Thursday, June 29, 2017

Swiss Cheese and Mushroom Quiche @LucyBurdette #recipe

LUCY BURDETTE: At our local farmers market in Connecticut, one vendor sells all kinds of mushrooms. I confess that I am a white mushroom consumer, though I have started using baby Bellas to branch out a bit. But this man's mushrooms look so good that I decided to try a recipe that could use one of his more adventurous varieties. He recommended shiitakes. I found a recipe in the Moosewood cookbook for a mushroom Swiss cheese quiche, and then set about tweaking to taste.


One large onion
1/4 pound mushrooms of your choice
Herbs of your choice (I used dill and thyme from our garden)
Four eggs
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups Swiss cheese
1 teaspoon Dijon mustard 
 A couple shakes of Tabasco or cayenne
One crust 

Make the crust and set it aside. My father's recipe is pretty darn foolproof, but I tried the Moosewood version this time--cut 6 tablespoons of butter into a cup and a half of flour. Add water one tablespoon at a time until the mixture holds together in a mass. Roll out between two sheets of waxed paper and plop into the 9-inch pie plate. (Delicious, by the way--and not a grain of salt in it!)

Next up: Grate the cheese. Chop the onions and put these to sauté in a tablespoon of olive oil. Wipe the mushrooms down, slice them, and add them to the sauté pan. Cook until soft and slightly brown. Sprinkle in the herbs of your choice. 

Whisk together the milk, flour, and eggs and mustard – I used the food processor and it couldn't have been easier. Add a few drops of Tabasco sauce.

Layer the ingredients into the crust: Cheese, followed by vegetables and herbs, milk and egg mixture.

Bake at 375 until golden and the center is set.

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Now a question, do you post reviews and photos of books you've read on Instagram? I hear it's quite a thing these days....


  1. Ah, another pie crust recipe to try. I think that's #15 on my list (for some reason pie crusts and I just don't get along).

    I've never even looked at Instagram (and that's not the only hole in my cyber-education).

    1. I know, and you're such an accomplished cook in every other way! This recipe looked a little fishy halfway through but it tasted delicious.

  2. Shiitake mushrooms have a wonderfully meaty texture to them. Hope you enjoyed the variety.
    Have him suggest more. You'll be amazed that the varieties. And you'll be supporting a local.

    1. I will try another variety – they all look very pretty. Unless I think about the radio show I heard not too long go about people who ate poisonous mushrooms LOL

  3. I love mushrooms and love this recipe, Roberta! Thanks!

    1. You're welcome MJ! And happy anniversary You and all Canadians

  4. Beautiful quiche for summer. Lovely way of branching out from the usual mushrooms, too. (On the Instagram question, just want to say that it's nice to see readers celebrating books whatever the platform.) Happy Fourth to you and your family! ~ Cleo

  5. Yum! I'm a fan of the shiitake mushroom, and I love quiches, so this sounds amazing. I usually like some paprika on my mushrooms when I saute them, and I'm guessing that won't hurt this recipe. However, I'm not a Tabasco fan, so do you think I could leave that off?

    Oh, Instagram. I have got to catch up with it. My daughter and her family use it, as well as all the authors and bloggers now, so to expand my blog audience, I am going to find time to post there.

    1. Yes, absolutely use paprika and leave out the Tabasco! What I really wanted to add was a dash of cayenne, and I was flat out. So my order from Penzey's is on the way...

  6. This sounds like heaven! The cheese in the photo is Norwegian Jarlsberg, my favorite cheese in the world! It has a wonderful rich nutty Swiss cheese type flavor... (Think Swiss times 2!) This recipe is on my "try soon" list! Thank you so much for sharing it. This page always has winners....both in food and books!