Quiche: Buttery pie crust filled with a savory egg custard. Ask most people and they’ll tell you it’s a French dish, but it actually originated in Germany. The word “quiche” coming from the German word “kuchen”, or cake! Regardless of the origin, we love quiche for its versatility and savory deliciousness.
This Caramelized Onion and Mushroom Quiche with Goat Cheese and Zaatar may sound fancy, but it’s really a breeze to make. Ready-made pie crust takes the work out of this brunch favorite while a boost of flavor comes from zaatar – a zesty, aromatic spice blend from the Middle East. Zaatar ingredients can vary, but we recommend one that consists of only the zaatar herb (wild thyme), sumac, sesame seeds, and little to no sea salt (never any fillers or artificial ingredients). These herbs and spices really brighten up this quiche and help to balance out the richness of the eggs and pie crust.
Elegant enough for a Christmas Day brunch, yet simple enough for a quick, weeknight dinner, we hope you’ll give this unique quiche recipe a try!
Caramelized Mushroom and Onion Quiche with Goat Cheese and Zaatar
Prep Time: 20 mins, Cook Time: 45 mins, Total Time: 65 mins
Serving Size: 1 slice
Calories: 227, Fat: 16g, Protein: 8g, Carbs: 16g, Fiber: 1g
1 (8 oz.) package cremini or white button mushrooms
1 yellow onion
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
½ cup half and half
2 oz. (about half a log) goat cheese
1 tablespoon + 1 teaspoon zaatar
1 pre-made, deep dish pie crust
- Thinly slice the onion and mushrooms.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onions and mushrooms and sauté for 10-15 minutes, until caramelized. Remove from heat and stir in the balsamic vinegar and 1 teaspoon of zaatar.
- Preheat oven to 375°F.
- Add the eggs, half and half, and remaining zaatar to a large bowl and whisk until light and fluffy.
- Evenly distribute the sautéed onions and mushrooms into the bottom of the pie crust and sprinkle with about half of the goat cheese.
- Pour the egg mixture over the onions and mushrooms and top with the remaining goat cheese.
- Place the quiche onto a large baking sheet and bake for 45-50 minutes, until the pie crust is golden brown and the eggs are set.
- Remove from the oven and let stand for about 10 minutes before slicing and serving.