This isn’t just called Barbara Bush’s Mushroom Quiche for the fun of it (although it is a fun name)! It’s actually a favorite recipe in the Bush family household, and it’s easy to see why! The flaky, buttery crust supporting the fluffy bed of eggs, filled with beautifully seasoned mushrooms, and crisp green onions would entice anybody! Let’s make breakfast presidentially posh with Barbara Bush’s Mushroom Quiche!
Ingredients
- 3 tablespoons unsalted butter
- 1 1/4 pounds mushrooms, sliced
- 3 green onions, minced, plus more, to taste, for garnish
- 1 clove garlic, minced
- 3 shallots, minced
- 1 3/4 teaspoons oregano
- 1 3/4 teaspoons basil
- 1 1/4 teaspoons salt
- 3/4 teaspoon marjoram
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/2 teaspoon dry mustard
- 4 eggs
- 3/4 cup whole milk or half-and-half
- 1 (9-inch) pie crust, unbaked
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Melt the butter in a large skillet over medium-high heat.
Step 3 –Add the mushrooms, 3 of the minced green onions, the garlic, and the shallots to the melted butter and sauté until the veggies are tender, about 3-4 minutes.
Step 4 –Stir in the oregano, the basil, the salt, the marjoram, the black pepper, the thyme, and the dry mustard, cooking until any liquid has evaporated, about 2 minutes.
Step 5 –Let the veggie mixture cool, about 5 minutes.
Step 6 –In a medium bowl, combine the eggs with the milk and beat well.
Step 7 –Stir the mushroom mixture into the eggs.
Step 8 –Pour the mushroom-egg mixture into the pie crust.
Step 9 –Bake until the filling is puffed, set, and beginning to brown, about 35-45 minutes.
Step 10 –Let the quiche stand, about 5 minutes.
Step 11 –Garnish with the extra green onions and serve.
