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Cremini Mushroom, Bacon, and Shallot Crustless Quiche Recipe

Cremini Mushroom, Bacon, and Shallot Crustless Quiche

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

Showing 1-9 of 9

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  • on March 24, 2012

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    It was the best quiche I've ever had! Loved the no-crust idea

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  • on March 07, 2011

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    You need to cook the mushrooms for much longer than 7 - 10 minutes or else you will end up with a very wet quiche. The custard set properly, but there was so much moisture from the mushrooms that it may as well not have. Still, the flavor was excellent. I used canadian bacon instead of regular bacon in order to cut out some fat. It tasted great the next day.

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  • on February 11, 2011

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    I made this for a potluck at work and it was a big hit! I made it the night before and then re-heated in the microwave for 5 minutes in the morning -- it worked out very well. I only used about 1 tablespoon of butter to sautee the mushrooms and then greased the pie plate with PAM. Other than that, I followed the recipe exactly, which really couldn't be easier.

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  • on September 20, 2010

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    I had a coworker make this for me with some of my modifications:

    1 Chantarelle muchrooms instead of crimini.
    2 Omit nutmeg, this is a personal choice but I tend to feel it's overpowering.
    3 Gruyere Cheese.
    4 Final and MOST important. Instead of half and half, we used whipping cream.

    The substitution of whipping cream makes a more custard like quiche and is very rich and creamy in texture and reduces the moistuire problem some people experienced. The substitution of chantarelle mushrooms will also reduce the moisture.

    Bake it for the prescribed time and you will have a fabulous quiche!

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  • on May 09, 2010

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    I served this dish on Mother's Day, everyone loved it, including myself and I don't like mushrooms. This is a very flavorful quiche.

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  • on April 20, 2010

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    Changed it up a bit, but used the basic formulation...YUUUUM!! Mushies, mozzarella, Ementalier, Parm, shallots, garlic, thyme, parsley, spinach, S/P/Nutmeg...whoa! Ever so slightly watery...I even cooked the heck outta my mushies...nice n golden: Otherwise, perfect!

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  • on May 17, 2009

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    Hi

    My grandaughter's and I hosted brunch on Mother's Day. We made the Quiche and it came out wonderful. I cooked it for almost 50 minutes and let it sit for some time. I certainly will make it again.

    Thanks

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  • on May 12, 2009

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    I made this quiche for a mother's day brunch and had complications with it being runny as well. How embarassing when I cooked it for the recommended 40-50 minutes to find out that it was not "set" in the middle. I increased the temp and ended up cooking it for another 20 minutes. Still watery in the middle but we soon realized that the quiche was cooked the entire way through, there must have been a lot of water in the mushrooms which caused this...even though I sauteed them for over 10 minutes to get the moisture out! However, I got nothing but rave reviews from everyone on the flavors and they would love to eat it again sometime. My suggestion is to sauteed the mushrooms a little longer (smaller pieces and up the temperature. A higher tempterature actually helped because it gave a nice browning to the top of the quiche. Way tasty!

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  • on May 12, 2009

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    I had no idea how long this would take to cook. I made it for my family for a Mother's Day brunch, and I was embarrassed that everyone sat around for over an hour before I could serve them! The mushroom mixture is delicious - the flavors are to die for, but the eggs wouldn't set for the longest time.

    I used a ceramic 8.5-in deep dish pie plate, so I'm not sure if it's because I didn't use a 9-in? I cooked it as directed, but it needed well over an hour - closer to an hour and a half actually - to set properly. I spooned it out around the outside so I could serve the well done pieces. The middle was too runny and was thrown out. If I make it again, I'll definitely use the 9-in pie plate, and I'll definitely plan for it to take well over an hour to cook through.

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