How to Prepare Thomas Keller Crustless Mushroom Quiche (low carb friendly)

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, crustless mushroom quiche (low carb friendly). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crustless Mushroom Quiche (low carb friendly) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Crustless Mushroom Quiche (low carb friendly) is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have crustless mushroom quiche (low carb friendly) using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Crustless Mushroom Quiche (low carb friendly):

1. Make ready 4 tbs unsalted butter + 1/2 tbs for later
2. Make ready 2 large portobello mushroom caps (about 3oz) - finely chopped
3. Take 6 oz shiitake mushrooms - thinly sliced
4. Make ready 1/2 tsp dried whole thyme leaves
5. Take 1 tsp kosher salt - divided
6. Take 1/4 tsp black pepper
7. Prepare 6 oz gouda cheese - shredded
8. Get 6 large eggs
9. Make ready 3/4 cup heavy whipping cream

Instructions to make Crustless Mushroom Quiche (low carb friendly):

1. Melt butter in a 10 inch skillet over medium heat. Add prepared mushrooms. Pinch the thyme between your fingers to crush slightly. Add to mushrooms along with 1/2 tsp of the salt and all of the pepper.
2. Sauteé mushrooms until they exude their juices and juices then evaporate. Stirring often. About 10 minutes. Turn off heat. Set aside and allow to cool completely.
3. When mushrooms are cool preheat oven to 350°F. Generously grease the bottom and sides of a 9 inch pie plate with the remaining 1/2 tbs butter. Set aside. Shred the gouda cheese and set aside, too.
4. Crack all 6 eggs into a medium bowl. Add cream and remaining salt. Whisk vigorously until eggs are well beaten and top of mixture looks frothy.
5. Spread half of the gouda cheese evenly over the bottom of the pie plate. Spread all of the mushrooms evenly over the cheese. Then top mushrooms with the remaining gouda in an even layer.
6. Slowly pour egg mixture over mushrooms and cheese in a circular motion so as not to displace any of the filling. Give the pie plate a couple of gently shakes to ensure egg mixture is evenly dispersed and everything levels out.
7. Place quiche in oven. Bake 40-45 minutes or until top is golden and center just barely jiggles when you gently shake the pie plate. Remove from oven and let cool 10-15 minutes before cutting. Enjoy!

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