Mushroom Quiche

Name: Mushroom Quiche
Ingredients: 1 Pastry Crust or 1 refrigerated piecrust; 1 Pastry Crust or 1 refrigerated piecrust; ½ cup (2 ounces) shredded Swiss, cheddar, or Fontina cheese; ½ cup (2 ounces) shredded Swiss, cheddar, or Fontina cheese; ½ cup (2 ounces) shredded Swiss, cheddar, or Fontina cheese; ¼ cup (1 ounce) freshly grated Parmesan cheese; 2 tablespoons salted or unsalted butter; 2 tablespoons salted or unsalted butter; 2 shallots, finely chopped; 1 pound maitake, shiitake, oyster, cremini, or other mushroom, sliced; 1 pound maitake, shiitake, oyster, cremini, or other mushroom, sliced; 1 pound maitake, shiitake, oyster, cremini, or other mushroom, sliced; 1 pound maitake, shiitake, oyster, cremini, or other mushroom, sliced; 1 pound maitake, shiitake, oyster, cremini, or other mushroom, sliced; 1 teaspoon chopped fresh thyme; 4 large eggs; ¾ teaspoon fine sea salt; ½ teaspoon coarsely ground black pepper; 1 cup half-and-half

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

Perfect for brunch, lunch, or a light dinner, this quiche is versatile and impressive enough for special occasions yet simple enough for everyday enjoyment. Customize it with your favorite mushroom varieties and serve it alongside a crisp green salad or a bowl of seasonal soup for a satisfying meal.

Ingredients

1 Pastry Crust or 1 refrigerated piecrust
½ cup (2

Breakfast
Dinner
Lunch
Gluten-free
Vegetarian

Method

Prepare pastry. Fit into a 9-inch shallow pie plate, crimping edges. Sprinkle Swiss and Parmesan cheese evenly into bottom of pie plate.

Preheat oven to 375°.

Melt butter in a large skillet over medium-high heat. Add shallots and mushrooms. Cook, stirring occasionally,