Mushroom Quiche Recipe: A Savory and Wholesome Delight
Mushroom Quiche is the quintessential savory breakfast or lunch dish, offering a hearty yet comforting experience with its rich combination of eggs, cream, cheese, and the delicious earthy flavor of mushrooms. This French delicacy, renowned for its versatility and indulgent flavors, features a golden, crisp crust that enhances the creamy filling made with fresh shallots, mushrooms, and a selection of herbs.
Whether you enjoy it as a satisfying breakfast, a delicious party appetizer, or a savory snack for the kids, this Mushroom Quiche is bound to become a favorite. The crispy crust combined with the smooth filling makes it a perfect dish for any occasion. It’s also ideal for picnics, and its leftovers hold up well, making it a wonderful addition to lunchboxes.
Cuisine: French
Course: Lunch
Diet: Vegetarian
Ingredients for Mushroom Quiche
For the Crust:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1/2 cup |
| Salt | 1 pinch |
| Butter (Unsalted), cold, cubed | 3 tbsp |
| Parmesan cheese, grated | 1/3 cup |
| Chilled water | 2 tbsp |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 3 (beaten with 1 tbsp milk) |
| Shallots | 4, finely chopped |
| Portobello mushrooms | 6, sliced |
| Parsley leaves (dried) | 1 tsp |
| Garlic powder | 1/2 tsp |
| Garlic, finely minced | 1 clove |
| Oil | 2 tbsp |
| Salt and Pepper | To taste |
Preparation Time
30 minutes
Cooking Time
90 minutes
Instructions:
Step 1: Prepare the Crust
- Start by making the crust. You can either use a food processor or mix by hand in a bowl.
- Food Processor Method: Add the flour, salt, and cold cubed butter into the food processor. Pulse until the butter is coated in flour and the mixture resembles coarse breadcrumbs. Add grated Parmesan cheese and chilled water. Pulse again until it forms a crumbled dough.
- Hand Mixing Method: In a mixing bowl, combine flour, salt, and butter. Rub the butter into the flour using your fingers until the mixture resembles breadcrumbs. Then, add the grated Parmesan cheese and water, mixing gently until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill.
Step 2: Prepare the Filling
- While the dough chills, preheat your oven to 200°C (390°F).
- Heat oil in a pan over medium heat. Add garlic, shallots, and mushrooms to the pan. Sprinkle with salt and cook, stirring occasionally, until the mushrooms release their water and soften. Continue to cook until all the liquid evaporates. Once done, remove the pan from heat and stir in garlic powder, parsley, and freshly ground pepper. Set aside to cool slightly.
Step 3: Assemble the Quiche
- Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a 1/4-inch thick disc.
- Carefully transfer the rolled dough into a pie dish, pressing it into the sides of the dish. Allow the edges to overhang.
- Layer the base with a thin layer of grated mozzarella cheese, followed by the mushroom mixture, spreading it evenly.
- Pour the beaten eggs (combined with milk) over the mushroom mixture. Top with a sprinkle of extra cheese.
Step 4: Bake the Quiche
- Bake the assembled quiche in the preheated oven at 180-190°C (350-375°F) for 30 minutes or until the custard has set and the top is golden brown. The quiche should be firm when touched and the filling should no longer jiggle.
- Once baked, remove the quiche from the oven and allow it to cool slightly before slicing.
Step 5: Serve
- Serve the Mushroom Quiche warm, alongside a refreshing Beetroot Salad with Mixed Greens and Feta Cheese for a light and wholesome lunch.
This Mushroom Quiche offers a delightful blend of flavors and textures that are sure to please any palate. With its rich and cheesy filling, flaky buttery crust, and a burst of fresh herbs, this dish can be enjoyed as a standalone meal or served with your favorite side salad. Perfect for a casual lunch or an elegant brunch, this quiche is as versatile as it is delicious.
Enjoy!
