10/06/2026
AS we rush headlong into cooler weather, here's a simple, satisfying recipe for an almost midweek meal.
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Crustless Quiche with Mushrooms & Gruyère
Serves 4-6
1 tbsp unsalted butter
3 tbsp olive oil, divided
2 cups mixed mushrooms (shiitake, oyster, cremini), stemmed and thinly sliced
2 leeks, white and light green parts only, thinly sliced and rinsed well
1/2 cup thinly sliced fennel bulb, fronds reserved
3/4 tsp coarse salt, divided
1/2 tsp freshly ground black pepper, divided
12 large eggs
1/2 cup half-and-half
2 tsp chopped fresh thyme, plus more for garnish
1 cup grated Gruyère cheese, divided
1/2 cup grated fontina cheese
Directions
Preheat the oven to 350°F and coat a 9x13-inch baking dish with nonstick spray.
In a large skillet over medium-high heat, melt the butter with 2 tablespoons of the olive oil. Add the mushrooms and sauté, tossing occasionally, until lightly browned, 3–5 minutes.
Add the remaining olive oil along with the leeks, fennel, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until the leeks turn translucent, about 5 minutes. Remove from the heat and let cool to room temperature.
In a large bowl, whisk the eggs with the half-and-half, thyme, and remaining salt and pepper. Fold in the mushroom mixture, half of the Gruyère, and all of the fontina. Pour into the baking dish and scatter the remaining Gruyère over the top.
Bake until the top is golden and the eggs are set (160°F on a thermometer), 30–35 minutes.
Let rest 10 minutes, then garnish with the fennel fronds and a few thyme leaves. Serve warm or at room temperature.
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