A tasty savory tart loaded with mushrooms, fresh tomatoes, and cheese on a flaky homemade quiche crust. This mushroom and tomato quiche deserves a spot on your breakfast menu.
Preparation:
15mins
Cooking:
45mins
Total:
1hr40mins
Serves:
8
Ingredients
1½cupall-purpose flouradd more for rolling
4tbspunsalted butterat room temperature
4tbspshorteningat room temperature
¼cupwaterice-cold
2tspolive oil
4eggslarge
8ozMonterey Jack cheesegrated
½cupbutton mushroomscanned, quartered
salt and pepper to taste
12cherry tomatoescut in half
¼cupheavy cream
¼cupmilk
Instructions
Crust:
In a large bowl, combine flour, butter, water, and shortening. Mix everything together until the dough becomes firm.
Form the dough into a circle and wrap it in plastic. Chill the dough for 30 minutes and preheat the oven to 400 degrees F.
Roll out the pastry on a floured surface then place the pastry on a pie plate.
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.
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.
Mushroom Tomato Filling:
In a medium bowl, lightly beat the eggs, cheese, milk, and cream. Stir everything until they are well-blended. Season the mixture with 2 teaspoons of salt and 2 teaspoons of pepper to add flavor.
Distribute the mushrooms and tomatoes into the baked pastry shell evenly.
Pour the egg mixture and bake it in the oven for roughly 30 minutes or until the crust is golden and the filling is well-formed.
Once you're finished baking, serve your mushroom and tomato quiche and enjoy your meal!