This is a deep dish quiche and calls for 9 eggs but you can half the filling for this recipe and trim down the crust if you only have 4 eggs. You can also make a few quiche at a time, completely cool them and freeze one for later. Just make sure to defrost it in the fridge the night before you wish to eat.
- 2 tbs olive oil
- 1/2 onion, chopped
- 1 lb sliced onions
- 1 tbs thyme
- 3 garlic cloves, diced
- 9 eggs
- 1 cup heavy cream
- 1/2 cup milk
- 2 oz cream cheese
- 6 oz muenster cheese (1 1/2 cups)
- Pie crust
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup butter
- 1 tbs vodka
- 2-4 tbs water
Make the dough: Pulse together the flour, butter, salt & sugar until the butter is the size of peas. Pour in the vodka then the water a tablespoon at a time while pulsing. Once a ball starts to form remove it and form the dough into a large flat disk and wrap in plastic wrap. Refrigerate 1 to 2 hours.
Preheat the oven to 325º. Heat the oil in a large skillet then add in the onions, mushrooms, thyme and a pinch of salt, cook for 5 minutes. Add in the garlic and cook for another 5 minutes or until mushrooms are tender. Remove from heat and let cool.
In a large mixing bowl or stand mixer mix together the eggs, cream, milk, cream cheese and meunster, until eggs are whipped.
Remove the pastry shell and place it into a buttered, 6″ springform pan. Roll out the dough on a generously floured surface and gently place the dough into the prepared pan, pressing the dough into the bottom of the pan. Trim off any dough that hangs over the edge of the pan.
Pour the mushrooms into the pastry shell then top it with the eggs to fill up the quiche. Sprinkle with cracked pepper. Place the pan on a baking sheet. Bake the quiche for about 1 hour and 45 minutes, or until browned on top. Let cool for 30 minutes.
You might also like these breakfast recipes from my original Yummy Fixins Recipe Blog: