Carrot and mushroom quiche is a savory and satisfying dish that combines the earthy flavors of mushrooms with the natural sweetness of carrots, all encased in a buttery, flaky crust. This versatile quiche can be enjoyed for breakfast, brunch, or even as a light dinner, making it a great addition to any meal. With its rich filling and delicious combination of ingredients, carrot and mushroom quiche is sure to impress family and friends alike!
Ingredients:
• 1 pre-made pie crust (store-bought or homemade)
• 2 cups carrots, grated or finely chopped
• 1 cup mushrooms, sliced (such as cremini or button)
• 1 onion, chopped
• 3 large eggs
• 1 cup heavy cream (or milk)
• 1 cup shredded cheese (such as cheddar or Gruyère)
• 1 teaspoon dried thyme (or fresh thyme)
• Salt and pepper to taste
• Olive oil for sautéing
Instructions:
1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the sliced mushrooms and grated carrots to the skillet, cooking for an additional 5-7 minutes until the vegetables are tender. Season with salt, pepper, and thyme. Remove from heat and let cool slightly.
4. In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the shredded cheese and the sautéed vegetable mixture.
5. Pour the filling into the prepared pie crust, spreading it evenly.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
7. Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature. Enjoy this delicious carrot and mushroom quiche as a delightful centerpiece for your next meal!
Aprile's Kitchen 