Crustless Mushroom Gruyere Quiche: Easy Low-Carb Breakfast Recipe

By removing the pastry, we let the earthy depth of sautéed mushrooms and the sophisticated, nutty melt of Gruyère cheese take center stage. It is light, elegant, and incredibly satisfying. 

Whether you are hosting a weekend brunch or prepping your meals for a busy work week, this recipe delivers a silky, custard-like texture that rivals any high-end bistro. 

The savory aroma of thyme and garlic wafting from your oven makes this dish an instant family favorite that just happens to be naturally gluten-free and low-carb.

Want to understand why this quiche works? Read the science behind custard structure and baking temperature here

Why This Crustless Mushroom Gruyère Quiche Works

Before you head to the kitchen, here is why this specific recipe is a keeper:

• Lower Carb & Gluten-Free: By skipping the traditional flour crust, this quiche is perfect for keto-friendly diets or those with gluten sensitivities.
• Rich Flavor Profile: Gruyere is the gold standard for melting cheeses, providing a creamy, slightly sweet, and salty finish that pairs perfectly with mushrooms.
• Time-Saver: You save at least 20 minutes of prep time by not having to blind-bake a crust.
• Versatile: It tastes just as good cold or at room temperature as it does fresh out of the oven.

Ingredients You Will Need

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 10 ounces cremini or white button mushrooms, thinly sliced
• 1 large onion or shallot, finely minced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 6 large eggs
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 ½ cups Gruyere cheese, freshly shredded
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• A pinch of nutmeg (optional, for authentic French flavor)

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie dish or quiche pan with butter or non-stick cooking spray.
   
   
2. Sauté the Mushrooms: In a large skillet over medium-high heat, melt the butter and olive oil. Add the sliced mushrooms and cook undisturbed for 3-4 minutes to develop a golden-brown sear. Stir and continue cooking until the moisture has evaporated.
   
   
3. Add Aromatics: Lower the heat to medium. Add the minced shallots and cook for 2 minutes until softened. Stir in the garlic and thyme, cooking for another 60 seconds until fragrant. Remove from heat and let cool slightly.
   
   
4. Whisk the Custard: In a large mixing bowl, whisk together the 6 eggs, heavy cream, salt, pepper, and nutmeg until completely smooth and slightly frothy.
   
   
5. Layer the Ingredients: Spread the sautéed mushroom mixture evenly across the bottom of the prepared pie dish. Sprinkle 1 cup of the shredded Gruyère cheese over the mushrooms.
   
   
6. Pour and Top: Pour the egg mixture slowly over the mushrooms and cheese. Sprinkle the remaining ½ cup of Gruyère over the top for a beautiful golden finish.
   
   
7. Bake: Place the dish in the center of the oven and bake for 30–35 minutes. The quiche is done when the edges are set and golden, and the center has a slight, firm jiggle.
   
   
8. Rest and Serve: Allow the quiche to rest for at least 10 minutes before slicing. This ensures the custard sets properly for clean, beautiful wedges.
   
   

Tips & Variations

• Avoid Soggy Quiche: Ensure you cook the mushrooms until all their liquid has evaporated in the pan. Mushrooms hold a lot of water, and skipping this step can lead to a watery bake.
  
  
• Cheese Swaps: If you can’t find Gruyere, Swiss cheese, or Emmental are excellent substitutes. For a sharper bite, try a high-quality white cheddar.
  
  
• Add Greens: Stir in a handful of chopped fresh baby spinach or kale to the mushroom mixture for extra nutrients and color.
  
  
• Milk Choice: For the richest texture, use heavy cream. If you prefer a lighter custard, whole milk works, but the texture will be slightly less silky.
  
  

Serving Suggestions

This Crustless Mushroom Gruyere Quiche pairs beautifully with a crisp green salad tossed in a light lemon vinaigrette. If you are serving this for a holiday brunch, consider offering a side of fresh seasonal fruit or crispy bacon. For a complete meal, a toasted slice of sourdough or a light tomato soup makes for a wonderful lunch pairing.

Frequently Asked Questions

Can I make this quiche ahead of time?
Yes! You can bake it a day in advance and store it in the refrigerator. Reheat slices in the oven at 325°F until warmed through, or enjoy it cold.

How do I store leftovers?
Store any remaining portions in an airtight container in the fridge for up to 3 to 4 days.

Can I freeze a crustless quiche?
While you can freeze it, the texture of the egg custard may change slightly upon thawing, becoming a bit more porous. If you do freeze it, wrap it tightly in plastic wrap and foil for up to 2 months.

Conclusion

Elevate your next breakfast with this sophisticated yet simple dish. The combination of earthy mushrooms and melting Gruyère creates a flavor profile that is both comforting and high-end. Give this recipe a try today and enjoy a restaurant-quality meal from the comfort of your own kitchen!

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