Mushroom and Tomato Quiche

Mushroom and Tomato Quiche


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This quiche is perfect for your morning breakfast. It is a complete breakfast in one dish! It includes mushrooms, tomatoes, and is made with egg.

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Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

4 servings


  • 1 1/2 cups of All Purpose Flour, plus extra for rolling
  • 4 tablespoons of unsalted Butter, cubed and chilled
  • 4 tablespoons of shortening, cubed and chilled
  • 1/4 cup of ice water
  • 2 teaspoons of olive Oil
  • 4 large eggs
  • 8 ounces of Monterey Jack cheese, grated
  • 1/2 a cup of mushrooms, thinly sliced
  • Salt and pepper to taste
  • 12 cherry tomatoes, cut in half
  • ½ a cup of half and half

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First, in a large bowl, add the flour, butter, water and shortening. Mix everything together until the mixture until the dough is firm. Then form the dough into a circle and wrap it in plastic.
Chill the dough for 30 minutes and preheat the oven to 400°.
Roll out the pastry on a floured surface. Then cover a pie plate with the pastry. Prick the base of the pastry with a fork and press a sheet of aluminum foil around the pastry edge. Then chill it for 10 minutes.
Bake the pastry for 10 minutes, take off the foil and bake the pastry for 5 extra minutes.
In a medium bowl lightly beat the eggs, cheese, half & half and the mushrooms. Stir everything until well blended. Season the egg with salt and pepper to taste.
Pour the egg mixture into the baked pastry shell, Sprinkle the top of the quiche with the cherry tomatoes and bake it in the oven until the crust is golden and the filling is set.

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