This delicious Crustless Mushroom Quiche with beef and Swiss is filled with savory flavors. Light and fluffy, it’s a creative take on a classic burger and is easy to prepare—perfect for a weekend family brunch or a cozy breakfast.
This post is sponsored by the Ohio Beef Council; all opinions are my own. Thanks for supporting beef farmers!
I partnered with the Ohio Beef Council to bring you a hearty brunch recipe that highlights flavorful beef. This quiche combines tender ground beef, sautéed mushrooms, spinach and plenty of Swiss cheese for a rich, creamy dish that works for brunch, lunch or dinner.
We enjoy adding beef recipes to our rotation and supporting Ohio’s family-owned beef farms. Many small family farms raise beef with care and dedication, and that commitment shows up in the quality of the ingredients.
Ohio’s beef farmers are committed to animal care, environmental stewardship and producing safe, nutritious beef. Learn more about the lifecycle of beef and how it gets from pasture to plate.
Why you’ll love this crustless mushroom quiche with beef and Swiss
- Loaded with savory ingredients. Mushrooms, Swiss cheese, ground beef and a touch of spinach make this quiche satisfying. You can also customize with fresh herbs or other cheeses.
- Feeds a crowd. This recipe is written for a 9×13-inch pan, making it a great option for brunch spreads and reducing leftover meat waste when using a full pound of ground beef.
- Make-ahead friendly. You can assemble and refrigerate the mixture before baking, or bake in advance and reheat when needed.
- Nutrient-rich breakfast. Adding beef to morning meals provides protein and essential nutrients like iron and B vitamins, helping start the day strong.
Tips for the best quiche
- Whisk thoroughly. Whisk eggs for 2–3 minutes until frothy, then add cream and milk and whisk again to incorporate air. A blender or mixer works too—just avoid over-blending.
- Cook add-ins first. Sauté mushrooms and brown the beef before combining with the egg mixture. Wilt spinach briefly so it won’t release excess moisture into the quiche.
- Avoid watery vegetables. Ingredients like sliced tomatoes or zucchini can make the quiche soggy.
- Bake at a moderate temperature. Keep the oven at 350°F or slightly lower for a slow, even bake.
- Don’t overbake. The center should still have a slight wobble when the quiche is done; the edges will be set and lightly browned.
Recipe ingredients
- 1 lb ground beef (ground chuck, sirloin, or your preferred grind). Drain any excess grease.
- 8 oz white mushrooms, sliced (or your favorite variety).
- 2 green onions, thinly sliced (use mostly the greens for a mild flavor).
- 1 1/2 cups Swiss cheese, freshly shredded (Gruyère works well too).
- 1 handful spinach, chopped (use sparingly to avoid extra moisture).
- 10 large eggs.
- 1 1/2 cups heavy cream (or half-and-half).
- 1 cup whole milk.
- 1/2 tsp sea salt, to taste, plus 1/2 tsp cracked pepper and 1/4 tsp crushed red pepper (optional).
Step-by-step instructions
Preheat the oven to 350°F. Brown the ground beef in a skillet over medium-high heat. Add the sliced mushrooms about three minutes before the beef finishes cooking so they soften and release moisture. Remove the skillet from heat, drain excess grease, and let the mixture cool slightly.
In a large bowl, add all eggs and whisk for 2–3 minutes until frothy. Add the cream, milk, salt and pepper, and whisk another 2–3 minutes until the mixture is light and airy. You can use a blender or electric mixer if preferred.
Fold in the cooled beef and mushrooms, shredded Swiss, sliced green onions and chopped spinach. Pour the mixture into a lightly oiled 9×13-inch baking pan or large casserole dish (you can also divide it between two 9-inch pie pans). Bake at 350°F for about 35–40 minutes, checking around 28 minutes and monitoring for doneness.
The quiche is finished when the edges are golden and the center is mostly set but still has a slight wobble. Remove from the oven and let cool before slicing. Serve warm, room temperature, or chilled.
Mushroom Swiss and beef quiche tips
- Don’t overcook the beef. Remove the browned beef from the skillet and drain immediately to avoid drying the filling during baking.
- Check for a slight wobble. A properly cooked quiche should be set at the edges and slightly jiggly in the center for a smooth, creamy texture.
- Scale as needed. This recipe can be halved for a single 9-inch pie pan, or split between two pie pans if you prefer round quiches.
Storage instructions
Store cooled quiche in an airtight container in the refrigerator for 3–4 days. Serve cold, at room temperature, or reheat individual slices in the microwave or oven. To freeze, cool completely, wrap slices or the whole dish well and store in a freezer-safe container for up to 3 months.
Possible add-ins
This quiche is delicious as written, but you can personalize it with additions such as:
- Fresh herbs (parsley, basil, oregano)
- Pre-cooked crispy bacon
- Bell peppers or chopped broccoli
- Freshly minced garlic
- A spoonful of cream cheese for extra creaminess
- Other cheeses like cheddar, Parmesan or pepper jack
Other beef recipes
-
Crock Pot Shredded Beef
-
Simple Ground Beef Pasta Skillet
-
CrockPot Short Rib Ragu
-
Ground Beef Pot Pie
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Crustless Mushroom Quiche with Beef and Swiss
Ingredients
- 1 lb ground beef
- 8 oz white mushrooms, sliced
- 2 green onions, thinly sliced (greens only)
- 1 1/2 cups Swiss cheese, shredded
- 1 handful spinach, chopped
- 10 eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/2 tsp sea salt
- 1/2 tsp cracked pepper
- 1/4 tsp crushed red pepper (optional)
Instructions
- Preheat oven to 350°F. Brown the ground beef over medium-high heat, adding mushrooms about three minutes before the beef is done. Remove from heat, drain grease and let cool.
- Whisk all eggs in a large bowl for 2–3 minutes until frothy. Add milk, cream, salt and pepper and whisk another 2–3 minutes. A blender or mixer may be used if preferred.
- Stir the cooled beef and mushrooms, shredded Swiss, green onions and spinach into the egg mixture. Pour into a lightly oiled 9×13-inch baking dish (or divide between two 9-inch pie pans).
- Bake 35–40 minutes, checking at about 28 minutes. The quiche is done when the edges are golden and the center remains slightly wobbly. Cool before serving.
Notes
- Do not overcook the ground beef. Drain immediately after browning to prevent a dry filling.
- Stop baking when the center still has a slight wobble. Overbaking will make the texture dry instead of creamy.
- Adjust pan size if desired. This can be split into two 9-inch pie pans or halved for a single pie pan.
Nutrition
Carbohydrates: 3 g,
Protein: 18 g,
Fat: 23 g
Nutrition information is an approximation.
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