Mushroom and Shallot Quiche







A recipe from the cuisine, allowed in a / diet.

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!

Nutritional Chart

Calories: 369 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 27 g
  • 21 g

Ingredients Needed for Mushroom and Shallot Quiche

1 teaspoon olive oil
2 shallots, sliced
1 cup canned mushrooms
1 tablespoon butter
3 eggs
⅓ cup heavy cream
3 garlic cloves, crushed
1 tablespoon parsley, chopped
½ 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 Make 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.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top