It doesn’t take a veteran spy to know just what Undercover Quiche is up to! With one bite of this fluffy egg and mushroom-loaded breakfast feast topped upon a crispy, buttery piecrust, you’ll crack the code without a doubt. See? When something this savory and hearty comes to be, well, it’s clear to see its plan all along was to be as delicious as possible. And that’s all there is to it! Uncover Quiche isn’t playing any sneaky games, it just wants to be enjoyed!
Ingredients
- 3 tablespoons unsalted butter
- 1 1/4 pounds mushrooms, sliced
- 3 green onions, minced
- 1 clove garlic, minced
- 3 shallots, minced
- 1 3/4 teaspoons oregano
- 1 3/4 teaspoons basil
- 1 1/4 teaspoons salt
- 3/4 teaspoon marjoram
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/2 teaspoon dry mustard
- 4 eggs
- 3/4 cup skim milk
- 1 (9-inch) piecrust, unbaked
Directions
Step 1 –Position an oven rack in the lower third of the oven.
Step 2 –Preheat the oven to 375 degrees F.
Step 3 –In a large skillet over medium-high heat, melt the butter.
Step 4 –Add the mushrooms, the onions, the garlic, and the shallots to the butter and sauté until slightly softened, about 3 minutes.
Step 5 –Stir the oregano, the basil, the salt, the marjoram, the pepper, the thyme, and the dry mustard into the mushroom mixture and cook until the liquid evaporates, about 2 minutes.
Step 6 –Transfer the skillet from the heat and let it cool for 5 minutes.
Step 7 –In a medium bowl, combine the eggs with the milk and beat them well.
Step 8 –Stir the mushroom mixture into the egg mixture.
Step 9 –Pour the filling mixture into the piecrust.
Step 10 –Bake the quiche until it is puffed, set, and starting to brown, about 35-45 minutes.
Step 11 –Serve.