Mushroom and Tomato Quiche Recipe

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Recipes.net Team Published April 15, 2020
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This quiche is perfect for your morning breakfast. It is a complete breakfast in one dish! It includes mushrooms, tomatoes, and is made with egg.

How To Make Mushroom and Tomato Quiche

  • 1 1/2 cup all-purpose flour (plus extra for rolling)
  • 4 tbsp unsalted butter (at room temperature)
  • 4 tbsp shortening
  • 1/4 cup ice-cold water
  • 2 tsp olive oil
  • 4 large eggs
  • 8 oz Monterey Jack cheese (grated)
  • 1/2 cup canned button mushrooms (quartered)
  • salt and pepper (to taste)
  • 12 cherry tomatoes (cut in half)
  • 1/4 cup milk
  • 1/4 cup heavy cream
  1. In a large bowl, add the flour, butter, water, and shortening. Mix everything together until the dough becomes firm.
  2. Form the dough into a circle and wrap it in plastic. Chill the dough for 30 minutes and preheat the oven to 400° Fahrenheit.
  3. Roll out the pastry on a floured surface. Then place the pastry on a pie plate.
  4. Prick the base of the pastry with a fork and press a sheet of aluminum foil around the pastry edge. Then chill it for 10 minutes.
  5. After chilling the pastry, brush it with olive oil and bake it in the oven for 10 minutes. Afterward, take off the foil and bake the pastry for another 5 minutes.
  6. In a medium bowl, lightly beat the eggs, cheese, milk, & cream. Stir everything until they are well-blended. Season the mixture with salt and pepper to add flavor.
  7. Distribute evenly the mushrooms & tomatoes into the baked pastry shell.
  8. Pour the egg mixture and bake it in the oven until the crust is golden and the filling is well-formed.
  9. Once you’re finished baking, serve your mushroom and tomato quiche and enjoy your meal

How To Make Mushroom and Tomato Quiche

0 from 0 votes
Preparation Time: 15 mins
Chill Time: 40 mins
Cooking Time: 15 mins
Total Time: 1 hr 10 mins
Serves:
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Ingredients

  • 1 1/2 cup all-purpose flour, plus extra for rolling
  • 4 tbsp unsalted butter, at room temperature
  • 4 tbsp shortening
  • 1/4 cup ice-cold water
  • 2 tsp olive oil
  • 4 large eggs
  • 8 oz Monterey Jack cheese, grated
  • 1/2 cup canned button mushrooms, quartered
  • salt and pepper , to taste
  • 12 cherry tomatoes, cut in half
  • 1/4 cup milk
  • 1/4 cup heavy cream

Instructions

  1. In a large bowl, add the flour, butter, water, and shortening. Mix everything together until the dough becomes firm.
  2. Form the dough into a circle and wrap it in plastic. Chill the dough for 30 minutes and preheat the oven to 400° Fahrenheit.
  3. Roll out the pastry on a floured surface. Then place the pastry on a pie plate.
  4. Prick the base of the pastry with a fork and press a sheet of aluminum foil around the pastry edge. Then chill it for 10 minutes.
  5. After chilling the pastry, brush it with olive oil and bake it in the oven for 10 minutes. Afterward, take off the foil and bake the pastry for another 5 minutes.
  6. In a medium bowl, lightly beat the eggs, cheese, milk, & cream. Stir everything until they are well-blended. Season the mixture with salt and pepper to add flavor.
  7. Distribute evenly the mushrooms & tomatoes into the baked pastry shell.
  8. Pour the egg mixture and bake it in the oven until the crust is golden and the filling is well-formed.
  9. Once you're finished baking, serve your mushroom and tomato quiche and enjoy your meal
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Nutrition

  • Calcium: 491mg
  • Calories: 752kcal
  • Carbohydrates: 40g
  • Cholesterol: 267mg
  • Fat: 54g
  • Fiber: 2g
  • Iron: 4mg
  • Potassium: 337mg
  • Protein: 26g
  • Saturated Fat: 27g
  • Sodium: 389mg
  • Sugar: 3g
  • Vitamin A: 1521IU
  • Vitamin C: 12mg
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