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This tasty quiche pairs earthy mushrooms with bright Swiss chard inside a flaky puff pastry shell, making it perfect for any mealtime. Garlic, thyme, and gooey mozzarella work together to create a dish that's both fancy-looking and totally comforting.
I whipped up this quiche for friends one weekend morning, and now it's what I make whenever I need to wow people without sweating in the kitchen all day. There's something magical about how the mushrooms release their deep flavors into the creamy egg mixture.
Ingredients
- Puff pastry: Makes a buttery, crispy base without any dough-making hassle
- White button mushrooms: Give a substantial texture and woodland flavor, grab ones with unblemished, solid caps
- Swiss chard: Brings brightness and health benefits, go for bunches with fresh, colorful leaves
- Garlic: Adds wonderful aroma to the mix, pick out solid heads with intact skin
- Fresh thyme: Offers a gentle herby flavor that goes wonderfully with mushrooms
- Eggs: Form the custardy foundation, let them sit out a bit before using
- Whole milk: Creates creaminess in the filling
- Mozzarella cheese: Spreads lovely gooey goodness throughout, grate it yourself for better melting
Step-by-Step Instructions
- Prepare the Crust:
- Take your defrosted puff pastry and roll it out on a slightly floured counter until it's about 14 inches around. This will let you cover your pie dish completely with extra for the edges. Carefully move it to your dish by gently folding it halfway, lifting it, then unfolding it in place. Tuck any extra dough under itself to make a thicker rim, then pinch it into a pretty pattern. Poke lots of holes in the bottom with a fork so it doesn't puff up too much.
- Sauté the Mushrooms:
- Heat butter in a pan until it's foamy but not turning brown. Toss in your sliced mushrooms with some salt and pepper. Let them sit untouched for about 2 minutes before stirring to get some nice browning. Keep cooking for another 5-7 minutes until they've shrunk by half and let out their water, getting slightly browned.
- Add Aromatics and Greens:
- After the mushrooms get soft, put in the chopped Swiss chard, garlic, and thyme. The pan's heat will quickly soften the greens. Keep stirring for about a minute until the chard wilts down and you can smell the garlic without it turning brown. Take it off the heat right away so the garlic doesn't burn.
- Prepare the Filling:
- In a big bowl, beat the eggs thoroughly until they're fully mixed. Pour in the milk while still beating to make a smooth base. Add your cooled mushroom mix and the shredded mozzarella, folding everything together gently so it's all mixed up nicely.
- Bake to Perfection:
- Pour everything into your pastry shell, making sure the mushrooms and cheese are spread out evenly. Bake it on a baking sheet with edges to catch any spills for about 45-50 minutes. You'll know it's done when the middle barely wobbles and the crust turns golden. Let it cool for 15 minutes before cutting so it can set up properly.
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Mushrooms really shine in this quiche. I've learned that taking time to cook them until all their water comes out makes the flavor so much better. My kids especially love how the garlic and thyme go with the mushrooms—it's a combo that always works.
Storage Tips
You can keep this quiche in the fridge for up to 4 days if you store it in a container with a tight lid. If you want to save it longer, wrap single pieces in plastic wrap and then foil before freezing. When you're ready to eat them, let them thaw in the fridge overnight and then warm them up in a 325°F oven for about 15-20 minutes. Try not to use the microwave since it'll make the crust all soggy.
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Ingredient Substitutions
What's great about this quiche is how flexible it is. Don't have Swiss chard? Just throw in some spinach or kale instead. For the mushrooms, try mixing different kinds like cremini, shiitake, or oyster mushrooms to get more interesting flavors. If you want a stronger cheese taste, swap the mozzarella for Gruyere or sharp cheddar. And if you can't find fresh thyme, dried works too—just use a third of what the recipe calls for.
Serving Suggestions
This quiche works as the main attraction at brunch when served with a simple green salad dressed with lemony dressing. For dinner, try it with some roasted root veggies or a bowl of tomato soup for a cozy meal. It's also great for bringing to gatherings since it tastes good even at room temperature. Add a small spoonful of crème fraîche or some freshly chopped herbs right before serving to make it look extra fancy.
Frequently Asked Questions
- → Can I mix different mushrooms in this?
Definitely! Combine varieties like shiitake, cremini, or button mushrooms to make the flavors more exciting.
- → What greens can I use besides chard?
Kale, spinach, or beet greens are great options if you don’t have Swiss chard on hand.
- → How do I skip the pastry for a lighter version?
To make it crustless, just grease your baking dish and cook the filling directly in it.
- → Can I pick a different cheese to switch things up?
Sure! While mozzarella is a classic pick, try Gruyere, Parmesan, or goat cheese for bolder flavors.
- → Can I make it a day before serving?
Yes, you can! Let it cool, store it covered in the fridge, then reheat it gently for an easy meal the next day.