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Swiss Cheese and Mushroom Quiche recipe

Perfect to serve for a Sunday brunch. Therichness of mushrooms combined with the piquantness of Swisscheese makes this quiche yummy comfort food.

Recipe: Swiss Cheese andMushroom Quiche

1 (9-inch) unbaked pie crust
1 teaspoon butter
1 1/2 cups chopped onions
1/4 pound mushrooms, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed dried thyme
1/2 teaspoon dry mustard
4 large eggs
1 1/2 cups milk
2 tablespoons all-purpose flour
1 1/2 cups shredded Swiss cheese
1 pinch paprika

  • Arrange crust in 9-inch pie pan; set aside.
    Preheat oven to 375°F (190°C).
  • Melt the butter in a small pan. Add onionsand saute over medium heat for a few minutes. When they beginto soften, add mushrooms, salt, pepper, thyme and mustard. Sauteabout 5 minutes more and remove from heat.
  • Combine eggs, milk and flour in a blenderor food processor and mix well. Sprinkle cheese over the bottomof the pie crust and spread the onion-mushroom mixture on top.Pour in the egg mixture and sprinkle the top with paprika.
  • Bake for 35 to 45 minutes, or until firmin the center. Cool for 15 minutes to set custard. Serve warmor at room temperature.

    Makes 6 servings.

    Cheese and Vegetable Quiche – Gary Rhodes – BBC

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  • Comments

    2 Comments

    Best

    Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.

    Cook

    Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.


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