I love baked egg dishes. They are the perfect way to pair protein-rich eggs with loads of vegetables!
This particular “egg pie” features mushrooms, which promote immune function and are loaded with B vitamins and antioxidants. Did you know that mushrooms are the only fruit or vegetable that contain vitamin D? Just like humans, mushrooms produce vitamin D when exposed to sunlight. [source] Mushrooms are also known for their “meaty” texture, making them the perfect addition to any vegetarian meal.
I’ve managed to sneak an extra serving of veggies into this fluffy egg dish, by adding shredded yellow summer squash, too. The color and texture blend seamlessly into this pie, so no one will ever suspect how many veggies they’re actually eating!
This comforting meal can be served at any time of the day, and is easily re-heated for a quick meal during the week. I’ve even eaten it cold, straight out of the fridge. Either way, it’s delicious!
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Mushroom & Gruyere Pie
makes one 9″ pie
Adapted from my Bacon & Gruyere Egg Casserole
Ingredients:
2 teaspoons grass-fed butter
8 oz. mushrooms, sliced
1 yellow onion, chopped
1 cup shredded yellow summer squash
4 eggs
4 oz. gruyere cheese, shredded and divided
1/4 teaspoon dried thyme
1/2 teaspoon fine sea salt, or to taste
Directions:
Preheat the oven to 350F and grease a 9″ pie pan generously with coconut oil or butter.
Melt one teaspoon of butter in a large skillet over medium heat, and saute the chopped onions for about 10 minutes, until tender and translucent. In another large skillet over medium heat, saute the sliced mushrooms in the other teaspoon of butter and 1/4 teaspoon of sea salt, until they are tender. Remove both the sauteed onions and mushrooms from the heat, and transfer them to a large bowl with the shredded summer squash.
Add the eggs, 3 oz. of shredded cheese, dried thyme and remaining 1/4 teaspoon of sea salt to the bowl, and mix until everything is well combined. Transfer the mixture to the greased pie pan, and top with the remaining ounce of shredded cheese.
Bake at 350F for about 35 minutes, or until golden around the edges and firm in the center.
Remove from the oven and allow to cool for 10 minutes before serving.
Store any leftovers in the fridge, well covered, for up to 4 days.
Mushroom & Gruyere Pie
Ingredients
- 2 teaspoons grass-fed butter
- 8 oz . mushrooms , sliced
- 1 yellow onion , chopped
- 1 cup shredded yellow summer squash
- 4 eggs
- 4 oz . gruyere cheese , shredded and divided
- 1/4 teaspoon dried thyme
- 1/2 teaspoon fine sea salt , or to taste
Instructions
- Preheat the oven to 350F and grease a 9" pie pan generously with coconut oil or butter.
- Melt one teaspoon of butter in a large skillet over medium heat, and saute the chopped onions for about 10 minutes, until tender and translucent. In another large skillet over medium heat, saute the sliced mushrooms in the other teaspoon of butter and 1/4 teaspoon of sea salt, until they are tender. Remove both the sauteed onions and mushrooms from the heat, and transfer them to a large bowl with the shredded summer squash.
- Add the eggs, 3 oz. of shredded cheese, dried thyme and remaining 1/4 teaspoon of sea salt to the bowl, and mix until everything is well combined. Transfer the mixture to the greased pie pan, and top with the remaining ounce of shredded cheese.
- Bake at 350F for about 35 minutes, or until golden around the edges and firm in the center.
- Remove from the oven and allow to cool for 10 minutes before serving.
- Store any leftovers in the fridge, well covered, for up to 4 days.
Notes
Nutrition
Per Serving: Calories: 226, Fat: 15g, Carbohydrates: 5g, Fiber: 1g, Protein: 16g
Note: If you don’t care for mushrooms, there are a variety of substitutions you could use instead. Try adding spinach, kale, broccoli, peppers, or any other vegetables you like!
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Reader Feedback: Are you a fan of baked egg dishes? Any favorite combos you want to share?
thank you for the post. I love egg dishes for a week night dinner. I would like to try one with kale as well. Any ideas?
I think kale would be a delicious addition! I’d chop and saute it first, to make it more palatable, then add it to the egg mixture before baking.
Do you ever use egg substitutes? I’ve been trying to follow a vegan routine and am good on the vegan cheese, but still a little iffy about egg substitutes.
Megan will probably have a better idea but a lot of vegan cheesecakes use silken tofu. I used to use tofu for my “milkshakes.” So, that might be helpful, and a touch of nutritional yeast might add to the flavor. Since soy is so polarizing, these days, it may or may not be the best suggestion for you. If it’s not a good choice, though it may get you & other’s creative juices flowing to think of something similarish. I hope you find a great choice for you!
Hi Megan, I would love to make this recipe but only use goat or sheep cheeses. Any suggestions to substitute for the gruyere? Thanks so much! Love all of your recipes!
As always, you can use any cheese you like. I prefer the raw Gruyere for its pungent flavor, but raw goat cheddar will be delicious, too!
I just wanted to say that of alllll the various loved sites I visit for my healthy eating journey, I absolutely love and adore your the very best!!!!!!! Your recipes really resonate with what I am about! Thank you so much!!!!!!
smiles!
ps this recipe will be the next to try. We will be having the pancakes in a minute, and I made the Raw Cheesecake last night so I can eat cheesecake wh
This looks delicious, Megan! Thank you for sharing it! As usual, my interest spurs questions. I hope you don’t mind, as I so often have them! I was wondering, which mushrooms do you recommend for the best nutrition, and which do you find the tastiest? Thanks for all of the tips you give!
Thank you for the great idea, it’s such a delicious and at the same time very light meal, made it yesterday and just loved it!
This was so lovely; I made it with a tiny bit of squash, that I had left, and then used parsnips. A real, tasty winner! Thank you’
Looks awesome! Is it possible to freeze the leftovers?
This turned out to be such a great recipe! Next time I will add bacon for extra protein. Thanks for sharing!
I make this quiche every few weeks – have tried a variety of cheeses, spinach, kale, etc., etc. It is absolutely a no-fail recipe and is delicious.
delicious. and very filling. 🙂
Hi Megan! I don’t have a scale, 4 ounces of cheese is how many cups or tbs please?
Thank you!