Mushroom, Swiss, & Onion Quiche
Servings: 4 Servings
Ingredients
- 1 Pie Crust homemade or store-bought
- 4 Eggs
- 1 cup Cream
- 4 oz Swiss Cheese 1 cup shredded, 4.5 slices
- 16 oz White Mushrooms sliced
- 2 Yellow Onions diced
- 2 cloves Garlic large
- 2 tbsp Butter we use unsalted
- 1 tsp Salt
- As desired Freshly Cracked Black Pepper
Instructions
- Preheat the oven to 375 F / 190 C.
- Dice the onions.
- Add 1 tbsp of butter, the onions, 1/4 tsp of salt, and freshly cracked black pepper to a pan.
- Cook the onions on medium heat until they are browned (but not burnt!!) in color. Stir occasionally.
- While the onions are cooking, mince the garlic and slice the mushrooms.
- Transfer the onions to another bowl.
- To the same pan, now add 1 tbsp of butter, the sliced mushrooms, 1/4 tsp of salt, and black pepper to a pan.
- Cook the mushrooms on medium-high heat until all of their liquid has evaporated. Try to only stir when absolutely needed!
- While the mushrooms are cooking, add your pie crust to a 9 inch pie dish, circular pan, or even an 8x8/9x9 rectangular pan. Keep in mind a pie dish is best to avoid the crust on the side from sinking, but any choice leads to an equally delicious quiche.
- Prebake the pie crust at 375 F / 190 C until slightly browned, roughly 10-15 minutes.
- In a bowl, mix together the eggs, cream, remaining 1/2 tsp salt, and add more freshly cracked black pepper as desired.
- If using swiss cheese slices, dice them.
- Once the mushrooms are done cooking, take them off the heat for at least 2 minutes before transferring them to the egg mixture.
- Add the onions, swiss cheese, and mushrooms to the egg mixture and stir.
- Add the egg mixture to the prebaked pie crust and bake at 375 F / 190 C for 30 minutes.
- After 30 minutes, increase the temperature to 400 F / 200 C and bake for 10 more minutes. This helps with browning and ensuring everything is fully cooked.
- Enjoy!