Wild Mushroom and Gruyère Quiche Recipe

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Wild Mushroom and Gruyère Quiche Recipe

An earthy, robust quiche made with mushrooms and gruyère cheese.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Brunch

Cuisine: American

Keyword: Wild mushroom gruyere quiche

Servings:

Calories: 433kcal

Author: Kathy Owen

Ingredients

1 cup grated Gruyère cheese (or any good Swiss cheese)
2 tablespoons olive oil
½ cup chopped onion
1 pound assorted fresh wild mushrooms, such as shitake, oyster, crimini, chanterelle - I used dried reconstituted porcini and Portobello mushrooms (chopped)
1 cup liquid egg product (or 4 whole eggs)
1 cup cream
3 tablespoons sun-dried tomatoes (chopped )
1 tablespoon coarsely chopped basil
1 pie crust, ready to bake

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Instructions

Heat oven to 450F degrees.
Press either homemade or prepared pie crust into a 9-inch pie plate. I prefer glass or the ceramic one pictured.
Cover the bottom with foil and pie weights.
Bake for 6-8 minutes or until the edge just begins to brown. (With the foil and weights the bottom of the crust might not bake. So I take the foil off and put it back into the oven for another 2 - 3 minutes.)
Sprinkle the bottom of the crust with the grated cheese.
Reduce the oven temperature to 375F degrees.
In a sauté pan, sauté the onion in the olive oil just until it softens.
Add the mushrooms and sun-dried tomatoes, stirring occasionally until the mushrooms are soft and the onions start to brown.
Take it off the heat.
In a large bowl combine the egg product and cream.
Mix in the mushroom mixture and pour it into the pie crust.
Sprinkle the chopped basil over the top.
Bake 30 - 35 minutes until a knife inserted in the center comes out clean.

Notes

Note: My experience is when using liquid eggs, the recipe tends to puff more than with fresh eggs. So I use a deeper pie dish which takes a few minutes longer to bake.

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