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substitute for gruyere in quiche with slice of quiche on white plate

Mushroom and Onion Quiche

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  • Author: Abbe
  • Prep Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 1 hour
  • Yield: 6 Servings 1x
  • Category: Main Course/Breakfast
  • Cuisine: American


This mushroom and onion quiche, made with or without Gruyere is satisfying, creamy and delicious. Perfect for brunch or lunch or a simple dinner, this easy quiche even makes Manservant ask for seconds.



1 blind baked pie crust

1 lb assorted mushrooms for sauteeing or roasting

1 c chopped onions sauteed with mushrooms

1 c freshly shredded Gruyere cheese or your choice

5 eggs

1 3/4 c heavy cream

Salt, Pepper, Fresh Nutmeg


Blind bake the pie crust according to package directions.

After blind baking the crust turn it down to 375.

Saute mushrooms and onions while the crust is in the oven using your preferred method or see the links above. They are both good!

After removing crust from oven brush with a little egg white so the crust doesn’t get soggy from the custard. (I separate one egg, with the white in one dish and put the egg yolk into a medium bowl to use in the egg custard. After brushing the crust, pour the leftover egg white back into the bowl with the eggs.)

Place the shredded cheese on the bottom of the crust. Top with roasted or sauteed mushrooms.

Mix the egg custard with your favorite whisk by combining the eggs and the cream. Add salt and pepper to the cream. Pour the custard over the mushrooms. Grate some fresh nutmeg over the top.

Place in preheated oven and bake 35 to 40 minutes or until the custard can’t rise anymore and it only has a very slight jiggle or no jiggle at all. It will be golden brown.

Remove, let sit a few minutes and serve.


See links for two ways to cook mushrooms. Other veggies will work also. Think sauteed peppers, zucchini, artichoke hearts and you could also add crisp bacon, ham or whatever leftovers you might have in the fridge.