Mushroom & Gruyere Quiche
A delicious and flavorful quiche that'll be perfect for your next brunch. Serve it with a salad and soup and you'll have a satisfying meal!
Make This Recipe
Ingredients
1/2 lb. of portobello mushrooms (diced)
1/4 lb. shiitake mushrooms (stems removed and discarded), cut into quarters
1/2 yellow onion (thinly sliced)
1 Tablespoon extra virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 frozen 9-inch pie crust (thawed)
1/2 cup heavy cream
2 Eggland's Best eggs, large
1 Tablespoon chopped fresh thyme
4 oz. Gruyere cheese (grated, about 1 1/2 cups)
Preparation
- Preheat oven to 400°F.
- In a large bowl, toss mushrooms with onion, olive oil, salt and pepper. Then place on a baking sheet in a single layer. Roast for about 15 minutes until cooked and lightly golden. Remove from oven and set aside.
- Prick pie shell with fork. Pre-bake shell for 10-15 minutes, until lightly browned.
- Reduce oven to 350°F. Whisk together heavy cream, Eggland's Best eggs, thyme, salt and pepper.
- In a large bowl, combine roasted mushrooms, onion and Gruyere. Spread the mixture in the bottom of the pie shell in an even layer. Pour the cream-egg mixture over the mushroom mixture, ensuring that all the mushroom mixture is covered. Gently press the mushrooms down into the liquid.
- Bake at 350°F for 45-60 minutes until the center is set and the edges are golden.
Recipe Notes: You can substitute a gluten-free pie crust if you prefer. This can be made ahead and frozen for up to 2 months. It's great for brunch or lunch and a wonderful vegetarian option!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 6 |
|---|---|
| Calories | 344 |
| Fat | 13.3g |
| Saturated Fat | 7g |
| Cholesterol | 89mg |
| Sodium | 284mg |
| Carbohydrates | 33g |
| Dietary Fiber | 2g |
| Protein | 15g |