Mushroom Feta Crustless Quiche with caramelized mushrooms, sweet onions, ricotta and feta cheese. Gluten free and perfect to make ahead.
Turn classic Breakfast favorites into easy make ahead bakes for the whole family, just like other favorites such as Oven Baked Omelette, Easy Breakfast Casserole, and Ham and Cheese Croissant Breakfast Casserole.
This Mushroom Feta Crustless Quiche is an easy gluten free brunch dish your guests will love. You can make it in a baking pan and even mix the custard ahead of time and bake it the morning of to prepare ahead of time so the morning of your event is less hectic.
Gluten free, and packed with protein and veggies, this Mushroom Feta Crustless Quiche is also on the healthy side. It will keep you full and satisfied all morning. You can even make it ahead of time and reheat it before serving. With the weekend just hours away you can pop this into the oven tonight and have a glorious breakfast waiting for you in the morning.
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Frequently Asked Questions
Absolutely! Prepare a homemade or store bought pie crust and pre-bake before filling, to avoid the egg mixture making the crust soggy. You can cover the edges with foil so they don’t over-brown while baking the quiche.
Add ½ teaspoon of crushed red pepper flakes to the egg mixture before baking, or use a few dashes of tabasco sauce. You can also serve with Sriracha sauce for topping.
For a more decadent, rich cheesy flavor, try using crumbled goat cheese, grated swiss or gruyere, or a mild grated white cheddar.
Add more greens by chopping and blanching 2-3 cups of spinach or kale, and drain well before adding to egg mixture. You can also add chopped add chopped red bell peppers to the mushroom and onion mixture while cooking, or chopped roasted red bell peppers or sundried tomatoes.
How to Store Mushroom Feta Crustless Quiche
- Serve: Do not leave Mushroom Feta Crustless Quiche at room temperature longer than 2 hours.
- Store: Covered tightly with plastic wrap, this quiche dish will last up to 5 days in the refrigerator.
- Freeze: Tightly wrap the quiche in the baking pan with plastic wrap, or slice and separate with parchment paper in a plastic freezer bag. Freeze up to 2 months. Defrost in the refrigerator overnight before reheating.
- 6 tablespoons olive oil
- 1 yellow onion , sliced
- 20 ounces portabello mushrooms , cleaned and sliced
- 1 cup ricotta
- 1 cup feta , crumbled
- 4 large eggs
- 1/2 cup green onion , chopped
- 1/2 cup parsley , chopped
- 1 teaspoons kosher
- 1/2 teaspoons coarse ground black pepper
- Preheat oven to 375 degrees.
- Lightly grease a 9×8 inch baking pan with 2 tablespoons of olive oil, turning the pan from side to side to ensure all sides are covered. Set aside.
- In a medium – large frying pan, heat the remaining 4 tablespoons of olive oil, then cook the onions and mushrooms over medium heat until the onions are soft, stirring from time to time, about 5-7 minutes, season with salt and pepper.
- In a small bowl, using a fork beat the eggs for 1 minute.
- In a large bowl, using a wooden spoon or spatula, mix together the ricotta, feta, chopped green onion, parsley and the eggs until well combined.
- Mix in the mushroom and onion mixture into the cheese and eggs and stir well, season with salt and pepper.
- Pour the mixture into the prepared pan and bake until set, and the center is firm to the touch, about 45 minutes.
- Let the quiche cool for 10 minutes, then slice and serve.