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Notes
Made with a variety of fresh mushrooms and leafy greens, this quiche is a great start to any morning.
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Ingredients
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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
Instructions
- 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. - 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. - 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.
Notes
Tip: Easily substitute kale or spinach for Swiss chard.
Tip: Easily substitute kale or spinach for Swiss chard.
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