Recipe from Jeremy McAdams farmer owner of Northwood Mushrooms
Note: If working with dried mushrooms, rehydrating is as easy as boiling water! Place dried mushrooms in a heat-proof bowl and cover with boiling water (I like to use my electric tea kettle!). Allow mushrooms to absorb the water for 1-2 hours. Strain liquid and save for a delicious soup broth. Dried mushrooms expand at least twice their size, so make sure there is plenty of hot water covering them as they rehydrate.
By MCFM Vendors
- Premade pie crust (use your favorite recipe or order one from Vikings & Goddesses!)
- ½ to ¾ cup shiitake or oyster mushrooms from Northwood Mushrooms, cleaned and roughly chopped (see note above if working with dried mushrooms)
- 1 onion, thinly sliced
- 3 to 4 Tablespoons butter or olive oil
- 3/4 cup friesago cheese from Shepherd’s Way Farm (or other hard, aged cheese), grated
- 6 eggs from Sunshine Harvest Farm, lightly beaten
- 1 cup milk or half-and-half
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 1/8 teapsoon dried shiitake powder or fish sauce (optional for extra umami flavor)
- Microgreens or fresh herbs (optional for serving)
Line an 8-inch pie plate with pie crust and par-bake for five minutes at 350 degrees (or as according to package directions).
Wash mushrooms under cool water. Trim away any remaining dirty sections and tough stems from mushrooms, which can be saved for soup stock or composted. Heat 1 to 2 tablespoons of butter or oil on medium heat. Sauté mushrooms until soft and slightly browned, about five minutes. If mushroom look dry add more butter or oil to the pan. Set aside.
Cook onion in remaining butter or oil until transparent. Combine the onion with all remaining ingredients in a medium sized bowl. Whisk until frothy, then pour into the pie crust.
Bake quiche for 30-50 minutes at 350 degrees, until a knife inserted one inch from the crust’s edge comes out clean. Serve topped with microgreens or chopped herbs, if desired.