Mushroom-Gouda Quiche

Total Time:Prep: 15 min. Bake: 30 min. + standing

Recipe by thomas faglon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 28, 2023

For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie crust. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey

Can you freeze Mushroom-Gouda Quiche?

Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover quiche crust loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

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Mushroom-Gouda Quiche

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Yield:6 servings
Prep:15 min
Cook:30 min
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Ingredients

  • 1 sheet refrigerated pie crust
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups sliced fresh shiitake mushrooms (about 4 ounces)
  • 1 cup shredded Gouda or Monterey Jack cheese
  • 1 cup chopped arugula or fresh baby spinach
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Directions

  1. 1
    Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
  2. 2
    In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into crust.
  3. 3
    Bake on a lower oven rack until crust is golden brown and a knife inserted in the center comes out clean, 30-35 minutes. Let quiche stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 422 calories, 33g fat (18g saturated fat), 207mg cholesterol, 452mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 12g protein.
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