A savory and deliciously satisfying quiche that’s packed with three types of mushrooms, shallots, baby kale and my favorite cheddar, Cabot Alpine Cheddar. Sprinkled with thyme. This mushroom quiche is perfect for a fall brunch, lunch or dinner. Or, really, anytime you like. Because quiche is an any time of day or night food.
Mushroom lovers, this quiche is for you.
We used shittakes, oyster and baby bella mushrooms here, but use any combination you like. Mushrooms are one of my favorite vegetables because of their “meaty” texture and woodsy and earthy flavor. I love combining a few different types and sauteing them with garlic and either shallots or onions. Not many better smells than that coming out of the kitchen.
Normally, for a quiche, I would use a premade crust, as I am not a baker and do not like fussing with dough. But because Cabot Creamery and King Arthur Flour are celebrating #Quichefeast (how fun?!), I just had to give King Arthur Flour’s Classic Single Pie Crust a shot. I didn’t have any shortening, so I used coconut oil instead. The end result crust ended up tasting great in the quiche, but the dough became rock hard after I let it rest in the fridge before rolling out (not surprising, as coconut oil is solid when chilled) and it was very difficult to roll out. I ended up letting the dough sit for about 30 minutes prior to rolling out to soften the coconut oil. Next time, for the crust, I’ll follow directions and try the shortening.
I used a 9-inch cast-iron skillet for this quiche, which made the crust extra crispy on the bottom. We prefer a crispy on the bottom, but still tender crust. Feel free to use a pie pan for this, if you prefer.
I love quiche, because you can add in any fillings you want. Pack in saute veggies of any kind (make sure most of the liquid is gone, so your quiche isn’t soggy), garlic, eggs and cheddar and you have yourself a quichefeast. And they are one of those great foods that you can make ahead of time, refridgerate and serve chilled or at room temp – so they are perfect for parties.
Here’s how to make this Mushroom Quiche:
Time: 1 hour 5 min (not including pie crust)
- King Arthur Flour’s Classic Single Pie Crust
- 2 Tbsp olive oil
- 6 small shallots (3 oz), trimmed and thinly sliced
- 5 ounces (1 small container) shiitake mushrooms, trimmed and sliced
- 5 ounces (1 small container) oyster mushrooms
- 8 oz baby bella mushrooms
- 4 garlic cloves, peeled and thinly sliced
- ½ tsp salt, divided in half
- 2 Tbsp sherry cooking wine
- 1 tsp fresh thyme
- 8 eggs
- ½ cup Greek style yogurt, plain
- 4 oz Cabot Alpine Cheddar, shredded
- ¼ tsp pepper
- 1 cup baby kale
Directions: Make the pie crust as directed, or use a premade crust. Preheat the oven to 425. Prebake your crust in your pie pan for 10 minutes. Remove from oven and let cool. Turn oven down to 350. Meanwhile, in a medium nonstick skillet, heat 2 Tbsp olive oil over medium heat. Saute the shallots for 5 minutes. Add the mushrooms, garlic and ¼ tsp salt and saute another 10 minutes. Add the thyme and Sherry and saute another 2 minutes until the liquid is gone. Remove mushrooms from heat and set aside. In a large bowl, whisk together eggs, yogurt, cheddar and pepper until fluffy. Add in the mushroom mixture, reserving 1/2 cup for topping the finished quiche, and stir to combine. Add 1 cup baby kale to the bottom of the prebaked pie crust. Pour the egg mixture over top. Bake the quiche for 35 minutes, or until the filling is set and crust is slightly browned. Let cool slightly, top with reserved mushrooms, slice and enjoy. Or, if serving cool, refrigerate until serving.