Mushroom Crustless Quiche: Easy Vegetable Breakfast
This mushroom crustless quiche layers mushrooms, spinach, tomatoes, cheese, and seasoned eggs for an easy, colorful breakfast or brunch.
Servings: 8
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 55 minutes
Ingredients
Ingredients
- 1 cup yellow onion diced
- 1 cup baby spinach chopped
- 1 cup cherry tomatoes sliced in half
- 1/2 cup mozzarella cheese shredded
- 1/2 cup mushrooms sliced
- 8 large eggs none
- 1/2 cup heavy cream none
- 1/2 teaspoon ground mustard none
- 1/2 teaspoon garlic powder none
- 1/2 teaspoon salt none
- 1/4 teaspoon ground black pepper none
Instructions
Instructions
- Preheat the oven to 350°F. Spray a quiche pan or pie dish with nonstick cooking spray and set it on a baking sheet.
- Add the diced onion to the dish, then sprinkle the chopped spinach over it.
- Arrange the halved cherry tomatoes over the vegetables, followed by the shredded mozzarella and sliced mushrooms.
- Whisk the eggs, heavy cream, ground mustard, garlic powder, salt, and black pepper together in a medium bowl.
- Gently pour the egg mixture around the vegetables so they stay in place. Use a fork to rearrange any pieces that move.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Remove the quiche from the oven and let it cool. Slice and serve with toppings such as hot sauce, salsa, avocado, or sour cream.