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Mushroom & Onion Quiche
Rated 5.0 stars by 1 users
Category
Breakfast, Brunch & Eggs
Makes
6 servings
Active Time
20 minutes
Total Time
1¼ hour
Calories
240
Creator
Culinary Genie
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 Extra Virgin 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 Extra Virgin 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.
Nutrition
Serving Size
1 serving
Calories 240,
Total Fat
18 g,
Saturated Fat
9 g,
Cholesterol
190 mg,
Sodium
230 mg,
Carbs
8 g,
Fiber
0 g,
Sugar
3 g,
Protein
12 g