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Sautéed Onion and Mushroom Quiche Pie

Sautéed Onion and Mushroom Quiche Pie

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  • Author: Maria
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Baked
  • Cuisine: French
  • Diet: Vegetarian

Description

This Sautéed Onion and Mushroom Quiche Pie combines caramelized onions, earthy mushrooms, Swiss cheese, and a creamy custard baked inside a buttery homemade crust. It’s savory, rich, and perfect for brunch, lunch, or an elegant dinner.

Ingredients

Units Scale
  • 2 sticks cold butter, cubed
  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 tablespoon porcini mushroom powder
  • 1 teaspoon garlic powder
  • 8-10 tablespoons ice-cold water
  • 2 tablespoons extra virgin olive oil, divided
  • 1 large yellow or white onion, sliced (about 2 cups)
  • 1/4 teaspoon kosher salt, divided
  • 1/4 cup water (if needed)
  • 4 ounces cremini mushrooms, sliced (about 2 cups)
  • 4 large eggs, beaten
  • 2 tablespoons flour
  • 1 tablespoon porcini mushroom powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon table salt
  • 1 teaspoon fresh thyme, chopped
  • 1/4 teaspoon anchovy paste
  • 1/8 teaspoon cracked pink peppercorns
  • 1 cup half & half
  • 2/3 cup mayonnaise
  • 8 ounces Baby Swiss cheese, shredded

Instructions

  1. In a bowl, combine flour, salt, garlic powder, and porcini powder. Cut in cold butter until crumbly. Gradually add ice water until dough holds together. Divide, wrap, and chill for 30 minutes.
  2. Preheat oven to 375°F. Roll out one dough half and fit into a pie dish. Trim and crimp edges, prick the bottom with a fork, and blind-bake for 12–15 minutes until lightly golden. Cool slightly.
  3. In a skillet, heat 1 tablespoon olive oil. Add sliced onions and 1/8 teaspoon salt. Sauté slowly until caramelized, adding a splash of water if needed. Remove and set aside.
  4. In the same skillet, heat remaining oil and cook mushrooms with 1/8 teaspoon salt until browned. Set aside to cool slightly.
  5. In a mixing bowl, whisk eggs, flour, porcini powder, onion powder, garlic powder, salt, thyme, anchovy paste, and peppercorns. Add half & half and mayonnaise; whisk until smooth.
  6. Stir in caramelized onions, sautéed mushrooms, and shredded Swiss cheese.
  7. Pour filling into prepared crust and bake 40–45 minutes until golden and set in the center.
  8. Cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

  • Keep butter and water cold for a flaky crust.
  • Blind-bake crust to prevent sogginess.
  • Caramelize onions slowly for sweetness and depth.
  • Let the quiche rest before slicing for clean cuts.
  • Freeze the second pie dough for future use.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 3g
  • Sodium: 680mg
  • Fat: 30g
  • Saturated Fat: 14g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 13g
  • Cholesterol: 150mg

Find it online: https://cooktune.com/sauteed-onion-and-mushroom-quiche-pie/