Caramelized Onion and Mushroom Quiche


My husband won't eat quiche. He's very resistant to onions and won't even look at mushrooms. This dish has all of the above...which translates to a WHOLE QUICHE for me! Every time a group of girls would head to a tea room for brunch, I almost always ordered the quiche of the day without ever cracking open my menu. When I discovered how simple quiche was to make at home, I've had so much fun coming up with dozens of varieties. (No, I'm not exaggerating. I buy a lot of eggs, friends.) You can throw almost anything from your fridge into an egg pie. This one uses caramelized onions, shiitake mushrooms, and smoked Gouda for a simple and flavorful vegetarian version.   
*I use organic ingredients in my cooking, but this will still taste delicious if organics are not used.
Let me start by saying if you don't want to take the 25 minutes to caramelize the onions, you can just saute them. The taste won't be quite the same, but it will still be good. This is a great post with step-by-step instructions on caramelizing onions. (She says it can take from 30 minutes to an hour...I've always done mine in under that time. I guess I'm not a pro.)
Cooking Instructions:
1. Thinly slice one yellow onion.
2. Caramelize in butter or olive oil.
3. Use a fork to punch holes in the bottom of the pie crust. Then grate 3 ounces of smoked Gouda (or your smoked cheese of choice) and spread across pie crust.
4. Chop mushrooms and green onions. Spread over cheese. Add a dash of salt and your favorite herbs.
5. Beat 4 eggs. Add one and a half cups of heavy cream and whisk together. (You can use milk for a lower fat option.)
6. Pour the mixture evenly into the pie dish. Bake at 375 degrees for about 40 minutes. Use the toothpick test in the middle to make sure the egg is cooked through.

I tossed a spinach and arugula salad to balance out my lunch. This, dear readers, is quite possibly one of the best dressings I've ever drenched my vegetables in, crisp apple maple. Uh huh. I have to stop myself from popping that cap and drinking the whole darn thing. My local market just started carrying it, and I'm seriously considering buying all they have left just so I'm never without it.

Want more quiche? Here's another quiche recipe I posted a while back.

I can't WAIT to show you guys our new office on Wednesday. Until then, here's a little teaser pic.


  1. I guess I never realized how easy it was to make either! Do you have a preferred pie crust? This would be so easy to throw together one weekend morning.

  2. I've used several varieties, and can't really taste the difference once you've baked it. (When I'm really ambitious, I'll make my own. Most of the time I go for the quick frozen version!)

  3. I absolutely HAVE to make this!! It looks so easy & must be yummy!!! =)

    Lemanie's Randomness Blog

  4. I love quiche this looks so good and it's pretty,
    have a great day. Can't wait to see the office.

  5. because of your post today, it reminded me that I hadn't made a quiche in a long time and yours looked so delicious. So! quiche it is for dinner tonight and my husband will eat it or he is on his own! LOL! love your blog!

  6. This looks divine! I recently started a veggie diet so I'm on the lookout for hearty belly filling no-meat recipes!

  7. Thanks ladies! I had it for lunch and dinner today. (Remember, the hubs hates it?)

  8. I really like quiche & made a Lorraine quiche for a baby shower earlier this month. There wasnt any left, so I'd have to say it was a success! I'm eager to try some new varieties...

  9. Ooh, Lorraine is a good one:) I'm thinking of posting a quiche every month, that's how much I love them.

  10. I just found your blog. Oh my goodness it is beautiful! How have I not found you sooner! I love everything you do. Your pictures are AMAZING as well! Would love to keep in touch. Visit me at xo-Jamielyn

  11. Wow. This sounds delicious and easy. I found your site through the photo online. I absolutely cannot wait to try this recipe. I predict a girl's luncheon coming up in the near future! Laurie

    1. Awesome! This would be great for a girls' lunch. All the best:)

  12. I made this tonight for dinner. So good! I used Swiss instead of Gouda. Thanks for the recipe.


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