In our series of simple, affordable quiches, this mushroom version is a standout. As a home cook with years perfecting family recipes, I love serving it warm after winter soup or with a crisp spring salad. It's always a hit.
Let's get cooking!
Ingredients for 4 Servings
- 1 shortcrust pastry (homemade or store-bought)
- 400g seasonal or button mushrooms
- 10 cl milk
- 4 eggs
- 20g butter
- Salt, pepper, nutmeg, parsley to taste
Step-by-Step Instructions
- Preheat oven to 220°C (th. 8).
- Spread shortcrust pastry in a pie dish.
- Wash mushrooms if needed; drain well.
- Brown mushrooms in butter in a pan (8-15 minutes).
- Mix milk, eggs, mushrooms, salt, pepper, and spices in a bowl.
- Pour mixture over pastry.
- Bake for about 30 minutes.
Bonus Tip
Forage seasonal mushrooms on walks—this quiche works with any type. Always check with a pharmacist post-picking for safety. Dried or canned button mushrooms are great alternatives.
