Easy Peasy Quiche

We had friends over this Sunday for an early brunch. 

Eggs are always a good idea but since I didn't want to be standing there cooking while the company was over I decided on a quiche. It's easy to make before and then just re warm when everyone arrives.

It only took about 15 minutes to prepare and then 45 minutes in the oven.

Mushroom Onion quiche with Swiss & Gruyere Cheese 

What you'll need: 

1 - 10" deep dish frozen pie crust

2 tablespoons unsalted butter

1 small onion, chopped

8 ounces sliced mushrooms of your choice (I used baby Bella)

1 teaspoon fresh thyme

1/2 teaspoon salt

1/2 teaspoon pepper

4 eggs

1 1/2 cups milk

2 tablespoons flour

1 cup grated Swiss cheese

1 cup grated Gruyere cheese

Pinch of paprika seasoning 

Directions:

Preheat oven to 375 degrees.

Melt the butter in a small pan. Add the onions and saute over medium heat for 5 minutes. When they begin to soften, add the mushrooms, salt, pepper and thyme. Saute about 5 minutes more until onions are translucent. Turn off the heat.

In a separate bowl, combine the eggs, milk and flour and whisk well.

Spread half of the grated cheese over the bottom of the unbaked pie crust. Then spread the onion & mushroom mixture on top. Pour in the egg mixture and then sprinkle the remaining cheese on top.

Garnish with paprika and Parmesan cheese.

Bake for 45 minutes or until solid in the center. Serve warm.

To go with the quiche I made deviled eggs and a simple arugula salad with grape tomatoes and shaved parmesan cheese. And of course brunch would not be complete without mimosa's. 

While I was preparing our brunch Harper & Benjamin were preparing their own brunch in the play kitchen.