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Sour-Cream Cottage Cheese And Mushroom Quiche

This is Seriously The Easiest Bake You Can Make!

Quick answerReady in 1 hour, cook at 350F / 180C, International cuisine.
By Jaron Kimhi··👁 1.4K views
Mushroom Quiche
If you're having a party and you need some impressive side dishes, this is one of those that at first look won't 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 because there's no base, and it's packed with mushrooms and cheese! It's also so easy to make! Just sauté the mushrooms and onions till they're nicely browned and have lost all their liquid. 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 trim the edge of the stem first
  3. Feel free to add mozzarella or any other yellow cheese. It can only make things better!
  4. Coat your pan with butter or a baking sheet, otherwise the quiche will stick to the pan!
  5. Let the quiche rest for at least 15 minutes before cutting it
Want to try a different recipe with mushrooms? Then our Soft Polenta with Mushroom Ragu is easy and very very tasty!

Method

  1. 1

    Prepping The Mushrooms and Onions· 20 Minutes

    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.

    mushroom-quiche-ingredientssauteing-the-onionsadding-the-mushroomssauteing-both
  2. 2

    Making The Quiche Batter And Baking· 30-40 Minutes

    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.

    mix-eggs-and-cheeseadd-the-mushroomspouring-the-batterMushroom Quiche
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
appetizerQuiche and TartsGluten Free
Cuisines
International
Features
Gluten FreeVegetarianappetizerOven
Tags
mushroomsGluten Free

Questions & answers

Can I use a different type of mushroom?
Totally — the recipe says white, brown, or bella, but any mushroom you like works. Just make sure you cook them down until they lose most of their liquid, or your quiche will be soggy.
Do I need a pie crust for this?
Nope, there's no crust in this recipe at all — that's what makes it so easy. The egg, sour cream, and cottage cheese mixture sets up on its own.
Can I swap the sour cream or cottage cheese for something else?
The recipe calls specifically for both, and they work together to create the texture, so stick with them if you can. Subbing one or both will change how the quiche sets.
How do I know when it's done baking?
Pull it out when the edges are golden brown and the center feels quite firm — that's your cue. If the center still jiggles a lot, give it a few more minutes.
Can I prep the mushroom and onion mixture ahead of time?
Yes — sauté the mushrooms and onions in advance, let them cool completely, then mix the batter and bake when you're ready. Just make sure they're cold enough before you stir them into the eggs so you don't scramble anything.