Mushroom quiche with Gruyere and caramelized onion
I have decided that quiche is the perfect breakfast when you have family visiting. You can make it ahead of time, and whip it out for breakfast to impress even the pickiest of in-laws. Not that mine are picky. No. my in-laws are the best.
I always make two quiche. Why? Because there are two crusts in a pack of frozen pie crusts. Yes, I use frozen pie crusts. A homemade crust will always taste better, but a frozen one is good enough when you want something easy. I like to make a spinach quiche, usually with some bits of bacon or sausage and caramelized onion. I also like a delicious mushroom quiche. This one has Gruyere cheese, but you can use whatever cheese is your favorite.
Quiche is awesome because it’s easy to prepare. It looks beautiful. It travels well (I send a slice with my husband to work). It makes a great breakfast AND a great lunch. It’s versatile –throw in whatever ingredients you want. It’s also really, really delicious.
One thing I don’t advise: don’t freeze your quiche. I served a frozen quiche this Christmas and the bottom of the crust was soggy. It wasn’t terrible, but it wasn’t very good, either. I’m picky, though. My mom loved it.
Mushroom quiche with Gruyere and caramelized onion
Mushroom quiche with Gruyere and caramelized onion
Ingredients
- 1 9” frozen pie crust (Marie Callender’s or Trader Joe’s recommended), pre-baked according to directions.
- 2 medium onions, halved and thinly sliced
- 1 package (6-8 oz.) white button mushrooms, cleaned and sliced
- 3 tablespoon olive oil
- Salt and pepper to taste
- 4 large eggs
- 1 ½ cups whole milk, half-and-half or cream (make as light or creamy as you prefer)
- 1 teaspoon salt
- 1 cup (4-6 oz.) shredded Gruyere cheese
- Handful of fresh baby spinach, arugula or parsley leaves
Method
Preheat oven to 350°F/180°C
Heat 2 skillets on medium-high heat. You are going to prepare the onions in one, and the mushrooms in the other (to save time). You can also prepare them separately in the same skillet.
Bake for 35-40 minutes, until the top is golden and the center no longer jiggles. Cool for at least 20 minutes before serving.
http://loveandduckfat.com/mushroom-quiche-gruyere-caramelized-onion/
this sounds divine!
Thank you Dina!
So pleased to see this featured in my Food Lovers Web Daily. We love caramelized onions! The addition of mushrooms, cheese and spinach makes this a must-try recipe. And if you don’t mind me sharing a tip…we use 2 or 3 flour tortillas in the bottom of our quiche instead of pie crust. 🙂
I think this would be perfect for a weekend brunch! Thanks for sharing!
Meranda@fairytalesandfitness recently posted…Get Your Copy of the Runner’s World Big Book of Running for Beginners!
I saw you tweet about this early, and couldn’t wait to see the recipe! I love a quiche or frittata for entertaining, and I too usually go for the frozen crusts…
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Would be a useful recipe if it had nutrition info