impossible mushroom quiche
Recipe type: main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
When the mercury is rising and time is short, these "cheat's" quiches are a lifesaver. This recipe will make enough to feed eight in either eight individual pie dishes or two family sized dishes. Wrapped well, they can be stored in the freezer and reheated in the oven when needed. I used a mixture of grated pecorino, a slightly squishy Edam and some parmigiano reggiano for my mixed hard cheeses, because that's what I like and have on hand.
Ingredients
  • 3 large field mushrooms
  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 1 tsp fresh thyme leaves
  • salt & pepper
  • ¾ C plain flour
  • 1½ tsp baking powder
  • 2 C shredded mozerella cheese
  • ½ C grated mixed hard cheese (pick ones with strong flavours)
  • 8 eggs
  • 2 C (500ml) milk
  • 1 C (250ml) cream
  • 250g mixed mushrooms
  • 1 tbsp butter or oil
How to make it
  1. Pre-heat your oven to 200C and lightly grease your pie dishes. I've used either 8 ceramic pie dishes or 2 family sized pie dishes for this quantity.
  2. Wipe the large mushrooms with a damp paper towel and chop them into thick slices and then again in half. Heat the butter and oil in a pan and sautee the mushrooms with some thyme leaves, salt and pepper until they have darkened and are cooked through.
  3. Combine the flour, baking powder and cheeses in a large bowl, then add the cooked mushrooms and toss it about so that the mushrooms are covered in the floury mixture.
  4. Put even amounts of the mixture into the base of the pie dishes and spread it out so that the mushrooms cover the base of the pie dish. Try to get around the same amounts of flour and cheese in each.
  5. In the same bowl as you used before, whisk together the eggs, milk and cream until it is quite smooth.
  6. Pour even amounts of the egg and milk mixture into the pie dishes. Do not mix the flour and egg mixtures, but if there are mushrooms poking out of the top of the layer of egg, use your finger to prod them under the surface.
  7. Put the pie dishes on a tray (this is mainly so you don't have to worry about spillage!) and pop them in the oven to bake. The smaller pie dishes will only take 20 minutes to bake, but the family sized ones will take about an hour. You'll be able to tell that they are done when the top is a burnished brown and the centre is puffed up.
  8. While you're waiting for the quiches to bake, sautee the remaining mushrooms in a bit of butter or oil as a topping.
  9. You can serve the quiches in the pie tins with a pinch of extra mushroom on top, or unmould them once they're cool.
Recipe by onebitemore at https://onebitemore.com/2015/01/impossible-mushroom-quiche/