Savory mushrooms and sweet sundried tomatoes create the ideal combination in this delectable mushroom and sundried tomato quiche. The delicious topping is nestled in a crispy crust, making it a perfect dish to serve at brunch or lunch–or any time you need a flavorful yet satisfying meal! Plus, its simple preparation makes it easy to make ahead of time for convenience.
Ingredients:
- 1 refrigerated pie crust
- 1 tablespoon of olive oil
- 1 lb. of sliced mushrooms
- 1/2 cup of sundried tomatoes, chopped
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 4 eggs
- 1 cup of milk
- 1/2 cup of shredded mozzarella cheese
- 1/4 cup of chopped fresh parsley
Instructions:
- Preheat the oven to 375°F.
- Unroll the pie crust and press it into a 9-inch tart or quiche pan.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and are browned, stirring occasionally.
- Add the chopped sundried tomatoes and minced garlic to the skillet, and stir to combine.
- Season the mushroom mixture with salt and pepper to taste.
- Spoon the mushroom and sundried tomato mixture into the prepared pie crust.
- In a separate bowl, whisk together the eggs and milk until well combined.
- Pour the egg mixture over the top of the mushroom and sundried tomato mixture in the pie crust.
- Sprinkle the shredded mozzarella cheese over the top of the quiche.
- Bake the mushroom and sundried tomato quiche in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is set.
- Remove the quiche from the oven and let it cool for 10-15 minutes before slicing.
- Sprinkle the chopped fresh parsley over the top of the quiche before serving.
Serve up six to eight portions of this flavorful and scrumptious mushroom and sundried tomato quiche for brunch or a light lunch. This meal can be made ahead of time, making it an ideal dish if you’re short on time! Enjoy with a side salad or some luscious fruit. Bon Appétit!