| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
Given that the exact nutritional breakdown per serving could vary based on specific ingredient choices (like the brand of pie crust or milk), and the amount of butter absorbed by the mushrooms, here is a broad estimation for each macro-nutrition per serving substitute.
| kcal | fat | saturates | carbs |
| 300 | 20g | 6g | 20g |
| sugars | fibre | protein | salt |
| 3g | 2g | 12g | 0.8g |
Why I Love Swiss Mushroom Quiche
The magic of formulas are not confined within courtroom contracts and agreements. As a lawyer, I’ve often found solace in the quiet rhythm of measuring, slicing, mixing and sautéing. And the Mushroom Quiche lies at the heart of this joy. Inspired by the warmth of the Swiss kitchens and the charisma of its chefs such as Andreas Caminada, I couldn’t resist the allure of this classic recipe.
Let’s Talk About the Swiss Delight: Mushroom Quiche
This savory dish, a delicious marriage of the intense earthiness of mushrooms, the creaminess of Swiss cheese, and the flaky goodness of homemade pie crust, is the perfect choice to warm you from inside out on any given day. There’s also the thrill of breaking through the quiche’s resilient top layer with your fork, finding beneath it a luscious filling just waiting to be savored.
Mushroom Quiche: A Nod to My Roots
When crafting the Mushroom Quiche, I found myself reflecting on my Atlanta upbringing, interspersed with the distinct aromas and tastes of my Nigerian heritage. The hearty appeal of the Southern cuisine and the pronounced flavors of the West African dishes are constants in my palate. Working on this Swiss recipe, I was drawn to how the homeliness of the pie crust echoed Atlanta’s comforting concoctions. On the other hand, the bold use of mushrooms, onion, butter and Swiss cheese, reminded me of home-cooked Nigerian meals brimming with vibrant ingredients and spices. It may seem like an incongruous fusion, but for me, it’s a meal that epitomizes the food journey I’ve embraced.
This Mushroom Quiche isn’t just an exercise in cooking, but an affirmation of my culturally rich upbringing and a tribute to dishes from around the world. My inspiration? The fearless inventiveness of acclaimed Swiss chef Andreja Lajh and her boundless gastronomic creativity. By immersing myself in various culinary traditions, I strive to create dishes that are at once familiar and exciting, just like this treasure of a quiche.
I’m convinced that food is an lyrics quiet love story being whispered between traditional recipes and innovative variants. And for me, the Mushroom Quiche symbolizes just that – a harmonious blend of legacy, exploration and love.
What You’ll Need
- 1 unbaked 9 inch pie crust
- 2 tablespoons of butter
- 1 onion, diced
- 2 cups of chopped fresh mushrooms
- 4 eggs
- 1 cup of milk
- 1 cup of shredded Swiss cheese
- 1 tablespoon of dried parsley
- 1/2 teaspoon of salt
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of ground black pepper
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Place your unbaked 9-inch pie crust on a baking sheet and set aside.
Step Two
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until it becomes translucent and starts to brown. Add the chopped fresh mushrooms and continue to cook until they release their moisture and start to brown.
Step Three
In a large bowl, beat together 4 eggs and 1 cup of milk. Stir in the cooked onion and mushrooms, 1 cup of shredded Swiss cheese, 1 tablespoon of dried parsley, 1/2 teaspoon of salt, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of ground black pepper.
Step Four
Pour the egg mixture into the pie crust. Use a spoon to evenly distribute the onions, mushrooms, and cheese throughout the mixture.
Step Five
Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the top is lightly golden brown. Let the quiche cool for a few minutes before cutting and serving. Enjoy your homemade Mushroom Quiche!
