| Prep: 20 mins | Cook: 45 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 515 | 40g | 21g | 27g |
| sugars | fibre | protein | salt |
| 3g | 2g | 12g | 0.4g |
My culinary journey that began amidst the comforting dishes of Nebraska takes an enchanting detour with the Wild Thyme and Mushroom Quiche, a recipe that infuses a delightful sprinkle of fruit into your day. This recipe is more than a departure from my Midwest roots and the hot dishes that usually spring from my kitchen. It’s a fresh, exciting way to incorporate the farm-to-table freshness I cherish, nestled snugly into the buttery embrace of homemade quiche. The dish is bursting with flavor and comes riddled with an array of health benefits.
The Wild Thyme and Mushroom Quiche is similar to my family dinner staple – the classic mushroom pie, with an unexpected twist of fruit to delight your taste buds. You’ll be pleasantly surprised by the sweet fruity pop that complements the creaminess of Swiss and cheddar cheese, the savory earthiness of fresh mushrooms, and the aromatic allure of thyme.
Health in Every Bite
Every slice of the Wild Thyme and Mushroom Quiche is a health-filled indulgence. The flavorful mushrooms in this quiche recipe are nutrient-dense powerhouses, packed with B vitamins and essential minerals like Selenium. They’re excellent for boosting your immune system and providing an earthy flavor that’s incredible. Adding fruits further enriches its health quotient. Depending on your choice, you could harness the antioxidant power of strawberries, the fiber richness of peaches, or the vitamin C punch from blueberries. It’s an invigorating charge of health in a delectable package. More on the health benefits of mushrooms can be found here.
Perfect Partners
This quiche pairs exceptionally well with light, fresh side dishes. A tossed green salad or roasted vegetables would be excellent choices. You might even want to try it with the Roasted Carrot and Avocado Salad from Bon Appétit. The lightness of the salad beautifully complements the rich, creamy texture of our quiche. You could also serve it with a bowl of creamy soup or roasted potatoes for a fuller meal.
Cooking and sharing food has always been a cornerstone of my Midwest upbringing. Even though I’ve dutifully moved away from corn casseroles and beef stews for this special recipe, I believe this dish perfectly exemplifies the warmth of shared meals, the comfort of trusted traditions, and the thrill of exciting new flavors.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 3 to 4 tablespoons cold water
- 1 tablespoon olive oil
- 2 cups chopped mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 5 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese
- 1 cup diced fruits (strawberries, blueberries or peaches etc.)
- Salt and pepper to taste
Method
Step One
To start, prepare the pastry for your quiche. In a large bowl, combine the all-purpose flour and 1/4 teaspoon salt. Then, cut in the diced, chilled butter using a pastry blender or your fingers until you have a mixture that resembles coarse crumbs. Gradually, add in 3 to 4 tablespoons of cold water until the dough holds together. Shape this into a disc, wrap in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
Step Two
While the pastry is chilling, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped mushrooms and finely chopped onion, cooking until the onions are translucent and the mushrooms have released their moisture. This should take about 5-7 minutes. Stir in the minced garlic and fresh thyme leaves, cooking for another minute or so. Remove this from the heat and set aside.
Step Three
Preheat your oven to 375 degrees Fahrenheit. Once your pastry has chilled, roll it out on a lightly floured surface to fit a 9-inch pie dish. Press the pastry into the dish and trim any excess. Line the pastry with parchment paper and fill it with baking beans or pie weights. Blind bake this in your preheated oven for about 15 minutes, then carefully remove the weights and parchment and bake for another 5 minutes.
Step Four
In a large bowl, whisk together the eggs and heavy cream until well combined. Season this with salt and pepper to taste. Stir in the shredded cheddar and Swiss cheese, followed by the mushroom and onion mixture. Pour this filling into your partially baked pastry.
Step Five
Bake the quiche in your preheated oven for about 45 minutes, or until it is golden brown and set in the middle. If the top is browning too quickly, you can cover it with a sheet of aluminum foil. Allow the quiche to cool in the dish for at least 10 minutes before slicing and serving.
Step Six
While quiche is cooling, prepare your desired fruit to accompany this savory quiche. This could be a simple as washing and dicing strawberries, blueberries, or peaches. Serve this on the side of a slice of your Wild Thyme and Mushroom Quiche. Enjoy!
