This quiche features a buttery, flaky pie crust that is filled with a milk and egg custard, caramelized mushrooms and onions, and a sharp cheddar cheese blend. It bakes until it is golden brown on top and then is served straight from the oven or allowed to cool for an hour for easier slicing. This versatile dish can be eaten as breakfast or lunch but is also perfect as a dinner entrée too!
Why I Love this Quiche
As a busy mom with three kids, I love to bake meals my whole family will eat. This quiche is one of our favorites because it has all the savory flavors we typically enjoy on our burgers, plus eggs! After experimenting with different variations on this recipe, I found this flavor combo to be the best. I also love that I can make this quiche earlier in the day and it will be ready for dinnertime!
How to Caramelize Onions and Mushrooms
Caramelizing vegetables is a great way to add flavor and depth to your dishes. It’s not difficult, and it can be done in just a few minutes with the right technique! Follow these steps for how to caramelize mushroom and onion:
- Heat up olive oil in a large frying pan over medium heat. Add chopped onions, mushrooms, salt and pepper.
- Stir occasionally until they start browning (watch closely so they don’t burn). Mine took about 15 minutes total.
- Once they’re evenly cooked through, pour over any sauce you want – like balsamic vinegar – give them one last stir then take off the heat!
How to Make Caramelized Mushroom and Onion Quiche
Preheat the oven to 350 degrees F.
Heat up olive oil in a large frying pan over medium heat. Add chopped onions, mushrooms, thyme, salt and pepper. Stir occasionally until they start browning (watch closely so they don’t burn). Mine took about 15 minutes total.
In a large bowl, add the eggs, yolks, and milk. Whisk until yolks are broken and mixture is pale yellow.
Add half the shredded cheese into the bottom of the pie crust followed by the caramelized vegetables. Pour custard mixture carefully over the top of the filling. Top with remaining cheese and bake on a baking tray (for stability when using frozen pie shells) for 35-40 minutes.
*See the printable recipe card for full instructions.
Variations
This quiche is delicious as is, but there are substitutions that can be made for a tasty pie. Milk - You can use lower fat milk, almond milk, half and half, or light cream. Cheese - Freshly shredded gruyere, swiss, or Monterey jack are also delicious options for this quiche. Oil- Butter or extra virgin olive oil can be used to caramelize the vegetables. Pie Crust - You can use any deep dish crust recipe you enjoy, refrigerated pie crust (in a deep dish pie pan), or a frozen deep dish pie shell. Spices - To add a more sweet depth of flavor to the vegetables, a tablespoon of balsamic vinegar will add nice flavor. Add it right at the end of the caramelization process.
How to Store
This quiche can be stored in the fridge for up to 3 days (for best flavor and texture). To store, wrap it tightly with plastic and put it in a container or bag. If you don’t plan on eating your quiche within 3 days, it is best to freeze it and then thaw it before eating. Quiche should not be left out at room temperature as this could cause bacteria growth.
If you plan on freezing it, just be sure it is fully cooled before wrapping it in multiple layers of plastic wrap and foil to prevent freezer burn.
More Tasty Quiche Recipes to Try
Caramelized Mushroom and Onion Quiche
Equipment
- oven (adjusted to the center rack position)
- cutting board & knife
- Measuring Cups & spoons
- large skillet
- wire whisk
- rubber spatula
- large mixing bowl
Ingredients
- 1 9" deep-dish frozen pie crust *or your favorite crust
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 6 ounces sliced mushrooms washed, and patted dry
- ½ teaspoon dry or fresh thyme
- 3 large Eggland's Best eggs
- 2 large Eggland's Best egg yolks
- 1 cup whole milk
- 4 ounces sharp white cheddar freshly shredded
- 4 ounces sharp yellow cheddar freshly shredded
- salt & pepper to taste
Instructions
- Preheat oven to 350 degree F.
- Heat up olive oil in a large frying pan over medium heat. Add chopped onions, mushrooms, salt and pepper. Stir occasionally until they start browning (watch closely so they don’t burn). Mine took about 15 minutes total before I removed them from the heat.
- In a large bowl, add the eggs, yolks, and milk. Whisk until yolks are broken and mixture is pale yellow.
- Add half the shredded cheese into the bottom of the pie crust followed by the caramelized vegetables. Pour custard mixture carefully over the top of the filling. Top with remaining cheese
- Bake on a baking tray (for stability when using frozen pie shells) for 35-40 minutes. A knife inserted into the center of the quiche will come out clean.
- Allow quiche to set for one hour before slicing.
Hi, it comes in a baking tin (crust).
I see no mention of a pie dish….does this mean I’m just putting the frozen pie crust directly on the baking sheet?
Hello, yes you can make it the night before. I would reheat at 350 for at least 15 minutes or until warmed throughout.
Can I make this the night before and reheat in oven? Temp? Time? Or better to just put together night before and bake in oven?