Often on Sunday mornings I wake up with a craving for quiche. I went through my fridge this morning and discovered that I had all of the ingredients for a earthy quiche, minus the crust.
I’m very particular about my cheese. I buy The Cheese Guy’s grated parmesan cheese at every opportunity (as well as many of his other products). For the cheddar cheese I used Cabot Sharp White Cheddar. Once a year, around Passover, they bring in the OU and they do a special run of a few kinds of their cheese. When they do so, I buy a few cases to split with family and friends. It’s remarkably affordable to do so and have it shipped – last year I paid $35 for per case, which has 12 8oz bars in a case.
Mushroom Cheddar Quiche
Servings
4 Servings
Ingredients
- 4 large eggs beaten
- 1 cup milk
- 4 ounce sauteed mushrooms
- 1/4 cup grated parmesan cheese
- 1/2 cup grated cheddar cheese
- 1/2 teaspoon black pepper
- 1 teaspoon herbs de provence
Instructions
- Preheat your oven to 325 and sauté your mushrooms. I added a bit of aesofetida powder because I’m allergic to onion. If you’re not (and I hope that’s the case!) feel free to add some onions or onion powder.
- Whisk the eggs and the rest of the ingredients, adding the mushrooms last so that they don’t cook the eggs if they’re still warm.
- Pour egg mixture into a well oiled pan and bake for 30 minutes, checking the last five minutes to make sure the edges don’t burn. I like mine more well done, the oven time ended up being closer to 45 minutes, but many people don’t like them as dried as I do.
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