Five-cheese Mushroom Quiche (Edit recipe)

Five-cheese Mushroom Quiche, a savory, flaky, egg tart with sauteed shallots and mushrooms. It is perfect for any time of the day. Easy to pull together for any occasion.

20 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	97
Fat:	7 g
Carbohydrates:	5 g
Protein:	3 g
Cholesterol:	3 g
Sodium:	195 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by freebellyrecipes

View original recipe

Serves: 8

Ingredients

1 whole Puff Pastry, Sheet, Pepperidge Farms
8 oz Baby Bella Mushrooms, Sliced
1 whole Shallot, Diced
1 Tbsp Olive Oil
3.5 oz Full Fat Cream Cheese, Violife
.25 cup Parmesan Cheese, Dairy-Free Shreds
.25 cup Daiya Dairy Free Mozzarella Style Shreds, or Dairy-Free 4-Cheese Blend as desired
4 whole Eggs
.5 cup Almond Milk
.125 tsp Granulated Garlic
1 Tbsp Nutritional Yeast
.25 tsp Parsley, Flakes
.25 tsp Salt
.125 tsp Black Pepper, to taste
.25 cup Almond Milk, Alternative Any Plant-based milk
2 Tbsp Parmesan Cheese, Dairy-Free Shreds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat 400 degrees conventional (375 degrees convection)
Using a large-sized pan, set the heat to medium. Then, drizzle a tablespoon of olive oil into the pan. Once heated, place the diced shallots into the pan, moving them occasionally. Once translucent in color, add the mushrooms.nCook until the mushrooms are fork-tender. Remove from the heat and season with salt and pepper to taste. Set aside to cool.
In a mixing bowl, beat eggs, 1/2 cup of almond milk, nutritional yeast, garlic powder, parsley, salt, and pepper together. Once combined, add the shredded four-cheese blend and parmesan cheese. Be sure to reserve 2 tablespoons of parmesan cheese to sprinkle on top of the pastry before baking.
Place your 9u201d tart pan onto a lined cookie sheet.nLightly flour your surface. Unfold the pastry on the floured surface. Now, lightly sprinkle flour on the top of the pastry and rolling pin. Gently roll out the pastry to be slightly larger than your tart shell baking pan/pie shell.
Roll the puff pastry dough onto the rolling pin. Unroll the dough onto your tart pan.nPress the dough gently into the tart pan. Allow the excess dough to sit outside your pan. No need to trim. Once you fill the pastry with the egg and cheese mixture you will fold over the excess pastry dough to lay over the egg mixture.nDock the puff pastry dough with a fork to allow the air to escape while baking.
Spoon dollops of the dairy-free cream cheese throughout the bottom of the unbaked pastry shell.
After adding the dairy-free cream cheese to the unbaked pastry shell, spoon the cooled mushroom and shallots mixture into the shell evenly. Pour the egg and cheese mixture into the shell.
Fold over the excess pastry dough carefully, allowing it to float over the egg mixture. Using a pastry brush, brush the puff pastry with the remaining almond milk. Top puff pastry dough with remaining parmesan cheese. Sprinkle with dried parsley.
Bake at 350 degrees for 35-45 minutes. Once the puff pastry is golden brown, remove it from the oven and allow it to cool to the touch before serving. Five-cheese Mushroom Quiche should be served warm.