Red Onion Tri-Mushroom Quiche

"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."
 
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photo by Cynna photo by Cynna
photo by Cynna
Ready In:
2hrs 25mins
Ingredients:
15
Serves:
8
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ingredients

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directions

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

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