Mushroom Feta Crustless Quiche

Mushroom Feta Crustless Quiche loaded with caramelized mushrooms and sweet onions, ricotta and feta cheese. Gluten free and loaded with veggies for a glorious breakfast.

Mushroom Feta Crustless Quiche loaded with caramelized mushrooms and sweet onions, ricotta and feta cheese. Gluten free and loaded with veggies for a glorious breakfast.

This crustless Mushroom 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 your morning of your event is less hectic.

Mushroom Feta Crustless Quiche loaded with caramelized mushrooms and sweet onions, ricotta and feta cheese. Gluten free and loaded with veggies for a glorious breakfast.

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. If you are like me, you can top yours with a good amount of Sriracha sauce for a spicy kick.

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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Mushroom Feta Crustless Quiche

Crustless Quiche loaded with caramelized mushrooms and sweet onions, ricotta and feta cheese. Gluten free and loaded with veggies for a glorious breakfast.
Yield 8 Quiche
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • Preheat oven to 375 degrees.
  • Lightly grease a 9x8 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.

Nutrition

Calories: 261kcal | Carbohydrates: 6g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 137mg | Sodium: 576mg | Potassium: 399mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 7.2mg | Calcium: 187mg | Iron: 1.4mg
Keyword: feta recipes, MUSHROOM FETA CRUSTLESS QUICHE, mushroom quiche, quiche

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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