QUICHE, Five-cheese Mushroom Quiche….that is! Quiche is one of my favorite go-to dishes for entertaining. It leaves a lasting impression. Your guests will be sure to swoon. I especially love making quiche because it is quick to pull together. The compliments always come flying and it makes the house smell amazing!
WHY?
Let me set the scene. It is October 2nd and right after hurricane Ian. Unfortunately, this storm landed where my brother and dad live in Southwest, FL. They had no power or water. Bonus, it was my brother’s birthday.
Since I live in Tampa, my brother asked if he could come up to visit and get some relief from the conditions. And, to celebrate his birthday. My response was a no-brainer. Of course!
I decided to prepare a brunch celebration while he made the trip north. He loves baked French toast so that was an obvious choice. But I needed a savory egg dish to balance out the sweet option. Enter Five-cheese Mushroom Quiche.
I had all the ingredients necessary to execute this dish hanging out in my refrigerator and freezer. I love unexpectedly creating a new dish with ingredients I already have on hand. It makes me feel good and forces me to build something new.
METHOD
Let’s start with warming up that oven. Preheat to 400 degrees conventional (375 degrees convection).
Next, we will sauté the diced shallots and mushrooms. Using a large-sized pan, set the heat to medium. Then, drizzle a tablespoon of olive oil into the pan. Once heated, place the diced shallots into the pan, moving them occasionally. Once translucent in color, add the mushrooms.
Cook until the mushrooms are fork-tender. Remove from the heat and season with salt and pepper to taste. Set aside to cool.
Now, it is time to prepare the egg and cheese mixture.
In a mixing bowl, beat eggs, almond milk, nutritional yeast, garlic powder, salt, and pepper together. Once combined, add the shredded four-cheese blend and parmesan cheese. Be sure to reserve 2 tablespoons of parmesan cheese to sprinkle on top of the pastry before baking.
Next, we’ll prepare the puff pastry. Place your 9” tart pan onto a lined cookie sheet.
Lightly flour your surface. Unfold the pastry on the floured surface. Now, lightly sprinkle flour on the top of the pastry and rolling pin. Gently roll out the pastry to be slightly larger than your tart shell baking pan/pie shell.
Roll the puff pastry dough onto the rolling pin. Unroll the dough onto your tart pan.
Now, press the dough gently into the tart pan. Allow the excess dough to sit outside your pan. No need to trim. Once you fill the pastry with the egg and cheese mixture you will fold over the excess pastry dough to lay over the egg mixture.
Dock the puff pastry dough with a fork to allow the air to escape while baking.
ASSEMBLE
Next, spoon dollops of the dairy-free cream cheese throughout the bottom of the unbaked pastry shell.
After adding the dairy-free cream cheese to the unbaked pastry shell, spoon the cooled mushroom and shallots mixture into the shell evenly. Next, pour the egg and cheese mixture into the shell.
Fold over the excess pastry dough carefully, allowing it to float over the egg mixture. Brush with a pastry brush with unsweetened almond milk. Top puff pastry dough with reserved parmesan cheese. Sprinkle with dried parsley.
Bake for 35-45 minutes. Once the puff pastry is golden brown, remove it from the oven and allow it to cool to the touch before serving. Five-cheese Mushroom Quiche should be served warm.
I hope you enjoy this delicious savory pastry.
¡Buen Provecho!
Five-cheese Mushroom Quiche
Description
Five-cheese Mushroom Quiche, a savory, flaky, egg tart with sauteed shallots and mushrooms. It is perfect for any time of the day. Easy to pull together for any occasion.
Ingredients
Instructions
-
Preheat 400 degrees conventional (375 degrees convection)
-
Using a large-sized pan, set the heat to medium. Then, drizzle a tablespoon of olive oil into the pan. Once heated, place the diced shallots into the pan, moving them occasionally. Once translucent in color, add the mushrooms.
Cook until the mushrooms are fork-tender. Remove from the heat and season with salt and pepper to taste. Set aside to cool.
-
In a mixing bowl, beat eggs, 1/2 cup of almond milk, nutritional yeast, garlic powder, parsley, salt, and pepper together. Once combined, add the shredded four-cheese blend and parmesan cheese. Be sure to reserve 2 tablespoons of parmesan cheese to sprinkle on top of the pastry before baking.
-
Place your 9” tart pan onto a lined cookie sheet.
Lightly flour your surface. Unfold the pastry on the floured surface. Now, lightly sprinkle flour on the top of the pastry and rolling pin. Gently roll out the pastry to be slightly larger than your tart shell baking pan/pie shell.
-
Roll the puff pastry dough onto the rolling pin. Unroll the dough onto your tart pan.
Press the dough gently into the tart pan. Allow the excess dough to sit outside your pan. No need to trim. Once you fill the pastry with the egg and cheese mixture you will fold over the excess pastry dough to lay over the egg mixture.
Dock the puff pastry dough with a fork to allow the air to escape while baking.
-
Spoon dollops of the dairy-free cream cheese throughout the bottom of the unbaked pastry shell.
-
After adding the dairy-free cream cheese to the unbaked pastry shell, spoon the cooled mushroom and shallots mixture into the shell evenly. Pour the egg and cheese mixture into the shell.
-
Fold over the excess pastry dough carefully, allowing it to float over the egg mixture. Using a pastry brush, brush the puff pastry with the remaining almond milk. Top puff pastry dough with remaining parmesan cheese. Sprinkle with dried parsley.
-
Bake at 350 degrees for 35-45 minutes. Once the puff pastry is golden brown, remove it from the oven and allow it to cool to the touch before serving. Five-cheese Mushroom Quiche should be served warm.
Note
I like to line the inside of my tart pan with parchment paper. It makes it much easier to unmold.
White mushrooms or baby portobello mushrooms work well for this quiche.
