Moosewood Swiss Cheese and Mushroom Quiche

Total Time
55mins
Prep 15 mins
Cook 40 mins

So, I'm kind of a picky eater and while I like a lot of spices and cusines, there are quite a few basic ingredients out there I can't stand, three being: swiss cheese, mushrooms and...egg. So why in the world would I post this recipe? Only because it completely knocked my socks off! Somehow when you combine all those yucky ingredients in this magical way it turns into the most delicious brunch...or lunch...or dinner ever! Enjoy!

Ingredients Nutrition

Directions

  1. Cover bottom of crust with swiss cheese.
  2. In a frying pan, melt butter and saute onions until soft and translucent.
  3. Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
  4. Spoon veggies over cheese in pie crust.
  5. In a medium bowl, beat all of the custard ingredients together until thouroughly mixed.
  6. Pour custard over mushroom layer until pie is full (there might be some left over).
  7. Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.
Most Helpful

5 5

I prepared this in form of 12 small single quiches using a rectangular pie crust, cutting it is square pieces and placed them in a greased muffin this. I made the half of the filling and it was right for the small quiches. It was really wonderful, I loves the combination of mushrooms and thyme. My friends as well really loved this and they were very surprised of the homemade quiches. Thanks a lot posting this recipe!

5 5

Great quiche recipe!! I only made 1/3 of the recipe, using my mini pie dish. I agree with Jackie, next time I would pre-bake the pie crust, as the bottom wasn't a nice flaky crust like the rest of it, but otherwise, wouldn't change anything. Thanks for sharing the recipe. Made for Culinary Quest 2015.

5 5

This is a great combination, and quite easy to do. I just made a few minor variations to the posted recipe. I made my own pie crust and put it in a quiche pan. I might pre-bake it a little next time, because the bottom below the filling never seems quite cooked enough for me. I used a leek in place of onion, since I had one in the refrigerator that I needed to use up. Since my mushrooms were quite large, I added them with the leeks and the butter at the same time, throwing in a few sprigs of fresh thyme. When the veggies were done, I removed the thyme but it did infuse the veggies with a nice flavor. I then continued as instructed. A really flavorful quiche that I will enjoy again. Made for Culinary Quest 2015 by a Toasted Tourist.