Porcini Mushroom & Ricotta Quiches

December  8, 2022
2 Ratings
Photo by Melina Hammer
  • Prep time 1 hour 40 minutes
  • Cook time 40 minutes
  • makes 6, 4" quiches
Author Notes

Make something so attractive and delicious, it'll make your guests weak in the knees. When I think of beautiful things I want to eat, personal-sized dishes feel special and kind of dazzling for the care they take. I thought, why not make individual puff pastry creamy quiches, decadently piled with savory cooked mushrooms? Enter: the mushroom quiches that broke brunch. The creamy ricotta base is infused with earthy porcini, amplifying the savoriness of the mushroom topping. They are equally irresistible hot from the oven, or at room temperature. You can prep the pastry and filling days in advance, then assemble and cook day-of. Freeze the prepared filling in dollops, laid on a parchment lined tray, long enough for them to become firm. Then when it's time to bake, simply arrange the solid coins in the centers of each pastry ring and pop them in a roaring hot oven. Alchemy unfolds, the pastries puff, and eyes widen when these savory treats are brought to the table. —Melina Hammer

What You'll Need
  • Porcini-ricotta cream
  • 1/4 cup dried porcini mushrooms
  • 1/3 cup hot water
  • 2 cups whole milk ricotta cheese
  • 3 large eggs
  • 5 sprigs fresh thyme, leaves stripped from stems
  • 1/2 teaspoon kosher salt
  • freshly cracked black pepper, to taste
  • 1/4 teaspoon freshly ground nutmeg
  • Quiche Filling
  • 8 ounces small mushrooms, such as cremini and shiitake, debris brushed off and cut into halves, any larger ones sliced into quarters
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 4 sprigs fresh thyme, leaves stripped from stems, plus a few tips for garnish
  • 2 sheets good quality, store-bought puff pastry, such as Dufour, thawed in the refrigerator
  • all-purpose flour, for dusting puff pastry
  • extra-virgin olive oil, for sautéing
  • 1 large egg
  • 1/4 bunch fresh parsley, roughly chopped
  1. One day before baking the quiches, roll one puff pastry to a rectangle ⅛ inch thick. Using a 4-inch round cookie cutter, cut out 6 circles. Transfer the rounds to a parchment lined sheet pan and refrigerate, reserving scraps. Roll the second puff pastry out to the same thickness as the circles, chilling in the refrigerator as needed, and cut 6 1/2-wide rings the same diameter as the circles, again reserving scraps. Reroll scraps to cut a final 4-inch round and a matching ring, with any remaining scraps designated as cook’s treat. Chill the pastry rings on a layer of parchment, set on top of the pastry round sheet pan in the refrigerator.
  2. Soak the dried porcini in a small bowl with the hot water for 15 minutes to reconstitute. Transfer the softened mushrooms to the bowl of a food processor and pulse until they form a coarse paste. Add the ricotta, eggs, thyme leaves, kosher salt, generous grinds of black pepper, and nutmeg, and pulse to incorporate.
  3. Lay a piece of parchment paper on a metal tray that fits inside your freezer. Scoop 2 heaping tablespoons of the ricotta-porcini cream into 6 (or 7) piles. So that the piles don't seep, you may prefer to dollop single heaping spoonfuls and freeze them for at least 20 minutes, then add the second scoop to top each, once the mixture firms up. Freeze the piles overnight.
  4. The next day, heat the oven to 400°F. Arrange the puff pastry disks on a parchment-lined baking sheet and dock their centers with a fork. Using a pastry brush, paint the surface of the disks with egg wash and arrange the rings to fit flush to the edges, then paint the ring tops with egg wash. Place the frozen porcini-ricotta mixture piles into the center of each pastry, cutting away any amount that exceeds them fitting inside the border of the rings. Bake for 35 to 40 minutes or until golden all over and filling is set. As it bakes, the filling will crack as the pastries expand—this is normal.
  5. While quiches bake, sauté the mushrooms. Heat a large heavy-bottomed pan over medium-high heat, and once it is hot, drizzle olive oil and swirl to coat. Add the cremini mushrooms, cut sides down, and sprinkle a pinch of salt. Sauté them undisturbed for 3 minutes. Agitate the pan, then scoot the cremini to one side. Drizzle a little more oil and add the shiitakes and another pinch of salt. Sprinkle in the cayenne and remaining thyme leaves, then stir to incorporate. Sauté mushrooms undisturbed for 3 to 5 more minutes or until they turn golden. Remove the pan from the heat and transfer mushrooms to a shallow bowl.
  6. Transfer baked quiches to a serving platter. Top fillings with the mushroom mixture. Scatter all with chopped parsley, and season with freshly ground pepper and flake salt to taste.

See what other Food52ers are saying.

  • Liz Crawford
    Liz Crawford
  • Melina Hammer
    Melina Hammer
Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.

2 Reviews

Liz C. December 22, 2022
"Reroll scraps to cut a final 4-inch round and a matching ring" What happens with this round and ring set?
Melina H. December 27, 2022
You'll either go through the extra work to recoup your scraps and make 7 quiches, or just make 6. In either case, you'll make enough dolloped ricotta filling (and freeze) to pop them in the center of each pastry for baking. Hope that clarifies matters!