Meaty Mushroom Quiche
Indulge in the rustic comfort of a Meaty Mushroom Quiche, a savory masterpiece that blends earthy mushrooms, rich Gruyère and Parmesan cheeses, and hearty ground beef and sausage for a flavor-packed dish. This quiche features a perfect balance of tender button and cremini mushrooms sautéed with garlic, onions, and herbs, layered over a buttery pre-made pie crust. The filling is held together by a creamy custard made from eggs, heavy cream, and a touch of milk, ensuring a luscious, velvety texture in every bite. Topped with a golden cheese crust and optionally garnished with fresh parsley, this quiche is a show-stopping centerpiece for brunch, lunch, or dinner. Easy to make with a prep time of just 20 minutes, it’s perfect for feeding a crowd or savoring leftovers the next day.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups button mushrooms, sliced
- 2 cups cremini mushrooms, sliced
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 0.5 pound ground beef
- 0.5 pound ground sausage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 4 eggs
- 1.25 cups heavy cream
- 0.5 cup whole milk
- 1.5 cups grated Gruyère cheese
- 0.5 cup grated Parmesan cheese
- 1 pre-made pie crust, thawed
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, melt the butter with the olive oil.
Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
Add the garlic and cook for an additional 30 seconds, stirring frequently.
Add the sliced button and cremini mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their liquid and become golden brown.
Crumble the ground beef and sausage into the skillet. Cook until fully browned and no longer pink, about 5-7 minutes. Drain any excess grease.
Stir in the salt, black pepper, and dried thyme, mixing well. Remove the skillet from heat and let the mixture cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth.
Roll out the pre-made pie crust and press it into a 9-inch pie dish. Trim any excess dough and crimp the edges for a decorative finish.
Place the meat and mushroom mixture evenly over the bottom of the pie crust.
Sprinkle the grated Gruyère and Parmesan cheeses over the meat mixture.
Slowly pour the egg and cream mixture over the filling, taking care not to overfill the crust.
Place the quiche on the center rack of the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
4272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.7 g | 446% | |
| Saturated Fat | 170.3 g | 852% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1691 mg | 564% | |
| Sodium | 7100 mg | 309% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 24.4 g | ||
| Protein | 196.7 g | 393% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 2331 mg | 179% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3161 mg | 67% | |
*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.
