Mushroom Quiche

by Laura FrerichsTastemaker in Residence

recipe by Jeremy McAdams, Cherry Tree House Mushrooms - adapted from The New York Times Cookbook, edited by Craig Claiborne

Serves 6 to 8

3 to 6 oz. shiitake or oyster mushrooms – cleaned stemmed & quartered (Cherry Tree House Mushrooms)
1 onion, thinly sliced (Stone’s Throw Urban Farm)
3 to 4 Tbsp butter or olive oil (Valli Dell’Etna Olio)
3/4 cup friesago cheese, cubed (Shepherd’s Way Farm)
3 eggs, lightly beaten (Braucher’s Sunshine Harvest Farm)
1-1/2 cups milk or half-and-half
½ tsp salt
¼ tsp pepper
¼ tsp paprika
1/8 tsp fish sauce (optional)


  1. Line 8 inch pie plate with pasty and bake five minutes. Wash mushrooms under cool water. Trim away any remaining dirty sections and tough stems from mushrooms; save for soup stock. Heat 1 or 2 Tbsp of butter or oil on medium heat. Chop or slice mushroom caps and sauté until soft and slightly browned, or about five minutes. If mushroom look dry add more fat to the pan. Set aside.
  2. Cook onion in remaining fat until onion is transparent. Spread onion, mushrooms, and cheese over the inside of the partly baked pastry.
  3. Combine the eggs, milk, and seasoning and whisk until frothy. Add to the pie plate.
  4. Bake the pie fifteen minutes, then reduce the oven temperature to 350°F. and bake until a knife inserted one inch from the pasty edge comes out clean, about ten minutes longer.