Delectable Mushroom Quiche with Caramelized Onion and Thyme

Allergens

Eggs, Dairy (Parmesan cheese)

Ingredients

• 1. 1 pie crust (homemade or store
• bought) 2. 4 large eggs 3. 1 cup heavy cream 4. 8 oz fresh mushrooms, sliced 5. 1 medium onion, thinly sliced 6. 2 tbsp unsalted butter 7. 1/4 cup grated Parmesan cheese 8. 1/4 tsp fresh thyme leaves, finely chopped 9. Salt and pepper, to taste 10. Olive oil for brushing the crust

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a pan over medium heat, melt butter and sauté onions until they are golden brown and caramelized, approximately 20 minutes. Set aside.
3. Sauté mushrooms in a separate pan until they release their moisture and become tender, about 5 7 minutes. Season with salt and pepper to taste.
4. In a large bowl, whisk together eggs, heavy cream, grated Parmesan cheese, thyme leaves, salt, and pepper. Stir in the sautéed onions and mushrooms until well combined.
5. Roll out the pie crust and press it into a 9 inch pie dish. Trim excess dough and brush the crust with olive oil.
6. Pour the egg mixture into the prepared crust, filling up to about 1/2 inch from the rim.
7. Bake for 40 45 minutes or until the quiche is golden brown and set in the center. Allow it to cool slightly before slicing.
8. Serve warm with a side of fresh greens for a complete, satisfying brunch experience.

Chef’s Insight

To add a touch of sophistication, use puff pastry instead of a traditional pie crust for an elevated brunch dish.

Notes

For best results, use fresh mushrooms and onions. You can also experiment with different herbs like rosemary or sage for unique flavors.