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Oyster Mushroom & Nettle Quiche
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Created by AndrewM, Wednesday, 30 March 2016


Real men eat oyster mushroom & nettle quiche.

  • 1 pre-made frozen 9" deep dish pie shell
  • 4 large eggs
  • 1 C. half & half
  • 1 t. sea salt
  • Several generous grinds black pepper
  • pinch nutmeg
  • 2 t. olive oil
  • 2 t. butter
  • 12 oz. oyster mushrooms, chopped to 1/2" pieces
  • 1 C. steamed, cooled, squeezed dry & chopped nettles
  • generous 'glug' of dry sherry or white vermouth
  • 2 T. grated Parmesan
  1. Preheat oven to 375F.
  2. Heat a large skillet over high heat.
  3. Add the oil & butter, then mushrooms.
  4. Stir-fry for 2 minutes, then lower heat to medium and sprinkle with salt. Saute another 4 minutes. This should lightly brown the mushrooms. Add sherry, saute until dry. Let cool.
  5. Beat together the eggs, half & half, salt, pepper and nutmeg.
  6. Sprinkle the mushrooms/nettles over the bottom of the pie shell.
  7. Scatter the chopped nettles over the mushrooms, making sure to break up clumps.
  8. Gently pour in the egg mix.
  9. Top with Parmesan.
  10. Bake on a cookie sheet for 40-45 minutes or until the center is firm and the crust is browned.
  11. Let cool.
Additional Tips

The rich green flavor of the nettles pairs exceptionally well with the browned umamai of the mushrooms. Almost any mushroom would work.

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