Crustless Mushroom Quiche (low carb friendly)
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!
Crustless Mushroom Quiche (low carb friendly)
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!
Cooking Instructions
- 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!
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