Alma Roeder’s Mushroom Quiche
📜 Collection: Patsy Collection | ✍️ Attribution: Alma Roeder | 📂 Category: Entrees A classic and savory mushroom quiche from Alma Roeder, featuring sautéed mushrooms, green onions, and Gruyère cheese baked in a rich, tarragon-spiced egg custard. Perfect for brunch or a light dinner, this vintage recipe is both elegant and comforting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | 10 mins | 10 Servings |
🔪 Key Equipment
- 10-inch quiche dish or pie pan
- Skillet
- Large bowl
- Wire whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Pastry shell | unbaked 10-inch |
| ½ lb (2 cups) | Mushrooms | sliced |
| 3 | Green Onion | chopped |
| 4 Tbsp | Butter | divided |
| 4 | Eggs | |
| 1 Cup | Milk | |
| ½ tsp | Salt | |
| ½ tsp | tarragon | crumbled dried |
| 1 Cup | Gruyere or Swiss Cheese | shredded |
| 3 Tbsp | Parmesan cheese | grated |
Instructions
Preparation and Baking
- Preheat oven to 425°F. Prepare the 1 unbaked 10-inch pastry shell in a 10-inch quiche dish.
- In a skillet, sauté the 1/2 lb sliced mushrooms and 3 chopped green onions in 3 Tbsp of the butter just until glazed, tender, and fragrant.
- In a large bowl, beat the 4 eggs until light and frothy. Whisk in the 1 cup milk, 1/2 tsp salt, and 1/2 tsp crumbled dried tarragon.
- Stir the sautéed vegetables and the 1 cup shredded Gruyere or Swiss cheese into the egg mixture.
- Pour the filling into the prepared pastry shell.
- Dot the top with the remaining 1 Tbsp of butter and sprinkle evenly with 3 Tbsp grated Parmesan cheese.
- Bake at 425°F for 10 minutes.
- Reduce the oven heat to 350°F and bake for 30 minutes longer, or until the center is set and a knife inserted near the center comes out clean.
- Let the quiche cool for 10 minutes to allow the custard to set before cutting into wedges to serve.
💡 Make-Ahead & Storage: This quiche can be baked ahead of time, cooled completely, and stored in the refrigerator for up to 3 days. Reheat in a 325°F oven for 15-20 minutes until warmed through.
Original Recipe Scan
