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This delicious Crustless Mushroom Quiche with Beef and Swiss is loaded with all the fillings. A light and fluffy quiche with a fun twist on a classic burger, so simple to whip up and is perfect for a weekend family brunch or just a cozy breakfast in!
Table of Contents
- Why You Will Love This Crustless Mushroom Quiche with Beef and Swiss:
- Tips for the Best Quiche:
- Recipe Ingredients:
- Step-By-Step Instructions:
- Mushroom Swiss and Beef Quiche Tips:
- Storage Instructions:
- Possible Mushroom Swiss and Beef Quiche Add-Ins:
- Other Beef Recipes:
- Crustless Mushroom Quiche with Beef and Swiss Recipe
This post is sponsored by the Ohio Beef Council, all opinions are my own. Thanks for supporting beef farmers!
Partnering up with my friends at Ohio Beef Council to bring you this incredible brunch recipe that is full of beefy goodness!
A rich, smooth and creamy quiche filled with beef, mushrooms and plenty of Swiss cheese–a sure showstopper in this season’s family brunches. (And also a great dinner choice in my opinion, so really, any meal!)
We love adding beef to our diet, and love supporting our Ohio beef farmers. Although many believe that industrial farming has taken the place of family farms and ranches, 97% of beef farms are family-owned and operated. I have had the pleasure of meeting some of these farmers, and it’s incredible the love and care that goes into what they do!
Interested in how your beef makes it from pasture to plate? Every step of the way, Ohio’s beef farmers stay committed to providing excellent care for their animals, protecting the environment, and producing safe, healthy beef for your family. Learn more about the lifecycle from Beef. It’s What’s For Dinner.
Why You Will Love This Crustless Mushroom Quiche with Beef and Swiss:
- It’s packed with so many goodies! Mushrooms, Swiss, and beef, oh my! And a whole lot more. Also, you can certainly add more to this quiche to really make it your favorite–fresh herbs, other cheeses and more.
- It feeds a crowd! I wanted to make this quiche the most practical for those who make it. Ground beef often comes in 1 pound packages and using a pound of beef in just one 9 inch pie dish would be a bit imbalanced. Instead, making this mushroom Swiss hamburger quiche in a 9×13 inch pan or large casserole dish feeds a crowd and allows you to have less food waste or have to find something else to make with the other 1/2 pound of meat.
- Easy to make ahead of time. You can prepare the quiche in advance by either baking it and then reheating it, or preparing and whisking everything together and then refrigerating the mixture until ready to bake. Lots of ways with this crustless mushroom quiche to make life easier day of a brunch or event.
- Adding beef to your breakfast is a great way to give your body what it needs! A serving of beef offers 10 essential nutrients including protein, zinc, iron and B vitamins–serving that up in a breakfast, a super important meal of the day gives even more of the good stuff at the start of your day!
Tips for the Best Quiche:
- Whisk, whisk WHISK! You will get a nice workout when making the very best crustless mushroom quiche, but it will be well worth it. You want to whisk the eggs for about 2-3 minutes until frothy, then add the cream and milk and whisk again for several minutes. You could use a blender for a very speedy option, just don’t overdo it. You want the mixture to be frothy.
- Cook the add-ins first. Cook the veggies and meat first for the most success. In this recipe, I add in the spinach before cooking, but honestly adding it to the skillet to wilt before adding to the egg mixture.
- Avoid watery ingredients. You don’t want to add veggies with a high water content like sliced tomatoes or zucchini. They will add way too much moisture and cause the quiche to become very soggy.
- Cook at a lower temperature. Nothing above 350°F for a nice slow cooked quiche. Some even recommend cooking them at 300-325°F. You can do that for this recipe if desired, just will take a bit of time.
- Don’t over bake the quiche. There should still be a little bit of wobble in the center of your quiche when it’s done. The edges and outer area should be set and the edges browned, but a bit of movement is a good thing in the center.
Recipe Ingredients:
- ground beef: You can use any ground beef you prefer, ground chuck, ground sirloin, etc. I prefer ground sirloin as it is the leanest and will produce the least amount of grease. Make sure to drain any grease so you don’t end up with a greasy quiche.
- mushrooms: white button mushrooms, sliced are the preference in our home but you can use a combination of your mushrooms, or your favorite kind.
- green onions: sliced thin. I typically use just the greens in this recipe so I don’t overpower the flavor of the quiche.
- Swiss cheese: freshly shredded for the meltiest cheese. If you can’t find a block of Swiss cheese, gruyere is a great option as well.
- spinach: freshly chopped, and don’t over do it. Just a small handful to add some green to the dish. Too much spinach can add a lot of moisture and make the mushroom Swiss quiche overly wet.
- eggs: large eggs
- cream: heavy cream and whole milk are ideal for any quiche or you can use half and half. I do not recommend using skim or lower fat cream in any way for your quiche.
- whole milk: as stated, use whole milk and cream unless you want to use half and half for the entire recipe
- salt and pepper: a touch of each and some crushed red pepper is great as well. You can also add a pinch of nutmeg to your quiche for a classic quiche flavor.
