Pro tip: If you like a little more crunch in your quiche, I recommend using regular bok choy, which has a higher stalk to leaf ratio. I personally prefer the taste and flavor of the leaves so I went for some baby bok choy instead. Experiment and let me know how it goes!
Shiitake Mushroom and Bok Choy Quiche
Ingredients
- 1 premade pie crust
- 3 baby bok choy heads
- 1 cup shiitake mushrooms
- 1 small onion sliced thinly
- 2 tbsp sesame oil
- 6 eggs
- 1 cup milk
- 1 cup Swiss cheese shredded
- 1 tsp ground black pepper
- 1 tsp salt
Instructions
- Bake premade pie crust according to package instructions.
- Chop shiitake mushrooms, bok choy and onion into quarter inch slices. Saute ingredients in sesame oil until onions become translucent. Remove from heat.
- In a bowl, whisk together eggs, milk, cheese, salt, and pepper. Add cooked mushrooms, bok choy, and onions to the egg mixture.
- Pour quiche mixture into the baked pie crust. Bake for 45 minutes at 325 degrees.
Notes
Use regular bok choy if you prefer more crunch in your quiche.
Make sure pie crust is fully baked and cooled before adding in quiche mixture or else the crust becomes soggy.
Make sure pie crust is fully baked and cooled before adding in quiche mixture or else the crust becomes soggy.
