Enjoy the finer things within the confines of your own home! This Cheese and Mushroom Quiche isn’t any ‘ol quiche! Made with a Black Truffle Monterey Jack Cheese, you’ll be surprised at how gourmet your brunch can be!
This post contains sponsored content. I was fortunate enough to receive monetary compensation and/or products from Dairy Farmers of Canada. Although compensated for my efforts, all opinions are my own.
I have been waiting months to post this recipe. Seriously! I have been experimenting with Quiche for a few months now and it’s been a rainy day favourite. I was fairly certain I would eventually publish it with a lovely Canadian cheese from Dairy Farmers of Canada, but as each month is a surprise I wasn’t sure when I would get the perfect cheese for the dish! Well friends, the perfect cheese for all your at-home brunching needs is here! Bothwell’s Black Truffle Monterey Jack gives you the thrill of this old-world delicacy, for a fraction of the price!
Brunch gives off connotations of a lavish mid-day meal highlighted by mimosas in a packed room and waiters trying to rush you out to seat the next guests. I love brunch, but that really isn’t my style. I prefer to dine on local foods in a relaxed setting and drink my wine at my own pace, without worrying if my friends and I are taking too long! That isn’t to say I wouldn’t enjoy an invite out to brunch, but you really don’t have to look further than home for a great brunch celebration!
Back to Bothwell, they are one of my most favourite local companies. They support their local farmers and source milk from Manitoban cows. Their product is quite easy to locate over this great province and is such a treat! I adore this cheese and company so much that I actually brought 4 bricks in my suitcase to share with my friends at the Food Blogger’s of Canada Conference this past weekend (Hey, Kacey & Sean)! My fellow food blogging friends were so happy to receive a brick (or two) of this Black Truffle Monterey Jack! Do you have a favourite Bothwell cheese?
I had a lot of fun with this recipe and the set-up. My Mom is quite talented at crochet and gifted me this doily at Thanksgiving dinner, as it had a lovely bird pattern. If you know me, you know I am a tad bird obsessed and that comes-up in my photos from time to time. This is one of my favourite shoots of all time due to the delicious Cheese and Mushroom Quiche I got to snack upon while setting-up these cheery photos to break-up the gray fall weather.
So, invite the girls or you mom over and throw a fuss-free, relaxed and delicious brunch! Buy a bottle of some vino and enjoy catching-up over a gourmet Canadian Cheese and Mushroom Quiche made with Bothwell Black Truffle Monterey Jack. Your friends will want to stay until the entire Quiche is devoured!
Cheese & Mushroom Quiche
- 1 cup Bothwell Black Truffle Monterey Jack Cheese shredded
- 1 9 inch pie crust frozen or homemade
- 1 cup roughly chopped white button mushrooms
- ¼ cup white onion finely diced
- 2 tablespoons butter
- ¼ teaspoon salt
- 1 dash Worcestershire sauce
- 2 tablespoons flour
- 3 large eggs
- 1 ½ cup half and half
- Preheat oven to 350 degrees. If using frozen pie shell, let thaw for 10-15 minutes.
- In small frying pan, cook mushrooms, onion and butter over medium heat. Add salt and Worcestershire sauce and fry for 5-7 minutes. Drain pan and add onion and mushroom mixture to bottom of pie shell.
- Toss grated cheese with flour and place cheese on top of mushrooms in the pie shell.
- Whisk eggs with half and half cream until thoroughly mixed. Carefully pour egg mixture on top of cheese layer in pie crust.
- Bake at 350 degrees for 45-50 minutes or until custard has set. Let cool for 10 minutes prior to cutting and serving!