Crustless Egg and Cheese Quiche

By Sarah Copeland

Updated May 4, 2025

  • An overhead image of a crustless egg and cheese quiche with mushrooms. A spatula is slicing a piece.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour, plus cooling
Rating
4(2,699)
Comments
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If you love quiche, get to know this crustless version, dotted with cheese, mushrooms and herbs (and no fussy pastry to chill or roll). Once you master the perfect dairy-to-egg ratio, you’ll find this recipe to be as much of an ally to the Friday fridge clean-out as it is to a brunch for friends. Pay close attention to the baking time: The center should be a touch wiggly when you remove the quiche from the oven. The end result is a quivering, spoonable custard that melts in your mouth, to be served with a bracing salad. Crisp greens with mustardy vinaigrette, or a citrus laced endive and radicchio number — anything in that vein will do.

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Ingredients

Yield:4 servings

  • 2 tablespoons unsalted butter, plus more for greasing the pan

  • 1 tablespoons fine plain dry bread crumbs

  • 2 heaping cups/4 ounces stemmed and thinly sliced wild or button mushrooms

  • 1 cup grated cheese, such as Comté, Gruyère, Emmental or Cheddar

  • 1 cup half-and-half or heavy cream

  • 1 cup whole milk

  • 4 eggs, lightly beaten

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon freshly grated nutmeg

  • ¼ cup freshly grated Parmesan (about 1 ounce)

  • 2 tablespoons finely chopped chives, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 244 milligrams cholesterol; 408 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 32 grams fat; 1 gram fiber; 567 milligrams sodium; 23 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees with the rack positioned at the top. Butter a deep 8-inch round, square or oval casserole generously and sprinkle all over with bread crumbs.

  2. Step 2

    Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked mushrooms and grated cheese over the bread crumbs.

  3. Step 3

    Whisk together the half-and-half, whole milk, eggs, salt, pepper and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.

Tip

  • To serve 8 to 10, double the recipe, and bake in a 9-by-13-inch pan for about 1 hour.

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Ratings

4 out of 5
2,699 user ratings
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Comments

Patricia

Responding to liquid from mushrooms making quiche soggy". Try the "dry fry" method for mushrooms. Heat skillet on high. Throw in sliced mushrooms. Saute dry until ALL the moisture from the shrooms is gone. Then add a chunk of butter, salt, and some nutmeg. Swilr around on lower heat - mushrooms will now absorb the fat. Result: Intense mushroomy flavor and no sogginess. Prepare mushrooms this way for all dishes. Sooo good.

heather

I made this with 8 eggs and used 1.5 cups of milk and 1.5 cups of half and half. The ratio turned out great. Everyone enjoyed this.

Dorothy

I'm hoping that it would be okay to leave out the breadcrumbs? Should I mix in some almond flour?

Sharon F

This quiche called for too much liquid. Using 1 cup of half and half, and 1 cup milk, with only 4 eggs resulted in a very runny quiche.

Alice Smith

Good flavor, but my filling stuck to the dish and was difficult to remove. Next time I will butter the dish before adding the breadcrumbs (Panko).

Katie

Delish! But big caveat: half n half is far better than heavy cream here. Otherwise, it’s unpalatably fatty. Easy and delicious, too, to combine or sub mushrooms with sautéd greens (well dried out).

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