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This quiche showcases the earthy flavors of mushrooms combined with fresh greens inside a flaky puff pastry crust. It creates a satisfying dish perfect for breakfast, brunch, or even a light dinner paired with a simple salad. The combination of buttery mushrooms, fragrant garlic, and melty cheese makes this recipe truly irresistible.
I started making this quiche for weekend brunches when friends would visit, and it quickly became my signature dish. The compliments never stop when I serve this, especially from those who claim not to enjoy mushrooms.
Ingredients
- Puff pastry crust: Serves as a buttery, flaky foundation that elevates this quiche above standard pie crust versions
- White button mushrooms: Provide an earthy flavor base while soaking up all the delicious butter and seasonings
- Swiss chard: Adds color, texture and nutrients look for bunches with crisp stems and vibrant leaves
- Fresh garlic cloves: Create aromatic depth use plump, firm bulbs for the best flavor
- Fresh thyme: Brings a subtle herbaceous note that pairs beautifully with mushrooms choose sprigs with bright green leaves
- Eggs: Provide structure and richness free range eggs often have more vibrant yolks
- Whole milk: Creates a silky custard texture avoid substituting lower fat options for best results
- Mozzarella cheese: Adds a mild creaminess and that irresistible melty quality freshly shredded works better than pre packaged
Step-by-Step Instructions
- Prepare the Crust:
- Roll out your thawed puff pastry on a lightly floured surface until it reaches approximately 14 inches in diameter. This extra size ensures you have enough pastry to fully line your pie dish with a bit extra for crimping the edges. Transfer carefully to your 9 inch pie dish, gently pressing it into the corners without stretching. Fold any overhanging dough under itself to create a thicker edge, then crimp decoratively. Dock the bottom thoroughly with a fork to prevent bubbling during baking.
- Cook the Mushroom Filling:
- Melt the butter in a large skillet over medium high heat until it begins to foam. Add all the sliced mushrooms at once they will initially crowd the pan but will reduce significantly as they cook. Season with salt and pepper right away to help draw out moisture. Cook for the full 5 to 7 minutes, stirring occasionally but not constantly, allowing them to develop a golden color. The mushrooms will first release their moisture then begin to reabsorb flavors as they brown.
- Add the Aromatics and Greens:
- Once mushrooms are tender and slightly browned, add the chopped Swiss chard, minced garlic, and fresh thyme all at once. Stir constantly for the next minute as the greens wilt quickly and the garlic can burn if left unattended. You want the chard to just wilt and the garlic to become fragrant without browning. Remove from heat immediately once this happens to preserve the fresh flavors.
- Assemble and Bake:
- Thoroughly whisk the eggs and milk in a large bowl until completely combined and slightly frothy. Fold in the cooled mushroom mixture and shredded cheese, distributing evenly throughout the egg mixture. Pour this filling into your prepared crust, ensuring the vegetables and cheese are evenly distributed and not clumped together. Bake in your preheated oven for the full time, rotating halfway through if your oven has hot spots.
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I absolutely adore the moment when the mushrooms begin to sizzle in the butter, releasing their earthy aroma throughout my kitchen. This recipe reminds me of Sunday mornings at my grandmother's house, where quiche was always the centerpiece of family gatherings. She taught me that properly cooked mushrooms are the secret to elevating any savory dish.
Mushroom Selection Tips
When selecting mushrooms for this quiche, consider using a blend rather than just button mushrooms. Cremini mushrooms provide a deeper flavor, while shiitake add a meaty texture. Oyster mushrooms bring a delicate sweetness that balances the earthiness of the others. For the best flavor, look for mushrooms that are firm, unblemished and have a fresh fragrance. Avoid any that feel slimy or have dark spots. Clean them with a damp paper towel rather than washing them, as mushrooms absorb water and can become soggy when cooked.
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Perfect Pairings
This quiche partners beautifully with a variety of accompaniments to create a complete meal. For breakfast or brunch, serve with a simple mixed greens salad dressed with a light vinaigrette to cut through the richness of the quiche. A side of roasted cherry tomatoes adds a burst of acidity that complements the earthy mushrooms. For a dinner option, pair with a crisp white wine like Sauvignon Blanc or a light Pinot Noir. The herbaceous notes in these wines enhance the thyme and garlic flavors in the quiche. For a heartier meal, add a cup of creamy tomato soup or a side of roasted root vegetables.
Storage and Reheating
This quiche keeps remarkably well, making it perfect for meal prep. Once completely cooled, wrap individual slices tightly in plastic wrap and store in the refrigerator for up to 3 days. For longer storage, freeze wrapped slices for up to 2 months. When reheating from refrigerated, place in a 325°F oven for about 15 minutes until warmed through. If reheating from frozen, first thaw overnight in the refrigerator then heat as directed. Avoid microwave reheating if possible as it can make the crust soggy. However, if you must use a microwave, heat on 50 percent power in 30 second increments until just warmed through.
Make It Your Own
The beauty of this recipe lies in its adaptability. Feel free to experiment with different cheese options Swiss or Gruyère add a nutty flavor, while goat cheese creates a tangy creaminess. The greens are equally interchangeable spinach creates a milder flavor profile, while kale adds more texture and a slightly bitter note that contrasts nicely with the rich custard. For a protein boost, add cooked bacon or ham. Vegetarians can enhance the umami flavor by adding a tablespoon of nutritional yeast to the egg mixture. For a dairy free version, substitute the milk with unsweetened almond milk and use your favorite plant based cheese alternative.
Frequently Asked Questions
- → Can I replace Swiss chard with another green?
Yes, you can easily substitute kale or spinach for Swiss chard while maintaining the same delicious flavor and texture.
- → How can I ensure the quiche crust stays crisp?
To keep the crust crisp, prick the bottom with a fork before baking and bake the crust slightly before adding the filling.
- → What type of mushrooms work best for this quiche?
White button mushrooms are recommended, but you can also use cremini or a mix of mushrooms for added depth of flavor.
- → Can I make this dish ahead of time?
Yes, you can prepare the quiche a day in advance and reheat it in the oven before serving. This helps retain the texture and flavors.
- → How do I know when the quiche is fully cooked?
The quiche is done when the center is set, and the crust is golden-brown. A toothpick inserted in the middle should come out clean.