Red Onion Tri-Mushroom Quiche

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“A wonderful brunch offering! This quiche is made without cheese and has a variety of mushrooms for added interest. Simply delicious, we are in love with this breakfast fare. This dish does take a while to make, but very much worth the work. High return on compliments and flavor! You may wish to add cheese, it's very good that way too.”
2hrs 25mins

Ingredients Nutrition


  1. Sift flour and salt into a bowl.
  2. Add the butter and cut it into the flour until mixture resembles breadcrumbs.
  3. Beat the egg yolk with the water in small bowl.
  4. Sprinkle liquid onto flour mixture and combine with your fingertips.
  5. Form dough into a ball.
  6. Cover and chill for 30 minutes.
  7. Preheat the oven to 375 degrees and grease pie or quiche pan with butter.
  8. Roll out dough on floured surface and then line the pan.
  9. Prick bottom with fork and chill for 30 minutes.
  10. Line with foil and dried beans and bake in the oven for 25 minutes.
  11. Remove the foil and beans and cool on a wire rack.
  12. Reduce oven temp to 350 degrees.
  13. Melt butter in a large, heavy bottomed skillet.
  14. Add the onions, cover and cook over very low heat, stirring occasionally, for 20 minutes.
  15. Add mushrooms and thyme and cook for an additional 10 minutes, stir often.
  16. Spoon mixture into cooled tart shell and place the pan on a cookie sheet.
  17. Lightly beat the egg with the egg yolks and cream ans season to taste with salt and pepper.
  18. Pour mixture over mushroom filling and bake for 20 minutes or until the filling is set and golden.
  19. Serve hot or at room temperature.

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