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Lion's Mane Quiche




Preheat Oven to 325 degrees

Cook time 1 1/2 hours

Serves 6


1 tablespoon olive oil

1lb Lions Mane mushrooms

1 tablespoon unsalted butter

4 Red pearl onions sliced

2 cups fresh spinach
1 tablespoon fresh thyme, chopped

3/4 cup shredded smoked Gouda

Pre made pastry shell or you can make your own pastry shell

1 cup Almond milk

1 cup Heavy cream

6 Lg eggs, lightly beaten

Pinch of fresh grated nutmeg

2 pinches of white pepper

1 teaspoon garlic salt


Lion's Mane can tend to be a wet mushroom so you need to get some of the moisture out of it. Cut it in to bite size pieces and put it between sheets of paper towels and push some of the moisture out of it. In a large dry skillet brown the mushrooms pieces (cook on a medium low heat) once mushrooms are brown put them in a bowl to the side.

In the same skillet add 1 tablespoon olive oil , sliced red pearl onions and let them caramelize then add the butter, spinach, thyme and lions mane, cook till the spinach is wilted then set to the side.

In a large bowl lightly beat the 6 eggs, then add 1 cup almond milk , 1 cup heavy cream, white pepper, garlic salt, nutmeg and wisp till a custard.

In the already browned pie crust start to layer your ingredients, 1st layer 1/3 of the Gouda, 1/2 of the onion spinach mushroom mix, 1/2 of the custard. 2nd layer 2/3 of the Gouda, 1/2 of the onion spinach mushroom mix, 1/2 of custard. 3rd layer put the rest of Gouda on top.
Put quiche into the preheated oven and bake for 1 1/2 hours or unit top of quiche is golden brown.
Let cool a little then enjoy.