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!

Prep Time15

Cook Time35

Course: Breakfast

Cuisine: French

Keyword: best quiche recipe, breakfast, cheese and mushroom quiche

Servings: servings

Calories: 268kcal

Author: Dyana - Busy Little Chefs

Ingredients

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)

Instructions

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.

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