Mushroom and Sundried Tomato Quiche. Vegetable quiche is loaded with mushrooms, sundried tomatoes, eggs, Parmesan and mozzarella cheeses, and then baked in a frozen pie crust until the top of the quiche is golden brown. This mushroom and sundried tomato quiche is very light, savory and delicious!
Quiches are so versatile and perfect to serve anytime. Brunch and meatless dinners are just some of the countless ways to serve them. If you’re having quests stay over for the holidays, then quiches can even be a life saver; one of the easiest meals you can make ahead, freeze and reheat when you need one.
This quiche simply requires a two step process to make. First, you prepare the mushroom mixture, quickly sauteing the mushrooms with onions, garlic, sundried tomatoes and seasonings and allowing the mixture to cool. Second, whisk together the other ingredients into an egg mixture and combine it with the mushroom mixture. Next, pour it into a frozen pie crust and bake.
No need to bake or thaw the pie crust before you pour the ingredients into it. It has to be frozen in order to bake the quiche evenly without burning the crust.
This mushroom and sundried tomato quiche will compliment your next holiday brunch buffet!
Enjoy this quiche, any day of the week you serve it will become a holiday!
Mushroom and Sundried Tomato Quiche
- 10 ounces white button mushrooms, washed, drained- diced into small pieces
- 1 Tbsp. olive oil
- 1 small onion- diced
- 2 garlic cloves-diced
- 1/4 tsp. crushed red pepper flakes
- 2 tsp. dried parsley
- 1/4 tsp. salt
- 2 Sundried tomatoes (packed in oil)- diced into tiny pieces
- 1 Frozen 9-inch Pie Crust (do not thaw)
- 3 large eggs
- 1 cup half & half
- 1/3 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
1. Preheat oven to 350 degrees. Lightly spray with cooking oil in a ceramic Baking Pie Dish (preferably a 9 or 10-inch), and set aside.
2. In a non-stick skillet, over medium heat, heat olive oil, adding onions and garlic,
and sauteing them until softened, about 2 to 3 minutes. Add the mushrooms and
crushed red pepper, stirring occasionally, cooking the mushrooms until all the moisture has disappeared, about 5 minutes. Turn off heat. Stir in the salt and dried parsley. Transfer to a small bowl and allow to cool completely; or pop into the fridge to speed up things.
3. In a medium size bowl, whisk eggs, half & half, Parmesan cheese until well combined. Stir in the mozzarella cheese. Then fold in the mushroom mixture and mix until well combined. Set aside.
4. Remove 1 frozen pie crust from your freezer. Allow to warm up to room temperature for 2 minutes. Flip it over, using your hands to gently loosen at the edges of the crust and push off the crust to remove it from the silver tray it comes in, and place the frozen pie crust directly into your prepared ceramic baking pie dish. Don’t worry if you broke it, it will bake and fuse itself together, Save the silver tray for reheating leftovers the next day.
5. Place the quiche on the center rack of oven and bake for 35 to 40 minutes. The center of the
quiche must be firm when you shake it and the top should be golden brown. Remove and allow to sit for 15 minutes before serving.
Cooks notes: For Reheating: Place the chilled or frozen quiche on the counter and allow it to warm up to room temperature, about 30 minutes to 1 hour. Preheat oven to 300 degrees; place quiche in oven for 15 to 20 minutes, or until you insert the knife in center and it comes out steaming hot to the touch.
Serves 6 to 8