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
Ingredients
- 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
Instructions
- 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!