Miso Mushroom Quiche
I sure love a good quiche, and this one is definitely a new favourite!
We all know how I love my easy and effortless meals, and I promise this quiche doesn’t require any fancy pastry skills.
This was even easier to put together as I already had my pie crust ready to go (mine only needs three ingredients and some good shaking). Full written instructions are below but you can also check out the quick video I made here!
I think you can tell that I didn’t skimp out on the mushrooms here, but feel free to adjust the filling-to-custard ratio to your liking. The custard is also super simple, and I added mustard to give the flavour more dimension.
The result is a gorgeous golden pie with a crust that holds up beautifully. And the best part is you get delightful chunks of mushrooms in every bite. A delicious payoff for very little effort!
☝️ Note from a Nutritionist: pair this with a side salad and a dollop of cottage cheese for some fibre and protein. Alternatively, you can have some Greek yoghurt with berries for dessert like I did.
This was an effortlessly delicious quiche, and I’ll definitely make it again. I hope you can try it out too!
THE RECIPE
SERVES 6
Ingredients
Pastry:
250g AP flour
100ml water
100ml olive oil, or any other neutral oil
A pinch of salt
Custard:
4 eggs
75ml cream (20%)
50g gruyère cheese (cheddar works too)
1 tsp Dijon mustard (optional)
A sprinkle of fresh thyme
A pinch of pepper
Filling:
1 tbsp olive oil
1 onion, finely diced
250g mushrooms (I used portobello, porcini, morels)
½ tbsp miso + 2 tbsp water*
½ tbsp cooking sake, to deglaze (optional)
Directions
Start with the pastry. In a medium-sized container with a secure lid, add the flour, water, oil, and salt. Close the lid and shake for a few seconds – yes, shake! – until it all comes together into a soft dough. It should look cohesive. You might have to use your hands to bring together the bits at the side.
Press the dough into a pie dish (no lining or greasing required), spreading it evenly with your fingers to create a continuous base and border.
Using a fork, poke the base of the crust at regular intervals. Blind bake for 15 minutes with pie weights**. Remove the weights and bake again for another 5 minutes or until the crust is lightly golden.
While the crust bakes, prepare your filling.
Heat the olive oil in a pan over medium heat. Add the diced onion and cook until soft and translucent.
Toss in your mushrooms and sauté until browned and fragrant. I start with the meatier ones like portobello, before putting in the more delicate mushrooms.
In a small bowl, mix the miso in water till smooth, then add this mixture to the pan. Stir well to coat the mushrooms. Deglaze with a splash of sake, if using. Set aside to cool slightly.
In a separate bowl, prepare your custard by whisking together the eggs, cream, 40g cheese, mustard (if using), thyme, and pepper. Set this aside.
Before assembling the quiche, line the base of the crust with about 10g of cheese to form a ‘barrier’.
Then, go ahead to spoon the miso mushroom mixture into your pre-baked crust. Pour the custard over, letting it settle into all the nooks and crannies.
Bake at 200˚C for 20-25 minutes in the middle rack, before transferring it to the top rack for 5-10 minutes, baking for a total of 30 minutes, or until the top is golden-yellow.
Important: let the quiche cool for 10-15 minutes before slicing! Serve with a side salad.
Notes
Note that this dish does not have much protein in it. What I did was end off with a dessert of Greek yoghurt and berries!
*If you’re using dried mushrooms in this dish as I have with the porcini and morels, keep the soaking water aside once you’ve rehydrated them! Use this water to mix with your miso paste, it’ll add lots of flavour. You can do the same for other dishes. I freeze mine for future use!
**I don’t have pie weights, but I used granulated sugar placed on a parchment paper, and it worked perfectly fine!
Nutrition
Per serving:
Calories: 448kcal
Carbohydrates: 34g
Protein: 13g
Fat: 28g
Sugar: 2.4g
Sodium: 238.43mg
Fibre: 2.7g
Take note that this recipe is higher in fat, mostly due to the olive oil which is rich in omega-3 fats. While these fats have protective effects towards heart and brain health, as with all things, remember to eat in moderation.