Crustless Mushroom Quiche (low carb friendly)

Name: Crustless Mushroom Quiche (low carb friendly)
Yield: 6 servings
Cuisine: American
Ingredients: 4 tbs unsalted butter + 1/2 tbs for later; 2 large portobello mushroom caps (about 3oz) - finely chopped; 6 oz shiitake mushrooms - thinly sliced; 1/2 tsp dried whole thyme leaves; 1 tsp kosher salt - divided; 1/4 tsp black pepper; 6 oz gouda cheese - shredded; 6 large eggs; 3/4 cup heavy whipping cream

StephieCanCook @StephieCooks

Midwest USA

Anyone who knows my style of cooking knows I love making things on the fly and just seeing what comes out.
I had a lot of mushrooms on hand and a wheel of gouda I needed to use up, so I began to wonder what it would be like to make a quiche out of these things.
The earthy, umami flavor of shiitake mushrooms and woody, slightly smoky flavor of portobellos are enhanced by the thyme and complimented perfectly by the smoky, creamy gouda. The best part about this one is that I even made it crustless so, guess what? It's low carb diet friendly! Huzzah!

StephieCanCook @StephieCooks

Saved

Ingredients

6 servings

4 tbsunsalted butter + 1/2 tbs for later
2large portobello mushroom caps (about 3oz) - finely chopped
6 ozshiitake mushrooms - thinly sliced
1/2 tspdried whole thyme leaves
1 tspkosher salt - divided
1/4 tspblack pepper
6 ozgouda cheese - shredded
6large eggs
3/4 cupheavy whipping cream

Saved

Steps

1

Melt butter in a 10 inch skillet over medium heat. Add prepared mushrooms. Pinch the thyme between your fingers to crush slightly. Add to mushrooms along with 1/2 tsp of the salt and all of the pepper.
2

Sauteé mushrooms until they exude their juices and juices then evaporate. Stirring often. About 10 minutes. Turn off heat. Set aside and allow to cool completely.
3

When mushrooms are cool preheat oven to 350°F. Generously grease the bottom and sides of a 9 inch pie plate with the remaining 1/2 tbs butter. Set aside. Shred the gouda cheese and set aside, too.
4

Crack all 6 eggs into a medium bowl. Add cream and remaining salt. Whisk vigorously until eggs are well beaten and top of mixture looks frothy.
5

Spread half of the gouda cheese evenly over the bottom of the pie plate. Spread all of the mushrooms evenly over the cheese. Then top mushrooms with the remaining gouda in an even layer.
6

Slowly pour egg mixture over mushrooms and cheese in a circular motion so as not to displace any of the filling. Give the pie plate a couple of gently shakes to ensure egg mixture is evenly dispersed and everything levels out.
7

Place quiche in oven. Bake 40-45 minutes or until top is golden and center just barely jiggles when you gently shake the pie plate. Remove from oven and let cool 10-15 minutes before cutting. Enjoy!

Saved

Cooksnaps

Saved

StephieCanCook @StephieCooks

on April 09, 2021 03:19

Midwest USA

Cooking is a hobby and a passion of mine. I love cooking and trying new and different things. The best thing about cooking? I get to prepare delicious food for my family and friends that they (almost) always love! Lol.Many of my recipes are experiments in what I could make with what was available at the time. Many are simply my version of classic and/or popular dishes. A few are variations of recipes I have found elsewhere online but adjusted to our tastes. No matter what, though, each of my recipes is tried and tested before posting and I hope you find as much joy in preparing them as I do.