Craving a comforting, flavorful meal that's also surprisingly easy to make? Look no further than this delightful mushroom onion quiche! This recipe is perfect for a quick weeknight dinner, a satisfying weekend brunch, or even a delightful lunchbox addition. It's packed with savory mushrooms and onions, nestled in a flaky, buttery crust, and topped with a creamy, dreamy egg custard. Get ready to impress yourself and your loved ones with this simple yet elegant dish! This recipe is a testament to how delicious and healthy meals can be achieved with homemade cooking. It’s one of the best recipes for a quick dinner, fitting perfectly into the category of easy recipes.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 6 large eggs
- 1 cup milk or cream (half-and-half works great!)
- 1/2 cup grated Gruyere cheese (or Swiss, cheddar, or a blend)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix!
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate or quiche dish. Trim and crimp the edges. Prick the bottom with a fork to prevent puffing. Blind bake for 15 minutes (optional, but helps prevent a soggy bottom).
Preparing the Filling:
- Sauté vegetables: While the crust is chilling (or baking), heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook until tender and lightly browned, about 5-7 minutes more. Season with salt and pepper.
- Whisk eggs: In a large bowl, whisk together the eggs, milk (or cream), cheese, and parsley. Season with salt and pepper.
- Assemble and bake: Pour the mushroom and onion mixture into the prepared crust. Pour the egg mixture over the vegetables.
- Bake: Bake for 35-40 minutes, or until the quiche is set and golden brown. A knife inserted near the center should come out clean.
- Cool and serve: Let the quiche cool slightly before slicing and serving.
Tips and Variations:
- For a richer flavor: Use heavy cream instead of milk.
- Add more veggies: Feel free to add other vegetables like spinach, bell peppers, or zucchini.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it ahead: This quiche can be made a day ahead and reheated.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 15-20g
- Fat: 20-25g
- Carbohydrates: 20-25g
This mushroom onion quiche is a fantastic addition to your repertoire of healthy meals and easy recipes. It’s a delicious dish that's perfect for any occasion, proving that homemade cooking doesn't have to be complicated to be incredibly rewarding. Enjoy!