Name: Wild Mushroom and Asiago Quiche
Yield: 6 servings
Cuisine: French
Ingredients: 1 9-inch pre-baked pie shell; 3 Tbsp of butter (45 ml); 2 shallots, minced; 1 cup chanterelles, shredded (250 ml); 1 cup oyster mushrooms, shredded (250 ml); 1 cup cremini mushrooms, quartered (250 ml); 2 sprig of thyme; 1 cup asiago, shredded (250 ml); 6 eggs; 1 ½ cup of 10 % cream (375 ml); salt and pepper

Yields

6 servings

ingredients

1 9-inch

pre-baked pie shell

Tbsp of butter (45 ml)

shallots, minced

cup chanterelles, shredded (250 ml)

cup oyster mushrooms, shredded (250 ml)

cup cremini mushrooms, quartered (250 ml)

sprig of thyme

cup asiago, shredded (250 ml)

eggs

1 ½

cup of 10 % cream (375 ml)

salt and pepper

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 375 degrees F.

Step 2

In a large saute pan, melt butter. When it’s foaming, add shallots and cook until softened. Add mushrooms and thyme and cook until mushrooms are golden. Let cool slightly.

Step 3

Whisk eggs and cream together and season with salt and pepper.

Step 4

Sprinkle bottom of pie shell with asiago cheese. Add cooled mushrooms and pour cream and egg mixture over top. Bake for 25-30 minutes, or until firm in centre and golden brown.

bake
cheese
dinner
eggs and dairy
Fall

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Wild Mushroom and Asiago Quiche

ingredients

directions

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