Ingredients for California Quiche
- 8 ounces fresh mushrooms, sliced
- 2 celery stalks, finely chopped
- Green Onion
- 2 tablespoons butter
- 6 large eggs
- 1 cup milk
- 2 tablespoons all-purpose flour
- Seasoning Salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon hot pepper sauce
- 4 ounces cooked bacon, crumbled
- 4 ounces shredded Swiss cheese
- 4 ounces shredded cheddar cheese
- 2 tablespoons dry white wine
- 1/2 medium yellow onion, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (9 inch) unbaked pie crust
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How to Make California Quiche
- Sauté 8 oz cremini mushrooms, 2 stalks celery (finely chopped), and 1/2 medium yellow onion (chopped) in 2 tbsp butter until softened (about 5-7 minutes).
- Set aside to cool.
- In a large bowl, whisk together 6 large eggs, 1 cup milk, 2 tbsp all-purpose flour, 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, and 1 tbsp pepper sauce until well combined.
- Stir in 4 oz cooked bacon (crumbled), the cooled mushroom mixture, 4 oz shredded Swiss cheese, 4 oz shredded cheddar cheese, and 2 tbsp dry white wine.
- Cover the quiche mixture and chill in the refrigerator for at least 1 hour (or up to overnight).
- Preheat oven to 350°F (175°C).
- Gently stir the chilled egg mixture. Pour into a well-buttered 9-inch quiche pan or deep pie plate.
- Bake for 50-55 minutes, or until the center is set and the crust is golden brown. A knife inserted near the center should come out clean.
- Remove from oven and let stand for 10 minutes before slicing and serving.
- Garnish with extra bacon curls or fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
5g
Fat
62g
Carbs
3g
