Cheese & Mushroom Quiche
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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 Servings
- 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!