Cheddar & Chef’s Mix Mushroom Quiche
This cheesy and gooey quiche is the definition of savory morning decadence. The variety of mushrooms brings an amazing earthy flavor balanced by the nuttiness of sharp cheddar. Enjoy warm or cold, with fruit and some coffee or tea for the full experience!
Servings: 8-12 slices
Ingredients
1 each refrigerated pie crust (see Chef’s Notes below)
2 tablespoons extra virgin olive oil
1 pound RI Mushroom Co. Chef’s Mix mushrooms, chopped
1 each sweet onion, chopped
1 tablespoon minced garlic (~2 cloves)
½ cup chopped fresh parsley, plus more for garnish
¼ teaspoon salt, or to taste
¼ teaspoon black pepper
½ cup heavy cream
½ cup milk
3 large eggs, beaten
¼ teaspoon freshly grated nutmeg (optional)
8 ounces sharp cheddar cheese, grated
4 ounces mozzarella cheese, grated
Directions
Preheat oven to 375 °F. Roll out prepared pie crust or homemade pie crust (see Chef’s Notes) in a 9” or 10” pie dish. Poke the bottom all over with a fork. Line with aluminum foil and pour pie weights, dry beans, or rice to weigh the crust down. Par bake for 12-15 minutes. Remove from oven, remove pie weights, and let cool.
Heat extra virgin olive oil in a large non-stick skillet over medium-high heat. Once it is shimmering, add the chopped RI Mushroom Co. Chef’s Mix mushrooms. Cook, stirring often, until the mushrooms soften and begin to brown, about 5 minutes.
Add onions and garlic, and cook until the onions are translucent and soft, about 3-5 minutes more. Remove from heat and stir in salt, pepper, and parsley. Let cool slightly.
In a medium bowl, combine cream, milk, eggs, and optional nutmeg. Beat until well combined.
Reduce oven temperature to 350 °F.
Assemble quiche by layering the mozzarella cheese at the bottom of the crust followed by the mushrooms. Pour the egg mixture over the mushrooms and sprinkle the cheddar evenly all over the top.
Place the quiche onto a baking sheet and into the preheated oven for 35-40 minutes. Once done, place under the broiler to brown the top layer of cheese for 2 minutes, if desired. Let cool for at least 10 minutes before slicing and serving. Enjoy!
Chef’s Notes:
If you want to make a homemade pie crust, check out this recipe from King Arthur Flour: https://www.kingarthurbaking.com/recipes/classic-single-pie-crust-recipe.
Feel free to substitute the cheddar for gruyere, pepperjack, smoked gouda, or another firm cheese.
Try with other RI Mushroom Co. varieties including Maitake, Baby Shiitake or Beech mushrooms.