Crustless Mushroom Quiche with Beef and Swiss

Crustless mushroom quiche with beef, swiss and spinach on white plate and topped with chopped parsley and chives.

5 from 1 vote

Crustless Mushroom Quiche with Beef and Swiss

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!

Prep Time15

Cook Time35

Total Time1

Course: Breakfast

Cuisine: American

Servings:

Calories: 290kcal

Author: Lorie Yarro

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 ½ c heavy cream
1 c whole milk
½ teaspoon sea salt
½ cracked pepper
¼ teaspoon 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 9x13 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.

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