Shiitake Quiche

A delicious quiche with Shiitake! It is easy to make with frozen pie sheets. You will be happy if you drink wine with this. Quiche is a rustic local dish from the Lorraine region of France. It is made by pouring a thick egg mixture made of fresh cream and eggs into a crispy pie crust or tart crust, adding your favorite ingredients such as bacon, seafood, seasonal vegetables, and mushrooms, and baking it slowly in the oven. You can make a refreshing quiche with fewer calories by adding milk instead of cream, or by using plenty of vegetables and mushrooms. Recipe provided by Hattori Nutrition College.

Ingredients (4 servings)

  • 8 Dried Shiitake
  • 40g Bacon
  • 200g Zucchini
  • 1/2(100g) Onion , sliced
  • 2 tsp Olive oil
  • as required Salt and pepper
  • 2 Eggs
  • 100ml Milk-A
  • 100ml Fresh cream-A
  • A pinch of Nutmeg powder-A
  • 1/4 tsp Salt-A
  • as required Coarsely ground black pepper-A
  • 2 Frozen pastry sheets
  • as required Egg for brushing
  • 45g Gruyere cheese
  • 15g Parmesan cheese
  • as required Italian parsley


(※How to make frozen pastry sheets) Put two pastry sheets together and dust with flour while stretching them to be slightly larger than the mold. Make holes with a fork at the base and the sides.
Place a weight on top and cook in an oven preheated to 200 degrees Celsius for 20–30 minutes. Remove the weight, brush with egg and cook for another five minutes.
Rehydrate the Shiitake in plenty of water and slice a little thickly. Cut the bacon into 1cm thick strips and parboil.
Cut the zucchini into rods 4cm long and 3mm across.
Cut the onion into slices in line with the onion's own fibers.
Heat the olive oil in a frying pan. Add the bacon, onion, zucchini and Shiitake in that order and stir fry. Lightly season with salt and pepper.
Break the eggs into a bowl, add the A, and mix, taking care not to whip into a foam. Strain once.
Place evenly on the pastry sheet and pour on the egg mixture.
Sprinkle on the Gruyere and Parmesan and bake in the oven at 220 degrees Celsius for 15 minutes.
When cooked, leave to cool in the mold.
When cool, cut into convenient sizes and garnish with Italian parsley.


This time I used frozen pie sheets, but you can also make a quiche with homemade pie crust. Making holes in the bottom and sides will help prevent the pie crust from lifting, but it may puff up when the weight is removed and baked again. In this case, do not panic and crush the bottom of the baked dough a little.
By boiling the bacon once, you can drain off the excess fat and salt. It is difficult to adjust the salt level in dishes that use cream or eggs. Especially in dishes like this one where a lot of cheese is added later, too much can make the dish seem quite salty, so use a little less salt when frying the vegetables.
Gruyere cheese melts at a lower temperature than Parmesan cheese, so it is best to add Gruyere and Parmesan cheese in that order for the best-baked surface.

Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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