Crustless Mushroom Quiche – a simple but delicious crustless quiche that is perfect for quick and easy lunches.
Mushroom Quiche
I love making crustless quiches, great for a high protein meal and easily portable too. If you add lots of fillings to bulk out and add flavour I find you really don’t miss the pastry based either.
This crustless quiche has lots of mushrooms with the flavour of garlic and parmesan and can easily be enjoyed as a light lunch or a main meal with some additional sides.
Making a Crustless Quiche
For some – a crustless quiche is thought to be just an omelette, and while they are similar, a crustless quiche generally uses slightly different ingredients, and is baked in the oven and sliced like a regular quiche, instead of cooked in a pan and folded with your favourite ingredients.
Traditionally quiches tend to use cream as part of the filling with eggs, but for this healthier version I use Greek yoghurt which works perfectly.
Best type of mushrooms for quiche
You can use any type of mushrooms you like for this recipe. I use baby portobello mushrooms (cremini) in this recipe, but a regular white mushroom will work fine too. Just ensure you brown off the mushrooms well so they don’t leak liquid into the quiche as otherwise it can become quite wet as is it bakes.
Substitute for Parmesan
I used parmesan in this recipe as it adds lots of flavour, but feel free to swap for any other type of cheese. Cheddar will work well as will feta. I would avoid using a mild tasting cheese like mozzarella as it won’t add much flavour the the overall quiche.
Making a crustfor quiche
If you prefer to have a crust on your quiche, there are a couple of options you can go for. One is some grated potatoes or sweet potato – make sure you squeeze out any excess moisture, season and form into your quiche base. You will want to blind bake this first though to brown and firm up before adding the filling. I recommend baking the base at 200c/400f or gas mark 6.
You can also use thin slices of potato, layered into a crust if you prefer, again this will need blind baking until lightly golden.
Another option is to use slices of bread, which you roll flat with a rolling pin, push them into a muffin tin and spray with spray oil, lightly baking until golden and then pour in the filling, making mini quiches instead of one large crustless quiche.
Size of pan for a Crustless Quiche
Spring form pans are the best option for baking a crustless quiche. Line it with some parchment paper as this will ensure the quiche is easy to remove once baked.
I use an 8 inch springform pan, which gives a bit of height to the quiche. If you use large than this the quiche will be quite flat.
If you don’t have a springform pan, any similar size dish will be fine, but again line with parchment paper so that it is easier to slice and remove from the dish.
Sides for Mushroom Quiche
For lighter meal – I pair this delicious quiche with some baby mixed greens and then my yummy Ranch Dressing – the flavour of the ranch dressing is compliments the quiche really well.
If you want a more filling main meal with this quiche, then some potatoes are a great option. I have various recipes for potatoes to choose from. Such as:
How to Store Crustless Quiche – fridge and freezer
The crustless quiche will keep for about 3-4 days in the fridge. I recommend storing the slices in a container lined with a couple of sheets of kitchen paper.
This can also be frozen, but I recommend freezing flat in individual portions, so that it is easy to remove a slice as you want it. Take out of the freeze the day before and defrost in the fridge. It can either be heated in the microwave at intervals until warmed through or in a oven.
or if you would like more recipe ideas – head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes and can search by ingredients, course, diet and more.
All with estimated calories, Slimming World and Weight Watchers Smart Points values.
LET’S CONNECT!!
Let’s Connect!!
Come and follow me on:
You can also Subscribe to Slimming Eats so that you never miss any new updates.
Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.
If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM
Recipe Card
Yield: Serves 6
Crustless Mushroom Quiche
Crustless Mushroom Quiche – a simple but delicious crustless quiche that is perfect for quick and easy lunches.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour10 minutes
Ingredients
Low calorie cooking spray
500g of mushrooms (I used cremini), chopped
1 onion, quartered and sliced thinly
4 cloves of garlic, crushed
salt and pepper to season
90g of parmesan, freshly grated
2 spring onions, finely sliced
7 large eggs
225g of fat free Greek Yoghurt
Instructions
Preheat oven to 180c, fan 160c, 350f or gas mark 4
Spray a frying pan over a medium high heat with low calorie cooking spray.
Fry onions and mushrooms until lightly browned (approx 9 minutes)
Add the garlic and a pinch of salt and black pepper and fry for a further minute.
Whisk eggs with the yoghurt until well combined.
Grease a 8 inch springform pan lined with parchment paper with low calorie cooking spray, then pour in the egg and yoghurt mixture.
Add the mushroom mixture, along with the spring onion and parmesan, roughly combine with a spatula, leaving some of the parmesan on top.
Bake in the oven for approx 45 minutes until lightly golden and set.
Allow to cool slightly before remove from springform pan and slicing.
Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
Calories – scroll down to nutritional info box
WW Points and other Slimming or Weight Loss programs – due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Nutritional information, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats
Disclosure:
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Jeannie notes.. Above is curated for evaluation and recommendation from slimmingeats.com
Leave a Reply