This easy mushroom quiche is cooked in a pan. No need to turn on the oven or make a pie crust.
Finding a low-sugar and tasty breakfast meal is harder than it sounds. That’s why I love this one-pan quiche.
It’s easy to make the day before and cooks quickly in a nonstick pan. When you’re ready for your breakfast the next morning, you can reheat a slice of quiche in the microwave and be on your way to tackle your busy day.
Even if you’re not looking for a quick breakfast, this one-pan quiche delivers a savory brunch experience, especially when paired with a slice of pie or a decadent mug of hot chocolate.
Let’s jump into the tips for making the quiche and the endless variation ideas to try. I experimented with making this quiche in my no-longer nonstick fry pan but you can make it in any pan that can handle eggs (whether that’s a nonstick frying pan or a well-seasoned cast-iron skillet).
What kind of mushrooms to use
This recipe uses pink oyster mushrooms. Here’s guidance on where you can buy oyster mushrooms.
You can adapt this mushroom quiche to use any kind of mushrooms.
This means white button, crimini, portobello, shiitake, and chanterelle mushrooms are fair game.
NOTE: Check out this article on how to prepare the mushrooms, including how to clean them before cooking. This section gives you advice on how to sauté mushrooms faster.
Mushroom quiche variations
One of the best things about making a quiche is how flexible they are. Adjust the filling for your mood, season, and leftovers in your fridge.
Here’s a list of vegetarian and non-vegetarian quiche fillings, including cheese, vegetable, and meat ideas.
Add a crust: You can transform this recipe into a traditional quiche. Use your favorite pie crust recipe, such as this pâte brisée or this Macheesmo buttery pie crust. Blind bake your crust to avoid a soggy quiche bottom. Then bake the quiche according to these instructions.
How to substitute ingredients
Substitute garlic and shallots with other aromatics from the allium family, such as chopped bulb onions or green onions. You could also use chives or leeks. If you don’t want to chop fresh garlic, you can try one of these garlic substitutes.
If you’re vegetarian, skip the bacon. Instead, add goat cheese, feta, or cheddar cheese, sun-dried tomatoes, spinach, and/or vegetarian sausages to your quiche. These ingredients complement mushrooms well.
For the sour cream, you can substitute yogurt (especially Greek yogurt) or crème fraîche.
For the oil, you can use any kind of cooking oil, including olive oil, avocado oil, peanut oil, vegetable oil, or even coconut oil (coconut oil will impart a strong flavor).
Tips for success
- How to tell when pink oyster mushrooms are cooked: When pink oyster mushrooms turn a bright golden color, they’re cooked. Check out the garlic butter oyster mushrooms recipe to see how they transition from pink to gold.
- Err on the side of less: Unlike a baking pan, a skillet is more limited in its volume capacity. Avoid adding too many fillings or your eggs might overflow.
- How to scale the recipe: I don’t recommend scaling up this recipe because you’re limited to an 11-inch (28 cm) frying pan. If you want to make a bigger crustless quiche, I recommend making a crustless quiche lorraine in a bigger baking pan.
- You can use wet or raw ingredients: The difference between this skillet-cooked quiche and a baked quiche lorraine is that you can cook raw or wet fillings, such as spinach, sausages, or chicken, in the frying pan before adding the eggs. Hurray!
- If you’re following the parchment paper method: Keep your heat on low or medium-low. Even if you’re not using parchment paper, you still want to use a lower heat so your eggs don’t burn on the bottom (you can see I overcooked the outside a bit).
Crustless pink oyster mushroom quiche with bacon and shallots
Equipment
- Knife
- Chopping Board
- Mixing Bowl
- mixer
- Spatula
- Frying Pan
- Pan lid
Ingredients
- 3.5 oz. (100 g) oyster mushrooms
- 1 sprig Green onion
- 1 medium Shallot
- 5 cloves garlic
- 3 strips Bacon
- 8 medium Eggs, or 6 large eggs
- 1 cup (237 ml) heavy whipping cream
- 2 tablespoons (30 g) sour cream
- 1 teaspoon (5 g) Salt
- ½ teaspoon (2 g) Black pepper
- 1 tablespoon (15 ml) canola oil, any cooking oil works
Instructions
- Gather the ingredients.
- Chop the mushrooms roughly. Slice the green onions, shallots, garlic, and bacon into small pieces.
- Crack the eggs into a bowl, and discard the shells. Beat the eggs with a hand mixer until the egg whites and yolks are fully combined.
- Add the sour cream and heavy whipping cream to the eggs. Add the salt and pepper. Beat until the cream is combined with the eggs.
- If your pan isn't nonstick and you want to try the parchment paper method, prepare the parchment paper for your pan.
- Heat your pan over medium-low heat. Add the oil to the pan with the sliced shallots and garlic.
- Cook the shallots and garlic until they are sizzling. They should start turning brown on the edges.
- Add the slices of bacon in a single layer over the shallots and garlic. Check the heat. Make sure it's hot enough to hear the bacon sizzle but not so hot that the paper is turning brown. Lower the heat if it's too hot.
- Stir the bacon to ensure it cooks on all sides. Cook until the bacon is beginning to brown on the edges.
- Add the chopped mushrooms. Stir to mix the mushrooms with the bacon. The salt from the bacon should cause the mushrooms to release water. If you're not using bacon, and your ingredients aren't salty, sprinkle a pinch of salt over the mushrooms.
- Cook until the mushrooms have shrunken significantly in size. If using pink oyster mushrooms, they are cooked when they turn gold in color.
- Pour the eggs and cream into the pan.
- Sprinkle the sliced green onions over the eggs.
- Cover the pan with a lid. Turn the heat down to low. Allow the eggs to cook until the quiche has solidified. It took me about 15 minutes.
- Remove the lid to peek at the eggs. If the quiche looks solidified (or it is slightly wet and wobbly in the middle), the quiche is done. If it's still wet, return the lid to the pan and cook until the eggs are solidified.
- Once the eggs are cooked, remove the quiche from the pan to stop it from cooking further.
- Allow the quiche to rest for 1-2 minutes. The eggs may deflate during this time. This is normal.
- Slice the quiche to serve.
- Enjoy your mushroom quiche!
Notes
Nutrition
Can you make this in advance?
Yes, quiches taste great the next day. They make a fantastic low-sugar breakfast, which is why I love making quiches the day before (or making a big quiche on Meal Prep Sundays) to enjoy for breakfast the day after.
How to store and reheat leftovers
After the quiche has cooled, cover the quiche and store it in the fridge. You can reheat the leftovers in the microwave. If you don’t have a microwave, you can pan fry a slice to reheat it.
Can you freeze it?
Yes, you can freeze quiches. Crustless quiches freeze even better than ones with a crust because you don’t have to worry about the crust drying out.
Once cooled, store the quiche in a sealed airtight container to freeze. Use within 3 months to avoid freezer burn. Thaw the frozen quiche in the fridge overnight and bake it at 350ºF/175ºC for 20 minutes (or until the middle is thawed and steaming hot).
What to eat with mushroom quiche
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Looking around after learning how best to freeze the tofu haul, I see this recipe. If only mushrooms agreed with me! So nutritious & lovely! I did not know about freezing quiche or that crustless quiche would fare better at being frozen because you don’t worry about the crust! Obvious & brilliant. I came & learned from you!
I and chronically ill. One of my worst problems is making food, storing it & having good choices at hand. This helps. I think I will be spending some time here reading what you’ve written. Thank you!
Very tasty. Highly recommend!