Finding a recipe for quiche without cream can be a bit of a challenge, especially when considering it really isn’t a necessity for creating a decadent and flavourful quiche. Well, this recipe aims to solve that. Because it uses a fair amount of cheese, you don’t even miss the extra creaminess that cream usually lends to a quiche!
This recipe also happens to be super simple to make and hard to mess up while also looking very impressive. Using cheese, sauteed spinach and browned mushrooms, it’s hearty and super delicious and perfect for a brunch or tea.
So if you’re looking for a great recipe for quiche without heavy cream, this is sure to check all the boxes!
How to Make Quiche without Cream
Before starting to make the filling for this quiche, make sure you have a completely blind-baked single pie crust.
My all-butter pie crust recipe works perfectly for this application, but it’s fine to use a store-bought pie crust, as well. Just make sure to fully blind-bake it rather than par-bake it. This will help you avoid the dreaded “soggy bottom”.
The filling itself is incredibly easy and comes together in about fifteen minutes – and most of that time is dedicated to browning some mushrooms.
Speaking of which, thinly slice some mushrooms at add them to a skillet with a bit of olive oil. Cook the mushrooms over medium heat until they shrink significantly in size and become a nice, golden brown. In total, this should take about ten minutes.
Once the mushrooms are browned, add the white parts of some thinly sliced green onions along with a generous pinch of salt. Cook until the onions are just softened.
Then, add some baby spinach and cover the skillet to allow the spinach to wilt more quickly – only for a minute or two.
Remove the lid, stir and cook until the spinach is completely wilted and all of its moisture has been released.
Remove the skillet from the heat and scrape the mushroom and spinach mixture into your pie crust, ensuring that everything is evenly distributed over the bottom. Set aside until later.
Now, in a large bowl, crack in some eggs and add a bit of milk. Whisk together until everything is evenly combined and there are no streaks of whites in the eggs.
To the eggs, add a good amount of grated cheddar cheese (you don’t have to use cheddar here – go ahead and use any medium-firm cheese you’d like!) and some grated parmesan, as well.
Season with some salt and pepper. Then, grate in a bit of fresh nutmeg – this adds a great extra dimension to this quiche without cream.
Mix the cheese into the egg mixture using a flexible spatula and then scrape it over the spinach mixture into the pie crust.
Now, transfer your quiche to the oven and bake until it’s very golden brown on the top and the centre wobbles slightly when agitated but it doesn’t ripple as if it’s still liquid – about 30 to 35 minutes.
Pull the quiche from the oven and allow it to cool for at least 15 minutes before slicing and serving. You can also serve it at room temperature.
- 1 23cm (9-inch) pie crust, blind baked (see note)
- 3 large eggs
- 250ml (1 cup) milk
- 175g (1 cup) cheddar cheese, shredded
- 15g (1/2 oz) parmesan cheese, finely grated
- 1 green onion, sliced thin (whites and greens separated)
- 1/4 teaspoon nutmeg, freshly grated
- 200g (7oz) cremini mushrooms, sliced thin
- 125g (4.5oz) baby spinach
- Preheat oven to 180°C/350°F
- In a large bowl, whisk together the eggs and the milk until thoroughly combined. Fold in both cheeses and the green parts of the green onion. season generously with salt and pepper and grate in the fresh nutmeg. Set aside.
- Set a large skillet over medium-high heat and add 30ml of olive oil. Once shimmering, add the sliced mushrooms. Cook, stirring frequently, until the mushrooms have reduced in size and are nicely golden brown - about 10-15 minutes.
- Add the white parts of the green onion along with a generous pinch of salt and cook for a further 3 minutes.
- Add the spinach, stir carefully to combine with the mushrooms and cover the pan for a minute or two, just to allow the spinach to wilt more easily. Remove the lid and cook the spinach, stirring constantly, until it will completely and has released all of its moisture - another 1-2 minutes.
- Scrape the mushroom and spinach mixture into the pie crust and spread it evenly across the crust. Pour the egg, milk and cheese mixture over the spinach.
- Transfer to the oven and bake for 30-35 minutes or until the quiche is browned on top and doesn't wobble in the centre when shaken. Remove from the oven and allow to cool for 15 minutes before slicing and serving.
You can find my pie crust recipe here.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 96mgSodium: 233mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 10g
Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
And that’s how you make a delicious spinach, cheese and mushroom quiche without any cream! It’s an easy recipe and the results are absolutely fantastic.
Are you wondering how to make quiche without cream? Have any questions about this recipe? Let me know in the comments!