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Mushroom Cheddar Quiche

Mushroom+Chedder+Quiche
Am I the only one who can never remember how to spell quiche?  Whenever I am looking online to look up a new recipe, it always takes me a few tries before Google figures out what I’m asking for.  Don’t they know what I’m asking for when I type keesh?  Luckily I found this recipe in my King Arthur Flour catalog so no searching required.  I modified the recipe slightly to use a premade crust to speed up the process but otherwise followed the recipe as is.
One of the best things about this recipe is that it is wonderfully rich without the million grams of fat that usually come in a quiche.  Instead of the cups of cream that are standard in quiches it uses just a 1/2 cup of milk.  I don’t miss the fat at all.  It’s creamy, flavorful and purely delicious.
 
Mushroom Cheddar Quiche
adapted from King Arthur Flour

1 premade pie crust

1 oz unsalted butter
1 med onion, chopped
8 oz white mushrooms, sliced
3 large cloves of garlic, finely chopped
1 Tbs thyme
1/2 tsp salt plus 1 tsp salt
1/4 tsp black pepper
8 large eggs
1/2 cup milk
1 cup shredded cheddar cheese

1.  Preheat oven to 375 degrees.

2.  Heat butter over medium heat in a large pan until foaming.  Add the onions and cook for 5 minutes.  Add the mushrooms and cook unilt mushrooms start to lose their juices.

3.  Mix in the garlic, thyme, 1/2 tsp of salt and the pepper.  Remove from the heat.

4.  Combine the eggs, milk and remaining tsp of salt.
5.  Place the pie crust in a 9″ pie pan and crimp the edges.
6.  Place the cheese on the bottom of the crust, top with the mushroom mixture and pour the egg mixture over the top.

7.  Bake the quiche for 35-40 minutes.

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