Description
This quiche is creamy and delicious. It’s loaded with all the good things: onions, bacon, wild mushrooms and cheese!
Ingredients
Units
Scale
- 1 small sweet onion, diced
- 4 ounces wild mushrooms, roughly chopped
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 6 slices thick-cut bacon, cooked and crumbled
- 1/2 cup shredded Swiss cheese
- 1 cup shredded Parmesan cheese
- Garlic salt
- Kosher salt
- Avocado oil
Instructions
- Heat: Preheat the oven to 400°F.
- Sauté: Heat a drizzle of avocado oil in a large skillet. Add the onion and sprinkle with salt. Cook, stirring occasionally until the onion starts to turn golden. Add the mushrooms and sprinkle with garlic salt. Cook for another 5 minutes or until the mushrooms are soft. Remove from heat and set aside to cool slightly.
- Whisk: In a large mixing bowl, whisk together the eggs, milk, cream and 1 teaspoon of salt until smooth. Pour into a deep 9″ pie dish.
- Stir: Add the onion and mushroom mixture, bacon, Swiss cheese and Parmesan cheese to the eggs. Use a spoon to lightly swirl into the egg mixture.
- Bake: Bake the quiche for about 55 minutes or until a toothpick inserted into the center comes out clean. Cool completely before wrapping and refrigerating.
Notes
Storage: This quiche will last covered in the fridge for up to 5 days.
Freezing Instructions: After baking, allow to cool completely. Tightly wrap with 2 layers of plastic wrap followed by 1 layer of aluminum foil. Alternatively, you can freeze any leftovers by wrapping the cut pieces individually with plastic wrap and placing in a gallon size freezer bag. Remember to label and date before freezing!