Crustless Quiche with Caramelised Onion, Mushroom and Mascarpone

Love savoury breakfasts? Then this Crustless Quiche with Caramelised Onion, Mushroom and Mascarpone will be a winner in your home.  It is insanely delicious.

Crustless quiches are so much quicker and easier to prepare than their counterparts with a crust. Not to even talk about how much you save on all those carbs when omitting the crust!

This Crustless Quiche with Caramelised Onion, Mushroom and Mascarpone is a crowd-pleaser and will become a frequent menu request should you prepare it once.

The combination of caramelised onion, mushroom and mascarpone infuse this quiche with so much flavour. You can always experiment with this recipe and add some other ingredients like ham, bacon or veggies like broccoli or asparagus. The options are endless!

Prepare this crustless quiche ahead of time and reheat when you are ready to enjoy it. Make breakfast time special this week with this quiche recipe and get all the fuel you need for an action-packed day.

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Crustless Quiche with Caramelised Onion, Mushroom and Mascarpone Recipe

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Recipe by South African Mushroom Farmers’ Association Course: BreakfastCuisine: VegetarianDifficulty: Easy

Servings

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Ingredients

• 15 ml oil

• 2 onions, peeled, halved and thinly sliced

• 5 ml brown sugar

• 15 ml red wine vinegar

• 15 ml butter

• 350 g mushrooms, sliced (either brown, portabellini or button or a mixture of mushrooms)

• 2 cooked potatoes, peeled and cubed

• 150 g white cheddar cheese, grated

• salt and milled black pepper

• 4 eggs

• 250 g mascarpone

• 5 ml fresh thyme

Method

• Preheat the oven to 180°C.
• Heat the oil in a pan and fry the onions over a low heat for 10 minutes.
• Add the sugar and vinegar and cook for 5 minutes.
• Transfer the onion mixture to a plate and return the pan to the stove.
• Add the mushrooms and fry over a high heat for 5 – 7 minutes.
• Spray an ovenproof frying pan or cake tin with non-stick baking spray.
• Layer the potatoes at the bottom of the pan followed by the mushrooms and onions.
• Top with the grated cheese and season well with salt and pepper.
• Whisk the eggs in a mixing bowl until well beaten and then beat in the mascarpone cheese.
• Pour the egg mixture over the quiche mixture and top with thyme.
• Bake for 35 – 45 minutes, or until golden and set.
• Serve with grilled tomatoes for breakfast or a side salad for lunch.

Notes

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