Wild Mushroom & Foraged Greens Quiche
A flaky pastry crust filled with a creamy custard infused with locally foraged mushrooms and fresh woodland greens. This alaskan-inspired vegetarian ready in about 95 minutes pairs all-purpose flour, cubed cold unsalted butter, ice water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups all-purpose flour
- 3/4 cup, cubed cold unsalted butter
- 3 tbsp ice water
- 2 cups, finely chopped wild mushrooms
- 3 cups, roughly chopped mixed wild greens
- 1 medium, minced shallot
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup grated cheddar cheese
- 1 tsp dried thyme
- 3/4 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Make crust: Pulse flour and 1/2 tsp salt in a food processor until combined. Add cubed butter and pulse until mixture resembles coarse crumbs. Drizzle in ice water and pulse until dough just holds together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Step 2: Preheat oven to 375°F. Roll chilled dough into a 12-inch circle and line a 9-inch pie dish, trimming excess. Blind-bake crust for 12 minutes until golden. Reduce oven to 350°F.
- Step 3: Sauté mushrooms, shallot, and 1/2 cup wild greens in a skillet over medium heat for 8 minutes until mushrooms are tender and moisture evaporates. Set aside.
- Step 4: Whisk cream, eggs, cheddar, thyme, 3/4 tsp salt, and 1/2 tsp pepper in a bowl until smooth. Stir in cooked mushroom mixture and remaining 2 cups wild greens. Pour into prebaked crust. Bake for 35-40 minutes until center is set and golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wild Mushroom & Foraged Greens Quiche take to make?
Total time is about 95 minutes (45 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wild Mushroom & Foraged Greens Quiche?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Wild Mushroom & Foraged Greens Quiche?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wild Mushroom & Foraged Greens Quiche for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Wild Mushroom & Foraged Greens Quiche?
Alaskan vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
