Introduction

The quiche without crust is faster & lighter than a traditional quiche with crust since you skip the crust step and it’s easier to adapt to gluten free diet since it only contains 2 tablespoons of flour.

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Ingredients

• Egg: 3
• Milk: 25cl | 1 cup
• All purpose flour: 2 cac | 2 tbsp
• Shredded cheese: 100g | 3.5oz | 1 cup
• Mushrooms: 225g | 3.5oz | about 2 dozens)
• Salt: a pinch
• Pepper: a pinch

Nutrition

<aside> 🧐 Serving: 111 g Calories: 140 kcal Total Fat: 10.3 g (13%) Saturated Fat: 5.9 g (30%) Cholesterol: 91 mg (30%) Sodium: 150 mg (7%) Total Carbohydrate: 4.5 g (2%) Fiber: 0.3 g (1%) Sugar: 2.1 g Protein: 7.9 g

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Preparation

1. Preheat oven to 395 F (200 C).
2. Start with the mushrooms: wash & cut into thin slices.
3. In a large saucepan, cook the mushrooms with a bit of butter (or olive oil) until they are lightly brown. Season with salt & pepper. Optional: add some onions & parsley. Remove from heat and let cool down.
4. In a large bowl, combine eggs, milk, cream, flour, shredded cheese. See the video below!
5. Grease a pie pan.
6. Transfer first the mushrooms and then pour the mixture over.
7. Cook for 30 minutes. Use a knife to check if the center of the quiche is cooked, if the knife is dry then it is ready!
8. Bon appétit! 😋