Sour-Cream Cottage Cheese And Mushroom Quiche
This is Seriously The Easiest Bake You Can Make!

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Sour-Cream Cottage Cheese And Mushroom Quiche

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2 Lbs / 1 Kg mushrooms White / Brown / Bella or whatever you like
1 Big Onions or 2 medium, chopped
1 Cup Sour Cream
1 Cup Cottage Cheese
2 Eggs Room temperature
2 sprigs Thyme Only the leaves
1-2 Tsp Salt
Black Pepper

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  • appetizer
  • Gluten Free
  • Oven
  • Vegeterian
  • 1 Hour
  • Easy




If you’re having a party and you need some impressive side dishes this is one of those that in first look will not draw much attention but when you put it in your mouth it’s a game changer. So if you’re a mushroom fan you have to try this mushroom quiche. It’s gluten free cause there’s no base and it’s packed with mushrooms and cheese!

It is also so easy to make! just saute the mushrooms and onions till they nice brown and lost all of their liquids. This is pretty important because we don’t have a crust and we don’t want a soggy quiche right?

Next just mix everything with the cheese, eggs and spices. feel free to add some hard cheese. It can’t make it worse 😉


Some tips for success:

  1. Always wash and dry the mushrooms before using them
  2. Use all parts of the mushroom in this recipe. just trip the edge of the leg before
  3. Feel free to add mozzarella or any other yellow cheese. It can only make things better!
  4. coat your pan with butter or baking sheet otherwise the quiche will stick to the pan!
  5. Let the quiche rest at least for 15 minutes before cutting it

Want to try a different recipe with mushrooms? then our our Soft Polenta with Mushroom Ragu is easy and very very tasty!

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20 Minutes

Prepping The Mushrooms and Onions

Add the chopped onions to a pan with 2 tbsp of oil and saute them for 5 minutes.
Add the chopped mushrooms, stir well and saute them till they reduce in volume and loose most of their liquids. About 10 minutes. Let it rest for 5 minutes.

30-40 Minutes

Making The Quiche Batter And Baking

Heat the oven to 350F / 180C.
In a Big bowl mix the sour cream and cottage with the eggs, add salt and pepper. When the mushrooms are ready and cold enough add them to the mix, stir well and add salt, pepper and the thyme.
Pour the batter to a 9inch round baking pan and bake for 30-40 minutes till the edges are golden brown and the center is quite firm.


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