Mushroom Quiche
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Thanksgiving is a big deal for our fellow Americans. People fly or drive 🚙 from everywhere so they can spend time with their families. It’s more celebrated than Christmas. I would assume that, besides the elaborate menu, the fact that there’s no gifts involved puts everyone more at ease plus there’s football!
 
As many are from out of town, the chance for the hosts to have guests staying over for a few days is pretty high. After serving that famous turkey dinner 🦃 with all the trimmings, more food items have to be planned for the next few days.
 
One dish that I often rely on when having company staying over is quiche! The reasons are simple… It’s so versatile and can be served for breakfast or brunch but as well for lunch and dinner along with a green salad 🥗. Another plus is it can be made ahead and just popped into the oven…
 
So far, I have a few quiche recipes on the website such as Quiche Lorraine, Mini Mexican Tortilla Quiche and Butternut Squash Ham & Leek Quiche! Here’s another one to add to this yummy list… Mushroom Quiche 🍄!
 
Like any other quiche, this one is also easy to make. It’s a great recipe to help clean up your crisper too! I use red onions in the video because this is what I had on hand but white 🧅 or yellow are other options. The same with mushrooms. I had buttons that needed attention but by all means, you can use other varieties.
 
It’s not always obvious to find fresh herbs 🍃 at the end of November. In the Mushroom Quiche, I use fresh thyme leaves but when push comes to shove, using dried is totally acceptable. The ratio is 3:1 which means 1 tablespoon of fresh = 1 teaspoon of dried.
 
In the seasonings, there’s also freshly grated nutmeg. Can you use ground instead? Of course, but the aroma and flavor will be less concentrated. Did you know that whole nutmeg lasts forever when stored properly? Place fresh nutmeg in an airtight container in a cool, dry area away from light and heat 🔥.
 
This delicious savory Mushroom Quiche is one of my go-to recipes when we have guests staying over. I make 👩‍🍳 it a day or two earlier and when it’s time to serve, I simply bake it in the oven. It can also be frozen and thawed out in the fridge the day before. Relax, enjoy your time with your company by making this tasty dish!
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Farmer’s Sausage Skillet
– Breakfast Burritos
– Shakshouka
– Soft Boiled Eggs
– Breakfast Casserole
– Eggs Benedict
– Denver Omelet
– Breakfast Sausage Muffin Cups
and for even more breakfastand brunch recipes 🍳🥞, click on this link… Recipe Category • Breakfast & Brunch
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Mushroom Quiche

Mushroom Quiche

This tasty Mushroom Quiche is easy to make plus it can be served for breakfast or brunch as well as lunch and dinner with a side salad!
5 from 2 votes
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Servings 8

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Passive Time 7 minutes

Ingredients
  

  • 1 9-inch Foolproof Pie Dough see Recipe
  • 3 slices bacon, cut into small pieces
  • 1 tbsp. butter
  • 1/2 cup red onions, finely chopped
  • 1/2 cup red peppers, finely chopped
  • 1 lb. mushrooms, washed and slices
  • 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 2 large cloves garlic, pressed
  • 1 tbsp. fresh thyme leaves, chopped tips & tricks
  • 3 large free-range eggs, beaten
  • 1 cup 35% heavy cream
  • 1 pinch freshly grated nutmeg
  • 1 tsp. hot paprika, or to taste
  • 1 1/2 cups Gouda cheese (substitute Gruyère, Swiss or Emmental), grated
  • 1/4 cup parsley, chopped tips & tricks

Directions
 

  • Preheat oven to 375ºF and place pie dough in a 9-inch pie plate; set aside.
  • In a non-stick skillet, add chopped bacon. Turn the heat on medium and render the fat slowly. Cook for 10 minutes or until crispy.
  • Using a slotted spoon, transfer the bacon to a bowl and set aside.
  • Melt butter and add onions; sauté for 1 minute. Add peppers and sauté for 1 minute.
  • Add mushrooms, toss to coat in butter and season with freshly ground black pepper; stir constantly for 2 minutes. Let them cook for 8 minutes.
  • Add garlic and thyme; sauté for 1 minute. Remove from the heat and set aside.
  • In a large bowl, combine beaten eggs, heavy cream, cheese, parsley, paprika, and nutmeg. Whisk until blended.
  • Add the bacon and mushroom mixture to the eggs; stir to mix.
  • Pour mixture into the prepared pie plate and spread evenly; cover the edges with crust shield.
  • Transfer to the preheated oven and bake for 50 to 60 minutes or until a cake tester inserted in the center comes out clean.
  • Remove from the heat and let it rest for 7 to 8 minutes before serving.

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