prep 15 min.

ready 1 hr.

serves 6

It is almost Easter, and it is now springtime even though we had almost 3 inches of snow last weekend. Yuck! We are sick of the snow. We are now making the bend, and the weather has been getting better Some of our flowers are even coming up. We are hosting some relatives from out of town for Easter, and I have planned this easy to make cheddar cheese and mushroom quiche which I will make for Easter brunch. I thought I would give it a try before making it on Easter Sunday morning. My first go turned out awesome and was very tasty. The flavors all blended together deliciously, and I think my relatives will like this a lot. I will serve this with juice and coffee and a small fruit and spinach salad or fresh strawberries as well as hot cross buns and Easter eggs. See my Spinach Salad post. Happy Easter!

Ingredients

• 2 cups shredded sharp white cheddar cheese

• 1 lb mushrooms, sliced

• 6 large eggs

• 3 shallots, sliced thinly

• 2 cups half and half

• 1 clove garlic, minced

• 1/4 tsp. ground sea salt

• 1/4 tsp. black peppercorns, ground

Ingredients for crust

You can also use a premade crust which is in the refrigerated section of a store, or you can completely skip the crust.

• 1 large egg

• 2  1/2 Tbs. ice water

• 1  1/2 cups all-purpose flour

• 1/2 tsp. ground sea salt

• 10 Tbs. unsalted butter, sliced into 1/4 in. cubes

Crust Instructions

1. In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside

2. In a medium size bowl, add the flour and salt. Mix together with a wooden spoon.  Add the sliced butter pieces, and mix until coarse. Add the egg and ice-water mixture. Mix again to make the dough.

3. Transfer the dough onto a lightly floured surface. Roll out the crust so that it fits the size of your quiche pan or dish. Spray your dish or pan with a light coating of cooking spray to keep the crust from sticking. Using your hands, press the dough into the pan and smooth it to the sides.

4. Place the dish into the freezer for about 20-30 minutes to keep the dough cold. Remove and fill with the mushrooms, shallots, and cheese to prepare the quiche. Keeping the dough cold will help make the crust nice and flaky.

Filling Instructions

Preheat oven to 375 degrees F.

1. Wash and clean the mushrooms in a colander under cold water. Dry them with a paper towel and slice thinly.

2. Sauté the mushrooms in 1 Tbs. butter for a few minutes to soften them. Pat dry with a paper towel.

3. Spread the cheese and mushrooms on top of the rolled dough at the bottom of the quiche dish.

4. In a medium-size bowl whisk together six eggs until frothy. Add the cream, salt, and pepper and continue to whisk until frothy again. Pour the egg mixture into the quiche dish over the cheese, mushrooms, and scallions. With a wooden spoon, very lightly stir the mixture to even everything out.

5. Bake for about 35-45 minutes or until the egg is fully cooked on a center oven rack. It will look golden brown on the edges when done. Your kitchen will smell awesome as it is cooking!

Remove from the oven and allow to cool before serving. Enjoy your Easter brunch or breakfast.

Notes

This was super easy to make. It tasted great. I will make another one on Sunday and will probably use Swiss cheese. Either sharp cheddar or swiss makes a great quiche.

Print

Cheddar cheese and mushroom quiche

Course Breakfast, Brunch

Cuisine French

Keyword Mushroom cheddar cheese quiche

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Ingredients

• 2 cups shredded sharp white cheddar cheese grated
• 1 lb. mushrooms sliced thin
• 6 lg. eggs
• 3 small shallots sliced thin
• 2 cups half and half
• 1 clove garlic minced
• 1/4 tsp. sea salt ground
• 1/4 tsp. black peppercorns ground

Crust

• 1 lg egg
• 2 1/2 Tbs. ice water
• 1 1/2 cups flour all-purpose
• 1/2 tsp. sea salt ground
• 10 Tbs. butter unsalted, sliced 1/4 thick

Instructions

1. In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside

2. In a medium size bowl, add the flour and salt. Mix together with a wooden spoon.  Add the sliced butter pieces, and mix until coarse. Add the egg and ice-water mixture. Mix again to make the dough.

3. Transfer the dough onto a lightly floured surface. Roll out the crust so that it fits the size of your quiche pan or dish. Spray your dish or pan with a light coating of cooking spray to keep the crust from sticking. Using your hands, press the dough into the pan and smooth it to the sides.

4. Place the dish into the freezer for about 20-30 minutes to keep the dough cold. Remove and fill with the mushrooms, shallots, and cheese to prepare the quiche. Keeping the dough cold will help make the crust nice and flaky.

Filling

1. Preheat oven to 375 degrees F.

2. Wash and clean the mushrooms in a colander under cold water. Dry them with a paper towel and slice thinly.

3. Sauté the mushrooms in 1 Tbs. butter for a few minutes to soften them. Pat dry with a paper towel.

4. Spread the cheese and mushrooms on top of the rolled dough at the bottom of the quiche dish.

5. In a medium-size bowl whisk together six eggs until frothy. Add the cream, salt, and pepper and continue to whisk until frothy again. Pour the egg mixture into the quiche dish over the cheese, mushrooms, and scallions. With a wooden spoon, very lightly stir the mixture to even everything out.

6. Bake for about 35-45 minutes or until the egg is fully cooked on a center oven rack. It will look golden brown on the edges when done. Your kitchen will smell awesome as it is cooking! Remove from the oven and allow to cool before serving. Enjoy your Easter brunch or breakfast.

Recipe Notes

This was super easy to make. It tasted great. I will make another one on Sunday and will probably use Swiss cheese. Either sharp cheddar or swiss makes a great quiche.