This is a print preview of "Mushroom Quiche" recipe.

Mushroom Quiche Recipe
by Cooking Rookie

A great quiche for any occasion and the dough is simply perfect.


Not available in English

Taste 5 (out of 5)

Difficulty 2 (out of 5)


For the dough


1. Mix all the dough ingredients and knead until uniform. Refrigerate for at least 20 minutes.

2. Roll the dough and line the pie pans (this dough should be enough for 2 9’’ or 6 individual pie pans).

3. In a large frying pan saute chopped onions and the crushed garlic with 1 tbsp of oil, until the onions brown. Add the mushrooms and saute for 10-15 more minutes. Pour wine and milk and season with salt and pepper. You can also add dill and / or basil if desired. Saute for 5 more minutes.

4. Lightly beat the eggs and mix with the sour cream and the cheese. Pour over the sauteed mushrooms and transfer the filling into the pie pans.

5. Bake at 375F for about 50 minutes until the filling is firm and golden brown.


- A very good quiche, and presentable too. Better warm, but can be also served cold.

- The dough is very easy to make and is pretty tasty: not too crunchy and not too gooey. Even fills a bit like a puff pastry in the finished quiche. It also does not stick to the pie pan. One of the better pie doughs I’ve tried so far.