For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie crust. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey
Mushroom-Gouda Quiche
Can you freeze Mushroom-Gouda Quiche?
Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover quiche crust loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Ingredients
- 1 sheet refrigerated pie crust
- 4 large eggs
- 1 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups sliced fresh shiitake mushrooms (about 4 ounces)
- 1 cup shredded Gouda or Monterey Jack cheese
- 1 cup chopped arugula or fresh baby spinach
Directions
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
- In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into crust.
- Bake on a lower oven rack until crust is golden brown and a knife inserted in the center comes out clean, 30-35 minutes. Let quiche stand for 10 minutes before cutting.
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