Mediterranean Vegetarian Breakfast Delight: Mushroom Quiche, Tomato Bruschetta & Avocado Feta Toast

Allergens

Contains no common allergens unless specified.

Ingredients

• 10 oz mixed wild mushrooms, sliced
• 1 pre
• made pie crust (vegetarian)
• 4 large eggs
• 1 cup grated parmesan cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1/3 cup fresh basil leaves
• 2 tsp balsamic glaze
• 4 slices rustic Italian bread
• 2 ripe avocados, pitted and peeled
• 1/2 cup crumbled feta cheese
• Olive oil

Instructions

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 12 minutes, then set aside to cool.
2. Sauté mushrooms in a pan with olive oil until tender and slightly golden. Season with salt and pepper, and remove from heat.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in sautéed mushrooms and parmesan cheese.
4. Pour the mixture into the cooled pie crust and bake for 35 40 minutes or until set. Allow to cool slightly before slicing.
5. In a bowl, combine cherry tomatoes, basil leaves, salt, pepper, and olive oil. Set aside to marinate.
6. Toast the Italian bread slices in an oven or toaster until golden brown. Spread avocado on each slice and top with crumbled feta cheese.
7. Serve quiche slices along with tomato bruschetta and avocado feta toast, garnishing with fresh basil leaves if desired.

Chef’s Insight

This recipe showcases the best of Italian flavors and textures, creating an unforgettable vegetarian breakfast experience.

Notes

Feel free to mix and match your favorite mushrooms for the quiche. You can also experiment with different bread types for the avocado feta toast.