A deliciously flaky crust cradling a rich filling of eggs, cottage cheese, and earthy mushrooms, all topped with the nutty goodness of Gruyere cheese.
Ingredients
Scale:
1 (9-inch) Pie crust (store-bought or homemade)
2 cups Mushrooms (sliced)
1 cup Cottage cheese
4 large Eggs
1 cup Gruyere cheese (shredded)
1/2 teaspoon Salt
1/4 teaspoon Pepper
Instructions
Preheat your oven to 375°F (190°C). This ensures that your quiche cooks evenly and achieves a perfect golden crust.
Prepare your pie crust: If using a store-bought crust, follow the package instructions. If you're making it from scratch, roll out the dough and fit it into a 9-inch pie plate. Use a fork to poke holes in the bottom, preventing bubbles.
In a skillet over medium heat, sauté the sliced mushrooms for about 5-7 minutes. Cook until they are tender and any moisture has evaporated. This intensifies their flavor.
In a large mixing bowl, whisk together the eggs, cottage cheese, salt, and pepper until well combined. The mixture should be smooth and creamy.
Add the sautéed mushrooms and half of the shredded Gruyere cheese to the egg mixture. Stir gently to combine, ensuring the mushrooms are evenly distributed.
Pour the filling into the prepared pie crust. Sprinkle the remaining Gruyere cheese on top for a deliciously bubbly finish.
Bake in the preheated oven for 30-35 minutes, or until the quiche is set in the center and the top is golden brown. A knife inserted into the center should come out clean.
Allow the quiche to cool for 10 minutes before slicing. This helps the filling set further, making for easier serving.
