Mushroom and Swiss quiche: Loads of fresh mushrooms and mellow Swiss cheese along with onion and hot red pepper make this quiche recipe a favorite for breakfast or brunch. Try other quiche recipes like this mushroom and Swiss quiche.
This is a crustless quiche as the biscuit mix and egg mixture is what is used to keep the quiche together.
Just a small amount of hot red pepper gives this quiche a little extra flavor and kick. You may omit this from the recipe if you desire.
Breakfast and Brunch Serving Ideas
Serve this quiche with fresh fruit, muffins, or popovers, and fresh orange juice for a delicious breakfast recipe or part of brunch menu along with bacon, pork sausage, toast, jam, and jelly. A fresh fruit compote or cinnamon apples make a nice side dish or try any of these other Fresh Fruit Serving Ideas.
Mushroom and Swiss Quiche
Mushroom and Swiss Quiche
Ingredients
- 1 8 -10 ounce package fresh mushrooms
- 2 cups shredded Swiss cheese
- 1/2 cup finely chopped sweet onion
- 4 eggs
- 2 cups milk
- 1/2 cup biscuit baking mix Bisquick or Jiffy
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon hot red pepper
Instructions
- Preheat oven to 350 degrees.
- Spray a 12" quiche pan with cooking spray.
- Slice mushrooms and save out 1/4 of the best looking mushrooms for placement on top of the quiche.
- Place a snug single layer of remaining mushrooms on the bottom of the pan.
- Chop onion and evenly layer over mushrooms.
- Sprinkle 3/4 of the Swiss cheese over the mushrooms and onions.
- In a medium mixing bowl, whisk together eggs, milk, biscuit mix, salt, pepper, and hot red pepper.
- Pour the egg mixture over mushrooms.
- Layer the remaining mushrooms over the top, spacing apart.
- Place in oven and bake for 50 minutes.
- Remove from oven and sprinkle remaining Swiss cheese on top.
- Return to the oven and bake for an additional 10 minutes until golden on top and fully set.
Notes
