Description

An easy mushroom quiche with sharp cheddar and fresh dill. A protein-rich, vegetarian dinner simple enough for any weeknight.

Ingredients

Units Scale

8 ounce carton of sliced mushrooms
1/2 red onion, chopped
9-inch pre-made frozen pie crust, pre cooked for about 5 minutes, pricking the crust with a fork before baking
8 ounces of shredded Swiss or Cheddar cheese
1/2 cup of cream (Evaporated Milk or Half and Half)
4 eggs, beaten
2 to 3 sprigs of fresh dill, pulled from stem and chopped or 1 teaspoon of dried dill
1 dash of Nutmeg
2 to 3 tablespoons of Avocado Oil for sautéing onion and mushrooms
1 teaspoon of salt (optional)

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Instructions

Preheat the oven to 350 degrees.
Place the avocado oil in a nonstick skillet. Add the chopped onion and sauté for 5 minutes.
Add the mushrooms and sauté until cooked through.
Place the cheese in the bottom of the cooled pie crust. Add the sautéed mushrooms and onion on top of the cheese in the pie crust.
Add the beaten eggs and cream together, combine well. Add the salt, dash of nutmeg and dill. Mix until well combined.
Pour the egg mixture on top of the mushrooms and cheese.
Bake for 45 minutes or until a toothpick comes out clean. Serve hot.

Notes

Cheese swap: extra-sharp cheddar stands up best to the mushrooms, but Swiss gives a milder, more classic quiche and Gruyere works beautifully too.

Freeze your garden dill: snip extra dill, pack it into an ice cube tray, cover with olive oil, and freeze. Drop a cube straight into the pan to saute your onion and mushrooms for a hit of garden dill any time of year.