Mushroom and swiss cheese quiche
Delight in the rich and savory flavors of our Mushroom and Swiss Cheese Quiche! Made with a perfect blend of fresh mushrooms, melted Swiss cheese, and a creamy egg mixture, this easy-to-follow recipe is ideal for breakfast, brunch, or a light dinner. Enjoy a buttery, flaky crust filled with wholesome ingredients, including 6 eggs, heavy whipping cream, and a touch of salt, all baked to golden perfection. Treat yourself to a delicious homemade quiche that's sure to impress!
- 25 Mar 2025
- Cook time 35 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
Mushroom and Swiss Cheese Quiche is a savory and elegant dish that is perfect for a cozy brunch, lunch, or dinner. Featuring a delicate custard filling with a blend of eggs, heavy cream, sautéed mushrooms, and melted Swiss cheese, this quiche promises a delightful experience in every bite. Easy to prepare and loaded with rich flavors, it's sure to become a favorite in your household.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
If using a pre-made or homemade pie crust, roll it out and fit it into a 9-inch pie dish. Trim any excess crust and set aside. You can also partially bake the crust for 5-7 minutes to prevent it from getting soggy when filled later.
- In a medium-sized skillet, melt the butter over medium heat.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
- Remove from heat and let the mushrooms cool slightly.
- In a large mixing bowl, whisk together the eggs, heavy whipping cream, and salt until well-combined.
- Stir in the shredded Swiss cheese.
- Evenly spread the cooked mushrooms over the bottom of the pie crust.
- Pour the egg and cheese mixture over the mushrooms, spreading it out evenly.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- To check for doneness, insert a knife or toothpick into the center; it should come out clean when the quiche is fully cooked.
- Once baked, remove the quiche from the oven and let it cool on a wire rack for about 10-15 minutes before slicing.
- Slice into wedges and serve warm.
Tips:
- 1. Use fresh mushrooms to get the best flavor. Sauté them in butter until they release all their moisture and are nicely browned.
- 2. Ensure your eggs and heavy cream are well-mixed to create a smooth custard consistency.
- 3. Pre-bake (blind bake) your pie crust for about 10 minutes before adding the filling to avoid a soggy bottom.
- 4. Grate your Swiss cheese to distribute it evenly throughout the quiche for a consistent flavor in every bite.
- 5. Let the quiche cool for a few minutes after baking before serving. This helps it set and makes slicing easier.
- 6. To add more depth to the flavor, consider adding some freshly ground black pepper or a pinch of nutmeg to the egg mixture.
- 7. Leftover quiche can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Mushroom and Swiss Cheese Quiche offers a delectable combination of ingredients, perfect for any meal of the day. The creamy, cheesy filling paired with the earthy mushrooms creates a comforting and satisfying dish. Serve it warmly with a fresh side salad or enjoy it alone; it’s delicious either way. Remember, quiche can be a versatile dish, so feel free to experiment with different fillings and cheeses to customize it to your taste.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 390kcal | 20% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 3.77g | 1% |
| Fiber 0.38g | 1% |
| Sugar 2.04g | 2% |
| Fat | |
| Fat 33g | 40% |
| Saturated 18g | 63% |
| Cholesterol 320mg | - |
| Vitamins | |
| Vitamin A 390ug | 44% |
| Choline 210mg | 38% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.59mg | 46% |
| Vitamin B3 1.53mg | 10% |
| Vitamin B6 0.11mg | 6% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 1.79ug | 75% |
| Vitamin C 1.04mg | 1% |
| Vitamin E 1.18mg | 8% |
| Vitamin K 2.13ug | 2% |
| Minerals | |
| Calcium, Ca 390mg | 30% |
| Copper, Cu 0.17mg | 19% |
| Iron, Fe 1.11mg | 10% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 380mg | 30% |
| Potassium, K 280mg | 8% |
| Selenium, Se 36ug | 68% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 2.64mg | 24% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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