You deserve this Mixed Mushroom Quiche

8 months ago


Do you love mushrooms as much as we do? If yes, then have your fill of this mushroom-packed masterpiece. Perfect for any occasion or any meal, this family-size quiche deserves a place in your weekly menu. You can even play around with each component, use the crust for other fillings or use other ingredients to mix with the egg custard.



Makes 8 servings



1 ½ cups All-purpose flour

¼ tsp Salt

¼ cup Shortening

¼ cup Butter

2 Tbsps Cold water

  1. In a mixing bowl, combine flour with salt and mix well. Add shortening and butter. Using two small knives cut shortening and butter into the flour, until the pieces are the size of peas.
  2. Drizzle cold water over the flour and use a fork to distribute water to moisten the mixture evenly. Pack the dough into a compact ball. Cover dough with plastic cling wrap and let rest for 30 minutes to an hour.
  3. On a floured table, roll out dough into a thin sheet, about two inches larger than the quiche pan. Transfer dough to a round quiche pan and crimp the edges. Lay a sheet of foil on the bottom of the crust and scatter about ¼ cup dried beans or rice. Half-bake the pie crust until in a preheated 375°F oven for about 20 minutes. When done, discard beans and foil.



¼ cup Butter

1 Onion, chopped

1 cup White button mushrooms, sliced

1 cup Shiitake mushrooms, sliced

1 cup Shimeji mushrooms

¼ tsp Salt

⅛ tsp Ground black pepper

1 Tbsp Chopped parsley

  1. Melt butter in a large sauté pan over medium heat.
  2. Add onions and cook until soft and fragrant. Toss in all the mushrooms and cook until mushrooms are soft and moist, about 3-4 minutes. Season with salt and black pepper.
  3. Turn off heat and add chopped parsley. Set aside.



6 Large eggs

½ cup Heavy cream

¼ cup Sour cream

½ tsp Salt

¼ tsp Ground black pepper

*Pinch of nutmeg

½ cup    Grated Emmenthal cheese

¼ cup    Grated Parmesan cheese

¼ cup    Grated mozzarella cheese

In a mixing bowl, beat eggs with a whisk until homogeneous in color. Pour in heavy cream and sour cream. Season with salt, pepper, and nutmeg.



  1. Spread mushroom mixture on the half-baked pie crust.
  2. Pour egg and cream mixture over the mushrooms then sprinkle cheeses over the egg mixture.
  3. Bake quiche in a preheated 375°F oven for another 30-40 minutes, or until egg custard is set. Serve warm.


Make your own mushroom meal:

Artichoke and Mushroom Cream Sauce

Spinach and Mushroom Crêpe Cake

Mushroom and Parsley Appetizer

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