Pink Oyster Mushroom Quiche
This Pink Oyster Mushroom Quiche recipe is divine and delicious! Impress some guests for your next brunch or serve this to you and your family!
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
The serving size is a 4th of the quiche. I set it for this size if you are planning on eating this quiche alone for breakfast. Serve it in an 8th portion, like in the pictures, if you are serving this with a side of fruit, potatoes, or other breakfast noms!
Nutrition
Calories: 523kcalCarbohydrates: 28gProtein: 23gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 354mgSodium: 950mgPotassium: 431mgFiber: 3gSugar: 2gVitamin A: 4130IUVitamin C: 37mgCalcium: 379mgIron: 4mg
Tried this recipe?Let us know how it was!