Mushroom and Sage Quiche

Mushroom and Sage Quiche - Supper with Michelle

Happy Fall/Autumn to you all! I’m so happy to be back in the kitchen! The later part of this past summer was incredibly busy for Alex and I. We took a major road trip, driving through 17 states! We were able to visit my family in Cleveland, Ohio and Indianapolis, Indiana and then we made our way to Tulsa, Oklahoma and Coffeyville, Kansas, where a lot of Alex’s family lives. We also took a short and much need trip down to Miami, Florida. Gosh, we love that place!

Alex also had an art exhibit that we had to prepare for, which went really well. And let’s not even mention how busy I’ve been at work! That’s a whole other subject in itself. So I’m easing back into the kitchen and starting to prepare more comforting dishes that come along with these cooler temperature in Atlanta. With that being said, let’s talk about this quiche. If you’ve been looking for a quiche that tastes like fall, then this is it. It’s savory and the fresh sage adds so much to this dish. I baked this with the stem and all, just for appearances sake and I’m going to recommend that you finely chop yours up and add it into your egg mixture prior to baking.

If you’re not a big sage fan, no worries. You can easily just omit it all together or feel free to substitute it with another herb that you like. I’ve used oregano with this quiche, both dried and fresh and it worked really well. If using dried herbs, I would use about 1/4 teaspoon. I also made my own crust, which I think is far better than store bought. But if you’d rather buy store bought, then I totally understand. 🙂


Mushroom and Sage Quiche - Supper with Michelle

Recipe: Serves 6-8



3 Large Eggs (Lightly Beaten)

1 cup of Milk

1 1/2 cup of Gruyere Cheese (Monterey Jack Cheese is a nice substitution)

1/4 Teaspoon of Sea Salt

1/4 Ground Black Pepper

6-8 Sage Leaves, depending on size (Finely Chopped)

1 pinch of Red Chili Flakes

1/4 Teaspoon Smoked Paprika

2 cups of White Mushrooms (Quartered)

1 Small Red Onion or 1/2 of 1 Medium Red Onion (Sliced)

1 – 2 Tablespoons of Olive Oil


Homemade Crust:

1 1/4 cup of All- Purpose Flour

1 stick of Un-Salted Butter  (8 tablespoons) (cubed)

1 Teaspoon of Sea Salt

4 – 5 Tablespoons of Cold Water (Ice Cold) (could need more)

To make your crust you can do this several ways, but it really depends on what tools or machinery you have. If you don’t have any, then you will basically have to mix these ingredients by hand or with the help with a kitchen utensil. If you have a food processor, then that machine will mix all the ingredients for you.

If doing by hand, in a large bowl, add your dry ingredients, and then slowly work in your butter. If you have one of those flour/cream cutter hand tools then use that to aid you in mixing the butter into your flour. If not, then don’t be scared to get your hands in there and mix that butter into the flour, until you have little granules and no large chunks of butter left. Slowly add in your ice cold water (I like to add it, one – two tablespoons at a time). You want your mixture to be moist, but not sticky. If it’s sticky, then you’ve added too much water and you will need to add a little more flour to compensate for that. I say this, but at the same time, you don’t want to over mix your ingredients. Mix everything together, just until it comes to a well mixed ball of firm dough.

If you are using a food processor, add in your dry ingredients first and give it a few pulses, then add in your chunks of butter and blend until you have small granules. Slowly start adding in your ice cold water. Lift up the top and feel, to see if your mixture will stick together. If so, proceed onto the next step.

Pour that mixture into a little pile on a well floured surface, then firmly form a round flat disk (3″ x 1″) with it. Then tightly wrap your disk in plastic wrap and place in the fridge for at least 30 minutes to an hour, so that it can chill.

For more in depth instructions on how to roll the dough out and placing in the baking pan, please refer here.


Mushroom and Sage Quiche - Supper with Michelle


Prepare your dough, put it in your baking pan and keep in the fridge until you’re ready to use it. Or if you’re using a store bought crust, then be sure to keep it in the fridge until you’re ready to use. Pre-heat oven at 350 degrees. In a medium skillet, heat oil on a low-medium flame. Add onions, mushrooms, and smoked paprika and saute for around 20 – 30 minutes until they are rich in color and have caramelized some(add a little more oil if they start to dry out). Once done, set that mixture to the side and allow to cool some.

In a medium mixing bowl, add your eggs, milk, salt, pepper, red chili flakes, sage, and cheese. Pull your dough pan out of the fridge. Lightly fold in your mushroom mixture into your egg mixture and then pour into your baking pan. If you want the edges of your crust to look a little shiny and golden, you can take a cooking brush and dip it carefully into your egg mixture and brush/coat the edges lightly. But that’s not a must. Bake on the center rack for 60 minutes. Remove from oven and allow to cool for 15-30 minutes. It will be hard, but you can do it. 😉


Mushroom and Sage Quiche - Supper with Michelle


Hope you enjoy! 🙂


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