Mushroom and Shallot Quiche

  • Difficulty: Difficult
  • one hour
  • 6 servings

We’ve felt the need for a hearty quiche, the celebrated savory French tart. Our version is rife with buttery mushrooms and shallots, topped with parmesan, mozzarella, and tomatoes. You just have to try it!

Ingredients Needed for Mushroom and Shallot Quiche

1 teaspoon olive oil
2 shallots, sliced
1 cup canned mushrooms
1 tablespoon butter
3 eggs
1/3 cup heavy cream
3 garlic cloves, crushed
salt
pepper
1 tablespoon parsley, chopped
1/2 cup baby spinach
3 tablespoons low moisture mozzarella, grated
thyme sprigs
8 ounces puff pastry (1 sheet)
2 tablespoons parmesan, crumbled
4 slices of mozzarella
1 tomato, chopped
1 teaspoon dried basil

How to Cook Mushroom and Shallot Quiche

  1. Heat the olive oil in a pan over low heat and add the shallots. Cook and stir until tender.
  2. Add the mushrooms and butter. Cook and stir until the butter melts. Set aside.
  3. Add the eggs, heavy cream, and garlic cloves to a bowl. Season with salt and pepper and whisk.
  4. Whisk in the parsley, baby spinach, and grated mozzarella. Season with thyme leaves.
  5. Add the mushroom mixture. Mix until even.
  6. Line a roomy baking dish with the puff pastry sheet. Trim the overflowing edges.
  7. Fill with the mushroom-shallot-egg mixture and garnish with thyme sprigs.
  8. Bake for 30 minutes at 340⁰F/170⁰C.
  9. Top with the slices of mozzarella and the chopped tomato. Season with dried basil.
  10. Bake for 5 minutes more at 340⁰F/170⁰C.

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