A delicious quiche filling without the calorie and carb laden crust! This makes an awesome side dish, brunch dish or appetizer, a great recipe to whip up over the Holidays! The secret ingredient is American Spoon’s Portabello mushroom relish. You can find this special stuff at www.spoon.com or by clicking the link below.
- 1 large onion, sliced thinly
- 8 – 10 oz. mushrooms, such as Portobello or Cremini, cleaned, stems removed and sliced
- 2 TBL butter + 2 TBL olive oil
- 1 tsp Thyme
- 1/4 tsp Cumin
- 1 TBL balsamic vinegar
- 3 TBL American Spoon portobello mushroom relish
- 2 eggs
- 1/3 cup heavy cream
- 1 cup Shredded parmesan cheese
- salt & pepper to taste
- Vegetable or Olive oil cooking spray
- 8 inch round pie or quiche pan
- Preheat your oven to 375 degrees.
- Heat the butter and olive oil in a medium/large saute pan. Add the sliced onion, mushrooms, thyme and cumin. Saute until the onions and mushrooms are soft, about five minutes.
- Add the balsamic vinegar and the mushroom relish and stir. Cook for about another minute. Remove from heat and add a little salt to taste.
- In a medium mixing bowl, beat the eggs, cream and about 1/2 tsp salt and pepper together with a whisk. Stir the onion/mushroom mixture into the egg/cream mixture.
- Spray the pie pan generously on bottom and sides. Pour the egg/cream/vegetable mixture into the pan..
- Place in the preheated 375 degree oven for 30 minutes.
- Remove, allow to sit for a couple of minutes, then slice and enjoy!
You can use button mushrooms if you wish, but I suggest you go big and use some special mushrooms. The size of the pie plate does matter, I also made this in a ten inch pan and it really required additional egg/cream mixture in order not to look too “flat.”
Here’s a link for the American Spoon Portobello Mushroom relish:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, brunch
- Method: bake
Keywords: quiche, crustless quiche, mushroom, onion