Made with fresh Highline White Mushrooms and leafy greens, this Garlic Mushroom Quiche is a great start to any morning.
Ingredients:
24 oz Highline White Mushrooms, sliced
1 sheet puff pastry, thawed
2 tbsp unsalted butter
1 cup fresh Swiss chard, chopped
3 cloves garlic, minced
1 tsp fresh thyme, chopped
5 large eggs
¾ cup whole milk
¾ cup 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.
