Shiitake Mushroom and Gruyere Quiche

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Shiitake Mushroom and Gruyere Quiche

I get so excited when I can find kosher Gruyere, one of the reasons is to make this quiche. If you prefer to use a store bought crust it is easier, but this is a nice healthy easy alternative adapted from a recipe by Ellie Krieger.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings

Ingredients

  • For the crust:
  • 3/4 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter
  • 3 tablespoons cold buttermilk
  • For the Filling:
  • 4 teaspoons olive oil
  • 1 large onion, thinly sliced
  • 8 ounces sliced shitakes
  • 1/2 teaspoon salt
  • dash black pepper
  • 1 tablespoon chopped fresh thyme
  • 4 large eggs
  • 1 1/2 cups skim milk
  • 2/3 cup grated Gruyere mixed with 1 teaspoon flour

Preparation

Preparation

1 Preheat oven to 400°F. Spray a 9 inch pie pan with cooking spray.

2 For the crust, place the oats, flour and salt in a food processor. Pulse three times then add the butter, pulse 12 times until it is a coarse texture. Add the buttermilk and pulse 3 more times or until combined.

3 Form the mixture into a ball and place between two pieces of wax paper or parchment paper. Roll out into a circle to fit pie plate. Bake for 10 minutes then allow to cool.

4 To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over medium-low heat. Add onion and cook stirring occasionally until golden brown, stirring occasionally, until caramelized. Transfer the onions to a bowl and bring pan up to high heat.

5 Saute mushrooms in pan until they are golden brown, add salt and pepper and thyme. Remove from heat.

6 In a large bowl, beat eggs with milk. Add cheese, mushrooms and onions. Pour into pie crust and bake until set, about 35 minutes.

Special instructions

I get so excited when I can find kosher Gruyere, one of the reasons is to make this quiche. If you prefer to use a store bought crust it is easier, but this is a nice healthy easy alternative adapted from a recipe by Ellie Krieger.