Mushroom & Swiss Quiche

Mushroom & Swiss Quiche

Check our Lucky 32 Southern Kitchen Blog Post – 10 “Egg”cellent Easter Brunch Tips

  • 6 each fresh eggs, beaten
  • 2 cup chopped cremini mushrooms
  • 1/4 cup melted butter
  • 2 tsp thyme leaves
  • 1 tbsp minced garlic
  • 2 cup shredded Swiss cheese
  • 3 tbsp flour
  • 1 cup half & half cream
  • 1/4 tsp nutmeg
  • Salt & pepper to taste
  • 1 each unbaked pie crust

Preheat oven to 350 degrees.

Add mushrooms to a hot sauté pan and sauté until they squeak. Add butter, thyme and garlic to pan and cook for 3-5 minutes. Remove pan from heat and stir in flour until well combined. Mix in cheese.

In a bowl, whisk together eggs, half & half, nutmeg and salt & pepper to taste. Add mushroom mixture to eggs and combine well. Pour into pie shell and bake for 35 minutes or until an inserted knife comes out clean.

Makes: 1 quiche, 6-8 slices

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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