Chanterelle and oyster mushroom quiche recipe, mushroom quiche recipe baked with bacon and herbs! Simply served with some salad, quiche makes for delicious and flavorful weekday dinners!
This mushroom quiche is very easy and quick enough to make, quite light and flavorful.
To make it you will need to sauteed the mushrooms and bacon with some shallots, rosemary and parsley, this can be done a day ahead, you will then store them in your fridge into a lidded plastic container until needed.
For the dough I used a store-bought pastry sheet, choose one for savory pies if you can, at least check that it’s not too sweet.
Quiches are so easy to make and delicious with any fillings, you can always make quiche with the stray veggies lying in your fridge, some grated cheese, some bacon or ham or you can make them only with vegetables.
As always, work with very cold pastry dough, keep it cold until ready to bake, so that it will not get soggy with the filling and bake evenly.
1 cold pastry sheet
5 oz. (150 g.) chanterelle, cleaned
7 oz. (200 g.) oyster mushrooms, cleaned
2 oz. bacon strips
1 shallot, peeled and thinly chopped
1tbsp. parsley, chopped
1 tsp dry rosemary
1 egg + 1 egg yolk
1 cup (240 ml) cream
Salt and pepper to taste
2 tbsp. Dijon mustard
Clean your mushrooms, halve or even quarter the large ones
Into a frying pan, heat some olive oil on medium high heat, cook the chopped shallot until translucent, add the bacon and mushrooms, add salt and pepper to taste, cook until the mushrooms start to wilt, set aside to cool
Preheat your oven at 400°F (200°C), brush your pie mold with melted butter, if its sides are flooded, check that they are also well buttered
Arrange pastry dough into pie mold, pressing the sides down as much as you can without creasing the bottom, don’t trim the excess dough now, prick the dough with a fork on the bottom and sides, chill for 20 minutes
Trim the excess dough and pre-bake the dough for 10 minutes
Brush the dough with some Dijon mustard, distribute the mushrooms and bacon evenly
Into a medium bowl, add the egg and yolk, mustard, cream, salt and pepper to taste and whisk thoroughly, pour evenly into the pie
Into the oven for about 35 to 40 minutes or until the flan is set and the dough is golden and crisp
Let cool for about 10 minutes before serving
You can serve quiche hot or cold, enjoy it with a green salad for a delicious meal
For better results, always work with chilled dough, keep your dough in your fridge until needed
Butter your mold, arrange pastry or puff pastry dough, and press the dough down the sides as much as you can to fit. If you press down, the dough will remain as you arranged it, on the contrary if you have to draw your dough up the sides, it will shrink during baking
If your dough still overlaps the rims, don’t try to cut it at this stage
Chill molds for about 15 minutes to half an hour, first of all it will help with the baking process but also after chilling you’ll be able to cut the rims easily
Before discarding my excess dough, using cookie cutters of different size and shapes, I cut different patterns into my dough, freeze them on a tray and then store them into a plastic bag for later use, to decorate tartlets or the sides of pies, etc.
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