Delicious quiche perfect for breakfast, lunch, or dinner! I use fresh-picked chanterelle mushrooms, but you could use another kind easily.

Emily Hunt
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Lightly oil a pan; cook chanterelle mushrooms, shallot, and garlic over medium heat until mushrooms are tender and all water has evaporated, 5 to 7 minutes. Stir in cooked bacon. Transfer mixture to the pie crust and sprinkle Swiss cheese on top.

  • Beat eggs and half-and-half together in a bowl; pour egg mixture over the Swiss cheese in the pie crust.

  • Bake in the preheated oven until quiche is set, 30 to 45 minutes. Cool 10 minutes before serving.

Nutrition Facts

538 calories; 34.5 g total fat; 152 mg cholesterol; 537 mg sodium. 39.3 g carbohydrates; 15.8 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
10/08/2018
I had a difficult time finding Chanterelle mushrooms so I took the suggestions of the author and used a different kind. I used a blend of button oyster & baby bellas. I also parbaked the crust for about 7 minutes so the crust didn't get soggy. The quiche had good flavor and I loved the earthy mushroom taste. I would add a little salt and pepper if I made it again. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/08/2018
I had a difficult time finding Chanterelle mushrooms so I took the suggestions of the author and used a different kind. I used a blend of button oyster & baby bellas. I also parbaked the crust for about 7 minutes so the crust didn't get soggy. The quiche had good flavor and I loved the earthy mushroom taste. I would add a little salt and pepper if I made it again. Read More
Rating: 4 stars
10/08/2018
I had a difficult time finding Chanterelle mushrooms so I took the suggestions of the author and used a different kind. I used a blend of button oyster & baby bellas. I also parbaked the crust for about 7 minutes so the crust didn't get soggy. The quiche had good flavor and I loved the earthy mushroom taste. I would add a little salt and pepper if I made it again. Read More