Mushroom Sweet Pepper Quiche

Elevate your brunch game with this Mushroom Sweet Pepper Quiche—a savory delight brimming with earthy mushrooms, sweet bell peppers, and aromatic thyme. Nestled in a buttery pie crust and enriched with a creamy egg custard, this quiche is topped with a blend of Parmesan and cheddar cheeses for a decadent finish. The sautéed vegetables and garlic build layers of flavor, while the combination of heavy cream and milk ensures a silky, melt-in-your-mouth texture. Perfect for breakfast, brunch, or even a light dinner, this quiche is easy to prepare and guaranteed to impress with its golden-brown crust and vibrant filling. Serve it warm or at room temperature for a versatile dish that pairs beautifully with a crisp green salad.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 prepared pie crust
• 1 tablespoon olive oil
• 250 grams button mushrooms, sliced
• 150 grams sweet bell peppers (red, yellow, or orange), diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 large eggs
• 250 milliliters heavy cream
• 125 milliliters milk
• 50 grams grated Parmesan cheese
• 100 grams shredded cheddar cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon fresh thyme leaves

Directions

Step 1

Preheat your oven to 180°C (350°F). If using a store-bought pie crust, allow it to thaw if frozen. Roll it into a 9-inch pie dish and crimp the edges. Place in the fridge to chill while preparing the filling.

Step 2

Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until softened, about 5 minutes. Remove them from the skillet and set aside.

Step 3

In the same skillet, sauté the diced sweet bell peppers and chopped onion until the onion turns translucent, about 3-4 minutes. Add the minced garlic and cook for another minute. Remove from heat and let cool slightly.

Step 4

In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and fresh thyme until well combined.

Step 5

Spread the cooked mushrooms, sautéed peppers, and onions evenly over the chilled pie crust. Sprinkle the grated Parmesan cheese and shredded cheddar cheese on top.

Step 6

Pour the egg mixture over the vegetables and cheese, ensuring it spreads evenly across the filling.

Step 7

Place the quiche on a baking sheet to prevent spills, then transfer it to the oven. Bake for 35-40 minutes, or until the quiche is golden brown and the center is set (a knife inserted into the center should come out clean).

Step 8

Remove the quiche from the oven and allow it to cool for about 10 minutes before slicing and serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	1233 grams (1233.0g)

Amount per serving	% Daily Value*
Calories	2181

Total Fat 176.80g	227%
Saturated Fat 93.40g	467%
Polyunsaturated Fat 1.40g
Cholesterol 1163mg	388%
Sodium 3220mg	140%
Total Carbohydrate 55.60g	20%
Dietary Fiber 8.30g	30%
Total Sugars 20.70g
Protein 85.30g	171%

Vitamin D 242IU	1209%
Calcium 1585mg	122%
Iron 7mg	38%
Potassium 1711mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.8%

Protein: 15.8%

Carbs: 10.3%