Pink Oyster Mushroom Quiche
It’s no surprise, that a quiche recipe is one of my first 100 articles on this Recipe, Nutrition, and Wellness blog because they are one of my favorite go-to brunch items. Quiches are fancy yet pretty easy to whip up! Thus, a homecooked quiche is a fantastic way to impress guests or to enjoy a delicious breakfast for one.
Serving a quiche at breakfast or brunch is simple and easy, it just takes a little time. Try making your quiche a day or two in advance for a quick breakfast with minimal clean-up. Once you are ready to serve breakfast, just pop a slice of your quiche in the microwave (on a microwave-safe dish). More on that later under “How to Make a Quiche”.
This no-fuss Pink Oyster Mushroom quiche is a terrific introduction to other quiche recipes. The luxurious pie crust, combined with fluffy eggs and beautiful vegetables, is a lovely way to start the day.
Ingredients for this Pink Oyster Mushroom Quiche
Pink Oyster Mushrooms: I love mushrooms; they taste so good paired with eggs and thyme! Pink Oyster Mushrooms are similar to Blue Oyster and other Oyster Mushrooms, achieving their name by the way they grow on trees! They look like oyster clusters! Curious to know more about how to use Pink Oyster Mushrooms? Check out this post 10 Easy Recipes with Pink Oyster Mushrooms You Have To Try.
Kale: For this Quiche I use Kale. You can swap Kale for any other leafy green, such as Spinach, Arugula, or another vegetable like broccoli.
Onion: I used half a yellow onion because I wanted a strong, oniony flavor throughout the quiche. Looking for a more delicate flavored onion? I recommend using leeks, shallots, or scallions.
Thyme
Eggs
Unsalted Butter or Olive oil for cooking the veggies
Optional – add something spicy: I love a bit of heat with my eggs. For this recipe, I went with jalapenos, but you could use hot sauce, red pepper flakes, or another hot pepper.
How to make a Quiche
Below are the six steps to make the perfect quiche.
The Crust
A homemade or store-bought pastry crust works just fine. However, for convenience, I am pro-store-bought pie crust. It makes everything easier, simpler, and quicker!
Roll out the crust on your pie pan, prick it with a fork in about 10-15 places, and then pop it in a preheated oven, at 350 deg F. Pre-bake the Kale and Cremini Quiche crust for 15min. This step is a must for a non-soggy crust.
The Veggie Filling
You can get adventurous with this part of the recipe. I like to use whatever veggies are available locally (i.e. from my local farmers market or CSA) and sautee them in a large skillet.
The filling equals about 2 cups of cooked and seasoned veggies. I add my herbs, salt, and pepper during this step. But, you can add the herbs and seasonings with the eggs.
The Eggs
While the crust bakes and the veggies cook, start whisking up the eggs.
Once you add the veggies to the baked crust, pour the eggs right over top. Eight large eggs are enough to fill up the quiche.
The Bake
Now the uncooked quiche is ready to go in the oven. No need to change the oven temp, 350 degrees F is just fine and dandy.
Bake the quiche for 45min.
The Cheese
Once steps 1-4 are complete, it is time for the cheesy crust.
Sprinkle 4oz of shredded cheese evenly over the top of the cooked quiche.
Of note, there is a quick switch of oven temperature here; turn your oven to broil. Then, Pop the quiche in the oven for 5-10min.
At this step, you might want to make a tinfoil crust protector or use a pie crust shield to prevent the pie crust edges from burning. Taste of Home has a great article on how to make a pie crust shield.
This next part is a bit subjective, so keep an eye out for cheese “doneness”. When making my quiches, I know my cheese is done when it has just started to brown (typically at about 7min).
Keep peeking at your crust every 1-2min. This process goes by quicker than you think!
Finishing Up
Once your cheese melts to your liking, remove the cooked quiche from the oven. Let it rest for ~10 minutes on the counter. After that, it is time to eat.
