A delightful quiche featuring mushrooms, herbs, and a creamy filling, perfect for brunch or a light dinner.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Place the pre-made pie crust into a pie dish and set aside.
Press the crust gently into the dish to avoid tearing.
In a skillet, melt the butter over medium heat and sauté the mushrooms and onions until softened.
Cook until the mushrooms release their moisture and it evaporates.
In a mixing bowl, whisk together the eggs, milk, flour, parsley, salt, and pepper.
Whisk until the mixture is smooth and well combined.
Add the sautéed vegetables and shredded cheese to the egg mixture and stir to combine.
Ensure the vegetables are evenly distributed in the mixture.
Pour the filling into the prepared pie crust.
Fill the crust evenly to ensure even cooking.
Bake the quiche in the preheated oven for 40-45 minutes or until the center is set.
Check the quiche halfway through and cover the edges with foil if they brown too quickly.
Let the quiche cool for 10 minutes before slicing and serving.
Cooling allows the filling to set for cleaner slices.
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