Four Mushroom Deep Dish Quiche (No Smelt Quiche!)

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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So as embarrassing as it is to have one of the most amazing Canadian chef’s spit your food out wasn’t bad enough, having it replayed on TV over and over again was like the cherry on top! Thanks to everyone for being so incredibly supportive and having my back:)

Although I clearly cannot cook smelts to save my life I can make a mean quiche and want to share with you one variation!

You first need to start with a spring form pan, a deep dish quiche is the way to go!

quiche Four Mushroom Deep Dish Quiche (No Smelt Quiche!)
Here is how I throw down this Four mushroom deep dish quiche

1 tablespoon vegetable oil
1/2 pound oyster mushrooms, stems trimmed and large caps halved or quartered
1/2 pound white mushrooms, thinly sliced

1/2 pound cremini mushrooms, thinly sliced
1/2 pound Enoki mushrooms, thinly sliced
Salt and freshly ground white pepper
1 tablespoon unsalted butter
2 small shallots, minced
1 tablespoon tarragon, chopped
1 cup shredded Emmental cheese
2 cups milk
2 cups heavy cream
6 large eggs, lightly beaten
Freshly grated nutmeg

Preheat the oven to 325°. In a very large non stick pan, heat the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5-7 minutes. Reduce the heat to medium. Add the butter, shallots and tarragon and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
Scatter 1/2 cup of the cheese and half of the mushrooms evenly over the bottom of the crust. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the mixture into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.
Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche. Serve Warm:)

Let us know what you think and be sure to share your favourite variations:)!!

With Love, 

Meg for Daily Tiramisu

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