Name: Mushroom & Cheese Quiche For Two
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 2 Cage-Free Farm Eggs; 2 Individual Pie Crusts; 4 oz Cremini Mushroom; 2 oz Roasted Piquillo Pepper; ¼ cup Crumbled Feta or Goat Cheese; 1 Yellow Onion; ½ cup Part-Skim Ricotta Cheese; Salt and Pepper, to taste

Description

This mushroom and cheese quiche for two recipe is the perfect easy, breezy meal to make when you’re craving breakfast any time of the day. Perfectly portioned for two people, it’s fluffy, rich in flavor and makes the whole house smell amazing.

Ingredients

Scale

2 Cage-Free Farm Eggs
2 Individual Pie Crusts
4 oz Cremini Mushroom
2 oz Roasted Piquillo Pepper
¼ cup Crumbled Feta or Goat Cheese
1 Yellow Onion
½ cup Part-Skim Ricotta Cheese
Salt and Pepper, to taste

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Instructions

Preheat the oven to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the onion. Roughly chop the peppers.
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Turn off the heat. Season with salt and pepper to taste.
Crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and 2 tablespoons of water. Add the cooked mushrooms and onion and chopped peppers. Stir to thoroughly combine.
Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Top with the crumbled cheese. Season with salt and pepper.
Bake the quiches 18 to 20 minutes, or until the quiche filling is cooked through. Remove from the oven. Let the baked quiches stand for at least 2 minutes before serving.
Enjoy!