Mushroom Quiche

Whether it’s brunch, lunch, or dinner, this mushroom quiche is great for any occasion.

Serves: 6

Prep time: 20 min | Cook time: 5 min | Bake time: 40 min

Ingredients:

  • Single 9” (23cm) crust
  • 2 Tbsp. (30 mL) garlic butter
  • 1 large onion, cut in half, sliced thinly
  • 2 tins (10 fl. oz./284 mL) sliced Money’s Mushrooms, drained
  • ½ tsp. (3 mL) garlic salt
  • ½ tsp. (3 mL) coarse black pepper
  • 1 tsp. (5 mL) dried tarragon
  • 3 Tbsp. (45 mL) chopped fresh parsley
  • 2/3 cup (150 mL) whipping cream
  • 2 eggs

Instructions:

  1. Preheat oven to 400ºF (200ºC).
  2. Roll out pastry on floured board; fit into bottom and sides of a 9” (23 cm) fluted quiche pan. (One with a removable bottom is preferable.)
  3. Prick the bottom crust all over with a fork. Place a circle of foil or parchment paper on the bottom; cover with dried beans or pastry weights.
  4. Bake about 15-20 minutes or until fluted edge is golden. Remove paper and weights; continue baking until bottom is also browning. Remove from oven.
  5. Meanwhile, melt butter in a heavy skillet; sauté onion and mushrooms for 3-4 minutes or until browned. Spread in bottom of baked shell.
  6. Beat together the seasoning, cream, and eggs. Pour over mushrooms and onions in the shell.
  7. Place on a baking sheet; bake about 35-40 minutes or until browned and slightly puffy. Let stand 5 minutes before cutting into wedges.

Nutritional Information:

  • Cal 277, Pro 5 g, Total Fat 21 g, Sat. Fat 10 g, Chol 43 mg, Carb 20 g, Fibre 2 g, Sodium 566 mg
Money's Quiche