Wild Mushroom and Gruyere Quiche

Mushroom Guyere QuicheIDEA
Lois and I keep a few cartons of liquid eggs on hand for making quick scrambled egg breakfasts. On one of the cartons was the recipe for Wild Mushroom and Gruyère Quiche. We had some dried porcini and Portobello mushrooms on hand so I thought we should try it. The dried mushrooms were soaked in white wine over night to reconstitute them.
We also had a ready-to-bake pie crust in the freezer which made it easy to prepare this meal in about an hour and a quarter. (I’d much prefer the homemade crust, however.)

I rather liked the robust “earthy” flavor of the wild mushrooms – Lois not so much. Next time we’ll try it with fresh mushrooms. Lois took the leftovers to work today and it was a big hit.

Wild Mushroom and Gruyère Quiche
Serves 6

1 C grated Gruyère cheese (or any good Swiss cheese)
2 T olive oil
1/2 C chopped onion
1 pound assorted fresh wild mushrooms, chopped
(shitake, oyster, crimini, chanterelle – I used dried reconstituted porcini and Portobello – see IDEA above)
1 C liquid egg product
1 C cream
3 T chopped sun-dried tomatoes
1 T coarsely chopped basil

Preheat oven to 450F

Press either homemade or prepared pie crust into a 9-inch pie plate. I prefer glass or the ceramic one pictured. Cover the bottom with foil and pie weights. Bake for 6-8 minutes or until the edge just begins to brown. (With the foil and weights the bottom of the crust might not bake. So I take the foil off and put it back into the oven for another 2 – 3 minutes.)

Sprinkle the bottom of the crust with the grated cheese. Reduce the oven temperature to 375F.

In a saute pan, saute the onion in the olive oil just until it softens. Add the mushrooms and sun-dried tomatoes stirring occasionally until the mushrooms are soft and the onions start to brown. Take it off the heat.

In a large bowl combine the egg product and cream. Mix in the mushroom mixture and pour it into the pie crust. Sprinkle the chopped basil over the top.

Wild Mushroom Quiche

Very flavorful!

Bake 30 – 35 minutes until a knife inserted in the center comes out clean. (My experience is when using liquid eggs the recipe tends to puff more than with fresh eggs. So I use a deeper pie dish which takes a few minutes longer to bake.)

Bon Appetite,

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