Mushroom Onion Quiche
Savor the rich, earthy flavors of this Mushroom Onion Quiche, a perfect balance of creamy custard, caramelized onions, sautéed mushrooms, and a delicate touch of Gruyere and Parmesan cheese. Nestled in a flaky pie crust, this quiche is elevated with hints of garlic and fresh thyme, providing a sophisticated yet comforting dish ideal for breakfast, brunch, or a light dinner. With just 20 minutes of prep time, this recipe is surprisingly simple to craft, delivering a show-stopping centerpiece for any gathering. Serve it warm, room temperature, or chilled for a versatile dish that's as delicious as it is elegant. Keywords: mushroom onion quiche, caramelized onion quiche, Gruyere quiche, savory quiche recipe.
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 2 tablespoons Unsalted butter
- 1 large Yellow onion
- 8 ounces Cremini or white mushrooms
- 2 cloves Garlic
- 1 teaspoon Fresh thyme (optional)
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Gruyere cheese (shredded)
- 0.25 cup Parmesan cheese (grated)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch pie dish. Trim any overhanging edges and prick the bottom with a fork. Place it in the fridge while preparing the filling to keep it chilled.
Thinly slice the yellow onion and mushrooms. Mince the garlic.
Heat a medium skillet over medium heat and melt the butter. Add the sliced onion and cook, stirring occasionally, until soft and caramelized, about 8-10 minutes.
Stir in the mushrooms and continue cooking until the mushrooms release their moisture and start to brown, about 5-7 minutes. Add the garlic and thyme, cooking for an additional 1-2 minutes until fragrant. Remove from heat and let cool slightly.
In a mixing bowl, whisk together eggs, heavy cream, milk, salt, and black pepper until fully combined.
Take the chilled pie crust out of the fridge. Sprinkle the shredded Gruyere cheese evenly over the bottom of the crust.
Spread the mushroom and onion mixture evenly over the cheese layer in the crust.
Pour the egg mixture over the mushroom and onion layer, making sure it is evenly distributed.
Sprinkle the grated Parmesan cheese evenly over the top.
Bake the quiche in the preheated oven for 40-45 minutes, or until the custard is set and the top is lightly golden brown.
Remove from the oven and let the quiche cool for at least 10 minutes before slicing and serving.
Serve warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 318 mg | 7% | |
*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.
