Oyster Mushroom & Nettle Quiche
Description
Real men eat oyster mushroom & nettle quiche.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
Serves
6
- 1 pre-made frozen 9" deep dish pie shell
- 4 large eggs
- 1 C. half & half
- 1 t. sea salt
- Several generous grinds black pepper
- pinch nutmeg
- 2 t. olive oil
- 2 t. butter
- 12 oz. oyster mushrooms, chopped to 1/2" pieces
- 1 C. steamed, cooled, squeezed dry & chopped nettles
- generous 'glug' of dry sherry or white vermouth
- 2 T. grated Parmesan
Methods/steps
- Preheat oven to 375F.
- Heat a large skillet over high heat.
- Add the oil & butter, then mushrooms.
- Stir-fry for 2 minutes, then lower heat to medium and sprinkle with salt. Saute another 4 minutes. This should lightly brown the mushrooms. Add sherry, saute until dry. Let cool.
- Beat together the eggs, half & half, salt, pepper and nutmeg.
- Sprinkle the mushrooms/nettles over the bottom of the pie shell.
- Scatter the chopped nettles over the mushrooms, making sure to break up clumps.
- Gently pour in the egg mix.
- Top with Parmesan.
- Bake on a cookie sheet for 40-45 minutes or until the center is firm and the crust is browned.
- Let cool.
Additional Tips
The rich green flavor of the nettles pairs exceptionally well with the browned umamai of the mushrooms. Almost any mushroom would work.
Reviews
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