Wild Mushroom Parmesan Quiche

It’s Foodie Friday! Today we have a tasty quiche recipe for you including a homemade crust! For the less adventurous, a refrigerated crust will suffice. Wild mushrooms and Parmesan make for a savory recipe perfect for any meal of the day, really! This recipe also reheats well and is as at home for a weekend brunch or on your way out the door for weekday breakfast.

Wild Mushroom Parmesan Quiche

1 1/4 cup flour
1/2 tsp salt
1 stick cold butter
1/4 cup ice cold water

3/4 pound wild mushrooms, stems removed and finely sliced (we used a mix of shiitakes and oyster mushrooms)
A couple Tbsp olive oil
8 eggs
1/2 cup finely shredded Parmesan cheese (shredded yourself from a block, not the stuff in a can)
1/2 tsp salt
1/2 tsp pepper

Combine flour and salt in a bowl of a food processor and pulse to combine. Cut the butter into small chunks, add to the food processor, and pulse several times until pieces are about the size of small peas. Do not over process. Add the water and pulse a few more times until incorporated, again avoiding over processing the dough. The dough should look crumb like and when you pinch the crumbs between your fingers they should stick together. If not, add a little more water. Dump dough onto a piece of plastic wrap and form into a disk shape. Wrap tightly and refrigerate for 30-60 minutes until firm.

Meanwhile, heat a large skillet over medium and add a couple tablespoons of olive oil. Add the mushrooms and saute until softened and slightly browned, 10-15 minutes. Remove from heat.

Break the eggs into a large bowl, and whisk to break up the yolks. Add the parm, salt and pepper, and the mushrooms when cooled. Preheat oven to 350.

On a well floured surface roll out the chilled dough into about an 11″ circle using a rolling pin. Transfer to an 8″ pie plate and press dough into the surface. If desired, use your fingers to crimp the dough into a fluted pattern along the top of the pie plate. Place pie plate on a cookie sheet for ease in transferring to oven and pour in filling, smoothing out top if needed. Bake for 30-35 minutes until filling is set. Our quiche was cooked through before the crust/top was browned, so we opted to finish with 2 minutes under the broiler to add a little color. 

You might also like: Caramelized Onion, Sweet Potato, and Spinach Frittata

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