Cheese, eggs, cream…these are the ingredients of a delicious quiche. But if you want to go the extra mile and make a mushroom quiche with a little bit more taste that your guests will love then this is what you need to do:
For many chefs, a quiche is a go-to dish. And why, you may wonder? For a variety of causes. They’re simple to prepare, healthful, and a terrific way to use up leftover items from the refrigerator. This Mushroom Quiche is a simple vegetarian-friendly meal.
To make the work a bit simpler, use store-bought dough, sauté the mushrooms, add packed frozen spinach, and voilà! In no time, you’ll have a quiche on the table. This mushroom quiche recipe is the greatest I’ve ever tried. The crust gives structure, while the filling is light and fluffy, with spinach and mushrooms added for flavor!
Shortcrust pastry is used to make the mushroom quiche, although Bisquick may instead be used. Alternatively, puff pastry may be used. Make a crustless quiche instead!
To create your own shortcrust pastry from home, combine 1 14 cup flour, 12 tsp salt, 12 tsp sugar, 14 cup vegetable shortening (or lard), 14 cup cold butter (cubed), and 14 cup ice-cold water in a food processor.
Don’t overdo it with the eggs; else, the quiche would be leathery rather than light and fluffy.
The quiche may be prepared ahead of time and kept in the refrigerator or freezer. Warm it up in the oven when you’re ready to serve it.
To make the “egg” filling vegan, combine 14 oz firm tofu, 1 tbsp corn starch, and 1 tbsp nutritional yeast in a blender. Remove the cheese or replace it with a vegan substitute.
You may add chopped hot dogs, smoked chicken breast, cooked bacon, ham, or smoked salmon if you want to make it more meaty for meat eaters.
You may use goat’s cheese, cheddar cheese, swiss cheese, or gruyere for feta cheese.
This vegetarian meal is also a terrific way to use up leftover veggies. Wilted spinach, steamed broccoli, roasted red peppers, sweetcorn, cubed carrots, caramelized onion, and other chopped vegetables may be used.
Serve the Mushroom Quiche alone or with a salad as a side dish.
How to Keep Mushroom Quiche Fresh
The Mushroom Quiche is best served warm, but leftovers may be kept in the fridge for up to three days. Just be sure to keep it in a sealed container.
Mushroom Quiche: A Step-by-Step Guide
- 1 prepared 9-inch single pie crust
- ½ bag fresh baby spinach
- 1 package sliced fresh mushrooms
- ½ yellow onion, sliced
- ½ container crumbled feta cheese
- ½ package shredded Swiss cheese, divided
- 4 large eggs
- 3/4 cup milk
- 1 tablespoon chopped fresh parsley
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Clean the mushrooms and cut them up into little pieces.
- In a medium-sized skillet, heat the oil. Place the sliced mushrooms on top.
- In a skillet, sauté garlic and onion with a touch of salt and pepper until softened.
- Using non-stick spray, coat a 22-23 cm baking pan.
- In the bottom of the pan, place the pie crust and puncture it several times with a fork.
- Cook for 10-15 minutes at 350°F.
- Place the spinach over the cooked pie crust after squeezing out any extra liquid.
- On top of the spinach, sprinkle the fried mushrooms and sliced feta cheese.
- In a mixing dish, whisk together the eggs, milk, and parmesan cheese. Season with a pinch of pepper.
- Top the mushroom filling with the egg mixture and grated cheese.
- Preheat oven to 180°C/350°F and bake for 45-55 minutes.
- Cut into slices and serve.
The “easy mushroom dish” is an easy recipe that requires only a few ingredients. It’s very simple, and can be made in under 30 minutes.
Quiche may be frozen for up to three months. The crust and filling may be frozen together or separately. The quiche may be kept either before or after it has been cooked.
This savory mushroom quiche recipe is a great dish to make for breakfast or lunch. The quiche has an ooey-gooey cheesy crust and the filling is loaded with mushrooms.
Also try – Delicious Hush Puppies Recipe
Frequently Asked Questions
What is the secret to a fluffy quiche?
A lot of eggs, milk, and salt.
Why does quiche go watery?
Quiche is a type of food that has eggs and cheese as its main ingredients. So it can be substituted for custard pudding if the recipe calls for reduced fat milk, but to make quiche you need water.
How do you make a quiche without a soggy bottom?
The key to avoiding a soggy bottom is to pre-bake the crust and ensure your filling ingredients are not overly wet. You may need to pat dry your vegetables or cooked meats with a paper towel before adding them to your filling.
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