If you're looking for a simple, satisfying, and versatile dish, this Herb and Mushroom Crustless Quiche might just become your new favorite. Perfect for breakfast, brunch, or even a light dinner, it's packed with fresh flavors and is gloriously gluten-free.
The foundation of this quiche is the delightful combination of mushrooms and onions, which are sautéed to bring out their natural sweetness and earthy flavors. Adding spinach gives the quiche a pop of color and a dose of healthy greens. Fresh parsley and basil introduce aromatic freshness that pairs beautifully with the savory mushrooms. For richness and creaminess, we use heavy cream and eggs, which also help the quiche set beautifully. The addition of cheddar cheese adds a sharp, tangy note, while Parmesan cheese brings a salty, nutty finish. Finally, a touch of olive oil is used for sautéing, infusing the vegetables with subtle flavor.
This quiche pairs wonderfully with a simple green salad tossed in a light vinaigrette. If you're serving it for brunch, consider adding a side of fresh fruit or a warm baguette. For dinner, a glass of chilled white wine complements the dish beautifully.
First things first, preheat your oven to 375°F. This ensures your quiche cooks evenly once it's in the oven. While that's warming up, grab a skillet and heat up a tablespoon of olive oil over medium heat. Once the oil is shimmering, toss in the sliced mushrooms and chopped onions. Let them sauté for about 5 minutes until they're nice and soft.
Next, stir in the chopped spinach, parsley, and basil. Give them a quick cook for about 2 minutes, just until the spinach wilts down and the herbs release their aromas. Season this mix with salt and pepper, then take the skillet off the heat.
In a large bowl, whisk together the eggs and heavy cream until they’re well combined. This is the base that brings everything together. Stir in the shredded cheddar and grated Parmesan cheeses. These cheeses melt beautifully, creating a rich and creamy texture.
Now, gently fold in the cooked vegetable mixture into the egg and cheese blend. Make sure everything is evenly mixed but try not to over-stir, which can make the eggs tough. Pour this mixture into a greased 9-inch pie dish, spreading it out evenly.
Place the dish in the oven and bake for 25-30 minutes. You’ll know it’s done when the center is set and the top has a lovely golden color. Let it cool slightly before slicing, as this will help the slices hold their shape.
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