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Mushroom Quiche Recipe (Mount Rainier National Park)

By: Author Bram Reusen

Posted on Last updated:

Wild mushroom quiche recipe inspired by: Mount Rainier National Park, Washington (alternatively: Shenandoah National Park or New River Gorge National Park)

One of the very, very few national parks that allow you to legally pick mushrooms, Mount Rainier National Park is the perfect park to pair with this delicious wild mushroom quiche.

In Mount Rainier National Park, visitors can pick up to “one gallon of edible mushrooms per person per day for personal use or consumption”, according to the park’s website.

Park management does warn, however, that there are plenty of poisonous—even deadly—mushrooms at Mount Rainier and that harvesting them should be done only by experts or with a professional guide.

That said, though, there are also dozens of edible mushrooms at and around Mount Rainier National Park.

The vast majority of them began appearing in late-summer with a peak during the rainy fall season. Mount Rainier’s mushroom foraging season usually runs to the first frost of fall.

In the fall, which is absolutely spectacular in Mount Rainier National Park, mushroom hunters head to the park’s pristine forests, riverbanks and meadows to forage edible fungi.

Great spots to find mushrooms at Mount Rainier are Longmire, Ohanapecosh, Tipsoo Lake and the White River area.

Mount Rainier National Park-inspired mushroom quiche recipe

Mount Rainier Mushroom Quiche

  • Prep time: 30 minutes
  • Cook time: 35 minutes
  • Rest time: 10 minutes
  • Total time: 1 hour 15 minutes
  • Servings: 6
  • Calories per serving: 350

If you’re wondering which mushrooms to use in this wild mushroom quiche recipe, here are some of Mount Rainier’s most popular edible mushrooms:

  • Oyster mushrooms
  • Chicken of the woods
  • Chanterelles
  • Matsutakes
  • Button mushrooms

You can use whatever type of mushroom in your quiche. For a full-blown wild mushroom quiche, you could even go for a mushroom medley—which I strongly encourage!

I used a mix of oyster mushrooms and button mushrooms in this recipe, both of which are commonly available in larger supermarkets.

FUN FACT: Button mushrooms are also known as cremini mushrooms or portobellos. All three kinds are simply different stages in the life of the ubiquitous Agaricus bisporus mushroom. According to Eater, buttons are the toddlers, creminis are the teenagers and portobellos are the adults.

Sautéed with onions, garlic, parsley and thyme—is there a better herb to use with mushrooms than thyme?—the mushrooms are then covered with cheese and an egg-milk mixture and baked in the oven.

The result is an absolutely delicious wild mushroom quiche inspired by Mount Rainier National Park!

Mushroom quiche recipe inspired by national park

This Mount Rainier National Park-inspired recipe for mushroom quiche contains affiliate links. You can read more about our Terms of Use / Disclosure here.

Necessary Kitchen Tools

Mount Rainier National Park inspired mushroom quiche
Yield: 6 servings

Mount Rainier Mushroom Quiche Recipe

Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 hour 15 minutes

Inspired by Mount Rainier National Park, one of very few national park where mushroom foraging is permitted, this mushroom quiche recipe delivers a hearty breakfast or delicious dinner.

Ingredients

  • 1 9-inch pie crust
  • 3 cups (wild) mushrooms, sliced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/3 cup fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 cup half-and-half
  • 4 large eggs
  • 1 cup cheddar cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 teaspoon paprika powder
  • 1/4 teaspoon nutmeg
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper

Instructions

Pie Crust

  1. Preheat oven to 350°F.
  2. Line pie crust with parchment paper and fill with pie weights (dried beans work perfectly).
  3. Bake pie crust for 15 minutes, remove from oven and let rest 5 minutes.
  4. Remove pie weights and parchment paper. Poke the bottom of the pie crust all over with a fork and bake 10 more minutes.
  5. Remove from oven and let rest. Keep oven at 350°F.

Quiche Filling

  1. While the pie crust bakes, prepare the quiche filling.
  2. Heat a tablespoon of olive oil in a large pan over medium-high heat
  3. Sauté onions and garlic until softened, about 5 minutes.
  4. Add mushrooms, season with salt and pepper, and stir until they've released all their water, about 10 minutes.
  5. Add parsley and thyme, stirring until fragrant, about 1-2 minutes.
  6. Meanwhile, whisk half-and-half and eggs together in a mixing bowl. Add paprika and nutmeg, season with salt and pepper. Mix well.

Mushroom Quiche

  1. Spread about half of the cheese across the bottom of the baked pie crust.
  2. Add mushrooms to the pie crust, spreading them evenly over the cheese. Top with the rest of the cheese.
  3. Carefully pour half-and-half-and-egg mixture over the mushrooms and cheese.
  4. Place mushroom quiche in the oven and bake for 30-35 minutes.
  5. When a knife inserted in the middle comes out clean, your quiche is ready.
  6. Let cool for about 10 minutes before slicing and serving.
  7. Enjoy!

Nutrition Information

Yield

6
Amount Per Serving Calories 350Total Fat 25.5gSaturated Fat 10.4gCholesterol 163mgSodium 434mgCarbohydrates 16.4gFiber 1.2gSugar 2.8gProtein 15g

A general nutrition calculator was used to determine the nutritional information of this recipe, which is meant solely as an indication of the dish's nutritional values. Depending on specific ingredients, quantities used and/or serving size, the ultimate dish you end up making may have different nutritional aspects. Please consider the information provided here only as guidance and not as an absolute fact.

© Bram
Cuisine: Vegetarian / Category: Recipes
Wild mushroom quiche recipe
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