Mushroom Feta Crustless Quiche

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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.

Recipe

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Mushroom Feta Crustless Quiche

4 from 1 vote
  • Yield: 8 Quiche
  • Course: Breakfast
  • Cuisine: American
  • Author: Dinner, then Dessert
Crustless Quiche loaded with caramelized mushrooms and sweet onions, ricotta and feta cheese. Gluten free and loaded with veggies for a glorious breakfast.

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.

  4. In a small bowl, using a fork beat the eggs for 1 minute.

  5. 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.
  6. Mix in the mushroom and onion mixture into the cheese and eggs and stir well, season with salt and pepper.
  7. Pour the mixture into the prepared pan and bake until set, and the center is firm to the touch, about 45 minutes.

  8. Let the quiche cool for 10 minutes, then slice and serve.

Nutrition Information

Yield: 8 Quiche, Amount per serving: 261 calories, Calories: 261g, Carbohydrates: 6g, Protein: 11g, Fat: 21g, Saturated Fat: 7g, Cholesterol: 137mg, Sodium: 576mg, Potassium: 399mg, Fiber: 1g, Sugar: 3g, Vitamin A: 14.9g, Vitamin C: 8.7g, Calcium: 18.7g, Iron: 7.6g

All images and text © for Dinner, then Dessert.

Keyword: MUSHROOM FETA CRUSTLESS QUICHE
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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.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Breakfast Eggs Recipe

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