Mushroom Quiche

Ingredients:

1 pre-made pie crust

2 tbsp olive oil

1/4 medium onion, diced small

1 and 1/4  pounds Crimini mushrooms (thickly sliced)

3 eggs (substitute 2 add’l eggwhites for 2 egg yolks)

1/2 cup heavy cream

1/2 cup skim milk

1/2 cup Havarti (shredded)

1/2 cup Baby Swiss (shredded)

 

**** Plan ahead tip:  About 5 minutes before the crust is finished, begin heating the olive oil in a skillet over medium-high heat.

Begin by baking your pie crust according to the directions on the package. Usually this means thawing for 15 minutes, then cooking for 10-15 minutes on a cookie sheet. Do not forget to use a fork to make small holes in the bottom of the crust before baking. This allows air to escape and the bottom cooks properly and evenly. MAKE SURE the bottom of the crust is baked. I find that I often bake my crust for 5 – 10 additional minutes beyond recommendation. It should be golden brown when finished. When it is finished, take it from the oven and place it in your freezer to cool. The crust will be cooled at the exactly the time you need it.  (don’t turn off your oven — oven temperature is 350 degrees for quiche)

( If you have used the “plan ahead” tip for heating the olive oil, you are ready to proceed. If not, then allow 3-5 minutes for it to heat up in a skillet over medium-high heat.)

When the oil is hot, add the onions and toss them about for 2 minutes, but don’t let them brown.

Add mushrooms. Add salt and pepper, if you like. Continue stirring occassionally until all the water has seeped out of the mushrooms and has evaporated. Remove from heat. This process should take about 10 minutes. The Crimini should still be somewhat firm. If you are substituting other mushrooms, this time may vary.

Remove pie crust from the freezer and place it back on the cookie sheet. This helps with overruns and makes it quite easy to handle.

Combine cheeses together.

Spread 1/2 cup of cheese mixture evenly across bottom of crust.

Spread mushrooms evenly across cheese mixture.

Spread remaining 1/2 cup of cheese mixture evenly across mushrooms.

Whisk together the milk, eggs and cream. Salt and pepper (lightly) if you like.

Pour over cheese/mushroom mixture in crust.

Transfer to the oven. Bake about 35-40 minutes or until the center is set and the top shows a bit of golden brown.

Cool for at least 15 minutes (be sure to allow air under the pan).

Serve with fresh fruit or steamed vegetables.  Serves 6.

Serve warm or room temperature

BON APPETIT!

 

(a helpful note: Quiche reheats quite well, whether in the oven or the microwave.)

(heart healthy cooks: if decreasing the amount of cheese, try a bit of rosemary mixed with your cheese and a pinch of nutmeg whisked with the egg/cream mixture to add plenty of extra flavor nuance).