Mushroom Medley Muenster Quiche

If you’re looking for a delicious side dish to a dairy Shavuot meal, this Mushroom Medley Muenster Quiche is the perfect thing. It is full of flavor, and will complement a light salmon dish really well; make sure to add it to your Shavuot menuDisclosure: this post contains commissioned links and images. 

 

Mushroom Medley Muenster Quiche

 

Scroll to the end of this page to get the printable Mushroom Medley Muenster Quiche recipe. 

 

When I got married, a wonderful friend of mine gifted me a binder full of tried and true recipes- her recipes, her mother’s, my mother’s, etc. In the dairy section was a recipe for mushroom quiche. I’m actually not the biggest fan of mushrooms, but I do like them in two types of dishes- quiche, as I discovered when I tried her recipe, and soups.

 

I was such a novice when I first started cooking that when I saw the recipe called for a pie crust, I baked the quiche in a graham cracker crust. I had no idea there were frozen pie crusts for savory dishes!

 

Over the year, as I fell in love with cooking (and eventually baking!) I tweaked her recipe and made it my own. The original called for canned mushrooms; in this Mushroom Medley Muenster Quiche, as the title hints, I use three types of mushrooms, slowly sauteed for maximum flavor.

 

Mushroom Medley Muenster Quiche

 

 

Ingredients for Mushroom Medley Muenster Quiche

 

  • 9″ deep dish frozen pie crust
  • oil for sauteeing, about 1/2 TBSP
  • 1 white onion, diced
  • 4 – 6 oz white button mushrooms, thinly sliced
  • 4 – 6 oz shiitake mushrooms, thinly sliced
  • 4 – 6 oz crimini mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 3/4 cup heavy cream
  • 1 egg
  • 2 egg whites
  • 1/4 cup all purpose flour
  • 4 oz muenster cheese, shredded
  • 1 tsp kosher salt
  • 1/4 tsp ground white pepper
  • 1 tsp dried thyme

 

 

How to make Mushroom Medley Muenster Quiche

 

  1. Preheat your oven to 350 F.
  2. Using a fork, prick small holes into the frozen pie crust. Place in oven for 10 minutes. When done, remove from oven and let cool.
  3. Meanwhile, heat oil in a large frying pan. Saute onion for 5-7 minutes, until translucent.
  4. Add mushrooms to pan. On medium-low heat, saute mushrooms, stirring occasionally until mushrooms have reduced in size and darkened in color. This will take between 10 and 20 minutes.
  5. Add garlic to pan and saute for an additional minute or two.
  6. Set mushroom mixture aside and let cool.
  7. In a small bowl, combine heavy cream, egg, egg whites, flour, muenster cheese, salt, and pepper. Mix well.
  8. Set the pie crust on top of a baking sheet in case of leaks.
  9. Pour mushroom mixture into pie crust.
  10. Pour cheese mixture over the mushrooms. Sprinkle with thyme.
  11. Bake at 350 F for 40 minutes or until golden brown and top is set.
  12. Remove from oven and let cool slightly before slicing so the inside has a chance to firm up.

 

This Mushroom Medley Muenster Quiche freezes very well in an airtight bag. Reheat directly in oven. 

 

Mushroom Medley Muenster Quiche

Print Recipe
Mushroom Medley Muenster Quiche
This flavorful Mushroom Medley Quiche is the perfect addition to a dairy meal.
Mushroom Medley Muenster Quiche
Course Side Dish
Servings
people
Ingredients
Course Side Dish
Servings
people
Ingredients
Mushroom Medley Muenster Quiche
Instructions
  1. Preheat your oven to 350 F.
  2. Using a fork, prick small holes into the frozen pie crust. Place in oven for 10 minutes. When done, remove from oven and let cool.
  3. Meanwhile, heat oil in a large frying pan. Saute onion for 5-7 minutes, until translucent.
  4. Add mushrooms to pan. On medium-low heat, saute mushrooms, stirring occasionally until mushrooms have reduced in size and darkened in color. This will take between 10 and 20 minutes. 
  5. Add garlic to pan and saute for an additional minute or two. 
  6. Set mushroom mixture aside and let cool.
  7. In a small bowl, combine heavy cream, egg, egg whites, flour, muenster cheese, salt, and pepper. Mix well. 
  8. Set the pie crust on top of a baking sheet in case of leaks.
  9. Pour mushroom mixture into pie crust.
  10. Pour cheese mixture over the mushrooms. Sprinkle with thyme.
  11. Bake at 350 F for 40 minutes or until golden brown and top is set. 
  12. Remove from oven and let cool slightly before slicing so the inside has a chance to firm up.
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