Mushroom Sweet Pepper Quiche
Elevate your brunch game with this Mushroom Sweet Pepper Quiche—a savory delight brimming with earthy mushrooms, sweet bell peppers, and aromatic thyme. Nestled in a buttery pie crust and enriched with a creamy egg custard, this quiche is topped with a blend of Parmesan and cheddar cheeses for a decadent finish. The sautéed vegetables and garlic build layers of flavor, while the combination of heavy cream and milk ensures a silky, melt-in-your-mouth texture. Perfect for breakfast, brunch, or even a light dinner, this quiche is easy to prepare and guaranteed to impress with its golden-brown crust and vibrant filling. Serve it warm or at room temperature for a versatile dish that pairs beautifully with a crisp green salad.
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Recipe Information
Ingredients
- 1 prepared pie crust
- 1 tablespoon olive oil
- 250 grams button mushrooms, sliced
- 150 grams sweet bell peppers (red, yellow, or orange), diced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs
- 250 milliliters heavy cream
- 125 milliliters milk
- 50 grams grated Parmesan cheese
- 100 grams shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 180°C (350°F). If using a store-bought pie crust, allow it to thaw if frozen. Roll it into a 9-inch pie dish and crimp the edges. Place in the fridge to chill while preparing the filling.
Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until softened, about 5 minutes. Remove them from the skillet and set aside.
In the same skillet, sauté the diced sweet bell peppers and chopped onion until the onion turns translucent, about 3-4 minutes. Add the minced garlic and cook for another minute. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and fresh thyme until well combined.
Spread the cooked mushrooms, sautéed peppers, and onions evenly over the chilled pie crust. Sprinkle the grated Parmesan cheese and shredded cheddar cheese on top.
Pour the egg mixture over the vegetables and cheese, ensuring it spreads evenly across the filling.
Place the quiche on a baking sheet to prevent spills, then transfer it to the oven. Bake for 35-40 minutes, or until the quiche is golden brown and the center is set (a knife inserted into the center should come out clean).
Remove the quiche from the oven and allow it to cool for about 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1163 mg | 388% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 20.7 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1585 mg | 122% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1711 mg | 36% | |
*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.
