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.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.
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!
