Crustless Wild Mushroom & Leek Quiche
I’m on a quest to make my healthy eating more convenient, and what does that more than preparing a crustless quiche on Sunday to eat throughout the week! Nothing, the answer is nothing! I never ate quiches growing up, actually, I think one of the first times I ever had one was when I was in France at cooking school, and it was so creamy, I have been trying to make one just as good ever since. (I used to eat things like ramen, or chocolate chip pancakes topped with brown sugar – thanks a lot Dad!… so this is really a new chapter in my life of *trying* not eating like complete crap).
One of the things I love most about this recipe is that it’s so satisfying but also, really light. I can leave the table feeling really good and ready for my day, rather than full and ready for my morning nap. This is something I am trying direly to become better at – I do love my bacon, bagels, turkey sausage, toast, pig in the blankets, biscuits…. yes I love it all, but it really isn’t a sustainable diet, and it usually ruins the way I feel for the rest of the day. I would never take back the foods I was raised on, I am pretty sure it’s all why I love food so much today, but I am trying to re-train myself as much as I can to love healthier foods just as much. This quiche makes that really easy too… trust me, you will gobble it up!
One of the things that makes this quiche so mouthwatering to me is the wild mushrooms… I found these maitake mushrooms at Central Market, so I used them along with some cremini mushrooms… I LOVE the flavor so much. They have a very woodsy, almost smoky flavor to them, and add a lot to anything you cook them in. Use wild mushrooms in your cooking whenever you can. You will be amazed at the depth of flavor it adds…
I could have just eaten the mushrooms and leeks after I sauteed them, it’s actually a miracle I didn’t.
I also used my secret ingredient, Umami powder, which you can purchase right now on amazon (I discovered this incredible product recently at the Food Bloggers Conference in Seattle). It’s made from shitake mushrooms, and is a powder that you can add to anything (I add it to EVERYTHING). It gives such a complex, mouthwatering, beautiful flavor and depth to whatever you are cooking.
The center was so moist, and fluffy….
Ingredients
- 3 tbsp. onion, minced
- 1 leek, minced
- 1 1/2 cups wild mushrooms, chopped
- .75 cup grape tomatoes, halved
- salt and pepper, to taste
- pinch of nutmeg
- 1 tsp. umami powder (you can purchase this on amazon, or just use your own mushroom powder, I take dried mushrooms and blend them into a fine powder in my vitamix)
- 1/2 tsp. garlic powder
- olive oil, to saute the veggies
- 3/4 cup whole milk
- 12 eggs
- 1/4 cup mozzarella cheese
Instructions
- Preheat oven to 375 degrees F. In a saute pan, heat a drizzle of olive oil and add in the onion, leek, and mushrooms. Season well with salt, pepper, and garlic powder, umami powder, and saute for about 5 minutes, then add in the grape tomatoes. Saute for another 3 minutes, until the tomatoes begin to blister, and turn off the heat. Set the veggie mixture aside to cool.
- In a mixing bowl, combine the eggs and milk well. Season well with salt, pepper, pinch of nutmeg, a touch more umami powder, and them pour into a pyrex dish (or greased cupcake pan). Spoon the sauteed vegetable mixture into the dish and sprinkle the cheese in evenly. Bake on 375 for about 20 minutes, until you can poke the quiche with a knife and it comes out clean.
- Serve! You can refrigerate and eat throughout the week.
Wow! This looks like the perfect quiche! Melt in your mouth perfect.
Looks yummy!
That powder intrigues me, I will buzz some up and give it a go! Your quiche looks delish!
You did a wonderful job Lizzy. I have to admit, crust is my favorite part of a quiche but I am willing to try this one since it looks so darn delish!
Haha I know, I love it too, but I promise you won’t miss it!!!
I love that its crustless!