Mushroom-Gouda Quiche
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
Reviews
This is a delicious and simple no-fuss quiche recipe! I used baby Portobella mushrooms instead of the shiitake and roasted them ahead of time along with some onions. This quiche is so easy to put together! I used the options of Monterey Jack cheese and baby spinach. A really tasty quiche....and the ratio of eggs to cream created a nice custard. This recipe is versatile, too. You can easily vary the veggies and cheeses to your liking. Will definitely keep this recipe handy!
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.
Excellent! I skipped the pie crust and just poured the mixture in a buttered pan and baked as directed. Will definitely make again.