Entrée: France – Quiche sans Croûte aux Champignons et Cheddar (Crustless Mushroom and Cheddar Quiche)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 6
Approximate Time
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
4 large eggs 1 cup (240 ml) milk or cream 1 cup (100 g) grated cheddar cheese 8 oz / 225 g oyster mushrooms, sliced 1 medium tomato, diced 1 / 2 cup (60 g) carrot, thinly grated 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil Salt, black pepper, nutmeg to taste
Instructions
1. Preheat oven to 350°F (175°C). Sauté garlic and sliced oyster mushrooms in 1–2 tbsp vegetable oil until moisture evaporates; set aside to cool slightly. 2. In a bowl, whisk eggs with milk or cream; season with salt, pepper and a pinch of nutmeg. Stir in grated cheddar, sautéed mushrooms, diced tomato and grated carrot. 3. Pour mixture into a greased pie dish or quiche pan and bake 30–40 minutes until set and lightly golden on top. 4. Let cool 5–10 minutes, slice and serve warm or at room temperature. ---
Nutritional Information*
Per serving | Servings: 6
Calories: 202 kcal
Carbohydrates: 7 g
Protein: 10.9 g
Fat: 14.9 g
Saturated fat: 5.7 g
Cholesterol: 145 mg
Sodium: 189 mg
Potassium: 355 mg
Calcium: 191 mg
Iron: 1.23 mg
Vitamin A: 218 µg RAE
Generated: 2026-11-05T21:52:42+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.