Two Mushroom Quiche
Elevate your brunch game with this Two Mushroom Quiche, a savory masterpiece that pairs buttery button mushrooms with earthy cremini mushrooms for a rich, layered flavor. Nestled in a golden, flaky crust, this quiche is infused with the aromatic notes of shallots, garlic, and fresh thyme, then crowned with the creamy decadence of Gruyere and Parmesan cheeses. The silky custard base, made with a blend of eggs, heavy cream, and milk, sets perfectly to highlight the umami-packed mushroom filling. Simple yet sophisticated, this quiche is ideal for breakfast, lunch, or as the centerpiece of a special occasion spread. Serve warm or at room temperature for a dish that's as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium, finely chopped Shallot
- 1 cup sliced Button mushrooms
- 1 cup sliced Cremini mushrooms
- 2 cloves, minced Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon fresh Thyme leaves
- 4 large Eggs
- 1 cup Heavy cream
- 0.25 cup Whole milk
- 1 cup shredded Gruyere cheese
- 0.25 cup grated Parmesan cheese
- 1 pre-made or homemade 9-inch Pie crust
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch tart or pie pan, trimming any excess dough. Prick the bottom with a fork and line with parchment paper and pie weights. Blind bake for 10 minutes. Remove the weights and bake for another 5 minutes, then set aside to cool.
In a large skillet, melt the butter over medium heat. Add the shallot and sauté until softened, about 2-3 minutes.
Add the sliced button and cremini mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms release their moisture and become golden brown.
Stir in the garlic, salt, pepper, and thyme. Cook for another minute until aromatic, then remove the skillet from heat and set the mixture aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, and whole milk. Stir in the shredded Gruyere and grated Parmesan cheeses.
Spread the cooked mushroom mixture evenly across the bottom of the pre-baked pie crust.
Pour the egg and cheese mixture over the mushrooms, ensuring it fully covers the filling.
Place the quiche on the center rack of the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for 10-15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 16.9 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1734 mg | 133% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1623 mg | 35% | |
*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.
