Mushroom Onion Quiche

I’ve posted recipes before in which I herald my friend Lydia’s love affair with Quiche.  I’ve photographed her making hungry faces at cooked quiche, I’ve made asparagus quiche with her present, I’ve pretty much signed the secret seal of quiche family and friends.  I am one with the quiche.

I’ve never, however, sat down and thought to myself, “If I wanted to eat quiche, then what kind would it be?” Well, this morning, when a cooking itch struck, I decided a Mushroom and Onion Quiche would undoubtedly hit the spot.  Thus, this recipe was born.

This quiche is different from others found on Clearly Delicious (Asparagus and Prosciutto Quiche, Asparagus and Onion Quiche) because it’s primarily vegetarian and does not call for the use Gruyere Cheese.  The result is a clearly delicious breakfast (or lunch!) quiche that is easy and packed with flavor.  (See the All Butter Pie Crust Recipe for pie shell.)


Mushroom Onion Quiche
This recipe is a revision of the Asparagus and Onion Quiche without Gruyere Cheese, but a mixture of Cheddar and Colby Jack Cheese.  The resulting recipe is equally as delicious and smoky.

Ingredients:
* 1 serving All Butter Pie Crust Recipe (see here)
* 2 cups chopped portobello mushrooms
* 1 onion, chopped
* 2 tablespoons olive oil
* salt and pepper, to taste
* 1 teaspoon thyme
* 1 teaspoon Italian seasoning
* 3 eggs, beaten
* 1/2 cup milk
* 1/2 cup cream
* 1 1/2 cup shredded cheese (I used a sharp cheddar and colby jack mixture)

1.) Prepare pie crust ahead of time.  Preheat oven to 350F.

2.) Slice mushrooms and chop onions.  In a medium size saucepan, heat 2 tablespoons olive oil on medium and add mushrooms and onion.  Sauté until cooked completely (mushrooms will be tender and have rendered their juices and the onions will be translucent and brown).

3.) Prepare egg and cream mixture: add 3 beaten eggs to 1/2 cup milk and 1/2 cup cream.  Mix to combine.  Add 1 1/2 cup cheese.

4.) Combine sauteed vegetables with egg mixture.  Mix to combine.

5.) Pour in pie crust.

6.) Cook in a 350F oven for 25-35 minutes, or until a knife comes out clean and quiche is golden on top.

7.) Remove from oven and allow to sit for 5 minutes.  Serves 4-5.  Enjoy!

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