Delicious Mushroom Quiche

Quiche isn’t just for brunch! I make this delicious and satisfying quiche for dinner as well. You can make this quiche with just about any of your favorite veggies, but I love mushrooms, so this one is for mushroom lovers! 😁

Ingredients:

Two different types of mushrooms: (experiment with any of your favorite mushrooms!)

• 6 oz of Baby Bella

• 3 oz of Shitake

One shallot finely shaved or minced

One clove of finely minced garlic

2 cups of fresh broccoli, steamed

EVOO

2 Tbsp of butter

Four eggs

¾ cup of half & half

Smoke paprika

nutmeg

3 oz of freshly grated pasture-raised cheese; I use Kerry Gold

9” pie crust, fresh or frozen. (I use Pillsbury fresh pie crusts)

9” pie or tort baking dish

Salt and pepper to taste

Preparation

• In a shallow frying pan, melt the butter with 3 TBSP of EVOO

• Add shallots and garlic

• Add mushrooms and broccoli and cook for 3-4 minutes on medium heat.

• In a mixing bowl, using the whisk attachment, mix eggs, cream, and a dash of nutmeg with about ½ -1 tsp of smoked paprika

• Prepare pie crust in your tort dish, place parchment paper on top of the dough, and weigh down with either dry beans or a ceramic dish; Bake crust at 350 degrees for 15 minutes.

Cooking Steps

• Cool the crust and veggies at room temperature, about 10-15 minutes.

• Layer half of the cheese on the bottom of the crust.

• Add your vegetables on top of the cheese.

• Pour egg mixture over the vegetables.

• Sprinkle the rest of the cheese on top.

• Garnish with arugula, basil, or spinach.

• Bake at 350 degrees for 50-60 minutes, or until a fork comes clean when inserted into the center.

Voila! A delicious and hearty vegetable/mushroom quiche, and great leftovers, too! (If you have leftovers!)

Bottom Line

This is a healthier alternative to traditional quiche containing ham or bacon. It’s good for you and great for the planet! 😁

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