If you are a fan of throwing brunch parties then you are no stranger to the beautiful French quiche. This wild oyster mushroom quiche is a fantastic alternative to the more common Loraine, and is sure to impress your guests.
Two days ago I uploaded the recipe for a delicious Pate Brisee, and the main reason for making that is for my wild oyster mushroom quiche. A quiche is basically an egg based savory tart popular at breakfast or brunch. While the shortcrust pastry is the most time consuming part of this recipe, everything else is super simple.
You can of course change the ingredients in this recipe if you don’t like something. Or the best reason, just to use up something about to go bad in your fridge. A quiche is a great way to use up veggies on the brink! That said, this is one of the best mushroom recipes on the blog so I wouldn’t go so far as to leave those out.
Start With A Pate Brisee
To make the base you’ll need only three ingredients. Flour, butter, and ice water. You can of course read the full recipe here, but here is a basic breakdown.
1. Lightly knead together 150 grams of flour, 125 grams butter, and 50 ml ice water until a dough forms.
2. Roll out and drape into a tart dish.
3. Poke holes in the bottom.
4. Cover with foil and fill with pie weights or dry beans.
5. Bake for 45 minutes at 175 Celsius (350 Fahrenheit), then remove foil and bake another 5-10 minutes until golden.
How To Make A Wild Oyster Mushroom Quiche
Start with about 200 grams of wild oyster mushrooms. If you didn’t go foraging them yourself then you can of course buy them at the store. If you prefer to use different mushrooms you can make substitutions as you desire.
Cut the mushrooms into strips and then saute on low heat in 70 grams of butter and a pinch of salt. This step is almost a confit, or slow cooking them in butter. Stir the pan until the mushrooms reduce by at least 50 % and start to crisp up on the edges.
In another pan saute half of a chopped white onion with a chopped red bell pepper. You can use butter or oil, but as keeping with the theme I choose butter. Salt the pan and cook until the onions and red bell pepper soften, and then tip into a mixing bowl along with the mushrooms.
Mix the filling together along with your cheese of choice. I crumbled in 125 grams of chevre, or goat’s cheese, but there are plenty of cheeses that would go great in here. Some other options could be feta, manchego, or stilton. Get creative, use your favorite!
Add in five beaten eggs and mix the filling until combined. You should probably also add another pinch of salt here along with some freshly cracked black pepper.
Baking The Wild Oyster Mushroom Quiche
Pour the contents of the bowl (quiche filling) into the pate brisee or shortcrust pastry and grate over a good amount of salty cheese. I am using Gran Padano, but you can use Parmigiano Reggiano or Pecorino Romano if you prefer. Place in the oven and bake at 175 Celsius or 350 Fahrenheit for about 40 minutes. When you remove it the center should still jiggle a little, but a knife inserted will come out clean.
Grate over some more cheese and garnish with whatever you like. I used a bit of freshly chopped tomato and a sprig of thyme. Enjoy!
Wild Oyster Mushroom Quiche
Equipment
- Quiche / Tart Dish
- Mixing Bowl
Ingredients
Pate Brisee
- 150 grams Flour
- 125 grams Butter cold
- 50 ml Water ice cold
- 1 pinch Salt
Wild Mushroom Quiche Filling
- 5 Eggs beaten
- 200 grams Oyster Mushrooms or whatever mushrooms you prefer (sliced)
- 1 Red Bell Pepper chopped
- 1/2 White Onion chopped
- 125 grams Goat Cheese or whatever cheese you prefer
- 25 grams Butter or more as needed
- 1 tsp Black Pepper freshly cracked
- Salt to taste
- 25 grams Gran Padano or parmesan or pecorino
Instructions
Pate Brisee
- Mix together all the ingredients and lightly knead until a dough forms. Roll it out and drape it into a pie/tart dish. Poke holes on the bottom with a fork, then cover with foil. Fill with dry beans or pie weights and bake at 175 C (350 F) for 45 minutes. Remove weights and foil and bake another 5-10 minutes until the bottom is golden.
Wild Oyster Mushroom Quiche
- In a pan add the butter and sliced mushrooms on low heat. Stir and cook until the mushrooms reduce by at least 50% and begin to crisp on the edges. This is sort of like making a mushroom confit…low and slow. Add a pinch of salt.
- In another pan use some butter or oil and saute the onion and bell pepper until softened.
- Add veggies and mushrooms to a bowl along with the cheese crumbles. Mix to combine.
- Add in the beaten egg, add salt and pepper, and mix.
- Tip contents into the blind baked pate brisee and grate over some hard cheese. I use a microplane to help with an even thin layer. Place into the oven at 175 C (or 350 F) and bake for 40 minutes. The middle should jiggle but a knife inserted into the center will come out clean.
- Let rest for 10 minutes and garnish as you see fit. Enjoy!
