This post is a part of a series with three different quiche recipes. You can find the recipes for the other two here. Those are made with caramelized onion and goat cheese, and the other with beets and ricotta.

All of these quiches are made with our basic pastry dough, if you haven’t checked that out you should definitely do. It is a fairly simple recipe and homemade pastry always tastes better than the store-bought version. You can also make these quiches with flaky pastry as well if you prefer that.

Inspiration

What inspired these posts was a local trip to a small local farmers shop called “fat og fe“. They produce and sell the most beautiful free-range eggs along with different vegetables and other environmentally conscious produce and products. Their eggs have yolks with beautiful oranges like hues. The yolks are creamy in texture and the withes create unbelievably puffy meringues. Check out the eggs on our Instagram account.

If your ever in our area we recommend you check it out.

Mushrooms and parmesan are two ingredients that really compliment each other. Together with the eggs in this quiche, it makes an interesting dish with a salty flavor, soft-baked mushrooms, and crisp pie crust. For this particular quiche, we used portobello mushrooms. Now, these tend to be quite large, but we managed to find some smaller ones that were locally grown. If you prefer you can, of course, saute the mushrooms before adding them to the quiche, but we actually prefer the contrast in texture it gives when they are baked whole. Fresh thyme and a bit of freshly ground nutmeg also go well with this particular quiche.

For this particular quiche, you can control how much you want it to rise by how you mix the ingredients. If you prefer a quiche that is denser in texture you should opt for mixing as little as possible and using a spatula or a spoon. Or if you prefer a lighter and airier texture you should use a standing mixer or a whisk to try to get as much air into the mix as possible. If you opt for a lighter texture keep in mind that the quiche will rise while baking, and also fall down as you take it out of the oven.