{"id":79331,"date":"2023-03-18T21:04:26","date_gmt":"2023-03-18T20:04:26","guid":{"rendered":"https:\/\/ellerepublic.de\/vegetarische-pilz-quiche\/"},"modified":"2025-12-10T16:00:14","modified_gmt":"2025-12-10T15:00:14","slug":"mushroom-quiche","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/mushroom-quiche\/","title":{"rendered":"Wild Garlic and Mushroom Quiche"},"content":{"rendered":"

This mushroom quiche<\/strong> makes a comforting vegetarian main dish for a family dinner. Hearty and filling, it\u2019s packed with mushrooms, shallots, wild garlic and cheese. Making the crust before adding the filling (also known as blind baking) ensures it doesn\u2019t get soggy.<\/p>\n

The making of quiche with a homemade crust is a labor of love, but it\u2019s a treat that is well worth the effort. The crust for this mushroom quiche recipe is made with fresh thyme leaves which are a wonderful compliment to woodsy mushrooms and wild garlic.<\/p>\n

\"Zutaten<\/p>\n

Use a store-bought crust or simply make ahead<\/h2>\n

For a quick and easy version of this recipe, feel free to use a store-bought crust. Or simply prepare the crust a day ahead of time. The method of pre-baking pie crusts is called blind-baking<\/a>. Meaning you bake the pie before adding the actual filling. That\u2019s how you get a perfectly cooked through, crisp and tender crust, rather than one that soaks up the custardy filling.<\/p>\n

Preparing the dough for the crust<\/h2>\n