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Mushroom and Cheese Quiche

A protein-packed, creamy quiche loaded with mushrooms and cheddar cheese, perfect for any meal and easily customizable to suit your tastes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 teaspoons avocado oil or unsalted butter For sautéing shallots and enhancing flavor.
  • 2 pieces shallots, minced Adds a sweet and aromatic base to the filling.
  • 10 ounces mushrooms, sliced The star ingredient; adds earthiness and depth.
  • 5 large eggs Provides structure and protein, making it filling.
  • ½ cup half & half Creates a creamy texture.
  • 2 teaspoons Dijon mustard A zingy kick that elevates the flavor.
  • ½ teaspoon salt Essential for seasoning.
  • ½ teaspoon chopped fresh rosemary or 1 teaspoon fresh thyme or ½ teaspoon dry thyme Fresh herbs enhance taste and aroma.
  • ¼ teaspoon freshly ground pepper Adds a subtle spice.
  • 1 ½ cups shredded Cheddar cheese (6 ounces) Provides a gooey, melty texture.
  • 1 frozen pie shell A time-saving base that requires no rolling.

Method
 

Preparation
  1. Preheat your oven: Arrange the oven rack in the lower third and preheat to 375°F.
  2. Sauté the shallots and mushrooms: Heat oil or butter in a large non-stick skillet over medium-high. Add shallots and mushrooms, cooking until softened, about 5 to 7 minutes.
  3. Cool the mixture: Scrape the mushroom mixture onto a plate to cool while you prepare the egg mixture.
  4. Whisk the eggs and seasonings: In a large bowl, whisk together eggs, half & half, mustard, salt, rosemary, and pepper.
  5. Combine the mushroom mixture: Stir in the cooled mushroom mix and 1 cup (4 oz) of cheese until well combined.
  6. Fill the pie shell: Place the pie shell on a parchment-lined baking sheet. Pour the egg mixture into the crust.
  7. Top with cheese: Sprinkle the remaining ½ cup (2 oz) of cheese over the top.
  8. Bake: Transfer the baking sheet to the oven and bake for 35 to 40 minutes, or until the center is lightly puffed and the crust is golden.
  9. Cool: Let the quiche cool for 10 to 20 minutes before slicing.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Freeze individual slices for up to 2 months.