Quiche is a most underrated brunch dish. This easy quiche starts with store bought flaky pastry … and that’s ok. The flaky crust is filled with fluffy eggs, and can really add anything you want to the mixture. 

I had assorted mushrooms, green onions and herbs in the fridge, so that’s what I used. Of course feta goes well with those flavours. I also like making individual quiches, but it can be made in a small pie dish. 

In my humble opinion, quiche is an anytime meal.

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5 from 1 vote

Mushroom, Green Onion, Feta and Dill Quiche

Course Breakfast, Main Course

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 cups mixed mushrooms sliced
• 4 green onions sliced
• 3 large eggs
• ½ cup milk or half-and-half
• 1 tbsp Dijon mustard
• 2 tbsp fresh parsley chopped
• 1 tbsp fresh dill chopped
• ¼ tsp salt
• ¼ tsp ground black pepper
• ½ cup goat feta crumbled
• 1 sheet store bought flaky pastry

Instructions

• Preheat oven to 375 °F.
• Coat a 3 – 4-inch pans with cooking spray and set aside.
• Heat oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned. Add onions and cook, stirring often, until tender. Remove from heat and allow to cool.
• Whisk eggs, milk and mustard until combined. Add herbs, salt and pepper. Mix in the mushroom mixture and feta.
• Ladle into prepared pans.
• Bake until golden brown and set, about 30 minutes.
• Let stand for 10 minutes before serving.