Mushroom Crust Quiche


Quiche is a great savory dish originated in Germany, and the French cooks were the ones that perfected these types of pies. They also created one of the most popular quiche in the world called the quiche Lorraine. Since then, many new variants of the quiche were invented by the chefs and cooks throughout the world. Many new ingredients were added instead of the ones found in classic or rustic quiches. But all of those creative modifications involved mainly the filling, and the crust had that same nice and familiar, but plain taste. For that reason, many cooks didn’t bother with the crust dough preparation; instead they would buy good frozen puff pastry and concentrate on filling. I have to admit, I did that more than a few times, and I was satisfied with the result. And then, while sipping some nice white wine on some brunch I tried this amazing mushroom quiche, which was totally different from all the other quiches I ever tasted. I asked the cook what’s the catch, and she simply answered this is a mushroom crust quiche. That was a few months back. Several times I’ve tried to find similar quiche dish in many cookbooks and I talked to a few of my friends that have affection towards new, unusual recipes. And one friend had an answer, yay. So he arrived the next day with one cute book called 25 High Protein Vegetarian Recipes by Michael Baily and while I was contemplating in front of the recipe book we both agreed that this mushroom crust quiche recipe is so imaginative, it should deserve great praise from all the quiche lovers because of its new approach and perfect taste.



I made just a few adjustments to my taste for this quiche – mostly the filling (but once I replace wheat germ for a dried wheat sprouts, and it tasted very good also), and I will be making it frequently, for sure. The main advantage about this recipe is that mushroom crust goes with almost any quiche filling. So, turn your cooking caps on and play with this recipe, add your favorable ingredients in the filling and enjoy making it, because it is guaranteed that your friends and family will enjoy this new, tasteful dish…

Mushroom Crust Quiche Recipe:



Mushroom Crust Quiche
  • 450 grams / 16 ounces button mushrooms
  • 50 grams / 2 ounces rolled oats
  • 170 grams / 6 ounces wheat germ
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon oregano
  • 4 tablespoon olive oil
  • 1 teaspoon fennel seeds
  • 3 tablespoons olive oil
  • 3 leeks
  • 3 tablespoons fresh cheese
  • 1 tablespoon mustard
  • 4 eggs
  • 5 tablespoons Greek style yogurt
  • sieve
  • tea towel
  • few bowls
  • large skillet
  • wooden spoon
  • frying pan
  • knife
  • tart pan
  • parchment paper
  1. First, brush the mushrooms clean and rinse them for a few seconds in sieve under the running water. Leave them on a clean tea towel to soak excess water, or pat them dry. Put the mushrooms into food processor or a blender and blend them for a few seconds, until finely ground – be careful, not to turn them into paste.
  2. Heat the olive oil in a skillet and sauté mushrooms on a high heat constantly stirring, until almost all the liquid evaporates. Add rolled oats, wheat germ, salt, pepper, oregano and mix thoroughly. Leave it to cool in a refrigerator for approximately half an hour.
  3. In the meantime, heat the olive oil in a large frying pan, add the fennel seeds and fry them for two or three minutes, lower the heat and add finely chopped leeks (with green parts). Sauté leeks stirring it occasionally for a few minutes, or until tender. Add crumbled fresh cheese and mustard, cover the mixture and let it rest for a while.
  4. Preheat the oven to 180ºC / 350ºF.
  5. Lightly brush the tart pan with oil (or lay parchment paper), put in the dough, spread it evenly while gently pressing, then put the leek mixture on top.
  6. Now, whisk the eggs, add yogurt, pour over the leeks and smooth the top with the back of a spoon.
  7. Bake the quiche until nicely bronzed on top.
  8. Let it cool for a while in a pan, before slicing.
  9. It is best to serve this quiche warm, with yogurt and some light salad, but you will be surprised how nice the texture and taste has even the next day for breakfast, that is, if you manage to leave a piece until then ;)

Bon Appétit!


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