Crustless Quiche with Morel Mushrooms and Ramps
A crustless quiche is surprisingly simple to make and the basic recipe can easily be adapted to use a variety of vegetables, cheeses, meats and seasonings. It makes a great brunch dish or a light yet satisfying late night dinner.
This meatless version makes the most of two wonderful spring delicacies, morel mushrooms, and ramps (wild leeks). Because these springtime goodies aren’t always available, we’ve included a list of easy substitutions in our recipe notes so you can make this dish year-round.
Crustless Quiche
A crustless quiche is light, delicious and easy to make. This spring-inspired version is filled with morel mushrooms and ramps and can easily be adapted to use a variety of other ingredients.
Ingredients
- 3/4 to 1 lb ramps, thoroughly cleaned (see notes below)
- 3/4 lb morel mushrooms, thoroughly cleaned and halved lengthwise (see notes below)
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1-1/4 cups coarsely grated Gruyere cheese
- 8 eggs
- 3/4 cup milk
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 375°F and generously butter a 10-inch pie plate.
- Heat 1 tablespoon each of the butter and olive oil in a large frying pan over medium-high heat. Sauté the ramps in small batches, tossing with tongs until the white parts are tender, 3 to 5 minutes. Season with salt and pepper, transfer to a plate and set aside to cool.
- Return the pan to the stove and add the remaining butter and olive oil. Add the morels and sauté until any liquid they give off has evaporated, 3 to 4 minutes. Season lightly with salt and pepper and continue cooking until the mushrooms are lightly browned, about 3 minutes longer. Remove from the heat and allow to cool.
- Whisk the eggs, milk and cream together until well blended and set aside.
- Once the veggies have cooled, spread about half the ramps in the bottom of the prepared pie plate. Add the morels next, then top with the remaining ramps.
- Sprinkle the cheese over the vegetables, then slowly pour the egg and milk mixture evenly over the top. Bake until the quiche is lightly browned on top and a knife inserted in the center comes out clean, 35 to 45 minutes.
- Transfer the quiche to a rack and allow to cool for 15 minutes before cutting.
- Leftover quiche can be cut into wedges, wrapped in foil individually and refrigerated. Reheat at 350°F for 10 to 15 minutes.
Tips for Making This Recipe
Recipe Variations:
- You can replace the morel mushrooms and ramps in this recipe with a variety of other fresh veggies. The key thing to keep in mind is that you always want to sauté your vegetables in a little butter or oil so they don’t release any liquid while the quiche bakes.
- White button and cremini mushrooms are great substitutes for the morels. Alternatives to the ramps include caramelized onions, chopped kale, cubes of zucchini, chopped broccoli florets, and diced bell pepper.
- You can also add chopped ham or cooked bacon and try different cheeses. Havarti, Muenster, fontina, and cheddar are all good choices.
Calories: 271kcal, Carbohydrates: 10g, Protein: 14g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 203mg, Sodium: 169mg, Fiber: 2g, Sugar: 3g, Calcium: 279mg, Iron: 7mg
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