Crustless pink oyster mushroom quiche with bacon and shallots
This crustless quiche uses oyster mushrooms with aromatics to deliver a simple and flavorful dish. No need for an oven, you can make this quiche entirely on the stovetop. Customize the quiche with your favorite fillings.
Servings: 6 people
Calories: 308kcal
Cost: $10
Equipment
- Knife
- Chopping Board
- Mixing Bowl
- mixer
- Spatula
- Frying Pan
- Pan lid
Ingredients
- 3.5 oz. oyster mushrooms
- 1 sprig Green onion
- 1 medium Shallot
- 5 cloves Garlic
- 3 strips Bacon
- 8 medium Eggs or 6 large eggs
- 1 cup Heavy whipping cream
- 2 tablespoons sour cream
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 tablespoon 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
This recipe uses an 11-inch/28 cm skillet that has a depth of approximately 2 inches/5 cm. 8 medium eggs (about 6 large eggs) fit into my 11-inch skillet without a problem. If you have a shallow pan, consider switching to a deeper pan or halve the ingredient quantities to ensure your eggs don't overflow.
Nutrition
Calories: 308kcal | Carbohydrates: 5g | Protein: 11g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 282mg | Sodium: 566mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 945IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg