Mushroom and Cheese Crustless Quiche

  • Author: Jane Hutton
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes


  • 150 g mushrooms of choice, sliced
  • butter or rapeseed oil for frying
  • 1/2 tsp salt
  • freshly ground pepper
  • 1 tbsp onion, finely chopped
  • 1 medium clove garlic, minced
  • 12 eggs, preferably free range and organic
  • 1 tsp salt
  • 150 g of grated cheese of choice (sliced or cubed soft cheeses could also be used here. Cheeses like taleggio are born partners for mushrooms!)
  • bacon or ham lardons
  • 225 mls plain whole milk yogurt or creme fraiche
  • 1/2 tsp fresh thyme leaves
  • dash of ground nutmeg


  1. Melt the butter in a pan (pref ceramic) over medium heat. Add the mushrooms and sprinkle 1/2 tsp salt over them. Add a dash of freshly ground pepper. Saute the mushrooms for 5-10 minutes, until they have released their moisture and cooked down a bit. Add the onion and garlic, and saute for a minute or so, until they are fragrant. Turn off heat and allow to cool.
  2. Meanwhile, break the eggs into a large bowl. Add salt and a sprinkle of freshly ground pepper. Add the cheese, lardons, yogurt, thyme, and nutmeg. Stir to combine. Stir the pan veg into the egg mixture, and pour into a well greased baking tin or dish. Cook in a 180 degree oven for about 35 minutes, until the quiche is set in the centre and beautifully browned on top.
  3. Let cool a bit, then slice and serve! This pairs wonderfully with a green salad.

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