Mushrooms and cheddar cheese pair wonderfully with eggs in this crustless quiche recipe. The mushrooms are sauteed in butter to remove moisture, and then the whole quiche is baked in a cast iron skillet in the oven. This makes a hearty meal for any time of day.
Mushroom and Cheddar Crustless Quiche
6 oz cremini (brown) mushrooms, sliced
1/2 cup (1 stick) butter
1/2 tsp celtic sea salt
freshly ground pepper
1 Tb green onion (green part only), minced
1 medium clove garlic, minced
12 eggs, preferably from pastured hens
1 tsp celtic sea salt
1 cup packed shredded white cheddar cheese
4 thin slices of salami, minced
1 cup plain whole milk yogurt
1/2 tsp fresh thyme leaves
dash of ground nutmeg
Melt the butter in a well-seasoned 10-inch cast iron skillet over medium heat. Add the mushrooms and sprinkle 1/2 tsp celtic sea salt over them. Add a dash of freshly ground pepper. Saute the mushrooms for 5-10 minutes, until they have released their moisture and cooked down a bit.
Add the green onion and garlic, and saute for a minute or so, until they are fragrant. Turn off heat and allow to cool some.
Meanwhile, break the eggs into a large bowl. Add 1 tsp celtic sea salt and a sprinkle of freshly ground pepper. Add the cheddar cheese, minced salami, yogurt, thyme, and nutmeg. Stir to combine.
Stir the egg mixture into the skillet with the mushrooms.
Place the skillet into a 350 degree F oven, and bake for 35 minutes, until the quiche is set in the center and beautifully browned on top.
Let cool a bit, then slice and serve! This pairs wonderfully with a green salad dressed with vinaigrette.
Store leftovers in a covered dish in the fridge. They reheat well in a toaster oven at 250 degrees for 20 minutes.