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Taste of Home

Mushroom-Gouda Quiche

TOTAL TIME: Prep: 15 min. Bake: 30 min. + standing YIELD: 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

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

  • 1. Preheat oven to 350°. Unroll crust 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 crust.
  • 3. Bake on a lower oven rack until crust is golden brown and a knife inserted in the center comes out clean, 30-35 minutes. Let quiche stand for 10 minutes before cutting.

Nutrition Facts

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

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