Mushroom Quiche

The best thing about any and every quiche is that no matter what you throw in, it tastes delicious. Plus, it's great for breakfast, brunch, lunch, dinner, or snacks, which is gold in my book!

This is one of my go-to quiche recipes for when I need something quick and easy to snack on throughout the week. 

Ingredients:

• 1 deep dish pie shell, refrigerated (pre-bought and thawed or create-your-own already laid in a pan)
• 8 medium white mushrooms
• 4 eggs
• 2 green onions
• 5 sliced of jarred jalapeno (or 1/3 medium jalapeno, sliced into rings)
  
• 1 green chile
• 1/2 cup + 2 tablespoons grated parmesan
• Salt/Pepper/Cumin/Cayenne

Directions:

1. Bring the prepared pie crust in it's pie pan out of the fridge, set aside while you continue preparing the quiche. 
2. Preheat the oven to 375 F. Slice the mushrooms, chop the green onions, jalapenos, and green chiles. 
3. Heat a large frying pan to medium heat. Add a tablespoon of butter or oil when the pan is hot then immediately add the prepared vegetables. Cook over medium heat until the vegetables have sweated their juices into the pan, about 5 minutes. Turn the heat to medium-high to evaporate the juices.
4. In a medium bowl crack and whip the eggs and seasonings until light yellow and fluffy, about 3 minutes. Fold in 1/2 cup parmesan, then pour into the pie shell. 
5. Scoop the vegetables into the pie shell, and top with the remaining parmesan. Bake for 10 minutes in the middle of the oven, then reduce the heat to 350 F and cook for 20 minutes.
6. Remove the quiche from the oven and let it cool for 10-15 minutes before serving. 

Enjoy!


Hint: Quiches taste best 1 day after baking, so feel free to prepare this a day ahead and re-heat it in the oven @ 350 for 10 minutes.


Tips for other quiche fillings:

• Sausage, olives, spinach
• Artichokes, basil, tomatoes
• Bacon, peas, cheddar, spinach
• Ham, mushrooms, swiss
• Chicken, corn, beans, salsa