Mushroom & Tarragon Quiche

Mushroom & Tarragon Quiche

I made this small quiche because I will have some solo mornings this week while my partner is traveling.  Almost every night I think about what I'll cook in the morning for breakfast and without fail those good intentions are quickly forgotten in the rush of the morning routines and I end up eating something quick and disappointing.  I find it much easier and relaxing to prepare breakfast the night before or even preparing a breakfast that I can enjoy for a few days.  Quiche is perfect for this and reheats extremely well.  I think it may even taste better the day after cooking.


I also use a super easy crust recipe that rolls easily and doesn't require a whole lot of time.  While crusts made with shortening or butter tend to be a bit flakier, making crust with a vegetable or canola oil is just as good without being too dry and easier to roll out.

For the crust simply blend in a food processor:  1 cup All purpose flour, 1/2 tsp sea salt, and slowly add enough water to moisten while blending.  The processor will let you know by sound when it's ready but when you pinch the dough and it stays in shape, you're golden.  Roll it out on a floured surface.  I roll mine on wax paper so it's easier to move after being rolled.

For this recipe I made a small 8 inch quiche that will make a couple of servings but add a few more ingredients for a larger quiche ( add an extra egg and about 1/4 cup additional milk).  The pie crust will be sufficient for a 9-10 inch pie without modifying.

Gather together:

8 white mushrooms, thinly sliced

1/2 medium onion, sliced thinly

3 eggs

1 cup milk, cream, or nut milk

1/4 Cup shredded cheese

1 TBSP dried tarragon 

salt and pepper to taste

Preheat oven to 350.  Line a pie pan with dough and bake for 15 minutes.  Saute the onions and mushrooms together until the onions begin to brown.  Add the tarragon and continue to saute another 2 minutes.  Remove from heat.  Season with salt and pepper.

Mix the eggs and milk together.  Add the onion and mushroom mix to the pie pan then slowly add the milk up to the edge of the crust.  Sprinkle top of pie with the cheese, salt and pepper.

Bake for about 45 minutes or until an inserted knife comes out clean from the center.  The center of the pie will have risen over the crust.  Remove from the oven.  As the quiche cools the filling will sink and fall below the crust.  Serve warm or cold- both taste great!