Cheese and Mushroom Quiche

September 1, 2011

in Main Dishes, Recipes


Here’s an entirely delightful dish that we’ve now enjoyed on several occasions – cheese and mushroom quiche! One of the few vegetarian dishes on my site, it came from Mollie Katzen’s New Moosewood Cookbook, which I find to be a marvelous resource despite my great love of meat. But Mollie Katzen has always been an exception – I’ve found her (dairy-heavy) vegetarian recipes truly satisfying, and that means a lot coming from me.


What you do is melt some butter in a frying pan,


Add a chopped onion to it once the butter has melted,


Cook the onions for a few minutes over medium heat until they begin to look like this…


Then add half a container of sliced mushrooms (I thought white button would do in this case, although I generally try to go with the “wild-er” varieties – crimini, portabella, shiitakis, morels, and so on), as well as several chopped garlic cloves.


Cook everything together a while longer until it all looks like this.


Now let’s make the crust. Are you ready for this? I… am… making… a… crust. A pie-crust hater, I.


Of course, there is no crust without butter.


Cut it into chunks, throw it into the food processor with the flour, and pulse it around until the mixture resembles coarse meal (not shown since I forgot to snap a picture of that step).


Now, with the motor running, pour in just enough milk through the opening in the lid to get this.


Dump it into a lightly floured surface…


And do this. My crust tends to be on the doughy side because I don’t like it flaky.


Cut the lovely thing in half…





Roll it until it’s about 1.5 inch larger than your tart/pie pan (I love my new tart pan). Note that I fold the excess back onto itself to reinforce the sides – always a good idea.



Now this can wait. Time to make the custard!





Add the flour and stir everything together until you get a smooth mixture (also not shown – what’s with me today?)


OK den. Now spread the crust generously with grated cheese (I used Organic Valley’s Mild Cheddar).


Spread the onion-and-mushroom mixture on top of the cheese.


Pour in he custard and sprinkle with paprika…


Bake at 375 degrees until looks like this. Gotta love them tart pans – the quiche popped right out! But you don’t get to see it, so you’re just gonna have to believe me.


1 Anna September 1, 2011 at 4:49 pm

That looks really, really good. Makes me wish I had a kitchen large enough for a rolling pin. A friend brought a few of them over when we manti once, and the rolling pins didn’t really work out well (one was just too big to fit in the kitchen, the other, smallest one, was still too big for the only surface I have to roll stuff out on). Sounds completely silly, but true. I might just have to go to my dad’s house and try it there!

2 Sofya September 1, 2011 at 5:47 pm

Store bought crust = also fine!

3 Anna September 2, 2011 at 12:55 am

I’m embarrassed to say that it didn’t occur to me. I’ve been on this “home-made”, “made from scratch” kick that store-bought crust (which is what I’ve always done) just didn’t enter my mind this time. Oy!

4 Sofya September 2, 2011 at 3:39 am

In the case of quiche (savory) homemade is nice, but with these sweet pies they have, I find the crust part unpalatable, so I just buy those since it’s merely a shell to be throw away after (in my world). I don’t eat a bite of it.

5 Genie September 2, 2011 at 1:10 pm

“Of course, there is no crust without butter.”

Or as I like to say: there is no crust without lard.

Sometimes I use a combination of lard and butter (or depending on the crust, even cold bacon drippings), but you cannot beat good-quality lard for pie crust.

I love your blog, Sofya. We can’t wait to hear you on WDRT!

6 katie January 25, 2013 at 11:55 am

i am going to try this. because my baby exhausted brain needs this!

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