There are so many variations of quiche, the flavor combinations are endless. I love my Crustless Mushroom Quiche because it has a delicious flavor without the calories from heavy cream or a pastry crust. Quiche is also a wonderful recipe for meal prep!
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Are Quiches healthy?
A traditional quiche is made with heavy cream or milk, cheese and has a pastry crust. These ingredients can really add a lot of fat and calories. By eliminating the crust and using low-fat cottage cheese, I can make this quiche a little more health conscious breakfast.
Ingredients needed for a crustless mushroom quiche
- olive oil
- mushrooms
- shallot
- garlic
- eggs
- egg whites (I used a carton variety)
- cottage cheese ( I used low-fat)
- cheddar cheese
- salt & pepper
I used a carton of egg whites to make it easier than separating, plus there’s no waste involved. Most of the fat in an egg is from the yolk. By using a few whole eggs with some egg whites I was able to give the quiche a great flavor but also make it high in protein.
What can I use instead of a quiche dish?
I’ve made many different versions of quiche but honestly never knew there was an actual quiche pan. I use a glass pie plate but have doubled my recipe for a larger group and baked my quiche in a 13 x 9 rectangle pan. You can even use a muffin pan and make individual cup sized portions.
How do you keep a crustless quiche from sticking?
By giving my baking dish a quick misting of cooking spray, I never have any issues with my quiche sticking. If you don’t have cooking spray on hand, you could use olive oil and just rub a very light layer on the bottom and up the sides of the baking dish.
How long will quiche last in refrigerator?
I love making quiche because it keeps well for several days in the refrigerator. This makes for a quick and healthy breakfast or lunch and only requires a few seconds to warm up in the microwave. Eat your mushroom quiche within 3-4 days.
If you try this recipe for Crustless Mushroom Quiche, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
Looking for other breakfast recipes? Try these!
Egg White French Toast Recipe {Protein Packed}
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!
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Crustless Mushroom Quiche
Ingredients
- 1 tablespoon olive oil
- 1 heaping cup mushrooms, cleaned and sliced
- 1 shallot, minced
- 1 clove garlic, minced
- 4 whole eggs
- 1 cup egg whites
- ½ cup low-fat cottage cheese
- 1 cup cheddar cheese
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat oven to 350 degrees. Spray pie plate or 8x8 baking dish with cooking spray.
- Clean and slice mushrooms. Heat a small skillet over medium heat and add one tablespoon of olive oil.
- Once oil is heated add mushrooms. Sauté mushrooms for about 8 minutes or until softened. Remove from skillet to a paper towel to absorb any moisture.
- In the same skillet add shallots and saute for 1-2 minutes being careful not to burn. Add garlic and sauté for an additional 30 seconds. When finished remove from heat to cool.
- While mushrooms are cooling blend together egg whites and cottage cheese in a blender. In a large bowl add the 4 whole eggs and beat till smooth with a whisk.
- Add egg white mixture, mushrooms, cheddar cheese, shallots and garlic and salt and pepper to bowl with whole eggs.
- Stir all ingredients and pour into prepared baking dish.
- Bake in preheated oven for 25 minutes or until top has slightly browned.
- Remove from oven and allow to cool for 10 minutes before slicing.
Catherine says
You had me at mushroom!! This looks absolutely delicious!!!
bobbieblue says
Thanks Catherine! It’s such an easy breakfast!