Mushroom Cheddar Quiche

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Often on Sunday mornings I wake up with a craving for quiche. I went through my fridge this morning and discovered that I had all of the ingredients for a earthy quiche, minus the crust.

I'm very particular about my cheese. I buy The Cheese Guy's grated parmesan cheese at every opportunity (as well as many of his other products). For the cheddar cheese I used Cabot Sharp White Cheddar. Once a year, around Passover, they bring in the OU and they do a special run of a few kinds of their cheese. When they do so, I buy a few cases to split with family and friends. It's remarkably affordable to do so and have it shipped - last year I paid $35 for per case, which has 12 8oz bars in a case.

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  • 4 ServingsServings

Ingredients

  • 4 large eggs beaten
  • 1 cup milk
  • 4 ounce sauteed mushrooms
  • 1/4 cup grated parmesan cheese
  • 1/2 cup grated cheddar cheese
  • 1/2 teaspoon black pepper
  • 1 teaspoon herbs de provence

Preparation

Preheat your oven to 325 and sauté your mushrooms. I added a bit of aesofetida powder because I'm allergic to onion. If you're not (and I hope that's the case!) feel free to add some onions or onion powder.

Whisk the eggs and the rest of the ingredients, adding the mushrooms last so that they don't cook the eggs if they're still warm.

Pour egg mixture into a well oiled pan and bake for 30 minutes, checking the last five minutes to make sure the edges don't burn. I like mine more well done, the oven time ended up being closer to 45 minutes, but many people don't like them as dried as I do.