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Four Corners Farm Quiche







  • 1/2 cup of butter
  • 1 whole large (or 2 medium) onions, chopped
  • mushrooms – sliced or cut in small chunks
  • broccoli florets (can use finely chopped spinach)
  • 1 whole pie crust (Grandma Betty makes a delicious pie crust!)
  • 7 whole pastured eggs (we love ours!)
  • 1-1/2 cup heavy cream (we’ve also used whole milk)
  • 2 cups grated swiss cheese (havarti or cheddar works well, too)
  • Salt And Pepper, to taste
  • Optional: any fresh herbs

Preparation Instructions

Preheat oven to 400 degrees.

Melt butter in a skillet. Add onions and cook for a few minutes. Add mushrooms and broccoli (or spinach) and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.

Roll out pie crust and press into deep dish tart pan. In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Can add cayenne pepper if you’d like a little kick.)

With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add herbs, if desired.

Pour into pie crust and press to submerge ingredients. Place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges. Serve with a fresh garden salad.

This is one of our favorite meals here on the farm!


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