Sunday, June 15, 2014

Mushroom, Onion & Smoked Gouda Crustless Quiche

Weekend cooking.  My favorite kind of cooking!  This weekend, I had no plans on my calendar, and I absolutely loved it.  Friday night, we had an impromptu party at the picnic table with some great neighbors, pizza, and plenty of wine.  Saturday was spent leisurely preparing breakfast for Sunday, making some delicious homemade nachos (stay tuned this week!) for lunch, and gearing up for a Father's Day dinner fit for a king. 

There's nothing better than Quiche for breakfast. Quiche has many of my favorite qualities as far as food is concerned.  You can literally put anything you like in it, you can make it in advance, and it makes a great breakfast, lunch, or dinner.  What's not to love? 

A traditional quiche is made with whole milk or cream and baked inside a pastry crust.  In the interest of bathing suit season, I opted for skim milk and skipped the crust.  Honestly, I didn't miss either!  The mushrooms and smokey gouda lend an earthy heartiness to the quiche, making it extra savory and filling. 

I made this Saturday afternoon so I could just pop it in the oven and warm it for a leisurely Sunday morning breakfast. The leftovers make a lovely, simple dinner paired with a side salad. 

* 1 onion, chopped
* 1 tbsp. butter, plus more for buttering the dish
* 1 c. mushrooms
* 3/4 c. milk (I used skim)
* 6 eggs
* 1 c. smoked gouda, shredded 
* salt, pepper

Preheat oven to 375.  Use butter to lightly grease a tart or pie pan.  Heat a sauté panto medium high and add the butter and onions.  Sauté the onions for 3-4 minutes until slightly soft, then add mushrooms and season with salt and pepper.  Continue cooking until the mushrooms are soft, stirring often, about 5 minutes.  

In bowl, whisk eggs together eggs and milk and season with salt and pepper.  Stir in the gouda cheese.  Add the mushroom and onion mixture to the eggs and stir to combine.  Pour the egg mixture into the baking dish and bake for 25-30 minutes, or until lightly browned around the edges and the eggs are set. If making this ahead, cool completely, refrigerate, and reheat it (within 3 days) at 325 for 20 minutes.  Enjoy! 

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