mushroom & chive quiche
(1 rating)
This is the quiche that I make most often. I created this recipe because I just love a good quiche. I use canned mushrooms for convenience, but you may use fresh sautéed mushrooms, if desired. Sprinkle with a little black truffle salt, if available, for even more deliciousness!
►
(1 rating)
yield
6 -8
prep time
30 Min
cook time
45 Min
method
Bake
Ingredients For mushroom & chive quiche
-
1unbaked deep-dish pastry crust
-
1 cheavy cream
-
1 cwhole milk
-
4 lgeggs
-
1/2 tspsalt
-
1/8 tspground white or black pepper
-
smgrating of fresh nutmeg
-
3/4 cswiss or gruyere cheese, diced small or shredded
-
8 ozcan of mushrooms, drained and squeezed
-
1/4 cchives
-
1 Tbspfinely chopped onion or shallot
-
sprinkle of black truffle salt (optional, but very good)
How To Make mushroom & chive quiche
-
1Gather and prep all ingredients (thaw pie crust, if using frozen.)
-
2Place pie/pastry crust on rimmed baking sheet. Place oven rack in lowest position in oven; preheat oven to 375ºF.
-
3Pour cream and milk into a microwave-safe bowl or 2 cup glass measuring cup; warm in microwave 3 minutes at 1/2 power or 45 seconds at full power, stir and warm an additional 45 seconds at full power (do not overheat.) If this step is skipped, it will increase baking time to approximately 1 hour.
-
4Break 3 eggs into mixing bowl.
-
5Break the fourth egg; separate white from yolk over a small bowl; put yolk in mixing bowl with the eggs, set mixing bowl aside.
-
6Using a fork, beat the egg white in small bowl until slightly foamy.
-
7Using a pastry brush, brush uncooked crust with egg white; add any remaining egg white to eggs in mixing bowl.
-
8Use a whisk to beat together well, eggs, remainder of beaten egg white, grating of nutmeg, salt and pepper.
-
9Add warm cream/milk; whisk well.
-
10Add mushrooms, chives and onion/shallot; stir well.
-
11Evenly scatter cheese over bottom of pie crust.
-
12Pour egg mixture into crust.
-
13Bake (on baking sheet) for 45 to 50 minutes at 375ºF. Top of quiche should be lightly browned and inflated (it will fall slightly as it cools.)
-
14Allow to cool for 20 to 30 minutes before slicing.
-
15Cover and refrigerate leftovers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT