Wild Mushroom and Asiago Quiche

  • serves 6
Christine Cushing
Christine Cushing


171 Ratings
Directions for: Wild Mushroom and Asiago Quiche


1 9-inch pre-baked pie shell

3 Tbsp of butter (45 ml)

2 shallots, minced

1 cup chanterelles, shredded (250 ml)

1 cup oyster mushrooms, shredded (250 ml)

1 cup cremini mushrooms, quartered (250 ml)

2 sprig of thyme

1 cup asiago, shredded (250 ml)

6 eggs

1 ½ cup of 10 % cream (375 ml)

salt and pepper


1. Preheat oven to 375 degrees F.

2. In a large saute pan, melt butter. When it’s foaming, add shallots and cook until softened. Add mushrooms and thyme and cook until mushrooms are golden. Let cool slightly.

3. Whisk eggs and cream together and season with salt and pepper.

4. Sprinkle bottom of pie shell with asiago cheese. Add cooled mushrooms and pour cream and egg mixture over top. Bake for 25-30 minutes, or until firm in centre and golden brown.

See more: Cheese, Eggs/Dairy, Mushrooms, Dinner, Main, Winter, Vegetables, French, Fall, Bake, Vegetarian


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