TL/DR – Mushroom Swiss Quiche. An easy quiche made easier by using organic store bought crust. The flavors of swiss and thyme meld magically with sautéed mushrooms. –
I am not into making my own crust. (I know!) Too messy. Maybe that makes me a lame home cook, but I find that some of the pre-made pie crusts are just as good. I prefer the Simple Truth Organic brand.
By following the directions on the box and pre-baking it on the lower end of the 12 – 14 recommended minutes, I find that this quiche comes out perfectly.
Sauté the mushrooms in butter with salt, pepper and thyme. Thyme jives marvelously with Swiss cheese. Just make sure to slice the mushrooms very thinly and then cook ALL of the moisture off before adding to the quiche.
Whisk together eggs, heavy cream, (I know, but you can just use milk if that’s too decadent,) milk, salt and pepper. Arrange the mushrooms and diced swiss cheese in the pre-baked pie crust and bake at a lower heat for about an hour.
Also try Spinach Gruyere Quiche and Easy Ham and Cheese Quiche.
Mushroom Swiss Quiche
Ingredients
- 1 refrigerated 9 inch pie crust
- 1 T extra virgin olive oil
- 1 T butter
- 8 oz baby bella mushrooms, sliced thinly
- 1 T fresh thyme, minced
- 1T white wine vinegar or white wine
- 3/4 c swiss cheese, diced small
- 4 eggs
- 3/4 c 2 percent milk
- 1/2 c heavy cream
- 3/4 t kosher salt, divided
- ground pepper to taste
Directions
- Step 1 Preheat oven to the temperature listed on the pie crust package. Most refrigerated pie crusts need to be at room temperature for about 45 minutes before attempting to roll out.
- Step 2 Unroll the pie crust and press into a 9 inch pie dish.
- Step 3 Pre-bake the crust according to the package instructions, usually about 12 – 14 minutes at 425 F.
- Step 4 While crust pre-bakes, sauté mushrooms in butter and oil on high heat. Allow the moisture to cook all the way out. Add 1/4 teaspoon of the salt, a shake of pepper and the thyme towards the end of the cooking. Splash the 1 T of white wine vinegar or wine in and allow to cook off completely.
- Step 5 Set the mushrooms aside and dice the cheese.
- Step 6 Whisk together the eggs, milk, cream, 1/2 t salt and a few more shakes of pepper in a separate bowl.
- Step 7 Once the crust is removed from the oven, lower the heat to 325 degrees F.
- Step 8 Scatter the mushrooms evenly on the bottom of the dish, followed by the cheese.
- Step 9 Gently pour the egg mixture over the top and carefully place the quiche in the 325 F oven.
- Step 10 Bake for 55 minutes and allow to cool at least 15 minutes before serving.
