Cheese and Mushroom Quiche
We love this fluffy Cheese and Mushroom Quiche. It has an incredible creamy texture that melts in your mouth. Pair that with a flaky buttery crust, Gruyère cheese, sauté mushrooms, and it tastes heavenly. Quiche makes a great breakfast, brunch, or dinner. Yum!
Servings: 8 servings
- 1 9" unbaked pie shell frozen, or refrigerated
- 2 teaspoons olive oil
- 1 pound assorted mushrooms, trimmed & sliced
- 1/2 medium onion sliced
- 5 large eggs
- 1 cup half & half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Gruyère or Swiss Cheese shredded
- 1 tablespoon chives chopped (optional for the top)
Preheat oven to 350o F, and set the oven rack to the bottom of the oven.
Blind bake the pie shell by placing a piece of parchment paper over the pie dough, and fill it with dried beans or pie weights. Then, place it on a baking sheet, and bake 10-15 minutes until light golden brown. Remove from the oven, let cool, then remove the pie weights and parchment paper. Next, poke the bottom of the crust with a fork, and return to oven to bake for an additional 10 minutes, or until golden brown.
Meanwhile, cut the mushrooms and onion. Then, heat a large skillet with the oil and add the mushrooms & onions. Heat 5-6 minutes until all moisture is gone, mushrooms are browned, and onions have softened. Set aside.
Make the filling. In a large bowl, whisk together eggs, half & half, salt and pepper.
Add the mushrooms & onions, cheese, & egg mixture into the pie shell. Leave at least 1/4" from the edge.
Bake for 30-35 minutes, or until slightly brown on top and the center is a little jiggly. Let cool for 5-10minutes before slicing and serving.
Sprinkle green onions on top. (optional) Cut & serve. Tastes best out of the oven still hot.
Serving: 1g | Calories: 268kcal | Carbohydrates: 15g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 158mg | Sodium: 386mg | Potassium: 313mg | Fiber: 1g | Sugar: 2g | Vitamin A: 456IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 2mg