Mushroom-Gouda Quiche Recipe

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Mushroom-Gouda Quiche Recipe
Mushroom-Gouda Quiche Recipe photo by Taste of Home
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Mushroom-Gouda Quiche Recipe

Read Reviews
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Publisher Photo
For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie pastry. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey
Recommended: Top 10 Quiche Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + standing

Ingredients

  • 1 sheet refrigerated pie pastry
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups sliced fresh shiitake mushrooms (about 4 ounces)
  • 1 cup shredded Gouda or Monterey Jack cheese
  • 1 cup chopped arugula or fresh baby spinach

Directions

Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into pie shell.
Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Yield: 6 servings.
Originally published as Mushroom-Gouda Quiche in Simple & Delicious August/September 2016

Nutritional Facts

1 piece: 422 calories, 33g fat (18g saturated fat), 207mg cholesterol, 452mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 12g protein.

  • 1 sheet refrigerated pie pastry
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups sliced fresh shiitake mushrooms (about 4 ounces)
  • 1 cup shredded Gouda or Monterey Jack cheese
  • 1 cup chopped arugula or fresh baby spinach
  1. Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
  2. In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into pie shell.
  3. Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
    Yield: 6 servings.
Originally published as Mushroom-Gouda Quiche in Simple & Delicious August/September 2016

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Reviews forMushroom-Gouda Quiche

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MY REVIEW
curlylis85 User ID: 3166950 254297
Reviewed Sep. 18, 2016

"Delicious! We loved the combination of the gouda with the mushrooms and the little extra kick from the arugula. I did switch out some of the cream with milk to lighten it up a little and it was still very flavorful and had good texture."

MY REVIEW
fensternat User ID: 8283025 250457
Reviewed Jul. 14, 2016

"Excellent! I skipped the pie crust and just poured the mixture in a buttered pan and baked as directed. Will definitely make again."

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