Mushroom Swiss Quiche

You can never have too many main course recipes, so give Mushroom Swiss Quiche a try. This recipe serves 12. For $1.19 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 342 calories, 14g of protein, and 22g of fat. Plenty of people made this recipe, and 142 would say it hit the spot. If you have eggs, shallots, sherry, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. It is a rather cheap recipe for fans of Mediterranean food. It is brought to you by Renee's Kitchen Adventures. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is good. If you like this recipe, you might also like recipes such as Mushroom, Sausage & Swiss Quiche, Swiss Mushroom Asparagus Quiche, and Swiss Mushroom Asparagus Quiche.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Turn oven to 350 degrees F. (If you just baked the pie shells, then turn it down to 350 degrees F, if you baked the pie shells earlier in the day, preheat to 350 degrees F.) In a large skillet, heat the 1 TBS butter. Add in the shallots and saute until they start to become translucent. Add the mushrooms and thyme to skillet. Stir and cook until mushrooms are no longer raw and most of the moisture is absorbed. Sprinkle with 1/2 tsp. kosher salt and add in the sherry. Stir to combine and continue to cook until sherry has absorbed. Take off heat and set aside. In large glass measuring bowl or large bowl, whisk together the eggs, milk, flour, 1/2 tsp. kosher salt, ground pepper, and Dijon mustard. In small bowl combine the cheeses.Begin to assemble the quiches by layering 1/4th of the mushroom mixture into each pie shell. Followed by 1/4 of the cheeses, then 1/4th of the egg mixture and repeat layers until all ingredients are used up. Bake quiches on a baking pan in oven for 40 - 45 minutes or until set. Allow to cool at least 10 minutes before serving. Can be served warm or at room temperature. Second quiche can be frozen for later, if desired, by wrapping well in plastic and foil. When ready to reheat, thaw and bake at 350 degrees F for 20 -30 minutes, or until heated through.

 

Step by step:

1. Turn oven to 350 degrees F. (If you just baked the pie shells, then turn it down to 350 degrees F, if you baked the pie shells earlier in the day, preheat to 350 degrees F.) In a large skillet, heat the 1 TBS butter.

2. Add in the shallots and saute until they start to become translucent.

3. Add the mushrooms and thyme to skillet. Stir and cook until mushrooms are no longer raw and most of the moisture is absorbed. Sprinkle with 1/2 tsp. kosher salt and add in the sherry. Stir to combine and continue to cook until sherry has absorbed. Take off heat and set aside. In large glass measuring bowl or large bowl, whisk together the eggs, milk, flour, 1/2 tsp. kosher salt, ground pepper, and Dijon mustard. In small bowl combine the cheeses.Begin to assemble the quiches by layering 1/4th of the mushroom mixture into each pie shell. Followed by 1/4 of the cheeses, then 1/4th of the egg mixture and repeat layers until all ingredients are used up.

4. Bake quiches on a baking pan in oven for 40 - 45 minutes or until set. Allow to cool at least 10 minutes before serving. Can be served warm or at room temperature. Second quiche can be frozen for later, if desired, by wrapping well in plastic and foil. When ready to reheat, thaw and bake at 350 degrees F for 20 -30 minutes, or until heated through.

Nutrition Information:

covered percent of daily need