Mushroom Quiche

Brynie Greisman Recipe By
  • Cook & Prep: 1 h
  • Serving: 6
  • Contains:

I generally use only fresh mushrooms in cooking, but the idea here was for a quiche that is quick to prepare, using ingredients you have in your pantry. Hence, I relented and present you with this version. Enjoy it pareve or dairy (see note). My family voted it 100 percent scrumptious!

Ingredients (16)

Dough

Filling

Start Cooking

Make the Quiche

  1. Preheat oven to 350 degrees Fahrenheit. 

  2. Mix all dough ingredients together with a fork. Press into a nine-inch (23-centimeter) round Pyrex dish. Pierce all over with a fork. Bake for 10 minutes and remove from oven.

  3. Spray a nonstick frying pan with cooking spray and add oil. Heat over medium-high heat. Add onions and sauté until golden, stirring often, about 10 minutes.

  4. Add mushrooms and continue sautéing for two to three minutes. Mix in the flour and stir so all the veggies are evenly coated. Pour mixture into baked crust.

  5. In a small bowl, whisk together the half-and-half, eggs, and seasonings. Pour over veggies in crust. Slide pan into oven and bake for 20–25 minutes or until golden.

  6. Add the grated cheese and bake for five more minutes or until cheese melts. Cover loosely with aluminum foil as soon as you remove it from the oven.

Note:

Freezes well. To serve, warm frozen quiche covered in a preheated oven at moderate temperature. After about 15 minutes, remove foil and continue to heat until totally thawed and warmed up.

Variation:

If using fresh mushrooms, slice thinly and sauté 10 minutes after adding to onions.

 

For a parve dough, use 1 cup flour (I use whole wheat pastry), 1/2 teaspoon baking powder, pinch salt, 1/3 cup oil, and 1/3 cup boiling water. Mix all together with a fork. Prebake as above. (This makes a thick crust. If you prefer a thinner one, divide in half and freeze half for later use.) To make the filling parve, use 8 ounces (225 grams) parve whipping cream instead of the half-and-half. You can omit the grated cheese altogether, or sub parve hard cheese if you wish.

Credits

Food and prop styling by Janine Kalesis
Photography by Hudi Greenberger

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