Mushroom quiche without pastry
An egg-and-cream filling baked directly in the tin, without a pastry base.
Active time25 min
Cooking45 min
Total1 h 15 min
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Ingredients
- 300 g button mushrooms
- 200 ml pouring cream
- 60 g grated Gruyère
- 3 eggs
- 15 ml olive oil
Preparation
Preheat the oven to 180 degrees Celsius. Clean and thinly slice the mushrooms. Heat the oil in a frying pan and brown the mushrooms for 8 minutes, until their liquid has evaporated.
300 g button mushrooms15 ml olive oil- oven
- knife
- frying pan
Line the tin with baking parchment. Beat the eggs with the cream. Add the grated Gruyère and cooked mushrooms. Pour into the tin.
200 ml pouring cream60 g grated Gruyère3 eggs- tart tin
- mixing bowl
- whisk
- baking parchment
Bake at 180 °C for about 35 minutes, until the filling is set in the centre. Leave to cool for 5 minutes before cutting.
- oven
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration