Mushroom and herb quiche

Mushroom and herb quiche 1

Meat-free Monday? No problem! You can impress your family with this tasty quiche packed with brown mushrooms and eggs that supply the substance vegetarian dishes often lack. The fresh herbs serves as a reminder that we have to celebrate every sunshiny day we have … winter is coming (much quicker than I want it to).

Mushroom and herb quiche 2



210 g flour

2 tablespoons parmesan cheese

100 ml butter

1 egg

30 ml water


250 g brown mushrooms

Handful of fresh oregano, parsley and coriander, chopped

6 eggs

250 ml sour cream

50 ml milk

1 round of feta, crumbled

Handful of grated cheese (I used cheddar and parmesan)


  1. Mix the flour with the parmesan cheese. Rub the butter in with your fingertips to form crumbs. Beat the egg and mix with the water. Add to the flour mixture and cut with a knife until a dough is formed.
  2. Refrigerate the dough for half an hour where after you can roll it out and press it into a quiche dish. Bake for 30 minutes at 180 degrees.
  3. Fry the mushrooms in a pan until cooked and the moisture has evaporated.
  4. Arrange the mushrooms and herbs on top of the cooked crust. Add some salt and black pepper.
  5. Beat the eggs, sour cream and milk and add to the mushrooms. Scatter some grated cheese on top and pop in the oven for 45 minutes at 180 degrees.
  6. Serve with fresh herbs and a green salad.

* The dough will be enough for two crusts. You can freeze half for future use.

Mushroom and herb quiche 3


5 thoughts on “Mushroom and herb quiche

  1. I like the thought that there will be a spare base in the freezer for future use. Great recipe.

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