Nouveau Quiche Recipe

This is a non-traditional quiche in that it doesn't involve any cheese. It's a delicious new take on the usual broc 'n' chedder affairs that always seem to end up on the table.


Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Health IndexAverageServings3
Main IngredientInterest Group

Recipe Story

Having just moved to Montreal, and learning that the local "deps" (corner stores)sell more wine than they do groceries, I've found that I'm often left without that necessary ingredient. Of course, all stores close so early here that there's no popping out to the twenty-four hour Rabba that used to be such a lifesaver in Toronto. I came home last night with an intense desire to make something novel for dinner. This, of course, coincided with an entirely empty fridge, save for a handful of eggs. I searched online for cheeseless quiche, which seems not to exist. This recipe is an adaptation of a few recipes that I did manage to find.


 Salt To Taste
 Oil1 Teaspoon
 Pepper To Taste
 Thick milk/Cream140 Milliliter
 Green onions2 Large
 Garlic4 Clove (20 gm)
 Sliced oyster mushrooms3 Cup (48 tbs)

Nutrition Facts

Serving size

Calories 239 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol 286.6 mg

Sodium 288.8 mg12%

Total Carbohydrates 21 g7.1%

Dietary Fiber 6 g23.8%

Sugars 5.9 g

Protein 18 g36.8%

Vitamin A 16.2% Vitamin C 9.5%

Calcium 11.2% Iron 26.1%

*Based on a 2000 Calorie diet


Chop and saute the onion and garlic in a couple tablespoons of oil. Make sure that they are lightly coated in the oil, then stir in the pepper and salt. Continue sauteing for a few minutes; add the mushrooms and allow everything to cook until the onions are tender; ensure that the garlic does not burn by stirring regularly. Once the onions are tender, remove the mixture from the heat and allow it to cool to room temperature.

While the onion mixture is cooking, combine the eggs and milk in a separate bowl.

Meanwhile, roll out your pastry dough and line a lightly greased pie tin with it. Puncture it evenly with a fork to prevent it from ballooning in the oven. Prebake it according to your recipe's directions, then take it out of the oven and allow it to sit for a few minutes.

Once the onion/mushroom mixture is cool, add it to the egg mixture and mix well. Pour into the pie shell and bake at 375 F for roughly 45 to 65 minutes, depending on your oven. Pierce the custard at the end of baking time to ensure that it is solid throughout.