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Crustless Mushroom Gruyère Egg Bake
Melissa Hart

Crustless Mushroom Gruyère Egg Bake

Two pounds of mushrooms make this a vegetable casserole with eggs, not an omelet carrying a few slices. Brown them in batches until dry and deeply colored. Gruyère supplies nutty richness, while a small amount of milk keeps the center soft without weakening it.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil divided
  • 2 pounds cremini mushrooms sliced
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 12 large eggs
  • 3/4 cup whole milk
  • 1 1/2 cups shredded Gruyère cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish.
  2. Heat the oil in a wide skillet. Brown the mushrooms in two batches until their liquid evaporates. Return all mushrooms, add the onion and cook 5 minutes, then add garlic for 30 seconds. Cool.
  3. Whisk the eggs, milk, salt, pepper and thyme. Stir in the cooled mushroom mixture and 1 cup Gruyère.
  4. Pour into the dish and sprinkle with the remaining cheese.
  5. Bake for 35 to 40 minutes, until the center reaches 160°F. Rest for 10 minutes before slicing.