Mushroom and Walnut Quiche
A savory quiche with a buttery crust, filled with sautéed mushrooms, toasted walnuts, and a creamy egg custard. Perfect for a weeknight dinner or brunch.
- Total time
- 50 min
- Servings
- 6
- Calories
- 380
- Protein
- 10g
Ingredients
- 1 9 inch pie crust
- 8 oz mushrooms
- ½ cup walnuts
- 4 large eggs
- 1 cup heavy cream
- 1 tsp thyme
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 375°F. Press the 1 pie crust into a 9 inch pie dish, crimping the edges. Prick the bottom with a fork.
- 2
Slice the 8 oz mushrooms. Heat 1 tbsp olive oil in a skillet over medium-high. Add mushrooms and cook until browned and liquid evaporates, about 8 minutes. Season with 0.5 tsp salt and 0.25 tsp pepper.
- 3
Toast the 0.5 cup walnuts in a dry skillet over medium heat until fragrant, about 3 minutes. Chop roughly.
- 4
In a bowl, whisk 4 eggs and 1 cup heavy cream until smooth. Stir in the cooked mushrooms, walnuts, and 1 tsp thyme.
- 5
Pour the filling into the crust. Bake until the center is set and a knife inserted comes out clean, about 35 minutes. Let cool 10 minutes before slicing.
- 6
Garnish with fresh basil if desired.
Tools you’ll need
- 9 inch pie dish
- skillet
- mixing bowl
- whisk
- knife
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