Cheesy Mushroom Quiche
Cheesy, savory, nutty and delicious, this quiche recipe is easy to prepare.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6-8 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 frozen 9-inch pie crust
- 1 tablespoon canola oil
- 20 ounces mushrooms, sliced
- 1 cup cheddar cheese, shredded
- 1/2 cup Swiss cheese, shredded
- 1 cup evaporated milk
- 3 eggs
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Add canola oil to a non-stick skillet and heat to medium.
- Add mushrooms and saute until lightly browned.
- In a small mixing bowl, whisk eggs.
- Add milk, nutmeg, salt and pepper; mix well and set aside.
- In a separate mixing bowl, combine both cheeses and set aside.
- Place frozen pie crust on an aluminum foil lined baking sheet (to prevent overflow and making a mess of your oven!).
- Add cooked mushrooms to the bottom of the pie crust.
- Cover mushrooms with cheese mixture.
- Pour egg and milk mixture over all and place in preheated oven.
- Bake for 20 minutes, then check the quiche; if the crust is browning too quickly, cover the edges with a pie shield.
- Return to oven and cook 20 to 30 minutes more until toothpick inserted in center comes out clean.
- Remove from oven and allow to cool 5 minutes before slicing and serving.
Notes
(1) Be sure to pre-cook the mushrooms. Mushrooms make a lot of water when cooked, so placing raw mushrooms in your quiche will make it watery and mushy. (2) You can make your own pie shield if you don’t have one, using aluminum foil. Twist a length of aluminum foil into a long ribbon and join the two ends together to form a circle the circumference of your pie plate. Gently lay over your browned pie crust to prevent further browning.
Find it online: https://tootsweet4two.com/cheesy-mushroom-quiche/
