Metroman's Mega-Mushroom Quiche
A robust and heroic quiche, perfect for brunch or a light dinner. This dish combines earthy mushrooms, savory cheese, and fresh herbs in a flaky, golden crust, embodying strength and deliciousness without being overly complicated.
Directions
- 1
Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch pie plate. Crimp the edges decoratively.
- 2
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and chopped onion; cook, stirring occasionally, until vegetables are tender and moisture has evaporated, about 8-10 minutes.
- 3
Spread the cooked mushroom and onion mixture evenly over the bottom of the pie crust.
- 4
Sprinkle the shredded Gruyere cheese over the mushroom mixture.
- 5
In a medium bowl, whisk together eggs, half-and-half, fresh parsley, salt, and black pepper until well combined.
- 6
Carefully pour the egg mixture over the cheese and vegetables in the pie crust.
- 7
Bake for 35-45 minutes, or until the center is set and a knife inserted near the center comes out clean. The crust should be golden brown.
- 8
Let the quiche stand for 10 minutes before slicing and serving. This allows the internal structure to stabilize.
- 9
For a richer flavor, toast mushrooms before adding to the quiche.