Entrée: France – Quiche sans Croûte aux Champignons et Cheddar (Crustless Mushroom and Cheddar Quiche)

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.

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