Crustless Mushroom Quiche
A savory crustless quiche with ground beef, mushrooms, Swiss cheese, spinach, and a rich egg custard.
Equipment
- 9x13-inch baking pan or large casserole dish
- Large Skillet
- Mixing Bowl
- Whisk
- Small Bowl
Ingredients
Ingredients
- 1 lbground beef
- 8 oz.white mushrooms sliced
- 2 green onions thinly sliced, greens only
- 1 1/2 cSwiss cheese shredded
- 1 handful of spinach chopped
- 10 eggs
- 1 1/2 cheavy cream
- 1 cwhole milk
- 1/2 tspsea salt
- 1/2 cracked pepper
- 1/4 tspcrushed red pepper optional
Instructions
Instructions
- Preheat oven to 350°F (175°C). Lightly oil or spray a 9×13-inch baking pan or a large casserole dish (or prepare two 9-inch pie pans).
- In a large skillet over medium-high heat, brown the 1 lb ground beef until no pink remains. About 3 minutes before the beef is done, add the 8 oz sliced white mushrooms and continue cooking until the mushrooms are softened.
- Remove the skillet from the heat. Drain off excess grease, transfer the beef-and-mushroom mixture to a small bowl, and let it cool slightly while you prepare the egg mixture.
- In a large mixing bowl, crack in all 10 eggs and whisk vigorously for about 2–3 minutes until fairly smooth.
- Add the 1 cup whole milk, 1 1/2 cups heavy cream, 1/2 tsp sea salt, the cracked pepper (use the amount listed), and, if using, the 1/4 tsp crushed red pepper. Whisk the mixture for another 2–3 minutes until slightly frothy. (You may use a blender or electric mixer if you prefer.)
- Stir the cooled beef-and-mushroom mixture, 1 1/2 cups shredded Swiss cheese, the thinly sliced green parts of the 2 green onions (discard the whites), and the chopped handful of spinach into the egg mixture until evenly combined.
- Pour the combined mixture into the prepared baking pan(s), spreading it evenly.
- Bake in the preheated oven for about 35–40 minutes. Begin checking at 28 minutes and then every few minutes afterward. The quiche is done when the edges are golden brown and the center is mostly set with only a slight wobble.
- Remove from the oven and let cool for at least 10–15 minutes before slicing and serving.
Notes
Do not overcook the ground beef. I made the mistake of letting the ground beef sit in the skillet a touch too long the first time making this mushroom swiss quiche. It dried it out when baking. Another time I cooked the beef until only brown on the outside but still pink in the center, it was still pink when the baking was complete. So make sure to cook your beef just right. Make sure it is browned and then pull it off and drain immediately and set aside.
A quiche is done when the egg mixture is set but slightly wobbly in the center.Don’t overcook the quiche or you can lose the smooth creamy texture you want out of a quiche. The edges and around the center will be set but the middle should still have a slight movement to it.
You can cook this in two separate 9 inch pie pans.If you prefer a round, pie shaped quiche, you can use two pie pans. Or you can easily half this recipe and make it in just one pie pan instead.
A quiche is done when the egg mixture is set but slightly wobbly in the center.Don’t overcook the quiche or you can lose the smooth creamy texture you want out of a quiche. The edges and around the center will be set but the middle should still have a slight movement to it.
You can cook this in two separate 9 inch pie pans.If you prefer a round, pie shaped quiche, you can use two pie pans. Or you can easily half this recipe and make it in just one pie pan instead.