Mushroom and Walnut Quiche
A savory quiche with a buttery crust, filled with sautéed mushrooms, toasted walnuts, and a creamy egg custard. Perfect for a weeknight dinner or brunch.
- Total time
- 50 min
- Servings
- 6
- Calories
- 380
- Protein
- 10g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 375°F. Press the 1 pie crust into a 9 inch pie dish, crimping the edges. Prick the bottom with a fork.
Step 2
Slice the 8 oz mushrooms. Heat 1 tbsp olive oil in a skillet over medium-high. Add mushrooms and cook until browned and liquid evaporates, about 8 minutes. Season with 0.5 tsp salt and 0.25 tsp pepper.
Step 3
Toast the 0.5 cup walnuts in a dry skillet over medium heat until fragrant, about 3 minutes. Chop roughly.
Step 4
In a bowl, whisk 4 eggs and 1 cup heavy cream until smooth. Stir in the cooked mushrooms, walnuts, and 1 tsp thyme.
Step 5
Pour the filling into the crust. Bake until the center is set and a knife inserted comes out clean, about 35 minutes. Let cool 10 minutes before slicing.
Step 6
Garnish with fresh basil if desired.
Tools you’ll need
- 9 inch pie dish
- skillet
- mixing bowl
- whisk
- knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
