Caramelized Onion and Mushroom Quiche
Caramelized Onion and Mushroom Quiche
Yuuum. I do love a good quiche and this one has by far been my recent favourite. The flavours are out of this world with the caramelized onions, shiitake mushrooms and fresh thyme. Not to mention, the Swiss cheese! This quiche makes me excited for breakfast… or brunch rather, since I never really eat breakfast, but it’s good any time of the day! My husband will come home from work and have a slice for a snack. He even eats it cold! I prefer it heated up.
I’ve tried making this quiche with a classic quiche crust made from wheat flour and I’ve also tried making it with a crust made from almond flour. I try to bake with almond flour as much as possible, but in this case, I didn’t prefer the almond flour crust. So, I will leave that part of the recipe up to you! I know many people cannot digest wheat very well, but if you can, this recipe is next level with a wheat crust! Alternatively, you can just make this quiche crustless. My husband and I used to do that back when we were on Keto. It’s just as delicious. Pro tip: be sure to butter your pan really well beforehand so that the egg doesn't stick.
Caramelized Onion and Mushroom Quiche
Caramelized Onion and Mushroom Quiche
Ingredients
- *prepared quiche crust
- 8 organic, free-range eggs
- 1 white onion, sliced
- 3 cups sliced shiitake mushrooms
- 5-7 sprigs fresh thyme
- 1/2 cup organic heavy cream
- 3/4 cup shredded Emmental cheese
- 2 tsp sea salt
- 1 tsp fresh cracked black pepper
- 4 tbsp unsalted butter, for sautéing
Instructions
- Preheat the oven to 400F.
- Heat a cast iron pan over low-medium heat and add the butter.
- Once the butter has started to melt, add the sliced onions and mushrooms and sauté until the onions are caramelized and the mushrooms are browned.
- In a medium-sized bowl, add the eggs, cream, thyme, salt and pepper and whisk until smooth. Add the cheese and whisk in to mix.
- Add the mushrooms and onions to the bottom of your quiche crust and then pour the egg mixture over top.
- Bake for 20-23 minutes. Let cool before cutting into slices.
- Enjoy!
Notes
*I will leave it up to you which quiche crust you prefer to use. If you are using a wheat crust, make sure it has been blind baked before adding the egg mixture. If you are doing a crustless quiche, make sure you butter your dish really well before adding the egg mixture.