The Daily Item, Sunbury, PA


July 18, 2013

In search of the wild mushroom


Quiche aux Champignons Sauvages (or just Wild Mushroom Quiche)

1 refrigerated pie crust

2 tablespoons unsalted butter

1 large shallot/onion, peeled and minced

1/2 pound fresh wild mushrooms

3/4 pound commercial mushrooms, sliced

1 teaspoon salt

4 large eggs

1 cup cream

2 cups cheese (use your favorite, flavorful type)

1/2 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

Set oven to 450 degrees and place pie crust into a glass pie dish, pressing it into the bottom and sides. Poke the bottom of the crust with a fork several times. Bake crust in preheated oven for about 15 minutes, until it is a light golden brown. When it is finished baking, remove it from the oven and reduce the heat to 325 degrees. While the crust is baking, melt butter in a large skillet. Add shallots/onions, mushrooms, and a ½ teaspoon of salt. Stir frequently, until nicely browned, then remove from heat and set aside to cool slightly. In a medium bowl, whisk together eggs, cream, ½ teaspoon of salt, pepper, and nutmeg. Stir in half of the cheese and the mushroom mixture. Pour the mixture into the baked crust, sprinkle the remaining cheese over the top and bake at 325 degrees for about 45 minutes or until golden color. Let cool for about 10 minutes before serving. This should serve 6 to 8 people.

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