A classic and savory quiche with mushrooms, green onions, and Gruyère cheese in a rich, tarragon-spiced egg custard.
Author
Alma Roeder
Recipe
| Measurements | Ingredients |
|---|---|
| 1 | Unbaked 10-inch Pastry shell |
| ½ lb (2 cups) | Mushrooms, sliced |
| 3 | Green Onion, chopped |
| 4 Tbsp | Butter, divided |
| 4 | Eggs |
| 1 Cup | Milk |
| ½ tsp | Salt |
| ½ tsp | crumbled dried tarragon |
| 1 Cup | Shredded Gruyere or Swiss Cheese |
| 3 Tbsp | Grated Parmesan cheese |
Instructions
- Preheat oven to 425°F.
- In a skillet, sauté the mushrooms and onions in 3 Tbsp of the butter just until glazed.
- In a large bowl, beat the eggs until light.
- Whisk in the milk, salt, and tarragon.
- Stir in the sautéed vegetables and the shredded Gruyere cheese.
- Pour the mixture into the pastry-lined pan.
- Dot the top with the remaining 1 Tbsp of butter and sprinkle with Parmesan cheese.
- Bake at 425°F for 10 minutes.
- Reduce heat to 350°F and bake for 30 minutes longer, or until set.
- Let cool for 10 minutes before cutting into wedges.
Servings
10
