Lakeside Mushroom Quiche
Indulge in the rustic charm of a **Lakeside Mushroom Quiche**, a savory delight featuring tender cremini mushrooms sautéed with fragrant garlic, shallots, and fresh thyme. This elegant yet approachable dish combines a velvety custard of eggs, rich heavy cream, and milk, blended with nutty Gruyère cheese and a touch of fresh parsley for a harmonious balance of flavors. Nestled in a buttery, flaky pre-baked crust, this quiche is golden perfection after a brief 45-minute bake. Ideal for brunch, lunch, or a light dinner, serve it warm by the lake—or anywhere—for a sophisticated, crowd-pleasing meal. **Lakeside Mushroom Quiche** is your go-to recipe when you crave a comforting dish that brings the essence of nature to your table. Perfect for entertaining or enjoying a quiet moment of indulgence, this quiche is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 250 grams cremini mushrooms, sliced
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup milk
- 1 cup Gruyère cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 9-inch pie crust, pre-baked
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped shallots and garlic. Sauté for 2-3 minutes until soft and fragrant.
Stir in the sliced mushrooms and cook, stirring occasionally, for about 8-10 minutes or until the mushrooms have released their moisture and are golden brown.
Add the fresh thyme, salt, and black pepper. Stir to combine and remove from heat. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until fully combined.
Stir in the shredded Gruyère cheese and chopped parsley.
Place the pre-baked pie crust on a baking sheet to catch any spills.
Spread the sautéed mushroom mixture evenly over the bottom of the pie crust.
Pour the egg and cream mixture over the mushrooms, ensuring everything is well distributed.
Carefully transfer the quiche to the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is lightly golden.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing.
Garnish with additional parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1177 mg | 392% | |
| Sodium | 2813 mg | 122% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 14.7 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1406 mg | 108% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1568 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
