This is a popular dish in the Pacific Northwest, where a selection of wild mushrooms grows seasonally. Chanterelle mushroom are preferred here, but other wild mushrooms or a mix can be used. Quiches are associated with French cuisine; however, dishes made with egg and cream and baked pastry were also known in other European countries as well. The word quiche is derived from the German word “kuchen,” which means cake. Quiches gained popularity in the United States during the 1950s. This recipe can serve as a side dish to meat entrees or enjoyed on its own for breakfast, lunch or a light dinner.
Recipe Servings: 8
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 pre-made pie crust (9 inches)
- 12 oz fresh chanterelle, baby portobello, or oyster mushrooms, or a combination
- 3 Tbsp butter, divided
- 1 medium leek (white portion only), halved and sliced
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup shredded Cheddar cheese
- 4 large eggs
- 3 Tbsp heavy whipping cream
- Minced fresh parsley, optional
Directions
- Preheat oven to 375°F.
- Roll out pie crust on lightly floured surface to attain ⅛-inch thickness and so a half inch of crust will extend beyond edge of pie plate.
- Place crust into 9-inch pie plate and crimp or flute edges. Refrigerate while preparing filling.
- With clean, damp towel, wipe mushrooms clean and trim stems. Quarter or slice large mushrooms.
- Heat 1 tablespoon butter in large pan over medium high heat.
- Add leeks and cook 2–3 minutes or until tender. Remove from pan.
- Into same pan melt remaining butter and add mushrooms, cooking 4–6 minutes until any water evaporates.
- Stir in leek, salt, and pepper. Cool slightly.
- Sprinkle ½ cup cheese into pastry-lined pie plate. Add mushroom mixture and sprinkle with remaining cheese.
- Whisk eggs and cream in large bowl until blended and pour into pie crust.
- Bake on lower oven rack 30–35 minutes or until knife inserted in center comes out clean.
- Sprinkle with parsley, if using, prior to serving.
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