6 Servings
1 Hour
Allergens
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!
Preheat oven to 350 degrees Fahrenheit.
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.
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.
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.
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.
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.
Notes:
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.
Variations:
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.
Food and prop styling by Janine Kalesis
Photography by Hudi Greenberger
Can you use nondairy milk, such as almond milk?
You can try.
Yummy Quiche This tastes (and looks) great! The crust recipe made very little. The filling seemed to be made for double the crust. I ended up making the crust twice, since I was left with tons of onions and mushrooms, as well as milk and egg mixture that didn’t fit in the first quiche. I made my quiche(s) in square pans, so it’s possible that somehow the crust to filling ratio was so off because of this.
Also, I made the (second) crust with olive oil and I thought it tasted even better than the (first) crust I made with canola oil.
I also used 8 oz of fresh mushrooms instead of canned mushrooms, which seemed to be a fine ratio.
Other than the amounts – this is a great, fast quiche recipe. It freezes well, too.
Fresh mushrooms? If using fresh mushrooms to replace the canned mushrooms, how many ounces/pounds do I use?
I would use around 16 ounces of fresh mushrooms.
Fresh mushrooms? If using fresh mushrooms to replace the canned mushrooms, how many ounces/pounds do I use?
It would be around 16 ounces
Mushroom quiche If i would make these as individuals, how long would it need in the oven?
It depends how deep your pan is. Check it out after 15 minutes and see if the top is set. If not, return to the oven and add increments of five. Enjoy Chaya.
Delicious!