Moosewood Swiss Cheese and Mushroom Quiche
Indulge in the savory elegance of the Moosewood Swiss Cheese and Mushroom Quiche, a classic vegetarian dish perfect for brunches, lunches, or light dinners. This velvety quiche features a flaky, golden pie crust filled with a rich custard of eggs, whole milk, and cream, infused with the earthy flavors of sautéed button mushrooms, onions, and garlic. Shredded Swiss cheese lends a nutty, melty dimension, while a hint of freshly grated nutmeg and black pepper adds a warm, aromatic finish. Topped with a bubbling, golden cheese layer and garnished with fresh parsley, this quiche is as visually stunning as it is delicious. Quick to prepare and beautifully versatile, it serves six and pairs wonderfully with a crisp green salad or light soup. Perfect your weekend menu with this irresistible homemade quiche!
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Recipe Information
Ingredients
- 1 Pie crust (9-inch, unbaked)
- 2 tablespoons Unsalted butter
- 2 cups Button mushrooms, sliced
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1.5 cups Swiss cheese, shredded
- 3 large Eggs
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish, crimping the edges for a decorative finish. Set aside.
In a medium skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the chopped onion to the skillet and sauté for an additional 3-4 minutes, until softened. Stir in the minced garlic and cook for 1 more minute, until fragrant. Remove from heat and let the mushroom mixture cool slightly.
Sprinkle 1 cup of the shredded Swiss cheese evenly over the bottom of the pie crust. Spread the cooled mushroom mixture over the cheese.
In a medium bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg until smooth.
Pour the egg mixture over the mushrooms and cheese in the pie crust, ensuring it is evenly distributed. Top with the remaining 0.5 cup of shredded Swiss cheese.
Place the quiche on a baking sheet to catch any spills and bake in the preheated oven for 40-45 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
Remove the quiche from the oven and allow it to cool for 5-10 minutes. Garnish with chopped fresh parsley, if desired, before slicing and serving.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 23.7 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1966 mg | 151% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1913 mg | 41% | |
*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.
