• Ingredients:
  • 1 premade pie crust
  • Flour for dusting
  • 2 tablespoons butter
  • 1 shallot, diced
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 carrot, peeled and diced
  • ½ teaspoon thyme
  • Salt and pepper to taste
  • 3 eggs
  • 1 cup whole milk
  • ½ cup shredded cheddar cheese

It’s spring in the FunGuy kitchen, and we’ve whipped up a delicious seasonal dish just in thyme for brunch!

All that’s needed for this FunGuy quiche is a little bit of season produce like eggs, peas, and carrots. Then a whole lot of sliced mushrooms to round it all out!

It’ll wow family and friends any weekend until summer arrives. And probably after too!

DIRECTIONS:

  1. Preheat the oven to 350F. Lightly oil or butter a pie tin or tart tin.
  2. Roll out the pie crust on a lightly floured surface to 1/8th inch thickness. Fold the pie crust in half and place over the pie tin with the folded seam in the middle. Unfold the pastry so that it fits over the tin, pressing down into it and around the sides. Trim any excess pastry from around the edges.
  3. Heat the butter in a sauté pan over medium heat. Add in the shallots and sauté 2 minutes. Next, add the diced carrot and thyme, cooking 4-5 minutes or until tender. Toss the mushrooms into the pan and sauté, stirring occasionally, for another 4-5 minutes or until tender. Stir in the peas and cook another 2-3 minutes or until the peas are cooked through. Turn off the heat and allow to cool to just warm.
  4. In a bowl, whisk together eggs, milk, and cheese. Mix in the mushrooms, shallot, carrot and peas until well distributed in the egg mixture. Pour into the prepared pie crust.
  5. Bake the quiche for about 30-35 minutes, or until the filling has puffed up and is a golden brown. Insert a tooth pick in the center to check for doneness. It’s done when it comes out clean.
  6. Allow the quiche to cook about 5 minutes before removing the outer rim (if using the tart tin) and/or cutting slices to serve.

Have a Fun meal!