Mirabella's Kitchen: Mushroom and Blue Cheese Quiche

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

blue cheese

🥗Healthier: feta cheese

💰Cheaper: goat cheese

Feta provides a similar tangy flavor at a lower cost

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: homemade crust

Homemade crust can be more economical than store-bought

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are often less expensive than fresh

Preheat the oven to 375°F (190°C).

Roll out the pie crust and fit it into a pie dish, trimming any excess.

Sauté chopped onions and garlic in olive oil over medium heat until softened, about 3-4 minutes.

Add sliced mushrooms to the skillet and cook until they release their moisture and become golden, about 5-7 minutes.

Season the mixture with salt, black pepper, thyme, and nutmeg; remove from heat and let cool slightly.

In a mixing bowl, whisk together eggs, heavy cream, and milk until well combined.

Stir in crumbled blue cheese and the cooled mushroom mixture into the egg mixture.

Pour the filling into the prepared pie crust, spreading it evenly.

Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly browned on top.

Remove from the oven and let it cool for 10 minutes before slicing.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens