Mushroom & Potato Quiche

Updated: Oct 26

This looks really impressive but takes no time at all because of the puff pastry sheet that literally cuts out 1.5 hours it would take to prepare a quiche crust from scratch. All you need is one sheet of puff pastry.

I highly recommend using a tart pan with a removable bottom because it makes it easier to take a peek at the crust's bottom to ensure that it is browning properly.

There are many variations to this simple breakfast treat, so get creative with what filling you'd want in yours or just utilize the ingredients you have in your fridge or pantry.

Ingredients

  • 1 sheet frozen puff pastry, thawed

  • 3 - 4 tbsp avocado oil or olive oil

  • 1 medium yellow onion or two medium shallots, diced

  • 1 large golden potato or 2 medium ones, peeled and diced into small cubes

  • 8 ox of baby bella mushrooms, sliced

  • 4 cloves garlic, crushed

  • 5 - 6 eggs

  • 3 - 4 tablespoons finely chopped chives

  • Salt and pepper to taste

  • Extra egg for brushing pastry

  • 3/4 cup heavy cream, half and half, or milk (optional)

  • 4 sprigs fresh thyme (optional)

Directions

  1. Remove your puff pastry sheet from the freezer to thaw about 30 minutes before you are ready to use it.

  2. In a large skillet, heat the oil and begin sautéing the finely diced potatoes. until they are golden on each side. Add the diced onions halfway through.

  3. Add the sliced mushrooms, minced garlic, and thyme leaves and cook with the potato mixture until the mushrooms have some color on them and the onions are completely caramelized.

  4. Season with salt and pepper to taste then remove the vegetable mixture to a bowl to cool down completely.

  5. Prepare your egg mixture by whisking your eggs with your choice of cream, half and half, or milk. You can adjust the amount of dairy or leave it out all together. Season with salt and pepper and set aside. You may need to add an extra egg depending on how large yours are.

  6. Lightly flour the surface you'll use to rollout your pastry, and roll it out just enough to get about 1-1.5 inches around the entire perimeter of your tart pan. Do not cut off any excess dough.

  7. Lightly spray tart pan with vegetable spray then transfer the dough onto the pan. Gently use the flat part of your thumb to push the the dough into the side of the tart pan. If your filling is not cooled yet, you can put the dough back in the fridge so that it doesn't get too warm.

  8. Spread your cooled vegetable filling evenly on the bottom of the tart pan, then pour the egg mixture directly on top. The filling should come up just 2 centimeters below the rim. If your filling isn't enough, just crack and whisk an additional egg until your tart cavity if filled up sufficiently.

  9. Tuck the excess dough into the tart pan and pinch with the dough underneath to seal. It doesn't need to look perfect, you will have a freeform looking crust. Use a pastry brush to brush egg wash all over any exposed pastry around the tarte.

  10. Bake in a 400F preheated oven for 30 minutes or until the eggs have set and the top rim of the pastry is golden. Lift the bottom of the tart pan to check if the bottom crust is golden. If not, cover the top of the tart with aluminum foil to keep it from burning and bake for another 5 minutes. Repeat until bottom is golden.

  11. Remove from oven and let it cool for 10 minutes before removing for the tart pan and serving.



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