Mushroom Quiche Recipe

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As a mushroom enthusiast and a lover of savory pastries, I’m thrilled to share my favorite mushroom quiche recipe. This dish is the perfect combination of earthy mushrooms, creamy eggs, and flaky pastry crust. Whether you’re hosting a brunch or craving a comforting dinner, this mushroom quiche is sure to impress.

Ingredients:

  • 1 pre-made pie crust
  • 2 cups of sliced mushrooms (I prefer a mix of cremini and shiitake)
  • 1 small chopped onion
  • 2 cloves of minced garlic
  • 1 tablespoon of olive oil
  • 4 eggs
  • 1 cup of milk
  • 1 cup of shredded gruyere cheese
  • Salt and pepper to taste
  • A pinch of nutmeg (for that extra depth of flavor)

Instructions:

  1. Start by preheating your oven to 375°F (190°C).
  2. Place the pie crust in a pie dish and set it aside.
  3. In a skillet, heat the olive oil over medium heat and sauté the onions and garlic until they’re soft and fragrant.
  4. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown. Season with salt, pepper, and a pinch of nutmeg.
  5. In a separate bowl, whisk together the eggs and milk. Season the mixture with a dash of salt and pepper.
  6. Spread the mushroom mixture into the pie crust and sprinkle the shredded gruyere cheese on top.
  7. Pour the egg and milk mixture over the mushrooms and cheese.
  8. Bake the quiche for 35-40 minutes or until the center is set and the top is golden brown.
  9. Let the quiche cool for a few minutes before slicing and serving.

This mushroom quiche is a versatile dish that can be served hot, warm, or even at room temperature. I love pairing it with a simple green salad dressed with vinaigrette for a complete meal. The combination of flavors and textures in this quiche is truly delightful and always leaves me wanting seconds.

My Personal Tips:

If you’re feeling adventurous, consider adding a handful of chopped fresh herbs like thyme or tarragon to the mushroom mixture for an extra layer of aroma. Additionally, if you prefer a more indulgent quiche, you can use heavy cream instead of milk for a richer filling.

I hope you enjoy making and savoring this mushroom quiche as much as I do. It’s a recipe that never fails to gather praise and bring comfort to those who taste it.

Happy cooking!

Note: Always be cautious when foraging for wild mushrooms. It’s best to purchase them from a reputable source or grow your own at home.

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