💡 This Quiche Will Be Your New Favorite! 🍄
The first time I tasted this incredible mushroom quiche, I knew it was going to become a staple in my kitchen.
It combines a perfectly crispy crust with a rich, comforting filling, packed with deep umami flavors that make every bite unforgettable.
So now, the real question is – what's more delicious, the crust or the filling?
💡 What makes this quiche special?
✅ The crust isn’t just a base – it's a star! Made with chestnuts and almonds, seasoned with shiitake mushroom powder for deep, earthy flavors, and pre-baked to crispy perfection.
✅ The filling is loaded with sautéed mushrooms, combined with onion, leek, and aromatic seasonings.
✅ Everything is topped with a creamy royal sauce and baked until beautifully golden and set.
✅ Best of all – it’s gluten-free!
💡 Don’t have shiitake mushroom powder?
No problem! You can easily make it at home – check out my guide here ➡
🍴 How to Make Mushroom Quiche❓
🎯 Sauté onion, leek, garlic, and thyme, then add a mix of mushrooms, season, and cook until the liquid evaporates.
🎯 Transfer to a baking dish and spread over the pre-baked crust.
🎯 Prepare a royal sauce with oat milk, add olive oil, nutritional yeast, baking powder, and spices, then pour over the filling and bake until golden and set.
🎯 Let it cool slightly, sprinkle with chopped chives for a fresh touch, and serve.
💡 Pro Tips for the Best Results:
✔️ Let the quiche cool for about 20 minutes before slicing – this ensures a firm and perfect texture.
✔️ Serve with a fresh vegetable salad, seasoned vegan yogurt, and a glass of good wine.
✔️ Want to save time? Make it ahead and reheat before serving!
RECIPE
📌 Mushroom Quiche With Chestnut Crust Vegan GFEQUIPMENT
Chestnut Almond Crust
- 200 gram chestnuts, roasted and peeled
- 150 gram almond flour about 1.5 cups
- 4 Tablespoon potato starch
- 1 Tablespoon dried shitake mushroom* instructions - in the notes below
- ½ teaspoon salt
- pinch black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- chili flakes optional
- pinch ground mace optional
- 4 Tablespoon olive oil
- 3 Tablespoon water
Mushroom Filling
- 2 Tablespoon olive oil
- 1 Leek - washed well, and chopped
- 1 onion, chopped
- 4 cloves minced garlic
- 1 teaspoon dried thyme
- salt, black pepper
- 200 gram champignon mushroom
- 170 gram oyster mushroom
- 100 gram king oyster mushroom
- 2 Tablespoon shitake mushroom powder see notes
Royal Sauce
- 2 Tablespoon potato starch or cornstarch
- 1 Tablespoon tapioca starch or cornstarch
- 3 Tablespoon nutritional yeast flakes
- ½ teaspoon garlic powder
- ½ sp baking powder
- pinch nutmeg by taste
- salt, black pepper
- 2 Tablespoon olive oil
- ¾ cup oat milk
For Serving
- 3-4 Tablespoon chopped chives, vegan yogurt dressing
- Heat the oven to 180 degrees Celsius 356 Fahrenheit; Grease a 10-Inch Tart pan (26cm), bottom and sides.
Chestnut Almond Crust
- Mix all the dough ingredients, line a pan, and bake for 20-23 minutes, until it sets and the edges are golden. Let cool on a wire rack.
Mushroom Filling
- Chop the king oyster mushrooms into small cubes of about half a cm (0.2 inches); Slice the champignon mushrooms, tear or cut the oyster mushrooms into 2-3 parts - chop the hard part of the mushroom.
- Heat the oil in a large pan or wok, add leek, onion, garlic, and thyme, and fry on medium-high heat for about five minutes, until the onion softens. Reduce to medium heat, add mushrooms and shitake powder, and sauté for about ten minutes until the mushrooms shrink and the liquid evaporates.
- Spread the filling over the baked dough.
Royal Sauce
- Put the dry ingredients in a medium bowl, add olive oil, and gradually add oat milk, constantly whisking until you get a smooth mixture without lumps. Taste and adjust seasoning if necessary. Pour the sauce over the Mushroom mixture, and tilt the pan slightly for even distribution.
- Put in the oven and bake for 45-55 minutes until the filling is set and nicely browned. Let cool for about fifteen minutes before serving to allow the quiche to set.
For Serving
- Sprinkle some chopped chives and serve warm or at room temperature. Accompany with fresh vegetable salad.
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