Ingredients for Two Mushroom Quiche
- Pie Shells
- Mushroom
- Wild Mushroom
- 2 large shallots, finely chopped
- Salt and freshly ground black pepper to taste
- Pepper
- Fresh Parsley
- 3 large eggs
- Heavy Cream
- 2 tablespoons butter
- Port Wine
- Emmenthaler Cheese
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How to Make Two Mushroom Quiche
- Preheat oven to 375°F (190°C).
- Wash and trim the mushrooms. Cut cremini and shiitake mushrooms into 1/4-inch lengthwise slices.
- Sauté the finely chopped shallots in 2 tablespoons of butter over medium heat in a large skillet for about 2 minutes, until softened and translucent but not browned.
- Add the sliced mushrooms to the skillet and sauté for an additional 10-12 minutes, until tender and lightly browned, stirring occasionally.
- Pour in the white wine and stir, cooking over medium heat for 2-3 minutes, or until the wine is almost completely reduced.
- Season the mushroom mixture with salt, pepper, and fresh parsley. Set aside.
- In a medium bowl, whisk together the heavy cream, half and half, and eggs until well combined.
- Spread the mushroom mixture evenly in the prepared pie crust.
- Sprinkle the shredded Gruyère cheese over the mushrooms.
- Gently pour the egg and cream mixture over the cheese and mushrooms.
- Bake for 30-35 minutes, or until the custard is set and lightly golden brown. The center should be just slightly jiggly.
- Let the quiche cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
9g
Fat
74g
Carbs
6g
