Mushroom Swiss Cheese Quiche
Elevate your brunch or dinner table with this savory and satisfying Mushroom Swiss Cheese Quiche—a timeless dish with a gourmet twist. Combining a flaky, pre-baked pie crust with a luscious filling of tender sautéed mushrooms, caramelized onions, and creamy Swiss cheese, this quiche strikes the perfect balance of earthy and nutty flavors. The rich custard, made with a blend of eggs, milk, and just a hint of nutmeg, ties everything together for a silky, melt-in-your-mouth texture. Ready in just over an hour, this recipe is perfect for weekend gatherings or a make-ahead meal, as it tastes delicious both warm and at room temperature. Garnish with fresh parsley for a pop of color and serve alongside a crisp green salad for a complete, crowd-pleasing meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 store-bought pie crust (or homemade if preferred)
- 2 tablespoons unsalted butter
- 2 cups white or cremini mushrooms, sliced
- 0.5 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large eggs
- 1 cup milk
- 0.5 cup heavy cream
- 0.25 teaspoon ground nutmeg
- 1.5 cups shredded Swiss cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch tart or pie pan. Trim and crimp the edges as desired, then use a fork to prick a few holes in the bottom. Prebake the crust for 10 minutes, then set it aside to cool slightly.
In a medium skillet, melt the butter over medium heat. Add the sliced mushrooms and diced onion. Cook, stirring occasionally, for 5-7 minutes, or until the mushrooms are tender and have released their moisture.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Season the mixture with salt and black pepper. Remove the skillet from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, and ground nutmeg until well combined.
Sprinkle half of the shredded Swiss cheese evenly over the bottom of the pre-baked pie crust. Spread the mushroom-onion mixture over the cheese, then sprinkle the remaining cheese on top.
Pour the egg mixture over the filling, ensuring it fills the crust evenly and doesn't overflow.
Carefully transfer the quiche to the preheated oven. Bake for 35-40 minutes or until the custard is set and the top is lightly golden brown. To check doneness, insert a knife into the center; it should come out clean.
Remove the quiche from the oven and let it cool for 10 minutes before slicing.
Garnish with chopped fresh parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 2207 mg | 96% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 19.7 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1982 mg | 152% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1534 mg | 33% | |
*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.
