A delightful and easy-to-make quiche featuring mushrooms and cheese, perfect for any meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Place the pie crust into a pie dish and set aside.
Press the crust gently into the dish to avoid tearing.
Sprinkle the Swiss cheese evenly over the bottom of the pie crust.
This creates a barrier to prevent the crust from getting soggy.
In a frying pan, melt some butter and sauté the onions until they are soft and translucent.
Cook on medium heat to avoid burning the onions.
Add the mushrooms, thyme, and a pinch of salt to the pan, and cook until the mushrooms are tender.
Stir occasionally to ensure even cooking.
Spread the cooked vegetables over the cheese layer in the pie crust.
Distribute evenly for consistent flavor in every bite.
In a mixing bowl, whisk together the eggs, milk, flour, salt, and mustard powder until smooth.
Ensure no lumps remain for a creamy custard.
Pour the custard mixture over the vegetable layer in the pie crust.
Pour slowly to avoid spilling over the edges.
Sprinkle paprika over the top for added color and flavor.
Use smoked paprika for a subtle smoky taste.
Bake the quiche in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown.
Check doneness by inserting a knife into the center; it should come out clean.
Let the quiche cool for 5-10 minutes before slicing and serving.
Cooling helps the custard set further for cleaner slices.
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