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“A family favorite.”
READY IN:
1hr 35mins
SERVES:
8
YIELD:
1 quiche
UNITS:
US

Ingredients Nutrition

Directions

  1. Unfold and stack 2 pie crusts; gently roll or press pie crusts together. Fit pie crusts into a 9-inch pie plate according to package directions; fold edges under and crimp. Line pie shell with aluminum foil; fill with pie weights or dried beans.
  2. Bake on lowest oven rack at 425°F for 15 minutes. Remove weights and foil; cool.
  3. Saute mushrooms, in hot oil over medium-high heat 5 minutes or until golden brown and liquid is absorbed.
  4. Combine cheeses; set aside.
  5. Stir together eggs and next 3 ingredients in a bowl; add mushrooms, bell pepper and olives.
  6. Pour half of egg mixture into prepared crust. Sprinkle evenly with two-thirds cheese mixture. top with remaining egg mixture, and sprinkle with remaining cheese.
  7. Bake at 375°F for 40 to 45 minutes or until set, shielding edges with aluminum foil to prevent excessive browning. Let stand 10 minutes before serving.

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