Step-By-Step Instructions:
Not a whole lot to this mushroom Swiss hamburger quiche. Start by browning the beef. In the last few minutes of browning, add in the sliced mushrooms and sauté. When the beef is browned, remove it from the oven immediately and drain any excess grease. Set aside and allow to cool slightly.
When the beef is ready, add all the eggs to a large mixing bowl and whisk well for about 2-3 minutes. Add the milk, cream, salt and pepper and then whisk for another 3 minutes, until nice and frothy. Don’t skimp on this part!
You can use a blender or an electric mixer if preferred. Once the egg and cream mixture is ready, add the browned ground beef, mushrooms, cheese, onions and spinach and stir to combine.
Add this mixture to an oil sprayed 9×13 inch baking pan or a large casserole dish. Bake in preheated oven (350°F) for about 35 minutes, checking the quiche around minute 28 and keeping an eye.
The crustless mushroom quiche is ready when the edges are brown, the egg mixture is set and yet slightly still wobbly in the center. Remove from the oven and allow to cool. You can cool it completely and chill, reheating when serving, chill and serve, or serve it warm!
Mushroom Swiss and Beef Quiche Tips:
- Do not overcook the ground beef. I made the mistake of letting the ground beef sit in the skillet a touch too long the first time making this mushroom swiss quiche. It dried it out when baking. Another time I cooked the beef until only brown on the outside but still pink in the center, it was still pink when the baking was complete. So make sure to cook your beef just right. Make sure it is browned and then pull it off and drain immediately and set aside.
- A quiche is done when the egg mixture is set but slightly wobbly in the center. Don’t overcook the quiche or you can lose the smooth creamy texture you want out of a quiche. The edges and around the center will be set but the middle should still have a slight movement to it.
- You can cook this in two separate 9 inch pie pans. If you prefer a round, pie shaped quiche, you can use two pie pans. Or you can easily half this recipe and make it in just one pie pan instead.
Storage Instructions:
This mushroom quiche can be stored in an air tight container in the refrigerator for about 3-4 days. Eat it straight from the fridge, allow it to sit out to take the chill off and serve room temperature or warm it up and eat it!
You can freeze the quiche easily and it will last for about 3 months. If freezing, allow the quiche to cool completely first and then place in a freezer safe, air tight container. You can slice it before freezing and store individually wrapped slices as well.
Possible Mushroom Swiss and Beef Quiche Add-Ins:
This mushroom Swiss hamburger quiche is delicious as is, but there are certainly other ingredients you can add to give it even more flavor:
- fresh herbs: feel free to toss in some freshly chopped parsley, basil, oregano, rosemary and more.
- bacon, chopped, crispy bacon, pre-cooked
- bell peppers
- chopped broccoli
- freshly minced garlic
- cream cheese ( just a tablespoon or two does wonders!)
- other cheeses such as cheddar, parmesan, pepper jack, etc.
Other Beef Recipes:
Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families. Use #OhioBeef to share photos of the delicious beef dishes you’re planning to make for brunch.
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Crustless Mushroom Quiche with Beef and Swiss
Ingredients
- 1 lb ground beef
- 8 oz. white mushrooms, sliced
- 2 green onions, thinly sliced, greens only
- 1 ½ c Swiss cheese, shredded
- 1 handful of spinach, chopped
- 10 eggs
- 1 1/2 c heavy cream
- 1 c whole milk
- 1/2 tsp sea salt
- ½ cracked pepper
- ¼ tsp crushed red pepper, optional
Instructions
- Preheat oven to 350°F. Brown the ground beef in a skillet over medium high heat, adding the mushrooms about 3 minutes before the beef is done. Remove the meat immediately from the heat, drain excess grease and set aside in a small bowl to cool.
- Add all the eggs to a separate large mixing bowl and whisk well for about 2-3 minutes. Add the milk, cream, salt and pepper and then whisk for another 3 minutes, until nice and frothy. You can use a blender or electric mixer if preferred.
- Add the browned ground beef, mushrooms, cheese, onions and spinach to the egg mixture and stir to combine. Add this mixture to an oil sprayed 9×13 inch baking pan or a large casserole dish. (You can also use 2 9 inch pie pans) Bake in preheated oven for about 35-40 minutes, checking the quiche around minute 28 and keeping an eye from there.
- The quiche is ready when the edges are golden brown, and the egg mixture is set aside from some slight wobble in the center. Remove from oven and cool before serving.
Notes
- Do not overcook the ground beef. I made the mistake of letting the ground beef sit in the skillet a touch too long the first time making this mushroom swiss quiche. It dried it out when baking. Another time I cooked the beef until only brown on the outside but still pink in the center, it was still pink when the baking was complete. So make sure to cook your beef just right. Make sure it is browned and then pull it off and drain immediately and set aside.
- A quiche is done when the egg mixture is set but slightly wobbly in the center. Don’t overcook the quiche or you can lose the smooth creamy texture you want out of a quiche. The edges and around the center will be set but the middle should still have a slight movement to it.
- You can cook this in two separate 9 inch pie pans. If you prefer a round, pie shaped quiche, you can use two pie pans. Or you can easily half this recipe and make it in just one pie pan instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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