My last post was Stuffed Cremini Mushrooms . I had left over filling so I used it to make these two cute little quiches.
Ingredients For The Custard
- 2 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup cheese for custard and a bit extra to surround the mushrooms. Use any grated cheese you like.
- any herb you like (optional)
- salt and pepper to taste
Prepping The Custard
Add all ingredients to a large measuring cup.
Whip together till well mixed.
Prepping The Mushrooms
See my last post, Stuffed Cremini Mushrooms , for details. Here is a summary:
Season the mushrooms with salt, pepper and my Italian Spice Mix. Drizzle with olive oil.
Bake at 400 F or 200 C, until the water releases. Let them cool so you can handle them without burning your hands. I used small custard cup (also called ramekins.)
Collect the water. You can use it in another recipe to add an umami flavor.
Stuff the cremini mushrooms with the left over filling from the Stuffed Cremini Mushrooms recipe. Top and surround with grated cheese.
Place the custard cups in a baking dish. Then place the baking dish on a baking tray lined with a silicone liner or some foil. This will catch spills so your oven stays clean.
Place in the oven at 350 F or 180 C. Bake for about 20 minutes or until the egg custard gets puffy and golden brown.
Serve as soon as it comes out of the oven with a salad or any side dish you like. Hope you enjoy.
I am going to continue the mushrooms series because I get so many lovely mushrooms form Brenda Lera’s farmers market stand.
Next post will be Buttery Pan Seared Oyster Mushrooms.
POST UPDATE: Sachi mentioned in her comment that she is not a fan of mushrooms. You can substitute zucchini or plum tomatoes for mushrooms. Please go to the Italian Stuffed Vegetables for the directions on the zucchini. Leave out the mozzarella because you will be using the grated cheese from this recipe. For the plum tomatoes, use the filling from the Stuffed Cremini Mushrooms, but substitute any vegetable you like for the mushrooms in the filling.
Hope the update helps to customize the recipe for your tastes and dietary restrictions.
4 thoughts on “Stuffed Cremini Mushroom Quiche”
Yummy! I have eggs on hand that I’ve been craving to make something with. The only thing is, I’m not a fan of mushrooms. Is there something I can substitute it with?
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Yes you can substitute zucchini or plum tomatoes. I made a recipe called Italian Stuffed Vegetables. I will update the post with a link. It will show you how to make the zucchini. You don’t have to put the mozzarella in it because you are using the grated cheese in this recipe.
Also, if you are lactose intolerant, the cheese and cream have no lactose. You can substitute any lactose free milk for the dairy milk.
This is a truly original idea and I very much like quiche and mushrooms. I will definitely use your recipe.
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Thank you Bernadette. Please let me know how it turns out.