Crustless Egg and Cheese Quiche
Updated May 4, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons unsalted butter, plus more for greasing the pan
1 tablespoons fine plain dry bread crumbs
2 heaping cups/4 ounces stemmed and thinly sliced wild or button mushrooms
1 cup grated cheese, such as Comté, Gruyère, Emmental or Cheddar
1 cup half-and-half or heavy cream
1 cup whole milk
4 eggs, lightly beaten
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon freshly grated nutmeg
¼ cup freshly grated Parmesan (about 1 ounce)
2 tablespoons finely chopped chives, for serving
Nutritional analysis per serving (4 servings)
9 grams carbs; 244 milligrams cholesterol; 408 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 32 grams fat; 1 gram fiber; 567 milligrams sodium; 23 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees with the rack positioned at the top. Butter a deep 8-inch round, square or oval casserole generously and sprinkle all over with bread crumbs.
- Step 2
Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked mushrooms and grated cheese over the bread crumbs.
- Step 3
Whisk together the half-and-half, whole milk, eggs, salt, pepper and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.
To serve 8 to 10, double the recipe, and bake in a 9-by-13-inch pan for about 1 hour.
Private Notes
Comments
Responding to liquid from mushrooms making quiche soggy". Try the "dry fry" method for mushrooms. Heat skillet on high. Throw in sliced mushrooms. Saute dry until ALL the moisture from the shrooms is gone. Then add a chunk of butter, salt, and some nutmeg. Swilr around on lower heat - mushrooms will now absorb the fat. Result: Intense mushroomy flavor and no sogginess. Prepare mushrooms this way for all dishes. Sooo good.
I made this with 8 eggs and used 1.5 cups of milk and 1.5 cups of half and half. The ratio turned out great. Everyone enjoyed this.
I'm hoping that it would be okay to leave out the breadcrumbs? Should I mix in some almond flour?
I made a version with browned onions and diced, salted, tomatoes. I let the salted tomatoes sit in a colander to drain while I made everything else. Followed recipe exactly except I also added 1.5 tablespoons cornstarch to soak up any extra tomato flavor. It was great, no excess moisture, great flavor. We loved it.
This was absolutely delicious. Definitely will be in my rotation for brunch.
Add more cheese next time. And bacon and onion.