Forest quiche with mushrooms and cheese
This forest mushroom quiche is a quick and easy recipe, perfect for autumn. It combines a crispy crust, a meltingly tender mushroom filling, and a gratinéed cheese topping, for a generous quiche to serve hot or warm with a salad.
Ingredients · Servings 4
- 1 puff pastry sheet
- 300g of mushrooms (shiitake + button mushrooms)
- 1 onion
- 2 cloves of garlic
- 100g of matchstick bacon
- 150g of grated or diced mozzarella (or mozzarella + Comté cheese)
- 3 eggs
- 200 ml of liquid cream
- Fresh parsley
- Olive oil
- Salt, pepper and nutmeg
Method · 1 h 15 min
- Sauté the onion and garlic with a drizzle of olive oil, then add the mushrooms and cook until they release their water.
- Add the bacon and continue cooking for a few minutes.
- In a bowl, beat the eggs with the cream, season (salt, pepper, nutmeg) then stir in the parsley.
- Line the bottom of the puff pastry with the mushroom mixture, add the cheese, then pour in the quiche mixture.
- Bake at 180°C for 35 to 40 minutes, until the quiche is golden brown.
For this recipe, I use a mix of button and shiitake mushrooms, along with bacon, onion, garlic, and fresh parsley. For a vegetarian mushroom quiche, you can simply replace the bacon with chopped walnuts or smoked tofu.
