Mixed Mushroom and Chard Quiche (Print Version)
# Ingredients:
→ Pastry
01 -
1 sheet thawed puff pastry
→ Filling
02 -
2 tablespoons unsalted butter
03 -
1 pound white button mushrooms, cleaned and sliced
04 -
Kosher salt and freshly ground black pepper, to taste
05 -
1 cup chopped fresh Swiss chard
06 -
3 cloves garlic, minced
07 -
1 teaspoon chopped fresh thyme, plus more for garnish
08 -
5 large eggs
09 -
3/4 cup whole milk
10 -
3/4 cup shredded mozzarella cheese
# Instructions:
01 -
Preheat oven to 350°F. Unfold puff pastry on a lightly floured surface. Roll dough to 14-inches round. Transfer dough to a 9-inch pie dish, and fold any excess dough under to form a crust. Crimp edges of dough and poke holes in bottom with a fork. Place onto a rimmed baking sheet and set aside.
02 -
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms, salt, and pepper, and cook, stirring occasionally, until tender, about 5 to 7 minutes. Stir in chard, garlic, and thyme, and cook until chard is wilted and garlic is fragrant, about 1 minute. Remove from heat and set aside.
03 -
In a large bowl, whisk eggs and milk together. Add mushroom mixture and shredded cheese, and whisk until combined.
04 -
Pour the egg mixture evenly into the prepared pie crust. Bake until the center is set and crust is golden-brown, about 45 to 50 minutes. Cool for 15 minutes.
05 -
Garnish with additional thyme and serve warm.
# Notes:
01 -
Easily substitute kale or spinach for Swiss chard.