Mushroom and Gruyere Crustless Quiche

Looking for a dish that’s rich, savory, and irresistibly delicious? Enter the Mushroom and Gruyere Crustless Quiche – a gourmet twist on the classic quiche that’s perfect for brunch, lunch, or even a light dinner. 🍄🧀

Why This Quiche is a Must-Try:
This quiche is everything you love about traditional quiche – creamy, cheesy, and packed with flavor – but without the fuss of a crust! It’s the perfect low-carb, gluten-free option that doesn’t compromise on taste. The earthy mushrooms paired with the nutty richness of Gruyere cheese create a decadent combination that will have your taste buds dancing.

A Flavor Explosion in Every Bite:
The sauteed mushrooms give the quiche a deep, savory flavor, while the Gruyere adds a melt-in-your-mouth creaminess with just the right amount of bite. Together, they create a balanced, flavorful filling that is anything but ordinary.

Simple, Yet Elegant:
With just a handful of ingredients, this quiche is deceptively easy to make. You get all the elegance of a fancy brunch dish without spending hours in the kitchen. The best part? It’s incredibly versatile! Enjoy it warm right out of the oven, or chill it for a refreshing, make-ahead meal that’s perfect for busy days.

Packed with Protein & Flavor:
Eggs, the heart of any quiche, provide a satisfying protein punch while the mushrooms bring in nutrients like vitamin D and antioxidants. Gruyere adds that perfect creamy richness, making this a dish that not only satisfies your hunger but nourishes your body, too.

Perfect for Any Occasion:
Whether you’re hosting a brunch, preparing a simple weeknight dinner, or just treating yourself to something special, the Mushroom and Gruyere Crustless Quiche fits the bill. It’s cozy, comforting, and guaranteed to impress your guests.

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Ingredients

• Nonstick cooking spray

• 1 tablespoon unsalted butter

• 3 tablespoons olive oil, divided

• 2 cups mixed mushrooms (such as shiitake, oyster, and cremini), stemmed and thinly sliced

• 2 leeks, white and light green parts, thinly sliced

• 1/2 cup thinly sliced fennel bulb, fronds reserved and roughly chopped

• 3/4 teaspoon coarse salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 12 large eggs

• 1/2 cup half-and-half

• 2 teaspoons chopped fresh thyme, plus more for garnish

• 1 cup grated Gruyere cheese, divided

• 1/2 cup grated fontina cheese

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Directions

• Preheat the oven to 350°F and spray a 9-by-13-inch baking pan or casserole dish with nonstick cooking spray.
• In a large skillet over medium-high heat, melt the butter and heat 2 tablespoons of the olive oil. Add the mushrooms and saute, tossing occasionally until lightly browned, for about 3-5 minutes.
• Add the remaining olive oil and the leeks, fennel, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring frequently, until the leeks become slightly translucent and the mixture is very fragrant, about 5 minutes. Remove the pan from the heat and allow the veggies to cool to room temperature.
• In a large mixing bowl, whisk the eggs with the half-and-half, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and the thyme. Fold in the mushroom mixture, half of the gruyere, and the fontina. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup gruyere on top.
• Bake until the top is lightly golden brown and the eggs are set, about 30-35 minutes (the internal temperature should read 160°F when checked with a thermometer).
• Remove from the oven. Allow the frittata to rest in the pan so the ingredients can set, about 10 minutes. Slice, garnish with the fennel fronds and a few fresh thyme leaves if you like, and serve warm or at room temperature.

If you’re ready for a quiche experience that’s next-level delicious, this Mushroom and Gruyere Crustless Quiche is your new go-to. Say goodbye to crusts, and hello to pure quiche bliss! 🌟🍽