Wednesday, April 6, 2011

Three Cheese Mushroom Crustless Quiche

As of today I am a published writer on Blogcritics, an online magazine stemming from Technorati. How exciting is that? In my efforts to gain more readership and put my journalistic skills to practice, I will write for whoever gives me the opportunity; but this is a great opportunity.

If you haven't already checked it out, go to Blogcritics or Technorati (which is pretty much blog universe). Believe me, you will end up wandering the blogosphere for hours and hours non-stop.

Anyways, here's a snippet version of my article, but for the full version visit it at Blogcritics:

If You Love Quiche

I have been eating quiches for many years. I can’t remember the first quiche I had, but it was most likely the traditional quiche Lorraine. My mother’s side of the family cooks on a daily basis. If it’s not my grandmother making sauces or breads, it’s my aunt baking pies and cookies, or my mom making random recipes she finds appealing. So I’m guessing my mother made the first quiche I ate. Either that, or I had it in France. Anyways, the quiches I have tried since then, have ranged from Lorraine, to Alsacienne (with onions), to peculiar concoctions of cheese and vegetables. So far my favorite has been my aunt’s Goat Cheese and Sun-Dried Tomato Quiche. It is cheesy and sweet, and her crust is by far the best piecrust I have ever had.

Recently, while browsing the Internet, I came across a ‘crustless quiche’ recipe. I was taken aback because it was in fact a crustless pie. How could someone even think of making a quiche without the crust? I can honestly tell you that every time quiche was made at home I would tear off the extra pieces of crust and snack on them, so the prospect of a crustless quiche didn’t appeal to me at first. But one night I decided to try it.

I wasn’t very hungry and I didn’t have much time to cook. So I did. I made my first crustless quiche and I loved it. It was still fluffy and flavorful. The only difference was that it satisfied my small appetite perfectly. With that I discovered that quiche can be a full meal, crust et al., or the center of a bigger plate. Making crustless quiche opens up more possibilities. Not only can you mix ingredients within the pie, but you can also pair it with pretty much anything.
Every now and again I get the craving for quiche. I have yet to make my own crusted quiche from scratch, but I have done two crustless quiches in the past months, and they were amazing. The most recent one was tonight.

I decided to make a small Three Cheese Mushroom Crustless Quiche after browsing through my fridge. The recipe I got inspired from was a Spinach and Mushroom Quiche I found online, but here is the modified one.

Three Cheese Mushroom Crustless Quiche (adapted from

• Cooking spray
• 2 tablespoons olive oil
• 1 cup coarsely chopped mushrooms
• 1/2 cup shredded Cheddar
• 1/2 cup shredded Swiss
• 1/2 cup shredded Mozzarella
• 3 eggs
• 1 cup milk
• S & P

1. Preheat oven to 375 F. Spray a 9-inch pie dish with cooking spray and set aside.
2. Heat oil in large saucepan over medium heat. Add mushrooms and season with salt and pepper. Cook until tender, about 3-5 minutes.
3. In the mean time, beat eggs in a small bowl. Add milk and mix well.
4. Transfer mushrooms to pie dish and spread evenly on the bottom. Sprinkle cheese over mushrooms evenly. Add egg mixture to dish.
5. Cook quiche for 35-40 minutes or until golden and fluffy. Let cool and serve.

1 comment:

  1. This looks awesome!! And it's nice that the quiche is crustless because the best part of the quiche is the inside anyways. I definitely have to try this =)