boursin quiche
Serves 4
10 mins prep
50 mins cook
60 mins total
There's no need to fuss over a crust when you can make this low-carb crustless boursin quiche that's packed with flavor and uses minimal ingredients. It packs in the protein but is quick to whip up, requiring only 15 minutes of hands-on time including making the sweet and tangy caramelized onions.
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Preheat the oven to 375°F and place a tray on the bottom rack. Boil at least 2 cups of water. Prepare a round pan by spraying it with non-stick spray or greasing it with 1 tbsp butter. I love to use a springform pan for crustless quiches!
Over medium to low heat, melt the butter and saute the 1 red onion until translucent and fragrant. Season them with a pinch of salt. The slower you saute, the sweeter they will become.
While the onions cook, add everything else, except the 1 cup button mushroom, to a blender and blend till smooth.
In the preheat oven, on the lower rack (make sure you have 2 racks set), place a pan and pour int he boiling water.
Place the mushrooms and caramelized onions in your prepared circular pan or springform, and then pour the egg mixture over them. Stir as needed to distribute the ingredients evenly. Bake on the rack above the boiling water one for 40-45 minutes, then let cool for at least another 20 before slicing. It’ll continue to set up.
Baking with a pan of boiling water creates a steamy environment for the best texture! Just don't forget to take it out when you're done.
