By 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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It took a while to warm up to the idea of a quiche, but once I did, I became obsessed. They are a perfect high-protein low-calorie breakfast because you can prep them and either enjoy them throughout the week or freeze them to have on hand for last-minute meals.
It doubles as lunch or a quick dinner and is fancy enough to serve for brunch. And sure, you can make a mushroom quiche with ham, but when you need something lower in carbs, try this crustless boursin quiche! It takes half the time to make and requires fewer ingredients because of the herby Boursin cheese. Let's cook!
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my preferred pan for crustless dishes
I'm a big believer in less is more when it comes to kitchen gadgets, but one of my must-have items is a springform pan! I rarely make my cheesecake without cream cheese, but what I do make is egg bakes and quiches! This pan makes it so quick to bake and unmold crustless dishes - no messing around with scraping the sides and mangling the first slice.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Dairy: This recipe calls for 3 cheeses (low-fat cottage cheese, Boursin garlic & herb cheese block, and white cheddar cheese) as well as butter. Other flavors of Boursin cheese will work too just like it will for our Boursin burgers and Boursin spaghetti squash.
- Most important ingredient: Eggs! Can't make a good quiche without eggs.
- Onions and mushrooms: Red onion gets a quick saute before being incorporated into the eggs, and the mushrooms get sliced and mixed in. I tested this with all types of onions, but the red onion was the perfect amount of bite to cut through the richness.
- Salt and black pepper
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: eggs!
Eggs are one of nature's most complete protein sources, delivering 6-7 grams of high-quality protein per egg. Eggs have sustained civilizations from ancient Rome to modern times, making them a household staple.
Eggs are used in so many of our recipes today, from regular scrambled eggs to brunch, dinners, and desserts. What's so cool about eggs is that you can separate the yolks and whites. The egg whites provide protein but with fewer calories. Yolks contain most of the fat and calories of eggs, but our bodies need those to function!
here's how to make Boursin quiche (with photos & video)
Be sure to scroll to the recipe card for the full Boursin quiche recipe!
- Prep: 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 butter. I love to use a springform pan for crustless quiches!
- Sauté: Over medium to low heat, melt the butter and sauté the onions until translucent and fragrant. Season them with a pinch of salt. The slower you saute, the sweeter they will become.
- Blend: While the onions cook, add everything else, except the mushrooms, to a blender and blend till smooth.
- Assemble and bake: 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 for 40-45 minutes, then let cool for at least another 20 minutes before slicing. It'll continue to set up.
quick recipe video
expert tips
- Chop everything small: Don't only chop your onions small, make sure you slice your mushrooms small or thin, too!
- Customize your quiche: Feel free to add in bacon bits, leftover ham, sausage, spinach, broccoli, asparagus, etc. Make it your own! But be sure to use the caramelized onions - that's key!
can I add a crust?
Sure! Sometimes I'll pour this into a premade pie crust for a quick quiche. Just pour the filling into the pie shell. You might have too much filling though, so just pour any extra into a silicon muffin tin for egg bites.
how to store & meal prep it
Boursin quiche slices are easy to store and are great for brunch meal prep!
- Fridge: You can store this in the refrigerator in an airtight container for up to 6 days
- Freezer: Freeze the quiche for up to 3 months.
- Reheating: It can be reheated from frozen or thawed in the fridge overnight.
make it a full prep for the week
Enjoy this quiche on the day you make it, and then use the leftovers for meal prep. And for lunch and a snack, add these to the meal prep list:
- Tarragon Chicken Wrap: These are quick to make up and delicious all week.
- Honey Roasted Everything Cashews: These keep for weeks and are so delicious to snack on!
- Protein Bars without Protein Powder: Packed with protein and fiber, these are easy to make and keep great in the freezer.
Recipe
boursin quiche
Ingredients
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- 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 tablespoon 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.
Video
Notes
Any cheddar cheese will work and any flavored Boursin cheese will work. You can find Boursin in any grocery store near the specialty cheeses. How do I know when it's fully cooked?
The quiche is done when the edges are set but the center still has a little bit of wobble - similar to a cheesecake. A knife stabbed into the center should come out clean, and the top should be lightly golden brown. What if I can't find Boursin cheese?
While Boursin gives this quiche its distinct flavor, you can substitute it with a mixture of cream cheese and herbs (garlic powder, dried herbs, and a pinch of salt) or use goat cheese mixed with fresh herbs.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Hi, Mika! Can I make this in a regular 9" pie plate or will it spill over? I don't have a springform pan and am trying to figure out what else will work. Thanks!
I think it might spill over. I would actually recommend a square 8x8 or 9x9 pan instead since the side walls are typically higher.
This quiche is delicious! I didn't have a red onion, though; I'm sure that makes it even more delicious! I used a deep bowl and had to bake it a lot longer, but eventually it was done, and I couldn't wait to scoop out a small portion to try it. So creamy, and dense, and tasty! It was very easy to make, and I will definitely add some ham and/or veggies the next time I make it. Thanks for creating and sharing!
Yum!! So happy you enjoyed!
What a great and tasty meal! This was served for Thanksgiving Brunch and it was a hit! I swapped out 4 eggs for egg white equivalent and it came out great! I made it again and added Everything Bagel seasoning!
That's so awesome to hear! Love that!
This seems delicious and easy to make. I want to make this recipe, but am confused as to how the 2 cups of boiling water is used. Thanks!
I add it to a pan and put it on the lower rack beneath the quiche dish. Thanks for bringing this up - I've added that step to the instructions!