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Onion Mushroom Quiche Recipe

Since breakfast is the most important meal of the day, why not start it with a delicious and healthy meal? This onion mushroom quiche will prove to be one healthy, well balanced, nutritional idea which will fulfill the day. Discover more about the onion mushroom quiche!

The quiche is actually a French term from the beautiful French cuisine, and it refers to a baked custard made from eggs and milk (additional ingredients are sometimes included) in a pastry crust. Though is one of France’s most popular recipes, quiche has been proven to have Germanic origins, as it was first invented in the kingdom of Lothringen, under German domination, which was lately renamed by the French, Lorraine.

Initially a simple with egg and cream custard filling, and sometimes with bacon too, quiche became popular in many parts of the world, developing a wide variety of possibilities. Served at breakfast, lunch, as an entrée or as an evening snack, quiche includes nowadays seafood, mushrooms, broccoli, cheese, onion, or lardons, which are cubes of pork fat.

The onion mushroom quiche is an excellent solution also for vegetarians, as it doesn’t include any meat, and, as said before, it’s one healthy treat to begin your day with. The necessary ingredients for this recipe, which includes 6 servings, are:

The Crust

  • 3/4 cup of oats
  • 1/2 cup of all-purpose flour
  • 1/4 tsp of salt
  • 3 tbsp of cold butter - cut into small cubes
  • 3 tbsp of low-fat buttermilk

  • The Filling
  • 1 medium onion - sliced into thin rings then cut rings in half
  • 4 teaspoons olive or canola oil 8 ounces sliced mushrooms
  • 1/2 tsp of salt
  • 1/4 tsp of black pepper
  • 1/4 tsp of dry mustard
  • 1 tbsp of chopped fresh thyme leaves
  • 3 large eggs
  • 3 egg whites
  • 1 cup of evaporated fat-free milk
  • 2/3 cup of grated Gruyere cheese

  • Preheat the oven at 400F degrees, and prepare a pie dish, sprayed with cooking spray. Before the actual cooking, first sauté the onions in a frying pan until they reach a brownish color, for about 20 minute, stirring often. Set aside for a later use.

    Take a blender and mix in it the oats, the flour and some salt until they are well combined, then add the butter and mix again until the mixture has a texture resembling small pebbles. Add the buttermilk and mix some more, until well combined.
    Take out the mixture and turn it into a round shape, like a ball, and put it between 2 waxed paper pieces.

    Create a circle of 10 inches, remove the top sheet and put the crust, together with the other remaining waxed paper, into the pie dish. Remove the paper and bake it for 10 minutes. When ready, let it cool.

    The sautéed onions previously cooked are to be put into a bowl. The 2 teaspoons of oil go into the frying pan over medium to high heat. Add the mushrooms and cook them for 6 minutes, until the water inside of them is released, then put the sautéed onions back into the pan, and season with salt, pepper, thyme and mustard. In a bowl, mix the eggs, the egg whites and the evaporated milk and return to the chilled crust.

    Sprinkle some cheese on it; add the onion mushroom mixture and a layer of beaten eggs. Put it back into the oven, at 350F degrees, and bake it for half an hour. Before serving, cut the crust into 6 wedges.

    Tags: breakfasts, breakfast recipe, breakfast recipes, breakfast food, onion, mushroom, onion mushroom quiche, guiche, french, recipe, lorraine

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