Name: Chestnut Mushroom & Gruyère Quiche
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 6
Cuisine: Gourmet mushroom
Ingredients: 1 sheet (about 14 oz) frozen puff pastry, thawed; 10 oz Chestnut mushrooms, quartered; 2 Tbsp olive oil; 1 small leek, white + light green parts, halved + thinly sliced; 2 cloves garlic, minced; 1 1/4 cups heavy cream; 3 large eggs + 1 yolk; 1 1/2 cups grated gruyère (or comté); 1 tsp Dijon mustard; 1/2 tsp kosher salt; 1/4 tsp freshly grated nutmeg; 1/4 tsp black pepper; 2 tsp fresh thyme leaves

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Chestnut Mushroom & Gruyère Quiche

Vegan swaps inside

A custard-rich brunch quiche where Chestnut mushrooms hold their shape and pump out savory flavor in every bite. Store-bought puff pastry crust = 90 minutes to finished, including the wait for the slice.

20min Prep

50min Cook

70min Total

Serves 6 Yield

Medium Difficulty

Ingredients

Make it vegan

Replace the egg-cream custard with chickpea-flour quiche batter (2 cups chickpea flour + 3 cups plant milk + Kala Namak for egg flavor), use a vegan gruyère-style shred (Violife Mature Cheddar Style works well here), and a store-bought vegan pie crust (Wholly Wholesome).

MotorSpores test kitchen

Steps

Preheat oven to 400°F. Roll the puff pastry to fit a 9-inch tart pan or pie dish; trim edges. Dock with a fork. Line with parchment + pie weights (or dried beans). Blind-bake 15 minutes. Remove weights; bake 5 more minutes. Cool slightly.

While the crust bakes, heat olive oil in a skillet over medium-high. Sauté Chestnut mushrooms 6 minutes until browned. Add leek + garlic; cook 3 more minutes until soft. Cool 5 minutes.

Whisk cream, eggs, yolk, mustard, salt, nutmeg, pepper in a bowl. Stir in 1 cup of the gruyère.

Spread the mushroom-leek mixture in the crust. Pour the custard over. Sprinkle remaining 1/2 cup gruyère on top. Scatter thyme.

Drop oven to 350°F. Bake 35-40 minutes until set but still gently wobbly in the center.

Rest 15 minutes before slicing — the custard finishes setting as it cools.

Chestnut Mushroom & Gruyère Quiche

Steps

Other ways to cook Chestnut

Chestnut Mushroom & Sherry Sauté on Toast

Chestnut Mushroom + Barley "Risotto"