Styling and photography by Sina Mizrahi

Onion and Mushroom Quiche

Meal prep is all the rage now. Why not prep two quiches, one for now and one for later?

Yields 2 9-inch (23-cm) quiches

• 2 9-inch (23-cm) frozen deep-dish pie shells
• ¼ cup canola oil
• 2 large onions, diced
• 1½ lb (680 g) shiitake mushrooms, sliced
• 1 tsp kosher salt
• ¼ tsp black pepper
• 1 tsp umami powder
• 1 tsp garlic powder
• ½ cup mayonnaise
• 3 eggs
• ¼ cup flour
• 2 Tbsp onion soup mix

Preheat oven to 350°F (175°C).

Heat oil in a large skillet over medium heat. Add onions and sauté for 15–20 minutes, until lightly golden. Add the mushrooms and season with salt, pepper, umami, and garlic powder. Sauté until mushrooms have released their liquid. Raise heat and sauté, stirring continuously, until the liquid is absorbed.

Remove from heat and add the mayonnaise, eggs, flour, and onion soup mix. Stir until completely combined. Divide mixture evenly between the two pie shells.

Place pie shells onto a baking sheet. Bake for 40–45 minutes.

Note: These quiches are freezer friendly. Cool completely before freezing. Defrost on the counter or in the oven over low heat.

(Originally featured in FamilyTable, Issue 722)