Caramelized Onion and Sauteed Mushroom Quiche is an impressive meal for breakfast or brunch, but it also works for lunch or dinner.
Today I bring you a recipe that you can eat for any meal of the day. That's right, it works for breakfast (or brunch), lunch, or dinner. This magic recipe is for Caramelized Onion and Sauteed Mushroom Quiche.
I have to admit that prior to about 6 months ago I had never tried making quiche before. I don't know why, the opportunity just never arose. Then I went to lunch at a friend's house, and she had made a crustless version loaded with veggies. And I loved it, but it did cross my mind that it would be even better with crust. So I made some - with crust.
Very much like my Caramelized Onion and Mushroom Pizza, this quiche was inspired by some appetizer tarts Hubby and I made in a cooking class we took together way back before we were married, and just newly living together.
Actually, this quiche is really just a larger version of those tarts - caramelized onions and sauteed mushrooms with an eggy quiche custard, and some creamy goat cheese sprinkled on top.
I used a regular store-bought pie crust (use the kind you have to roll out, or your quiche might overflow), but you could use a puff pastry or phyllo crust instead if you prefer.
What is quiche?
Quiche is a large French tart with a pastry crust (or they can be made crustless) filled with an eggy, savory custard, and meat, seafood, and/or vegetables.
How to make Caramelized Onion and Sauteed Mushroom Quiche:
To make the quiche, you must first make the caramelized onions and sauteed mushrooms. If you've never made caramelized onions before, you should know that it can take a really long time, and it can't be rushed.
If you want the process to be as hands-off as possible, make them in a slow cooker. In that case, you'll only need to use about ¼ of the onions for this recipe, but the rest can easily be stored in the fridge or freezer for another use.
If you know you're going to be short on time when making this (like if you're making it for an early morning breakfast), cook the onions and mushrooms ahead of time and store them in an airtight container in the fridge until you're ready to cook. Gotta love a good make-ahead!
The rest of the filling is very simple to make. Simply whisk together some eggs and milk, and sprinkle some goat cheese on top.
Caramelized Onion and Sauteed Mushroom Quiche Ingredients:
- Unsalted butter
- Large yellow onion
- Olive oil
- White mushrooms or use brown mushrooms, sliced portabellas, or a mixture of mushrooms
- Dried or fresh thyme
- Salt and pepper
- Large eggs
- Whole milk
- Store-bought or homemade pie crust - store-bought pie crust is definitely the easiest option, buy you can also make it yourself, or use puff pastry or several layers of phyllo instead if you wish.
- Goat cheese - I used plain goat cheese, but you can also use herb seasoned or any other type of goat cheese you happen to have
What should I cook my quiche in?
Most quiches are often cooked in a fluted tart dish. These can be made of metal or ceramic, and some of the metal ones have a removable bottom which can make it easier to get the cooked quiche out.
However, this specialty pan is not necessary, and you can use whatever similarly-sized pan that you have on hand. Some ideas include a pie pan, a round cake pan, or a springform pan.
Serve this Caramelized Onion and Sauteed Mushroom Quiche for a great breakfast or brunch (it would be PERFECT for Easter morning), lunch or, if you're like me, make breakfast for dinner. Serve it with a side salad and/or some fruit and you're good to go!
Want more Savory Breakfast recipes?
Caramelized Onion and Sauteed Mushroom Quiche Nutrition Notes:
If you're looking to cut back on carbs, fat and/or calories, or you need to make a gluten-free quiche, consider making a crustless quiche.
Prepare according to the directions in the recipe below, but put the caramelized onions and mushrooms straight into a well-oiled pie plate or quiche dish, then continue as directed. This will reduce calories, total and saturated fat, and carbohydrates. The quiche will also be gluten-free.
Caramelized Onion and Sauteed Mushroom Quiche
- 1 Tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 1 Tablespoon olive oil
- 16 ounces white mushrooms, wiped clean and sliced
- ¼ teaspoon dried thyme or 1 teaspoon minced fresh thyme
- salt and pepper
- 4 large eggs
- 1 cup whole milk
- 1 store bought or home made pie crust (look for rolled pie crust, not the kind that is already a in pie dish)
- 4 ounces goat cheese, crumbled (about ½ cup)
- Melt the butter in a 10 or 12" skillet over medium heat. Add the onions and cook, stirring often until very soft and golden brown. As the onions cook, turn the heat down and/or add water 1 Tablespoon at a time if they begin to brown too quickly. Onions may take up to 30 minutes or more to caramelize. When done, transfer to a bowl and set aside. Alternatively, you can follow the recipe for Slow Cooker Caramelized Onions, and use approximately ¼ of them for this recipe. store the remaining caramelized onions in an airtight container in the fridge or freezer.
- Return now empty skillet to medium heat and add olive oil. Add mushrooms and cook until browned and water has been cooked out of them. Stir in thyme and season to taste with salt and pepper. Remove from heat and set aside.
- Heat oven to 375°F. In a medium bowl, whisk together the eggs and milk. Set aside.
- Roll out pie crust and place into a 9" pie plate or quiche dish. Add caramelized onions and sauteed mushrooms to the pie crust. Pour egg mixture over onions and mushrooms and sprinkle goat cheese on top.
- Bake for 30-40 minutes, until egg is set.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.
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