Written by Chris –
Savory and full of flavor, this quiche makes a great meal any time of year, especially Easter Sunday. Serve with fresh fruit for brunch or a simple salad for dinner. If you enjoy wine, pinot noir or even chardonnay pairs well with this quiche. It can be made a day in advance and reheated the day of so that you can truly enjoy all that the day has to offer.
A year or two ago I made chef Thomas Keller’s Over-The-Top Mushroom Quiche – well, not exactly. I made the filling according to his recipe, but used a premade crust (no judging, I’m a busy lady!). It was so incredibly good! I wanted to make it again, but wanted to lighten it up a bit.
The crust is made with quinoa – any color quinoa works. Carnation Evaporated Fat Free Milk is used in the filling, providing enough creaminess that heavy cream is not needed. It’s loaded with mushrooms – I used a combination of oyster, white button and cremini, but you can use whatever you have laying around. Fresh thyme adds such a nice fresh element of flavor but you can substitute 1 teaspoon of dried thyme if needed. Gruyère cheese and Fontina cheese are equally good so use the cheese you prefer.
A quick tip about springform pans and this recipe. You must line the bottom of the pan with foil or parchment paper otherwise the filling will leak out. Trust me on this. I purchased new springform pans for a recipe shoot we had at the White on Rice Studio. I proceeded to make the quiche in their studio and it leaked all over. I found it so odd because it didn’t do this with the springform pan I used to develop the recipe. Sweet Todd ran out and purchased two more pans and those leaked as well. I was so embarrassed! I had to think fast so I ended up lining the bottom of the pan with foil, and then secured the rim. This did the trick. The foil made for very easy clean up too!
Ingredients for 12 servings:
- Nonstick cooking spray
- 1 cup red or ivory quinoa, pulsed in blender until close to flour consistency
- 4 tablespoons butter, melted
- 1/4 cup water
- 1/2 teaspoon baking powder
- 1 tablespoon extra-virgin olive oil
- 1 pound sliced mushrooms (mixture of oyster, white button and baby bella/baby portobello/ cremini)
- 2 medium shallots, finely chopped (1/2 to 3/4 cup total)
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper
- 6 large eggs
- 2 cans (12 fluid ounces each) NESTLÉ CARNATION Evaporated Fat Free or Lowfat 2% Milk
- 1 (4 ounces) cup shredded Gruyère cheese
Preheat oven to 350° F.
Line the bottom of a 9- or 10-inch springform pan with foil or parchment paper (for visual reference, the quiche at the top of this post used a 10-inch pan, and the quiche the very bottom used a 9-inch pan). It’s best to use two sheets, crisscrossing the sheets. Place the side of the springform pan over the foil and close the latch. If using foil, fold the foil overhang up over the base of the pan. Spray inside of pan with cooking spray.
Combine quinoa, butter, water and baking powder in medium bowl; stir well. Press firmly into bottom of prepared pan.
Bake for 15 minutes.
Heat oil in large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, for 5 minutes or until they begin to soften. Reduce heat to medium; stir in shallots and thyme. Cook, stirring occasionally, for about 5 minutes or until mushrooms are tender. Season the mixture with salt and pepper.
Whisk eggs in large bowl; gradually whisk in evaporated milk. Season the mixture with salt and pepper.
Sprinkle half of the cheese over the crust.
Top with mushroom mixture.
Add egg mixture and remaining cheese.
Bake for 60 to 70 minutes or until knife inserted in center comes out clean. Cool for 15 minutes before serving.
To serve, carefully loosen and lift side of springform pan. Gently peel away foil. If desired, transfer to serving plate using a spatula (it transfers easily!). Cut into wedges and serve.
Happy Easter, my friends!
Complimentary salad recipes:
|Walnut Caesar Salad||Fresh Fruit Salad|