Mixed Mushroom Quiche
62 people added this to their Recipe Box
Purchased puff pastry makes this quiche a last-minute marvel that's also suitable for a quick dinner. If you like, you can substitute 11/2 cups (375 mL) shredded Cheddar or Swiss cheese for the goat cheese.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 326 |
| pro | 12 g |
| total fat | 22 g |
| sat. fat | 7 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 111 mg |
| sodium | 425 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 16% |
| vit A | 19% |
| vit C | 5% |
| folate | 19% |
Suggested Recipes
-
Half pkg (397 g pkg) frozen puff pastry, thawed
1 pkg (4.5 oz/130 g) goat cheese, cubed
1 tbsp (15 mL) butter or olive oil
1/3 cup (75 mL) chopped onion
4 cups (1 L ) sliced mixed mushrooms (shiitake, oyster, cremini and/or portobello), about 12 oz (375 g)
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) dried rosemary
3 eggs
1 cup (250 mL) milk or light cream
1/2 tsp (2 mL) salt
pinch each pepper and cayenne pepper
2 tbsp (25 mL) minced fresh parsley
Preparation:
On lightly floured surface, roll out pastry large enough to line bottom and side of 11-inch (28 cm) quiche dish or flan pan with removable bottom. Gently pre3/4 pastry into pan; trim edges. Sprinkle evenly with goat cheese. Set aside.
In large skillet, melt butter over medium-high heat; sauté onion and mushrooms, stirring often, until liquid is evaporated, about 7 minutes. Add thyme and rosemary. Remove from heat and let cool slightly; spread over goat cheese.
In bowl, whisk together eggs, milk, salt, pepper and cayenne until frothy; pour evenly over mushroom mixture. Bake in bottom third of 400°F (200°C) oven until knife inserted in centre comes out clean and crust is golden, 35 to 40 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day. Reheat in 350°F/180°C oven for 20 to 25 minutes.) Sprinkle with parsley.
In large skillet, melt butter over medium-high heat; sauté onion and mushrooms, stirring often, until liquid is evaporated, about 7 minutes. Add thyme and rosemary. Remove from heat and let cool slightly; spread over goat cheese.
In bowl, whisk together eggs, milk, salt, pepper and cayenne until frothy; pour evenly over mushroom mixture. Bake in bottom third of 400°F (200°C) oven until knife inserted in centre comes out clean and crust is golden, 35 to 40 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day. Reheat in 350°F/180°C oven for 20 to 25 minutes.) Sprinkle with parsley.
Additional Information
- TIP: Puff pastry may cause the quiche to puff up, but it will fall back into shape when removed from the oven.
Variation
Party-Size Mixed Mushroom Quiche:
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper. Increase puff pastry to 1 pkg (397 g). On lightly floured surface, roll out pastry large enough to fit into prepared pan. Increase milk to 11/2 cups (375 mL) and eggs to 5.
Tags:
Eggs; Vegetables; Cheese/Other Dairy; Breakfast and Brunch; Bake;
Source
Holiday Best: 2002
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »