Mushroom and Onion Quiche

This is a crust-less and somewhat lighter version of the classic Quiche Lorraine

4 slices bacon or equivalent pancetta or speck
2 tablespoon butter
2 tablespoons olive oil
1 pound cremini and/or wild mushrooms, thinly sliced
1/2 teaspoon salt
1 onion, white or red, finely chopped
2 tablespoons finely chopped parsley
1 to 2 cloves garlic, finely chopped
4 tablespoons grated parmesan
2 cups half and half (10%) cream
4 large eggs
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/3 cup grated gruyere or emmenthaler
2 tablespoons chives, chopped to 1/8 inch lengths

YIELD: 6 portions - add an egg and 1/2 cup of cream for 8 portions

COURSE: Breakfast and Brunch



  1. Heat the oven to 350 degrees F. Cook the bacon or pancetta in a skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Add 2 tablespoons butter to the pan. Then add the mushrooms, onions and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate and the onions are tender, about 8 to 11 minutes. e. Add the garlic and parsley. Remove from heat.
  2. Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
  3. Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
  4. Bake until the quiche is just set in the center, about 40 to 50 minutes. Serve warm or at room temperature.