Mushroom and Tomato Quiche
Posted by Derek D
Grated Gruyere Cheese, Pie Crust, Heavy Cream, Cherry Tomatoes, Salt And Pepper, Mushrooms, Olive Oil, Eggs
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Mushroom and Tomato Quiche Recipe
This savory Mushroom and Tomato Quiche is ideal for breakfast, brunch, or a light dinner. This quiche, with its flaky pie crust, creamy egg filling, and tender vegetables, is sure to become a family favorite.
Ingredients
- 1/2 cup grated gruyere cheese
- 1 pie crust (unbaked)
- 1 cup heavy cream
- 1/2 cup cherry tomatoes, halved
- Season with salt and pepper to taste
- 1/2 cup sliced mushrooms
- 1 tbsp olive oil
- Three large eggs
Time Needed
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 5 minutes
Instructions
- Preheat the oven to 375°F.
- (190 degrees C).
- Bake for 10 minutes after pricking the bottom of the pie crust with a fork.
- Heat the olive oil in a skillet over medium-high heat.
- Sauté the sliced mushrooms for 5 minutes, or until tender.
- Cook for 2 minutes more after adding the cherry tomatoes.
- Whisk together the eggs and heavy cream in a mixing bowl.
- Combine the mushroom and tomato mixture with the grated Gruyere cheese.
- Season to taste with salt and pepper.
- Fill the partially baked pie crust with the mixture.
- Bake for 30-35 minutes, or until the center of the cake is set and the top is golden brown.
- Allow for a few minutes of cooling before slicing and serving.
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