Bothwell Cheese Quiche
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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!