Mushroom Quiche

Elemental Living uses food & movement to connect and balance the body to the season and our environment.

Love a good quiche!?! Me too. In my opinion, it’s hard to mess one up. You can easily toss in a few things you have on hand without following a recipe. But sometimes a recipe is nice to use as a base :) My rule of thumb is 1 green, 1 hearty veggie (like mushrooms or bell peppers), a bit of cheese if that’s your thing + flavor boosters, like fresh herbs, garlic or onion.

Photo Credit: Jessica Furniss

Photo Credit: Jessica Furniss

For this recipe, I decided to be a bit extra and add in some pesto, but you can absolutely leave that out and use some dried herbs, instead. Oregano, parsley, rosemary or sage would all blend well with the rest of the ingredients.

Believe it or not, you can also freeze the quiche slices easily! Just slice, freeze on a cookie sheet, then place in a bag or tupperware for a busy morning.


INGREDIENTS

  • 6-7 eggs

  • 1/2 cup mushrooms, chopped

  • 1 tbl pesto (optional - sub with S&P for flavor)

  • 1/4 cup grated parmesan

  • 1/4 cup red onion

  • big handful of arugula

  • pie crust (I like whole wheat because it seems to get crispier than regular)


INSTRUCTIONS

  1. Pre-heat the oven to 350

  2. Whisk eggs together in a bowl. You can add a splash of water or dairy/nondairy milk for a fluffier texture. If using pesto, go ahead and whisk that into the egg mixture.

  3. Add chopped mushrooms, red onion, arugula in a bowl, toss around, then add to quiche crust.

  4. Sprinkle the cheese into the crust.

  5. Pour eggs evenly over veggies

  6. Bake for 25-30 minutes

Photo Credit: Jessica Furniss

Photo Credit: Jessica Furniss



Special thanks to photographer Jessica Furniss & videographer Hannah Lindgren for using their creative talents to help me share my own. Also, to Use Till for sponsoring the food used for this recipe!

Emilie MaynorComment