Monday, August 10, 2015

Bacon Shitaki Crustless Quiche

Every week I buy shitaki mushrooms because they're supposed to be good for us. I have sauteed them and roasted them. I have thrown them in lasagna and soups. Every week I buy them again but we're so tired of them! I don't know what to do with them anymore. So today, I added them to a quiche - with bacon.

I'm not including instructions for cooking the bacon because everyone has their favorite way. I bake it in the oven on a rack so the grease can drip down beneath it. But any method will do. If you have leftover bacon, more power to you!

This quiche is quick and easy because there's no crust. That makes it more like a delicate frittata to me. In spite of the bold flavors of bacon, mushrooms, and onions, this quiche has a surprisingly delicate flavor. I didn't add any extra salt, though you certainly could, because I thought the grated Parmesan would add enough. Those into salt will miss it (so add it!) but I rather liked the taste.

I haven't bought whole milk in a long, long time, so I used fat-free milk with just 1/4 cup of heavy cream for a bit of indulgence. It's probably the equivalent of whole milk, so feel free to try that.

We didn't miss the crust at all! You could substitute another type of mushroom if you like. It set up nicely and would make a good breakfast, light dinner, or snack. If you save some bacon from breakfast, it will take almost no time to make it. Thinking of dinner at 9PM? No enthusiasm for cooking bacon? Substitute ham.

Bacon Shitaki Crustless Quiche

1 9.5 inch pie dish

8 slices cooked bacon
1 tablespoon olive oil
1-2 tablespoons butter, plus extra for greasing
1/2 onion, sliced
2 cups shitaki mushrooms
pinch of dried sage
4 eggs
1 cup fat-free milk
1/4 cup heavy cream
4 tablespoons grated Parmesan cheese, separated 2T + 2T
1/4 cup flour

Preheat oven to 350. Grease the pie dish with butter.

Saute the onion in 1 tablespoon of olive oil. When it begins to soften, add the shitaki and the sage. Add a tablespoon or two of butter as necessary to cook.

Meanwhile, whisk the eggs with the milk, cream, and 2 tablespoons of Parmesan. Whisk in the flour.

When the mushrooms are cooked, chop or crumble the bacon and add it to the mushrooms. Turn to combine. Pour into the prepared pie pan. Pour the egg mixture over top of it. Sprinkle the top with the remaining 2 tablespoons Parmesan.

Bake 35-40 minutes or until lightly brown on top.

I like to bake bacon in the oven.

Cook onions and shitaki mushrooms with sage.

Yum, bacon!

Mix bacon with onions and mushrooms.


  1. The dish looks so good! Thank you for sharing the recipe.

  2. so funny about the mushrooms--I guess it's good I didn't know we're supposed to be eating them:)

    1. But now I've gone and ruined your happiness by telling you . . . LOL!

  3. This does look and sound delicious, but....I don't understand the part about leftover bacon!!!

    1. ROFL! I understand your confusion. I so rarely have leftover bacon, but I hear that someone, somewhere does.

  4. Definitely going to try this recipe, Krista. Going to use ham and leeks. I love the Diva series. You should be 'forced', politely of course, to publish two Diva books a year!

    1. You're so kind, Chelty! LOL! I wish I had the time to write two diva books a year. Hope you like the recipe. Leeks and ham would be wonderful!

  5. This looks (and sounds) awesome! You never fail to make me hungry! :)

  6. Well done! This is a definite one to try out. I can almost taste it already.

  7. Beautiful recipe, Krista, fantastic use of the good-for-you mushrooms, and I'm especially happy to see that its crustless because I'm cutting back on carbs this summer. I can't way to try it! Thanks for sharing and have a delicious week...

    ~ Cleo

  8. This will be dinner tomorrow, but with regular white 'shrooms I need to use soon. Thanks for the inspiration, Krista!

  9. It looks very good, and can be easily made gluten-free. Thanks!

  10. This looks soooo good. I have to make it!