Mushroom Crust Quiche

Quiche, the great savory dish that originated in Germany, was perfected by French cooks who went on to create one of the most popular quiche in the world called the quiche Lorraine. Since then, many new variants of the quiche have been added. But all of those creative modifications involved mainly the filling, and the crust had that same nice and familiar, but plain taste. For that reason, many cooks didn’t bother with the crust dough preparation; instead they would buy good frozen puff pastry and concentrate on the filling.

Enter the unique mushroom crust quiche! To my knowledge, the first publication of the recipe was in the mid 1970’s in ‘Sunset’s Favorite Recipes’ cookbook magazine. The main advantage of this recipe is that the mushroom crust is nice and light as well as it goes with almost any quiche filling.

For a crunchier crust, use wheat thins instead of saltines, regular onions instead of green or change up the spices. Use your choice of cheese, instead of Swiss go with Monterey Jack, gruyere, Jarlsberg or cheddar. Add bacon, sausage or some pulled turkey as I did. Of course, nothing wrong with just using veggies and cheese …. endless possibilities!

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Mushroom Crust Quiche

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Rating: 5
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Course

Main Dish

Cuisine

American, French

Keyword

mushroom crust quiche

Servings

MetricUS Imperial

Ingredients

• 3 Tbsp butter,
• 250 gm cremini mushrooms, sliced
• 1 Tbsp garlic, minced
• 1/2 cup saltine or wheat thin crackers, crushed
• 2 Tbsp butter,
• 3/4 cup green onions, chopped
• 120 gm Swiss cheese, grated
• 200 gm cooked, pulled turkey (or meat of choice)
• 3 large eggs
• 1/2 cup milk
• 1 1/2 tsp dried sage leaves
• 3/4 tsp dried thyme
• 1 1/8 tsp dried summer savory
• 1 tsp sea salt
• 1/2 tsp pepper
• 20 gm Parmesan cheese, grated

Course Main Dish Cuisine American, French Keyword mushroom crust quiche Servings MetricUS Imperial Ingredients 3 Tbsp butter, 250 gm cremini mushrooms, sliced 1 Tbsp garlic, minced 1/2 cup saltine or wheat thin crackers, crushed 2 Tbsp butter, 3/4 cup green onions, chopped 120 gm Swiss cheese, grated 200 gm cooked, pulled turkey (or meat of choice) 3 large eggs 1/2 cup milk 1 1/2 tsp dried sage leaves 3/4 tsp dried thyme 1 1/8 tsp dried summer savory 1 tsp sea salt 1/2 tsp pepper 20 gm Parmesan cheese, grated

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. In a skillet, melt 3 Tbsp butter over medium heat. Add mushrooms & garlic; cook until soft. Stir in crushed crackers. Remove from heat & press the mushroom mixture evenly over the bottom of a well-greased 8-9-inch pie pan.
2. In the skillet, melt 2 Tbsp butter. Add green onions & cook until soft; spread over mushroom crust.
3. Preheat oven to 350 F.
4. Sprinkle about 3/4 of the grated Swiss cheese over the onion then top with the cooked, pulled turkey.
5. In a small container, whisk together eggs, milk, spices, salt & pepper. Combine the remaining Swiss cheese with the parmesan & sprinkle it over the turkey. Pour egg mixture over all & bake for about 30 minutes or until set. Allow to stand for a few minutes before serving.