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Wild Mushroom and Blue Cheese Quiche

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Active Time:  46 Minutes

  Make 10 servings
Not only does blue cheese taste wonderful in quiche, but it's an unexpected surprise for even experienced quiche-eaters. Use any sort of exotic mushrooms you like, but use the caps only, as the stems can be too chewy for a dish like this. I like to use a mixed, 8-ounce pack of crimini, oyster and shiitake mushrooms here, available at my local supermarket. Portabello mushrooms are also good.
For Crust:
1 recipe Basic Pastry Crust Dough I, shaped into 3/4-inch-thick round, chilled
For Filling:
2 tablespoons (1/4 stick) unsalted butter
1 cup chopped onion
8 ounces cremini, oyster, shiitake or other mushroom caps (see headnote), thinly sliced  
1 tablespoon balsamic vinegar
1 garlic clove, minced

1 1/4 cups crumbled blue cheese
1 cup whipping cream
3 large eggs
2 tablespoons chopped fresh parsley
1/4 teaspoon (scant) salt
Pinch of ground black pepper
FOR CRUST: Position rack in center of oven and preheat to 400 degrees F. Roll out dough on wax paper to 12-inch-diameter round. Invert dough into 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze 30 minutes.

Line crust with foil; fill with pie weights. Place tart pan on baking sheet and bake crust until sides begin to set, about 20 minutes. Remove foil and pie weights. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust in pan on cooling rack. Reduce oven temperature to 375 degrees F.

FOR FILLING: Melt butter in medium skillet over medium heat. Add onion and saute until tender, about 5 minutes. Stir in mushrooms. Cover and cook until juices form, stirring occasionally, about 5 minutes. Stir in vinegar and garlic. Simmer uncovered just until juices evaporate, about 5 minutes. Cool mushroom mixture completely.

Place crust in tart pan on heavy large baking sheet. Spoon mushroom mixture evenly over bottom of crust. Sprinkle half of blue cheese over. Whisk cream, eggs, parsley, salt and black pepper in medium bowl to blend. Slowly pour custard over fillings. Sprinkle with remaining cheese. Bake quiche on baking sheet until puffed and golden brown, about 35 minutes. Cool on rack 30 minutes.

Transfer quiche to platter. Cut into wedges and serve warm.

Recipe created exclusively for by Ken Haedrich.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quiche: Keeping it Easy and Real
Nutrition Facts per Serving
Yield:   Make 10 servings
Calories: 361
Fat. Total: 28g
Fiber: 1g
Carbohydrates, Total: 18g
Sodium: 392mg
% Cal. from Fat: 70%
Cholesterol: 162mg
Protein: 9g
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