Mushroom Swiss Quiche (2024)

• 2 Deep Dish Pie Shells, baked according to package directions
• 1 TBSP unsalted butter
• 1/4 cup diced shallots
• 1 pound sliced mushrooms
• 1/2 tsp. kosher salt
• 1/2 tsp. dried thyme or 1 tsp. fresh thyme
• 3 TBSP cooking sherry
• 8 large eggs
• 2 cups 2% milk
• 1 TBSP all purpose flour
• 1/2 tsp, kosher salt
• 1/4 tsp. fresh ground black pepper
• 1 tsp. Dijon mustard
• 2 cups shredded swiss cheese
• 1/4 cup grated Parmesan cheese

1. Turn oven to 350 degrees F. (If you just baked the pie shells, then turn it down to 350 degrees F, if you baked the pie shells earlier in the day, preheat to 350 degrees F.)
2. In a large skillet, heat the 1 TBSP butter. Add in the shallots and saute until they start to become translucent. Add the mushrooms and thyme to skillet. Stir and cook until mushrooms are no longer raw and most of the moisture is absorbed. Sprinkle with 1/2 tsp. kosher salt and add in the sherry. Stir to combine and continue to cook until sherry has absorbed. Take off heat and set aside.
3. In large glass measuring bowl or large bowl, whisk together the eggs, milk, flour, 1/2 tsp. kosher salt, ground pepper, and Dijon mustard.
4. In small bowl combine the cheeses.
5. Begin to assemble the quiches by layering 1/4th of the mushroom mixture into each pie shell. Followed by 1/4 of the cheeses, then 1/4th of the egg mixture and repeat layers until all ingredients are used up.
6. Bake quiches on a baking pan in oven for 40 - 45 minutes or until set. Allow to cool at least 10 minutes before serving. Can be served warm or at room temperature. Second quiche can be frozen for later, if desired, by wrapping well in plastic and foil. When ready to reheat, thaw and bake at 350 degrees F for 20 -30 minutes, or until heated through.

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