Quiche is one of my go-to breakfasts to pack with flavor and eat all week – or freeze for later! They’re so adaptable based on who you’re feeding as well. Have someone who believes a meal isn’t complete without meat? Try this Classic French Quiche Lorraine. In the mood for something Mediterranean? This Easy Mediterranean Quiche is fresh and full of those blue water vibes. Or maybe you have some picky eaters on your hands? I have a 3-Cheese Quiche that they’ll love (I mean, it’s almost like mac & cheese in quiche form).

This mushroom and goat cheese quiche is simple to make, vegetarian, and comes together in under an hour. Plus, it’s crustless, which makes it even easier. I often don’t add a crust to my quiche, preferring a slice of sourdough instead, and to be honest, I normally can’t be bothered with the extra dough labor, but it’s easy enough to whip up a shortcrust pastry to use as the base if you prefer. I’ve shared a recipe below from my pastry school instructor Chef Ash!

The sauteed mushrooms in this add a rich depth of flavor brought out even more by the savory fresh thyme (you can use ground!) and the creamy tang of the goat cheese. It’s the perfect quiche for a crowd or just your weekly meal prep, that will work great for breakfast, lunch, or dinner.

WHAT IS A QUICHE?

A quiche is a delicious egg custard-based dish often baked inside of a pastry crust. It’s creamy and delicious and one of my favorite meals – because yes, even though a quiche is often served for breakfast it makes for a perfect lunch or dinner with a little side salad. While a traditional quiche is baked in a crust, this one isn’t (though it can be – see below for a perfect shortcrust pastry recipe I received in pastry school!). Often that is seen as the difference between a quiche and a frittata but I disagree. A quiche leans more creamy why a frittata is more egg-y and stiff, in my opinion.

If you’d like a crust, here’s how to make a simple shortcrust pastry:

200g flour
100g cold butter, cubed
½ tsp table salt
1 whole egg
Water, cold (if needed)

In a bowl, rub together flour, butter and salt. In a separate bowl, beat your egg, then dump the beaten egg into the flour mixture. Bring the dough together with your hands. The mixture should be slightly pasty – if it doesn’t feel like it’s coming together early on, add a little bit of water before you mix the egg in too much. Flatten the dough into a disk, wrap or place it in an airtight tub, and refrigerate for at least 30 minutes. Remove from the fridge, roll the dough out to ⅛”-thickness, and carefully place it in your pie dish, turning the edges under to form your crust. Prick the bottom and sides with a fork, crinkle a piece of parchment paper (a little bigger than the width of your pie), and lay it gently on top. Pour in your uncooked rice or baking beans, flatten, and bake at 320F for 10-11 minutes. Carefully, remove the beans/rice, return your crust to the oven, and bake until the pastry is just dried through (no moisture), around 6 minutes. Cool completely before adding your below quiche filling and bake as instructed.

INGREDIENTS

Olive oil
Baby Bella mushrooms
Garlic
Onions
Eggs
Greek yogurt
Milk
Thyme
Ground pepper
Salt
Mozzarella
Goat cheese

Why it’s important you sautee your mushrooms: Mushrooms contain a lot of water and it’s key that you cook some of that out before adding it to your quiche. As your quiche cooks, it will pull the water out of the mushrooms and if not properly cooked down ahead of time, you’ll end up with a soggy quiche. Browning and seasoning them in advance will also give them some extra flavor!

HOW TO MAKE MUSHROOM & GOAT CHEESE QUICHE

To prep your mushroom mixture: Heat a frying pan over medium-high heat before adding in your olive oil. If you have garlic oil, even better, but if not you’ll add some garlic in place of it in a few. Add your sliced mushrooms to the hot oil and begin to sautee. After a minute, sprinkle in a little pepper and salt. This will help season the mushrooms but more importantly, help to release some of their liquid before they’re added to the rest of the quiche mixture. Add in your minced garlic and stir. Once your mushrooms are lightly browned, stir in your onions and cook for an extra minute. You want your onions to still have some bite to them. Remove from the heat and set aside to cool.

For your egg custard: In a large bowl, whisk together your eggs, greek yogurt, milk, thyme, ½ tsp ground pepper, and 1 tsp of salt until homogenous (aka no lumps of egg whites). Add your mozzarella and crumble half of your goat cheese into the mixture, then stir to combine.

Once your custard is ready, carefully mix in your cooled mushrooms and onions. Pour your quiche mixture into your greased pie dish, moving around with a fork to make sure the mushrooms and onions are thoroughly distributed. Then crumble the remainder of your goat cheese evenly over the top

Bake for 40 minutes until the quiche is set and lightly browned, and the center barely gives a wobble. Remove and cool for 15 minutes, then slice and enjoy!

