Swiss Cheese Mushroom Quiche
Get ready to elevate your brunch game with this irresistible Swiss Cheese Mushroom Quiche, a savory delight that combines velvety Swiss cheese, earthy mushrooms, and a creamy egg custard all nestled in a buttery, flaky pie crust. Perfectly seasoned with garlic, a touch of salt, and freshly ground black pepper, this quiche is easy to prepare yet bursting with gourmet flavors that will impress any crowd. Whether you’re hosting a brunch, enjoying a cozy family breakfast, or prepping meals for the week, this quiche is versatile, satisfying, and delicious served warm or at room temperature. Garnish with fresh parsley for a pop of color and a touch of herbaceousness. Ready in about an hour and packed with balanced textures and flavors, this Swiss Cheese Mushroom Quiche is destined to become a new favorite in your recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole store-bought or homemade pie crust
- 2 tablespoons unsalted butter
- 8 ounces button or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1.5 cups Swiss cheese, shredded
- 4 whole large eggs
- 1.25 cups heavy cream
- 0.5 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, trimming any excess dough, and crimp the edges. Use a fork to lightly prick the bottom of the crust. Pre-bake the crust for 8-10 minutes, then set aside to cool.
Heat the butter in a skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and golden. Add the minced garlic and cook for another minute. Remove from heat and allow to cool slightly.
Spread the shredded Swiss cheese evenly over the bottom of the pre-baked pie crust. Spoon the mushroom and garlic mixture over the cheese, distributing it evenly.
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until well combined. Pour the egg mixture over the cheese and mushrooms in the crust, taking care to distribute it evenly.
Place the quiche on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. To check for doneness, insert a knife into the center—it should come out clean.
Remove the quiche from the oven and allow it to cool for 5-10 minutes before slicing. Garnish with chopped parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
3534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.1 g | 349% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1271 mg | 424% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 16.5 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1822 mg | 140% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1498 mg | 32% | |
*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.
