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Mushroom-Gouda Quiche

Name: Mushroom-Gouda Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 1 sheet refrigerated pie crust; 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

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 30 min. + standing

Makes

6 servings

For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie crust. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey

Mushroom-Gouda Quiche Recipe photo by Taste of Home

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Ingredients

1 sheet refrigerated pie crust
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 crust 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 crust.
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 quiche crust loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts

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

Mushroom-Gouda Quiche

Total Time

Makes

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