Mushroom & Onion Quiche
Culinary Genie
6 servings
20 minutes
1¼ hours
240
Breakfast, Brunch & Eggs
This vegetarian quiche is perfect for lunch or dinner
with its meaty mushrooms and slight garlicky flavor from the Garden Herbs.
We’ve created this quiche with a gluten-free crust and options for dairy-free,
but feel free to use a regular crust or make your own.
Ingredients
- 1 tablespoon olive oil
- 1 (8 ounce package) sliced baby bella mushrooms
- 1 small red onion, sliced
- 1 tablespoon Garden Herbs Seasoning Blend, divided
- 5 large eggs
- 1 cup half & half or non-dairy milk of choice
- 1 (9-inch) frozen gluten-free pie shell (keep frozen)
- 1 cup shredded Cheddar cheese or non-dairy cheese of choice, divided
Directions
Preheat oven to 375°F. In large skillet, heat olive oil over medium heat. When hot, add mushrooms, onions and 1 teaspoon Garden Herbs Seasoning Blend; salt and pepper as desired. Sauté until mushrooms are nicely browned and onions are softened. Set aside.
In medium bowl, combine eggs, half & half and remaining 2 teaspoons Garden Herbs Seasoning Blend; salt and pepper as desired. Whisk until well combined. Set aside.
Place frozen pie crust on a baking sheet. Sprinkle ½ cup cheese over the bottom of the crust. Top with mushrooms and onions. Carefully fill with egg mixture and sprinkle with remaining ½ cup cheese.
Bake 45-50 minutes or until knife inserted in center comes out clean. Remove from oven and allow to set for 10 minutes before serving.