Mixed Mushroom and Chard Delight

This mushroom quiche combines earthy mushrooms with vibrant Swiss chard in a buttery puff pastry crust for a satisfying meal perfect for brunch or dinner. The combination of garlic, thyme, and melty mozzarella brings everything together for a dish that's both impressive and comforting.

I first made this quiche for a weekend brunch with friends, and it's since become my go-to dish when I want to impress without spending hours in the kitchen. The way the mushrooms release their earthy flavor into the creamy egg mixture makes this truly special.

Ingredients

• Puff pastry: Provides a flaky, buttery foundation without the fuss of making dough from scratch
• White button mushrooms: Offer a meaty texture and earthy flavor, look for firm caps without brown spots
• Swiss chard: Adds color and nutrients, choose bunches with crisp, vibrant leaves
• Garlic: Infuses the filling with aromatic depth, select firm bulbs with tight skin
• Fresh thyme: Brings a subtle herbaceous note that complements mushrooms perfectly
• Eggs: Create the custard base, use room temperature eggs for best results
• Whole milk: Adds richness to the custard
• Mozzarella cheese: Melts beautifully throughout the filling, use freshly shredded for best melting

Step-by-Step Instructions

Prepare the Crust:

Roll out thawed puff pastry on a lightly floured surface to a 14-inch round. This size ensures complete coverage of your pie dish with some excess for crimping. Transfer carefully to your pie dish by folding it gently in half to lift, then unfold in the dish. Fold any excess dough under to create a thicker edge, then crimp decoratively. Poke the bottom thoroughly with a fork to prevent bubbling during baking.

Sauté the Mushrooms:

Melt butter over medium-high heat until it begins to foam but not brown. Add sliced mushrooms with a generous pinch of salt and pepper. Allow them to cook undisturbed for about 2 minutes before stirring to promote browning. Continue cooking for 5-7 minutes total until they've released their moisture and begun to caramelize slightly. The mushrooms should reduce in volume by about half.

Add Aromatics and Greens:

Once mushrooms are tender, add the chopped Swiss chard, minced garlic, and fresh thyme to the pan. The residual heat will help wilt the greens quickly. Stir constantly for about one minute until the chard is wilted and the garlic becomes fragrant but not browned. Remove from heat immediately to prevent the garlic from burning.

Prepare the Filling:

In a large bowl, whisk eggs thoroughly until completely combined. Stream in the milk while continuing to whisk to create a smooth custard base. Add the cooled mushroom mixture and shredded mozzarella, folding gently to distribute evenly throughout the egg mixture.

Bake to Perfection:

Pour the filling into your prepared pastry crust, ensuring the mushrooms and cheese are evenly distributed. Bake on a rimmed baking sheet to catch any potential overflow for 45-50 minutes. The quiche is done when the center is set but still has a slight jiggle, and the crust is golden brown. Allow to cool for a full 15 minutes before slicing to let the custard fully set.

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Mushrooms are the star of this quiche for good reason. I've found that taking the time to properly sauté them until they've released their moisture makes all the difference in the final flavor. My family particularly loves the combination of garlic and thyme with mushrooms, a classic pairing that never disappoints.

Storage Tips

This quiche keeps beautifully in the refrigerator for up to 4 days in an airtight container. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then foil. To reheat, thaw overnight in the refrigerator and warm in a 325°F oven until heated through, about 15-20 minutes. Avoid microwaving if possible as it can make the crust soggy.

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Ingredient Substitutions

The beauty of this quiche lies in its adaptability. If Swiss chard isn't available, spinach or kale work perfectly as mentioned in the tip. For the mushrooms, feel free to use a mixture of varieties like cremini, shiitake, or oyster mushrooms for more complex flavor. Gruyere or sharp cheddar can replace mozzarella for a stronger cheese presence. Dried thyme works in a pinch if fresh isn't available, just use one-third the amount called for in the recipe.

Serving Suggestions

This versatile quiche shines as the centerpiece of a brunch spread alongside a simple green salad dressed with lemon vinaigrette. For dinner, pair it with roasted root vegetables or a cup of tomato soup for a comforting meal. It also makes an excellent dish for potlucks or picnics as it tastes delicious at room temperature. A dollop of crème fraîche or a sprinkle of fresh herbs just before serving adds an elegant touch.

Frequently Asked Questions

→ Can I use a different type of mushroom?

Yes, you can use a variety of mushrooms like cremini, shiitake, or portobello to add unique flavors and textures.

→ Can I substitute Swiss chard with other greens?

Absolutely! Kale, spinach, or even collard greens work well as substitutes for Swiss chard in this dish.

→ How can I make the quiche crustless?

If you prefer a crustless option, simply skip the puff pastry and bake the filling in a greased pie dish or ramekins.

→ What type of cheese works best for this quiche?

Mozzarella is recommended for its mild flavor, but you can experiment with other cheeses like Gruyere, cheddar, or feta for a different taste.

→ Can I prepare this quiche in advance?

Yes, the quiche can be prepared a day ahead, stored covered in the refrigerator, and reheated gently before serving.