• Prep Time 10
  • Cook Time 58
  • Total Time 1 hour 8 minutes
Author Mushroom Council

Made with a variety of fresh mushrooms and leafy greens, this quiche is a great start to any morning.

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  • 1 sheet thawed puff pastry
  • 2 tablespoons unsalted butter
  • 1 pound white button mushrooms, cleaned and sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup chopped fresh Swiss chard
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme, plus more for garnish
  • 5 large eggs
  • 3/4 cup whole milk
  • 3/4 cup shredded mozzarella cheese


  1. 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 using a fork, poke holes in bottom. Place onto a
    rimmed baking sheet and set aside.
  2. 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.
  3. Whisk eggs and milk together in a large bowl. Add mushroom mixture and cheese. Whisk
    to combine. Pour egg mixture evenly into prepared pie crust. Bake until center is set, and
    crust is golden-brown, about 45 to 50 minutes. Cool for 15 minutes. Garnish with
    additional thyme and serve.


Tip: Easily substitute kale or spinach for Swiss chard.

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