thoroughly and passing them through a fine-mesh sieve creates a smooth, uniform mixture that bakes into a tender, cohesive quiche. Slowly sautéed mushrooms contribute a concentrated, earthy richness, while thinly sliced shallots lend a subtle sweetness.
Fresh herbs give this dish its distinctive character. A combination of rosemary, sage, oregano, and dill brings layers of aromatic flavor, with each herb contributing something different. The beauty of this approach is its flexibility. Use whatever fresh herbs are available, adjusting the combination to complement the other ingredients.
Transparently, I tossed this quiche together as a healthy make-ahead dish during my Monday meal prep session. I knew it would be delicious so I took photos along the way. Honestly, it’s taking everything I have to not go back for another slice. It’s so fresh and so delicious!
CRUSTLESS MUSHROOM, SHALLOT & FRESH HERB QUICHE
A light, savory crustless quiche featuring slowly sautéed mushrooms, thinly sliced shallots, and a generous blend of aromatic fresh herbs.
Ingredients
Instructions
- Heat the olive oil in a large skillet over medium-low heat.
- Add the sliced mushrooms and season with kosher salt and freshly ground black pepper. Cook slowly, stirring occasionally, until the mushrooms release their moisture, become tender, and develop a concentrated, savory flavor, approximately 10–15 minutes.
- Remove the mushrooms from the heat and set aside to cool slightly.
- Preheat the oven to 375°F. Lightly grease a 9-inch pie dish with olive oil.
- Crack the eggs into a large mixing bowl and whisk thoroughly until the yolks and whites are completely combined.
- Pour the beaten eggs through a fine-mesh sieve into a clean bowl, using a rubber spatula to gently encourage the mixture through if necessary. This removes any remaining strands of egg white and helps create a smoother finished texture.
- Add the thinly sliced shallot, cooked mushrooms, and roughly chopped fresh herbs to the strained eggs.
- Season with kosher salt and freshly ground black pepper. Stir gently until the ingredients are evenly distributed.
- Pour the egg mixture into the prepared pie dish, distributing the mushrooms, shallots, and herbs evenly throughout.
- Transfer to the center rack of the preheated oven and bake for approximately 30 minutes, or until the center is just set and the top is lightly golden. The quiche should no longer appear liquid in the center.
- Remove the quiche from the oven and allow it to rest for 5 minutes before slicing.
- Cut into wedges and serve warm or at room temperature.
Notes
Mushroom Selection: A medley of mushrooms adds depth and complexity. Cremini, shiitake, oyster, and maitake mushrooms all work beautifully. Slowly cooking the mushrooms before adding them to the eggs removes excess moisture and concentrates their flavor.
Fresh Herbs: Rosemary, sage, oregano, and dill offer a fragrant combination. Because rosemary and sage have particularly assertive flavors, they can be used more sparingly than the softer herbs. Finely chopping the rosemary also helps distribute its flavor.
Texture: Straining the beaten eggs through a fine-mesh sieve helps produce a particularly smooth egg base. Unlike traditional quiche, this recipe contains no cream or milk, resulting in a lighter, more egg-forward texture.
Make Ahead: Allow the quiche to cool completely before refrigerating in an airtight container for up to 3–4 days. Reheat individual slices gently in the oven or microwave.
Serving Suggestion: Pair with a simple green salad dressed with lemon juice and olive oil, or serve with toasted sourdough for a more substantial brunch.