Make this recipe a day or two in advance! Just allow the quiche to cool completely, to room temp (about 60-75min), then cover and pop it in the fridge. To reheat the quiche, cut the quiche into 6-8 slices and (depending on the slice size and microwave) place it in the microwave for 60-120 seconds.
Other Quiche Variations
I make a variation of this quiche often, but it’s never the same ingredients. Sometimes, I may change up the vegetables, cheese, herbs, and even type of mushroom!
I love to utilize vegetables from my garden or have been grown locally. Kale is one of those veggies I can get any time of the year here in the Columbia River Gorge.
Some other vegetable combos by season:
- Spring: Broccoli and cauliflower – using cheddar cheese
- Summer: Tomato, garlic, and onion (or caramelized onion) – using parmesan cheese
- Fall: Butternut squash and sage – using goat cheese
- Winter: Carrot and parsnip quiche – using gruyere cheese
FAQ (Ask A Dietitian!)
What’s the deal with the different colors of eggs?
Egg color is determined by the breed of hen. Leghorn, White Rock, and Cornish hens lay white eggs. Orpington, Rhode Island, New Hampshire, and Plymouth Rock hens lay brown eggs. Some hens even lay blue eggs some green!
Did you know?! Egg Shell Color does NOT affect the nutritional value of the egg. Research shows that eggshell color doesn’t indicate or cause a difference in nutritional value.
However, research does suggest that other factors can lead to more nutrient-rich eggs. For example, a better diet, less stress, and access to the sun can lead to more nutrient-rich eggs. In other words, if you want super tasty eggs, get them from ethically raised chickens.
Are you interested in learning more about eggs?
Check out these informative articles:
Check Out More Brunchy Recipes From The Addy Bean!
Peanut Paradise Tropical Smoothie Café Copycat
Strawberry Smoothie Bowl [Vegan and High Protein]
Healthy Berry Bliss Tropical Smoothie Copycat Recipe
Green Juice Smoothie: The Best Morning Juice
The Best Snickerdoodle Martini Recipe – A great brunch cocktail!
Pink Oyster Mushroom Quiche
Equipment
- 1 Sautee Pan
- 1 pie dish
- 1 Cutting board
- 1 Chef's Knife
- 1 kitchen scale or measuing spoons
- 1 cheese grater
Ingredients
- 1 Pie crust store bought or homemade
- 8 Eggs organic pasture raised preferable
- 2 cups Kale, chopped about 2 handfuls
- 1 cup Diced Pink Oyster Mushrooms about 1 handful
- 1/2 Diced yellow onion
- 1 Jalapeno, diced
- 1 Garlic clove, minced
- 2 tbsp Avocado oil
- 1/2 tsp Dried thyme
- 1/2 tsp Kosher salt or to taste
- 1/4 tsp Black pepper or to taste
- 2 oz Shredded sharp cheddar cheese or other cheddar varietal
- 2 oz Shredded parmasean cheese
Instructions
The Crust
- Preheat the oven to 350 degrees F.
- Lay your pie crust over your pie dish, poke with a fork 10-15times all over. Bake crust for 15min.
The Quiche Filling
- While the crust is baking, start to prepare quiche filling. Sautee on medium to low heat, kale, mushrooms, onion, and thyme, in avocado oil. After 10min of sautéing add garlic, salt, and pepper. Continue to sauté on low for 5 min.
- While the veggies sautee, whisk eggs in a bowl.
The Bake
- Once the pie crust is finished baking and the vegetable filling is ready, add vegetables directly into pie crust. Then, pour eggs over vegetable filling.
- Pop the uncooked quiche in the oven, at 350 degrees F, for 45min.
The Cheese
- Once the quiche has finished baking, sprinkle shredded cheese over the top. Turn the oven on broil and pop quiche in the oven. Option to place a protective foil rim or pie crust sheild over edges to prevent crust from burning. Continue to monitor cheese, the cheese will be melted after about 5min. For a browner cheese crust keep an eye on the cheese and continue to cook for up to 5min. This process should take 5-10min.
- Cool for 10min before serving.
Notes
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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