How to Recipe Tasty Crustless Mushroom Quiche low carb friendly

Without fail recipe ultimate Crustless Mushroom Quiche (low carb friendly) easy, delicious, practical.

Good Evening every body, at this time you get present recipe Crustless Mushroom Quiche (low carb friendly) with 9 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 7 stages of easy cooking Crustless Mushroom Quiche (low carb friendly).

Ingredients for Crustless Mushroom Quiche (low carb friendly)

1. Prepare 4 tbs : unsalted butter + 1/2 tbs for later.

2. Prepare 2 : large portobello mushroom caps (about 3oz) - finely chopped.

3. Needed 6 oz : shiitake mushrooms - thinly sliced.

4. Prepare 1/2 tsp : dried whole thyme leaves.

5. Prepare 1 tsp : kosher salt - divided.

6. Needed 1/4 tsp : black pepper.

7. Needed 6 oz : gouda cheese - shredded.

8. Prepare 6 : large eggs.

9. Prepare 3/4 cup : heavy whipping cream.

If all ingredients Crustless Mushroom Quiche (low carb friendly) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Crustless Mushroom Quiche (low carb friendly)

1. Melt butter in a 10 inch skillet over medium heat. Add prepared mushrooms. Pinch the thyme between your fingers to crush slightly. Add to mushrooms along with 1/2 tsp of the salt and all of the pepper..

2. Sauteé mushrooms until they exude their juices and juices then evaporate. Stirring often. About 10 minutes. Turn off heat. Set aside and allow to cool completely..

3. When mushrooms are cool preheat oven to 350°F. Generously grease the bottom and sides of a 9 inch pie plate with the remaining 1/2 tbs butter. Set aside. Shred the gouda cheese and set aside, too..

4. Crack all 6 eggs into a medium bowl. Add cream and remaining salt. Whisk vigorously until eggs are well beaten and top of mixture looks frothy..

5. Spread half of the gouda cheese evenly over the bottom of the pie plate. Spread all of the mushrooms evenly over the cheese. Then top mushrooms with the remaining gouda in an even layer..

6. Slowly pour egg mixture over mushrooms and cheese in a circular motion so as not to displace any of the filling. Give the pie plate a couple of gently shakes to ensure egg mixture is evenly dispersed and everything levels out..

7. Place quiche in oven. Bake 40-45 minutes or until top is golden and center just barely jiggles when you gently shake the pie plate. Remove from oven and let cool 10-15 minutes before cutting. Enjoy!.

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