Growing up, quiche was always a Special Event food. I always associated quiche specifically with Easter, when my best friend’s mom would whip up a couple versions of this eggy dish (along with enough brunch options and Easter candy to feed a small country) to feed the crowd the family had invited over. While I could easily stuff myself silly on any of the dishes she had set out (and frankly, I did), I always went back for seconds on her quiche.
There’s something that’s unbelievably comforting about a dish like that. It’s warm, it’s savory, it’s cheesy, it’s satisfying, and it’s definitely something you’ll reach for again and again.
My Mushroom, Ham, and Swiss Crustless Quiche is a low-fuss version of the classic egg pie. Without the crust, it only takes 30 minutes to bake! It’s low-carb, keto-friendly, and everyone will love this classic flavor combination as a breakfast treat.
Mushroom, Ham, and Swiss Crustless Quiche
8 oz baby portabella mushrooms, sliced
2 TBSP olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasonings
8 eggs
1 1/2 cup shredded Swiss cheese
1/2 cup ham, chopped
1/4 tsp salt, or to taste
1/4 tsp black pepper, or to taste
Preheat the oven to 350F. Grease a 10-inch pie plate.
In a sauté pan, cook the mushrooms with the olive oil, garlic powder, onion powder, and Italian seasonings over medium-high heat until the mushrooms start to brown and shrink slightly. Remove from heat, and let cool.
In a bowl, whisk the eggs until smooth. Stir in the cheese, ham, and mushrooms. Pour into the prepared pie plate, and sprinkle with the salt and pepper.
Bake uncovered at 350F for about 30 minutes, until the edges are set and the center jiggles just slightly. Serve immediately. Leftovers keep well in the fridge for up to 4 days.
Serves up to 8.
Hapanese Cuisine 