Light As Air Mushroom Onion Crustless Quiche

When you are in the mood for something elegant and a bit festive but not too heavy, this little quichelet fits the bill.

It can be made gluten free quite easily and makes a lovely starter course.

Mushroom Onion Crustless Quiche

2 medium onions, chopped

4 boxes of mushrooms (each box approximately 250 grams), preferably a mix of regular and portabello mushroons, sliced

2-3 tablespoons canola or other veggie oil

2 heaping tablespoons mushroom powder soup mix (for gluten free, use passover version of soup powder)

1/2 cup mayonnaise

4 large eggs

Preheat oven to 350 degrees Fahrenheit.

Take a medium saucepan and coat bottom with the oil.  Heat oil, add chopped onion and stir to coat. Let simmer till the onion starts to turn dark yellow with flecks of brown (not too dark or it develops a bitter flavor) and toss in sliced mushrooms.  Stir to combine and cover the pot.  Let simmer gently about 5 minutes.  Peek into pot to check if mushroom and onion cooked down, mushrooms should get a nice dark color.

Remove from heat and add mushroom soup powder, stir well till incorporated into mixture.  Whilst this cools, crack your 4 eggs and whisk them together.  Whisk into mushroom mixture (should not be hot or the eggs will cook) and then add the mayo.  Mix well till no bits of egg or mayo stand out.

Take a muffin pan OR a 9 X 13 pan and spray with oil spray. (I use the Kirkland spray, great stuff).  If muffins, I get between 6-8 and it is really pretty and you can plate it nicely as a first course.  If you choose to serve as a side dish more like a kugel, pour into the greased 9X13 pan all at once.  Bake quichlets in muffin pan for approximately 22-25 minutes or kugel for 30-35 minutes till puffed and browned.