Mushroom Quiche

This Mushroom Quiche is a delightful vegetarian treat, featuring a buttery crust filled with savory mushrooms, cheese, and herbs. Perfect for a leisurely brunch, it combines rich flavors with a creamy texture that will satisfy any palate.

Ingredients

• All-purpose flour - 100 g
• Unsalted butter - 50 g
• Cold water - 2-3 tablespoons
• Eggs - 3 large
• Milk - 120 ml
• Mushrooms (sliced) - 150 g
• Cheddar cheese (shredded) - 100 g
• Onion (finely chopped) - 1 small
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh thyme (chopped) - 1 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
3. Add cold water, one tablespoon at a time, mixing until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
5. Add sliced mushrooms, thyme, salt, and pepper to the skillet. Cook until the mushrooms are soft and liquid has evaporated, about 5-7 minutes. Remove from heat and let cool slightly.
6. In a bowl, whisk together eggs and milk. Stir in the cooled mushroom mixture and shredded cheese.
7. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Place the dough in the dish and trim any excess.
8. Pour the mushroom and egg mixture into the prepared crust.
9. Bake in the preheated oven for 25-30 minutes or until the quiche is set and lightly golden on top.
10. Let cool for a few minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Mushrooms are a good source of antioxidants and vitamins.
• Eggs provide high-quality protein and essential nutrients.

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