Crustless Beef and Mushroom Quiche

This Crustless Beef and Mushroom Quiche is a protein-packed, Mediterranean-inspired dish that strips away the heavy carbs of a traditional crust without sacrificing flavor. Featuring lean ground beef, earthy mushrooms, and a touch of tangy feta, it’s an ideal "set-it-and-forget-it" meal for busy weekdays or elegant weekend brunches.

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Prep Time 15

Cook Time 45

Servings: 6

Course: Breakfast, Main Course

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

1 lb Lean Ground Beef
8 oz Fresh Mushrooms sliced
1 Medium Onion diced
2 cloves Garlic minced
1 cup Swiss or Gruyère cheese shredded
1/4 cup Feta Cheese crumbled, optional
2 tbsp Extra Virgin Olive Oil
6 Large Eggs
1 cup Heavy Cream
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Worcestershire Sauce

Method

Preheat: Set oven to 350°F (180°C). Grease a 9-inch quiche pan with olive oil.
Brown: In a skillet, sauté onion in olive oil until soft. Add ground beef and cook until browned. Drain all excess grease.
Veg: Add mushrooms to the skillet. Sauté until golden. Stir in garlic and Worcestershire sauce for 1 minute. Remove from heat.
Whisk: In a separate bowl, whisk eggs, cream, salt, and pepper.
Assemble: Place beef mixture in the pan. Top with shredded cheese and feta. Pour egg mixture over.
Bake: Bake for 35–45 minutes until set. Rest for 10 minutes before serving.

Notes

The "Soggy" Fix: If using mushrooms with high water content (like white button), sauté them slightly longer until all liquid has evaporated before adding to the egg base.
Milk vs. Cream: For a lighter Mediterranean profile, use whole milk. For a decadent, restaurant-style texture, stick with heavy cream.
Prep Tip: You can brown the beef and mushrooms up to 24 hours in advance. Store them in the fridge and simply whisk the eggs and bake when you're ready for a 5-minute assembly.