Portabella Mushroom Quiche
Elevate your brunch game with this luxurious Portabella Mushroom Quiche, a savory masterpiece brimming with earthy portabella mushrooms, creamy Gruyère, and the subtle tang of Parmesan cheese. Perfectly nestled in a buttery, flaky pie crust, this quiche combines sautéed mushrooms, caramelized onions, and a hint of fresh thyme for an irresistible depth of flavor. The rich, custard-like filling made with a blend of eggs, heavy cream, and milk bakes to golden perfection, making it a show-stopping dish for any occasion. Whether served warm or at room temperature, this quiche is ideal for a cozy weekend breakfast, an elegant brunch gathering, or even a simple weeknight dinner. Ready in just over an hour, it’s a crowd-pleaser that’s as easy to prepare as it is to enjoy!
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Recipe Information
Ingredients
- 2 large Portabella mushrooms
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic
- 4 large Eggs
- 1.5 cups Heavy cream
- 0.5 cups Milk
- 1 cup Shredded Gruyère cheese
- 0.5 cups Shredded Parmesan cheese
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 9-inch Prepared pie crust
Instructions
Preheat the oven to 375°F (190°C).
Clean the portabella mushrooms, remove the stems, and slice them into thin strips.
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced mushrooms and sauté for 6-8 minutes until softened and slightly browned. Remove the mushrooms and set aside.
Peel and finely chop the yellow onion. In the same skillet, sauté the onion for 4-5 minutes until translucent. Mince the garlic and add it to the skillet, cooking for an additional 1 minute. Remove from heat.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until well combined.
Stir in the shredded Gruyère cheese, Parmesan cheese, thyme, salt, and black pepper.
Gently fold in the sautéed mushrooms, onions, and garlic.
Roll out the prepared pie crust and place it into a 9-inch pie dish, pressing it into the edges. Trim any excess crust.
Pour the quiche filling evenly into the pie crust.
Place the quiche on a baking sheet to catch any spills, then bake in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown.
Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.2 g | 380% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 5215 mg | 227% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 23.9 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1780 mg | 137% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1750 mg | 37% | |
*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.
