This mushroom and cheese quiche for two recipe is the perfect easy, breezy meal to make when you’re craving breakfast any time of the day. Perfectly portioned for two people, it’s fluffy, rich in flavor and makes the whole house smell amazing. Thank you to Blue Apron for teaming up with me to share this recipe and for offering the first 50 PBF readers three FREE meals off their first Blue Apron order. Simply click here to redeem!!
Do you guys remember the old jingle for Pizza Bagel Bites? “Pizza in the morning. Pizza in the evening. Pizza at supper time. When pizza’s on a bagel, you can eat pizza anytime!” (File that song under things I wish I could clear out of my brain and replace with legitimately useful information.) I LOVED Pizza Bagel Bites as a kid and while they were often my go-to afterschool snack, I didn’t shy away from eating them for breakfast, lunch or dinner. Now that I’m older and a wee-bit more aware of the things I put in my body, I don’t scarf down Bagel Bites at all hours of the day but there are a bunch of foods I do think taste great for breakfast, lunch and dinner, though most of them are traditional breakfast dishes.
I’ve been such a huge fan of breakfast for dinner for years but I think the love affair began when I was in college and my cooking skills were limited to mostly eggs, oatmeal, quesadillas, sandwiches and Hot Pockets. (True life.) Eggs, French toast and oatmeal were easy go-to dinners for me when I was on a budget and intimidated by cooking. My love for breakfast for dinner continues to this day and it’s one of my favorite go-to evening meal ideas when I’m short on time and didn’t have the chance to meal plan.
On Thursday last week, our latest Blue Apron delivery showed up on our doorstep and I was very excited to open it up because I pre-selected our menu and knew I’d find all of the ingredients I need to make two individual-size quiches. Breakfast for dinner… but elevated! YES! (Side note: It was especially nice to receive a Blue Apron delivery the week after Thanksgiving when I was fresh out of recipe inspiration and didn’t want to think about meal planning or grocery shopping over the weekend. I’m keeping this in mind for the week after Christmas, too!) Also, for those of you who have ordered Blue Apron in the past, did you know you can now choose any combination of the now eight (instead of six) weekly recipes you like? I LOVE this change!!!
Making the quiches was a breeze since all of the farm-fresh ingredients for the chef-designed recipe were included in my Blue Apron delivery along with a detailed recipe card featuring step-by-step photos.
Blue Apron’s Mushroom and Cheese Quiche recipe is fluffy and rich in flavor but didn’t sit heavy in my stomach. The quiche crusts were buttery and flaky while the center of the quiche was creamy yet bright and not too one-dimensional thanks to roasted peppers. And if you’d prefer to make one large traditional-size quiche, I think it would be easy enough to quadruple the filling part of the recipe to pour into a 9-inch pie crust that would serve more people for a crowd-pleasing breakfast… or lunch or dinner! (Ryan and I received the ingredients we needed to make quiche for two because we opted for Blue Apron’s two-person plan, but they have family plans with larger servings available as well.)
We enjoyed our quiche with a side of oregano lemon roasted potatoes which were incredibly easy to make and so tasty! I simply thinly-sliced one russet potato, tossed it in olive oil, dried oregano, salt and pepper and roasted it along with the quiche. The savory, herby taste of the potatoes made them the perfect side dish for a fancier breakfast-for-dinner meal.
Mushroom & Cheese Quiche For Two
- 2 Cage-Free Farm Eggs
- 2 Individual Pie Crusts
- 4 oz Cremini Mushroom
- 2 oz Roasted Piquillo Pepper
- ¼ cup Crumbled Feta or Goat Cheese
- 1 Yellow Onion
- ½ cup Part-Skim Ricotta Cheese
- Salt and Pepper, to taste
- Preheat the oven to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the onion. Roughly chop the peppers.
- In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Turn off the heat. Season with salt and pepper to taste.
- Crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and 2 tablespoons of water. Add the cooked mushrooms and onion and chopped peppers. Stir to thoroughly combine.
- Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Top with the crumbled cheese. Season with salt and pepper.
- Bake the quiches 18 to 20 minutes, or until the quiche filling is cooked through. Remove from the oven. Let the baked quiches stand for at least 2 minutes before serving.
Blue Apron Discount Offer
I have great news for those of you who would like to try Blue Apron! The first 50 PBF readers three FREE meals off their first Blue Apron order. Simply click here to redeem!! I hope you love it as much as we do in our house!
Question of the Day
Breakfast for dinner: Yay or nay? What is your favorite breakfast for dinner meal?
I love most breakfast dishes for dinner but my favorite go-to is probably the simple but always-delicious over easy eggs, buttered toast, hash browns and bacon or ham.