| Prep: 30 mins | Cook: 45 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 470 | 25g | 11g | 31g |
| sugars | fibre | protein | salt |
| 5g | 2g | 27g | 1.0g |
The Shepherd’s Purse and Mushroom Quiche is a recipe that I hold near and dear to my heart. It harkens to my Pacific Northwest roots with its lush, verdant ingredients and hints at my Japanese heritage with the addition of Farmer’s Heart (Shepherd’s Purse), a leafy vegetable that is savored in Japan for its unique peppery flavor. With this recipe, I manage to blend these contrasting worlds into a dish that is as delightfully delectable as it is nutritious.
As a gourmet guru, I am always thrilled to combine my love for flavorful, hearty meals with the necessity of good health. This vegetable-based recipe combines the leafy goodness of Farmer’s Heart with earthy, protein-rich mushrooms, providing a splash of critical nutrients to your daily diet. It’s a great source of natural fibers, proteins, and vitamins while remaining low in unhealthy fats. The addition of cheddar and mozzarella cheese not only adds to the rich taste of the quiche but also provides a healthy dose of calcium.
A Dish Rooted in Heritage
This recipe is somewhat similar to the Japanese Chawanmushi, a traditional steamed egg custard delicacy, but with the crusty goodness of American pies. The buttery crust and mouthwatering filling makes this Shepherd’s Purse and Mushroom Quiche a perfect choice for a hearty breakfast, a wholesome lunch, or a light dinner. Pair it with a crunchy green salad, a glass of crisp white wine, or a bowl of your favorite soup for a complete meal that is both satisfying and healthful.
The Making of a Favorite
The process of making the Shepherd’s Purse and Mushroom Quiche, from chopping the fresh vegetables to the intoxicating smell that wafts through your kitchen as it bakes, is immensely satisfying. Indeed, this recipe has become a regular feature in my own home, loved by everyone from young to the old.
If you have an appreciation for flavorful, healthy meals and a love for cooking, this recipe is definitely a must-try. With a mix of familiar and unique elements, this Shepherd’s Purse and Mushroom Quiche is what culinary dreams are made of.
If you’ve not yet tried Shepherd’s Purse, here’s a good introduction to the flavorful green. For those unfamiliar with making quiche, this step-by-step guide can be a valuable resource.
What You’ll Need
- 1.5 cups flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 2 cloves garlic, minced
- 1 cup fresh Shepherd’s Purse, chopped
- 1 cup fresh mushrooms, sliced
- 5 large eggs
- 1.5 cups whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Method
Step One
In a large bowl, combine flour and salt. Add the cold, cubed butter. Use your fingers to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs. Gradually add the cold water, mixing until you form a dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.
Step Two
While you wait for the dough to rest, preheat your oven to 375°F (190°C). In a skillet, heat the tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, sliced mushrooms, and chopped Shepherd’s purse. Cook until the onions are translucent and the mushrooms are browned.
Step Three
Remove your dough from the refrigerator. Roll it out on a lightly floured surface and gently fit it into a 9-inch pie dish. Trim any excess dough from the edges and pierce the bottom with a fork to prevent bubbling. Par-bake the crust in the preheated oven for about 10 minutes.
Step Four
In another bowl, whisk together the large eggs and whole milk. Add the cooked onion, garlic, mushrooms, and Shepherd’s purse to the mixture. Stir in the shredded cheddar cheese, shredded mozzarella cheese, black pepper, and paprika.
Step Five
Pour the egg mixture into the par-baked crust. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and slightly browned on top. Allow the quiche to cool for a few minutes before slicing and serving.
