Low Sodium Mushroom Quiche
Indulge in the savory elegance of this Low Sodium Mushroom Quiche, a perfect recipe for those seeking a flavorful yet heart-conscious option. This dish combines tender sautéed mushrooms and aromatic shallots with fresh thyme for a delightful depth of flavor, all baked into a flaky, unsalted pie crust. A creamy custard of eggs, half and half, and grated low-sodium Swiss or Gruyère cheese ties it all together, creating a rich yet balanced filling. With just 20 minutes of prep time, this quiche is a hassle-free addition to your brunch menu or a satisfying weeknight dinner. Enjoy it warm or at room temperature for a wholesome, low-sodium twist on a classic comfort food!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 cups White mushrooms, sliced
- 1 medium Shallot, finely chopped
- 1 tablespoon Fresh thyme leaves
- 0.5 teaspoon Ground black pepper
- 4 large Eggs
- 1 cup Half and half
- 1 cup Low sodium Swiss or Gruyère cheese, grated
- 1 9-inch Store-bought or homemade pie crust, unsalted
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet, melt the unsalted butter with the olive oil over medium heat.
Add the sliced mushrooms and chopped shallot to the skillet. Sauté them for about 8-10 minutes, stirring frequently, until the mushrooms are tender and any released moisture is evaporated.
Stir the fresh thyme leaves and ground black pepper into the mushroom mixture and remove from heat. Allow it to cool slightly.
In a medium mixing bowl, beat together the eggs and half and half until fully combined.
Stir the grated low sodium cheese into the egg mixture.
Arrange the pie crust in a 9-inch pie dish if not already done, trimming any excess dough hanging over the edge.
Spread the mushroom mixture evenly over the bottom of the pie crust.
Pour the egg, cream, and cheese mixture over the mushrooms, making sure they are well covered.
Transfer the quiche to the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
Once baked, remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing to allow for easier serving.
Slice and serve the quiche warm, or allow it to cool completely and serve at room temperature.
Nutrition Facts
Calories |
2931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 20.2 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1432 mg | 110% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1455 mg | 31% | |
*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.
