Eggland's Best: Caramelized Onion Mushroom Quiche

Eggland's Best: Caramelized Onion Mushroom Quiche

This Eggland’s Best versatile dish can be eaten as breakfast or lunch but is also perfect as a dinner entrée too! It bakes until it is golden brown on top and then is served straight from the oven or allowed to cool for an hour for easier slicing.

Recipe Summary

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Yield: 6 Servings

Ingredients:

• 1 9" deep-dish frozen pie crust *or your favorite crust

• 2 tablespoons extra virgin olive oil

• 1 medium onion diced

• 6 ounces sliced mushrooms washed and patted dry

• ½ teaspoon dry or fresh thyme

• 3 Eggland's Best eggs, large

• 2 Eggland's Best eggs, large - egg yolks

• 1 cup whole milk

• 4 ounces sharp white cheddar freshly shredded

• 4 ounces sharp yellow cheddar freshly shredded

• salt & pepper to taste

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Sauté Vegetables

In a large frying pan, heat olive oil over medium heat. Add the diced onion, mushrooms, salt, and pepper. Stir occasionally, cooking until the onions and mushrooms are caramelized and browned, about 15 minutes.

Step 3: Prepare the Custard

In a large mixing bowl, whisk the Eggland's Best eggs, yolks, and milk together until the mixture is pale yellow and smooth.

Step 4: Assemble the Quiche

Layer half of the shredded cheese on the bottom of the pie crust. Spread the caramelized vegetables evenly over the cheese. Pour the egg custard mixture over the top. Sprinkle the remaining cheese over the filling.

Step 5: Bake to Perfection

Place the pie crust on a baking tray for stability. Bake in the preheated oven for 35–40 minutes, or until a knife inserted into the center comes out clean.

Step 6: Cool and Serve

Allow the quiche to cool for about an hour to set before slicing.

Recipe Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Customizable Fillings: Swap out mushrooms for spinach or add diced ham for extra protein.

Tips for a Perfect Quiche

• Prevent Soggy Crust: Blind bake the pie crust for 10 minutes before adding the filling for extra crispiness.
• Fresh Cheese: Grate your cheese at home for better melting and flavor.
• Make-Ahead: Prepare the quiche a day in advance, refrigerate, and reheat before serving.

Love cooking with Eggland’s Best? Discover a new favorite with our Eggland's Best Breakfast Gorditas

FAQs

Q: Can I use a homemade crust instead of frozen?

A: Absolutely! A homemade buttery crust adds even more flavor and texture to this quiche.

Q: Can I make this quiche dairy-free?

A: Yes, substitute plant-based milk and cheese to create a dairy-free version.

Q: How do I know when the quiche is fully cooked?

A: A knife inserted into the center should come out clean, and the top should be golden brown.

Q: Can I freeze quiche?

A: Yes, wrap the fully baked quiche tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.