Mushroom Quiche with Creamy Dill Topping
The famed Mushroom Quiche
I am going to share with you an incredible Mushroom Quiche with a surprising Dill topping. Of course, there is a bit of an interesting story of how this locally famed dish has become a standard in my brunch game.
The Scoop
We moved to Fredericksburg TX in June of 2019. The Peach Tree Tea Room had quite a reputation for being an incredible restaurant in town. It was just down the street from where I worked but every time I could go they were either on too long of a wait or closed for the day. Sadly, they closed in the fall of 2019 and I never got to experience its magical lore.
My friend Hannah, from the store Gathered & Good sells all three of Cynthia Collins Pedregon’s cookbooks from this famed restaurant. I decided to purchase them and cook some of her famous dishes so I bought them in February 2020. They ended up sitting on my shelf for over a year as the world was taken over by a pandemic. I tended to cook things I knew and could make adjustments on so I didn’t crack one of these books.
When we moved to our new home in September 2020, I had some shelves that I wanted to style in my baking nook. There were little gems like my signed wooden spoon from Carla Hall, my granny’s ashes in a sweet sugar bowl (she called me sugar so I thought it was appropriate), my Julia Child cookbook and some of my mom and great grannies dishes. I wanted to add something “Fredericksburg” so one shelf I dedicated to these 3 cookbooks.
Now that they were front and center in my kitchen I finally sat down and went through them as I was planning a brunch in February 2022 and needed some inspiration. I found this famed mushroom quiche recipe half way through the original cookbook. In reading the little story it said that John Phelps, a former chef at the Mansion on Turtle Creek in Dallas created it. That is interesting, there is a John Phelps at the hospital. I wonder if he knows this John Phelps as we live in a small town and all. John, lovingly known as JP, and I worked a lot together at our small rural hospital. We reported to the same upper management, we went to the same church and we were both outspoken leaders at the hospital (meaning we talked a lot in meetings).
A few days after I made my first quiche JP called me about a project we were working on. I brought up this recipe to him. Not only did JP know him, he was the John Phelps I was looking for all along. I knew JP had a food background but did not know he was a famed chef from Mansion on Turtle Creek! We talked about the recipe, Cynthias love for it and its uniqueness. He is a genius! The crust is key and the amount of mushrooms makes it amazing. You can use any type of mushrooms you like. I have tweaked the recipe just a bit to make it “mine” but I would like to think that JP and Ms. Cynthia would approve.
I highly recommend making in advance if you are having a lot of folks over for brunch or a luncheon. It is best once it has cooled so it is easier to slice. It goes well with a Bloody Mary or a mimosa! Now on to the recipe!
Recipe
Mushroom Quiche with Creamy Dill Topping
A delightful twist on a quiche.
Ingredients
- Crust
- 1 1/2 cup crushed wheat crackers
- 1/2 cup melted unsalted butter
- Filling
- 2 1/2 pounds of mushroom. I usually do half button and half crimini.
- 1 bunch of scallions sliced, whites and greens
- 1/2 cup butter
- 2 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt divided in 2
- 1 teaspoon fresh ground black pepper
- 1 1/2 teaspoon marjoram
- 1 teaspoon thyme
- 1 teaspoon dried mustard
- Juice of half a lemon
- 7 large eggs
- 1 1/3 cups evaporated milk
- 1/2 teaspoon white pepper
- Topping
- 1 1/2 cups mayonnaise (I prefer Duke’s or Hellmans. Do not use Miracle Whip)
- 1/3 cup evaporated milk
- 2 teaspoon dry dill weed
Instructions
Crust
1. Combine the cracker crumbs and butter. Press into a 10 inch quiche/tart pan with removable bottom that has been sprayed or greased so it doesn’t stick.
2. Preheat oven to 350 degrees.
Filling
1. In a large pan sauté the mushroom and scallions in the butter. Cook until soft. You do not need to brown these mushrooms.
2. Add garlic and all of the spices. Cook for 10 minutes. Turn off the heat and add lemon juice.
3. Put the eggs, evaporated milk, white pepper and remaining 1/2 tsp kosher salt into a blender. Beat for one minute.
4. Place the prepared quiche pan on a cookie sheet. The put cooled mushroom mixture into cracker crust. Slowly pour the egg mixture over the mushrooms.
5. Bake at 350 for 1 hour until the center is set. Remove and add the following topping.
Topping
1. Combine and spread on baked mushroom filling. Return to oven and bake another 20 minutes or until golden.
2. Allow to cool at least 15 minutes before slicing.
Notes
Can be made ahead and reheated.
Bon Appetit!
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