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Mushroom And Sweet Pepper Quiche

Mushroom And Sweet Pepper Quiche prepared dish

This mushroom and sweet pepper quiche features a flaky crust filled with a savory mixture of sautéed mushrooms and sweet bell peppers, combined with creamy eggs and cheese. It's perfect for brunch or a light dinner.

This recipe is french style, breakfast, scaled for 6 servings, with 15 min prep and 40 min cook.

Prep: 15 min · Cook: 40 min · Total: 55 min · Serves: 6

Quick cooking notes

  • Core ingredients include cheddar cheese, salt, olive oil, mushrooms.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 100 g cheddar cheese (shredded)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 200 g mushrooms (sliced)
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley (chopped)
  • 200 ml milk
  • 4 large eggs
  • 100 g onion (chopped)
  • 150 g sweet bell pepper (chopped)
  • 1 each pie crust

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat and sauté the onions until translucent.
  3. Add the sliced mushrooms and chopped bell pepper to the skillet and cook until softened, about 5-7 minutes.
  4. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  5. Stir in the sautéed vegetables and shredded cheddar cheese into the egg mixture.
  6. Place the pie crust in a pie dish and pour the filling into the crust.
  7. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.
  8. Let the quiche cool for a few minutes before slicing. Garnish with chopped parsley before serving.

Nutrition (per serving)

  • Calories: 290
  • Protein: 12 g
  • Fat: 18 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Sugar: 2 g
  • Sodium: 450 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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