Polish Vegetarian Brunch: Mushroom Quiche with Caramelized Onion on Rye Bread

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 pre
• made rye crust (store
• bought or homemade) 2 cups cremini mushrooms, sliced 1 large onion, thinly sliced 1/4 cup unsalted butter 1 1/2 cups shredded Gruyere cheese 3 large eggs 1/2 cup heavy cream Salt and pepper, to taste Fresh parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add sliced onions and cook until caramelized, about 20 25 minutes. Remove from heat and set aside.
3. In another pan, sauté mushrooms over medium heat for 4 5 minutes or until tender. Season with salt and pepper to taste.
4. Sprinkle shredded Gruyere cheese evenly into the pre made rye crust. Top with caramelized onions, followed by the cooked mushrooms.
5. In a separate bowl, whisk together eggs and heavy cream. Pour the egg mixture over the layered ingredients in the crust.
6. Bake for 30 35 minutes or until a knife inserted into the center comes out clean. Let cool slightly before slicing.
7. Garnish with fresh parsley and serve on a rye bread base.

Chef’s Insight

The combination of mushrooms and caramelized onions adds depth and umami flavor to this dish, making it perfect for a satisfying brunch or light dinner.