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  • Megan Bliss

Cheese & Mushroom Quiche

My brother-in-law made this amazing quiche. He made it Gluten Free for me, so I ate half of the 9-

inch pie all by myself. It was so delicious. I hope you love it too.


Cheese and Mushroom Quiche

1 9-inch pie crust

2 Tablespoons Butter

2 Shallots, minced (Or ½ cup onion and 1 Tablespoon Garlic)

8 ounces fresh Mushrooms, minced or sliced depending on your preference.

4 large Eggs

1 Cup Half and Half, or 3/4 cup Heavy Cream and 1/4 Cup milk

1 teaspoon Dry Mustard

1 teaspoon Salt

½ teaspoon Dry Thyme

½ teaspoon Ground Pepper

¼ cup shredded Parmesan Cheese

1 ½ cups shredded Cheddar Cheese (6 ounces) or cheese of your choice.

Preheat oven to 375 degrees. Poke the crust with a fork about every inch to prevent the crust

from getting big bubbles. Cover the top of the pie crust with parchment paper or foil. Add enough

dried beans or rice or pie weights or even coins to cover the bottom of the crust. Par-bake the pie

crust for 12 minutes. Remove the foil and bake for another 10 minutes. The crust won’t be

completely cooked but remove from oven and set aside while making the filling. (Save the beans for

another pie.)

In a medium skillet over medium heat melt the butter. Add the shallots and sauté until starting

to soften. Add the minced mushrooms and cook until the mushrooms have softened and start to

brown. This takes about 7-9 minutes. Set it aside.

In a medium bowl whisk eggs, Half and Half, and Spices. Stir in the mushroom mixture,

Parmesan Cheese, and 1 cup of cheese.

Place the par-baked pie shell pan onto a cookie sheet, to catch any spills. Pour the egg

mixture into the crust. Top with remaining ½ cup cheese.

Bake until the center of the quiche is puffed, and the crust is golden brown. About 40-45

minutes, or until a knife inserted in the middle comes out clean. Remove to a wire rack and let stand

for 10 minutes. Serve while warm.

**To make Gluten Free use a Gluten Free Pie Crust. I use a frozen crust that I get in my local

grocery store.

** Vegetarian as written

Jan Dairy Keen

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