3 reasons you’ll love this quiche

Wow a crowd: Quiches always seem to impress, even though they are relatively easy to make (especially if you skip the crust). Between the flavors and the protein, your guests will leave a happy bunch
Simple + flavorful: Mushrooms give off a delicious flavor just as they are but by sauteeing them with a little garlic, a few onions, plus a little thyme, you have yourself an easy flavor sensation
Feed a variety of diets: Got a mix of vegetarians and meat eaters in the house? This quiche has the protein without the meat, while also making it easy for you to have a one-and-done meal

TIPS & VARIATIONS

While this is a crustless quiche, you can easily add a shortcrust pastry to give it a crust. See above for the perfect recipe!
I use 8 eggs in my quiche to ensure that every serving gets a full egg. You can drop this down to a minimum of six eggs if you have less on hand
You have to saute your mushrooms ahead of baking this quiche. Mushrooms hold a lot of moisture so it’s essential you cook some of that out before adding to your eggs or your quiche will come out watery. Plus, sauteeing them amps up their flavor!
Instead of buying it already crumbled, I use the goat cheese that comes in a block. This not only allows the cheese to melt better in your bake but you can change up the size of the crumbles throughout the quiche as you see fit.
Fresh herbs are always best but I understand that that isn’t always possible. I used fresh thyme in this recipe but you can sub in ¾ teaspoon of ground or 1 teaspoon of dried thyme if that’s what you have on hand
I love garlic olive oil, which is what I sauteed my spinach in. If you have garlic oil, use it and omit the fresh garlic but if not, sauteeing the minced garlic in your olive oil will add a nice flavor to your mushrooms and overall quiche.

MAKING AHEAD & STORING

A quiche makes for the perfect meal prep! I often make one on Sundays to have for a week of breakfasts. You can store your quiche in the fridge for 3-5 days, once you’ve placed it into an airtight container. Often, once it’s cooled, I will cut and wrap individual slices and place them in the freezer. By freezing it, I can take out a piece as I need to for breakfast, and not worry about it going bad if one day I decide I’m feeling something else instead. Your quiche will last in the freezer for up to three months. Note that the texture will change slightly if you freeze it. Regardless, be sure to wrap it tightly!

MORE QUICHE RECIPES

Check out my Easy Mediterranean Quiche, Classic French Quiche Lorraine, Vegetable Quiche, or Three Cheese Quiche! What can I say, ya girl loves a quiche!

Prep Time 10

Cook Time 50

Total Time 1 15

Servings 6

Course Breakfast, Dinner, Lunch

Cuisine American, French

This mushroom and goat cheese quiche is simple to make, vegetarian, and comes together in under an hour. Plus, it’s crustless, which makes it even easier.

Equipment

10-inch Pie Dish
Frying Pan
Cutting Board
Spoon
Spatula
Whisk
Measuring Cups
Measuring Spoons

Ingredients

2 tbsp olive oil
8 oz Baby Bella mushrooms sliced
3-4 garlic cloves minced (see note!)
1-2 tbsp onions thinly sliced
8 eggs
½ cup Greek yogurt
½ cup milk
1 tbsp fresh thyme
½ tsp ground pepper plus extra for cooking mushrooms
1 tsp salt plus extra for cooking mushrooms
⅔ cup mozzarella
⅓ cup goat cheese

Instructions

Preheat your oven to 350F and grease a 10-inch pie dish
Heat your olive oil in a large frying pan over medium-high heat and add your sliced mushrooms, stir to coat
After a minute, sprinkle lightly with a little pepper and salt. This will help season the mushrooms but more importantly, release some of the liquid from them before they’re added to the rest of the quiche mixture
Add in your minced garlic and stir
Once your mushrooms are lightly browned, stir in your onions and cook for an extra minute. You want your onions to still have some bite to them
Remove from heat and set aside to cool
In a large bowl, whisk together your eggs, greek yogurt, milk, thyme, ½ tsp ground pepper, and 1 tsp of salt until homogenous (aka no lumps of egg whites)
Add your mozzarella and crumble half of your goat cheese into the mixture, stir to combine
Carefully mix in your cooled mushrooms and onions
Pour your quiche mixture into your greased pie dish, moving around with a fork to make sure the mushrooms and onions are thoroughly distributed. Then crumble the remainder of your goat cheese evenly over the top
Bake for 40 minutes until the quiche is set and lightly browned, and the center barely gives a wobble
Cool for 15 minutes, then slice and enjoy!
Cover and refrigerate for up to four days or freeze for two to three months

Notes

While this is a crustless quiche, you can easily add a shortcrust pastry to give it a crust

I use 8 eggs in my quiche to ensure that every serving gets a full egg. You can drop this down to a minimum of six eggs if you have less on hand.

You have to saute your mushrooms ahead of baking this quiche. Mushrooms hold a lot of moisture so it’s essential you cook some of that out before adding to your eggs or your quiche will come out watery. Plus, sauteeing them amps up their flavor!

Instead of buying it already crumbled, I use the goat cheese that comes in a block. This not only allows the cheese to melt better in your bake but you can change up the size of the crumbles throughout the quiche as you see fit.

Fresh herbs are always best but I understand that that isn’t always possible. I used fresh thyme in this recipe but you can sub in ¾ teaspoon of ground or 1 teaspoon of dried thyme if that’s what you have on hand

I love garlic olive oil, which is what I sauteed my spinach in. If you have garlic oil, use it and omit the fresh garlic but if not, sauteeing the minced garlic in your olive oil will add a nice flavor to your mushrooms and overall quiche.

If you want to add a crust to your quiche, see above the recipe for the perfect shortcrust pastry for this quiche!