Appenzeller Cheese and Mushroom Quiche

Appenzeller Cheese and Mushroom Quiche

A savory quiche made with unopened Appenzeller cheese block that is slightly past expiration but still safe to eat. Perfect for breakfast, brunch, or a light dinner.

15
Prep Time (min)
40
Cook Time (min)
55
Total Time (min)
6
Servings

Ingredients

  • 1 unopened Appenzeller cheese block (slightly past expiration)
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, chopped
  • 4 eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pre-made pie crust
Difficulty:Medium
Tags:
quichebreakfastbrunch

Instructions

1

Preheat the oven to 375°F (190°C).

2

In a skillet, sauté the mushrooms and onions until tender. Remove from heat and set aside.

3

In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper.

4

Place the pre-made pie crust in a pie dish. Spread the sautéed mushrooms and onions evenly over the crust.

5

Pour the egg mixture over the mushrooms and onions.

6

Grate the unopened Appenzeller cheese block and sprinkle it over the egg mixture.

7

Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown on top.

8

Allow the quiche to cool for a few minutes before slicing and serving.

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