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Herb and Mushroom Quiche

(Makes 6 servings) 1/2 lb (250 g) assorted mushrooms (button, crimini, shiitake, oyster, etc.) 1 tbsp (15 mL) oil 1/2 cup (125 mL) diced onion or shallots Seasoning Mix (see recipe below) 4 eggs 1-1/4 cups (300 mL) table cream (18%) or evaporated milk 3/4 cup (175 mL) shredded Swiss or gruyere cheese 1/4 cup (50 mL) freshly grated Parmesan cheese 2 tbsp (30 mL) chopped fresh parsley (optional) 9-inch (23 cm) unbaked pie shell (or deep-dish frozen pie shell) Clean, trim ends (remove stems from shiitake) and slice mushrooms. Heat oil in a large non-stick skillet over medium-high heat. Add mushrooms and onion; cook, stirring frequently, until mushrooms are soft. Stir in Seasoning Mix. Let cool slightly. Whisk eggs and cream in a large bowl until well combined. Stir in mushroom mixture, cheeses, and parsley, if using. Pour into pie shell. Bake in a preheated 375F (190C) oven until knife inserted in centre comes out clean, about 20 to 25 minutes. Let rest for 10 minutes before slicing. Seasoning Mix 1-1/2 tsp (7 mL) dried chives 1 tsp (5 mL) onion powder 3/4 tsp (4 mL) dried thyme 1/4 tsp (1 mL) salt Pinch cayenne pepper Pinch black pepper Combine seasonings in a small bowl. Use as directed above. Tip: * To save preparation time and reduce calories, crust can be omitted. Spray a 9-inch (23 cm) pie plate well with non-stick spray before filling. Reduce cooking time by about 5 minutes.