Crustless Tuna & Mushroom Quiche
A Quick, Easy, and Delicious Recipe
This Crustless Tuna & Mushroom Quiche is a light yet flavorful dish, perfect for lunch, dinner, or meal prep. With no crust, it’s quicker to make and lower in carbs—while still being rich, creamy, and satisfying.
Ingredients
- 1 can tuna in water (about 7 oz / 200 g), drained
- 7 oz (200 g) mushrooms, sliced
- 3 large eggs
- ¾ cup heavy cream (20 cl)
- ½ cup milk (10 cl)
- 1 cup shredded cheese (Gruyère, Emmental, Cheddar, or a blend)
- 2 tablespoons olive oil
- 1 clove garlic, minced (optional)
- Salt and black pepper, to taste
- ½ teaspoon ground nutmeg (optional)
- 1 tablespoon chopped parsley or Italian herbs (optional)
Instructions
Preheat the Oven
- Preheat your oven to 350°F (180°C).
- Lightly grease a pie dish or round baking pan.
Cook the Mushrooms
- Heat olive oil in a skillet over medium heat.
- Add mushrooms (and garlic if using) and sauté until soft and all moisture has evaporated.
- Season lightly with salt and pepper. Set aside.
Prepare the Egg Mixture
- In a large bowl, whisk the eggs.
- Add the heavy cream, milk, salt, pepper, and nutmeg. Mix well.
Assemble the Quiche
- Flake the tuna and add it to the egg mixture.
- Add the cooked mushrooms, shredded cheese, and herbs.
- Stir gently to combine.
Bake
- Pour the mixture into the prepared dish.
- Bake for 35–40 minutes, or until set in the center and lightly golden on top.
Rest & Serve
- Let the quiche cool for 5–10 minutes before slicing.
Tips & Variations
- Add olives, corn, spinach, or bell peppers for extra flavor.
- Swap tuna for cooked chicken or salmon.
- Delicious served warm or cold with a fresh green salad.