Ingredients
- 1 9-in pie crust
- butter or oil for cooking mushrooms
- 12 white mushrooms, sliced
- 1 teaspoon table salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 1/2 cup milk
- 1 1/2 cup cheddar cheese, shredded
Instructions
Pre-heat the oven to 375F
Clean and slice the mushrooms
Shred the cheese, or measure out pre-shredded cheese
Cook the mushrooms in the butter/oil until the mushrooms start to lose their juices, set aside to cool
Combine the eggs, milk, salt, and pepper in a bowl
Assembly
Line the bottom of the pie crust with the cheese, top with the mushrooms, and pour in the egg mixture.
Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set.
Remove the quiche from the oven. It can be served warm or refrigerated after it cools for 30 min.
Note: sharper or milder cheddar cheese can be used. Shredded mozzarella can be substituted in a pinch but the quiche will be chewier and the final result will won't have much cheese flavor.
Recipe adapted from: King Arthur Baking: Mushroom-Cheddar Quiche
