Mushroom And Green Chili Quiche

Mushroom And Green Chili Quiche

I am generally someone who gets easily bored. I am always looking for something more to do. When this is translated to breakfast, it means that I am continuously having to come up with new things to eat in the morning. I’ll have oatmeal one morning, be bored, then scrambled eggs the next day, get bored, breakfast burrito the next day, get bored, etc… There are numerous directions you can go in for that first meal of the day: sweet, savory, high carb, high protein… maybe just high caffeine?! This quiche is one of those things I bake up when I am simply burnt out on all my other “go-to” breakfast foods. Hope you find it as satisfying as I do!Ingredientology:

This quiche is made with sauteed onions, mushrooms, diced green chilies, and cheddar cheese. Did I mention garlic? Oh yes, definitely garlic. The veggies are sauteed in salted butter to bring out maximum flavor. The crust utilizes part all-purpose flour with part whole wheat flour, to add a “meatier” texture to it. The is made with vegetable shortening, as well as butter, for flakiness, and uses vodka for part of the liquid portion, to inhibit gluten strand formation of the flour and thereby make a more tender crust. Makes one 9 inch quiche.

The Ingredients:

for the crust:

2 cups all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon salt

1/3 cup vegetable shortening

1/2 cup (1 stick) cold butter

1/3 cup ice water

1/3 cup vodka

for the filling:

1 cup sliced mushrooms

1/2 can diced green chilies

1/2 cup yellow onion, diced

1 tablespoon butter

1 cup sharp cheddar cheese, shredded

1 clove garlic, minced

8 large eggs

1/2 cup milk

1/4 teaspoon salt


The Method:

  • In a large mixing bowl, combine the flours and salt
  • Cut in the shortening until the shortening is the size of peas
  • Cut in butter until the butter is in small flakes
  • Combine water and vodka together in a cup
  • Spoon the water/vodka combination into flour mixture, 1 tablespoon at a time, stirring with a fork until combined
  • Roll dough into a disk
  • Wrap in plastic wrap, refrigerate for 1 hour
  • Meanwhile, sautee the mushrooms and onions in the butter until golden brown
  • Add diced green chilies after stove is turned off, just to heat them in the pan
  • Preheat oven to 375 degrees
  • Roll dough out, lay onto 9 inch pie plate and fold the edges up
  • Line the crust with the shredded cheese, top with the veggie mixture
  • Mix the eggs, milk, garlic, and salt together in a bowl
  • Pour the egg mixture on top of the veggies
  • Bake for 35-40 minutes, or until the center is set
  • Top with a garnish, like cilantro, optional


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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