Quiche Filled Stuffed Mushrooms

The mushroom cap IS the crust. Large mushrooms get stemmed, brushed with butter, and filled with a rich quiche mixture of bacon, Swiss cheese, cream, eggs, sauteed onion, and the chopped mushroom stems. Baked until the custard sets, each one is a self-contained, crustless quiche you can eat with your hands.

The chopped stems get sauteed with onion and folded back into the filling, so nothing goes to waste. They add an extra layer of mushroom flavor and a bit of texture to the smooth custard.

Brushing the caps with melted butter before baking keeps them from drying out and adds richness to every bite.

Kitchen Tips

• Use large mushrooms, at least 2 inches across, so they hold a meaningful amount of filling.
• Pat the washed mushrooms very dry. Wet caps release water during baking and dilute the custard.
• Fill to the top but don’t overfill. The custard puffs slightly during baking and spills over if there’s too much.
• The filling is set when it’s firm to the touch and no longer jiggles in the center.

Variations

• Swap Swiss cheese for Gruyere for a nuttier, more complex flavor.
• Use pancetta instead of bacon for a more refined, Italian-leaning version.
• Add a pinch of nutmeg to the custard for a classic quiche spice note.