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Homemade Crustless Mushroom Quiche photo

Crustless Mushroom Quiche

A savory crustless quiche with ground beef, mushrooms, Swiss cheese, spinach, and green onion — baked until set and golden.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • 9x13-inch Baking Pan
  • Skillet
  • Mixing Bowl
  • Whisk
  • Casserole dish
  • 9-inch pie pans

Method
 

Instructions
  1. Preheat the oven to 350°F. Lightly oil-spray a 9×13-inch baking pan (or a large casserole dish or two 9-inch pie pans).
  2. Prepare the produce: slice the 8 oz white mushrooms, thinly slice the green onion greens (2 green onions, greens only), and chop the handful of spinach. Have the 1 1/2 cups shredded Swiss cheese ready.
  3. Brown 1 lb ground beef in a skillet over medium-high heat, breaking it into pieces as it cooks. Add the sliced mushrooms about 3 minutes before the beef is done. Cook until the beef is no longer pink.
  4. Remove the skillet from the heat, drain off excess grease (or blot with paper towels), and transfer the meat-and-mushroom mixture to a bowl to cool briefly so it won’t cook the eggs.
  5. In a large mixing bowl, add all 10 eggs and whisk for about 2–3 minutes until well blended. Add 1 1/2 cups heavy cream, 1 cup whole milk, 1/2 tsp sea salt, 1/2 tsp cracked pepper, and 1/4 tsp crushed red pepper (optional). Whisk another 2–3 minutes until the mixture is frothy. (You may use a blender or electric mixer if you prefer.)
  6. Add the cooled beef-and-mushroom mixture, the shredded Swiss cheese, the sliced green onion greens, and the chopped spinach to the egg mixture. Stir until evenly combined.
  7. Pour the mixture into the prepared pan(s) and smooth the top.
  8. Bake in the preheated oven. Begin checking at 28 minutes; total bake time will be about 35–40 minutes. The quiche is done when the edges are golden brown and the center is set but may have a slight wobble.
  9. Remove from the oven and let the quiche cool for about 10 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.