Mushroom Quiche

30-40 servings


  • 1 kg short crust pastry
  • 300 g Gold&Green® Protein Flake
  • 80 g oil
  • 800 g onions sliced
  • 1,2 kg button mushrooms sliced
  • 750 ml milk
  • 750 ml cream
  • 16 eggs
  • 5 g dried thyme
  • 5 g dried rosemary
  • 20 g salt
  • 15 g black pepper
  • 2 g nutmeg
  • 400 g parmesan


  1. Start by rolling out the pastry and forming it on to your desired baking dish and blind bake at 180c for 20 minutes, then cool down.
  2. Meanwhile prepare your filling by heating a pan with oil, then add the sliced onions and mushrooms fry until all the water has evaporated 7-10 minutes then add salt, pepper, thyme and rosemary once nice and golden take off and cool down.
  3. In a bowl mix together eggs, milk, cream, parmesan, nutmeg and the flakes but make sure the flakes only soak in for around 10 minutes if longer they get too soft.
  4. Assemble the pie by adding the fried mushroom mixture then add some of the egg mixture and repeat the process. Bake at 170c for 30-35 mintues until jiggly but set on the edges, rest and let it set completely before serving.

Categories: Main Dish

In this recipe we used: Protein Flake 9 kg