Elegant Vegetarian Russian Brunch: Mushroom Quiche & Creamy Buckwheat Porridge
Indulge in a mouthwatering vegetarian Russian brunch with our easy-to-follow recipe for a delightful mushroom quiche and creamy buckwheat porridge. Impress your guests while satisfying veggie lovers with this flavorful and visually stunning meal.
Allergens
Dairy, Gluten (in pie crust)
Ingredients
- For the Mushroom Quiche: + 1 ready
- made pie crust + 2 cups button mushrooms, sliced + 1 small yellow onion, diced + 2 cloves garlic, minced + 4 large eggs + 1 cup milk + 1/2 cup grated Gruyère cheese + 2 tablespoons chopped fresh parsley + Salt and pepper, to taste For the Creamy Buckwheat Porridge: + 1 cup buckwheat groats, uncooked + 2 cups water + 1/2 teaspoon salt + 1 tablespoon butter or vegetable oil + 1 small yellow onion, finely chopped + 1 clove garlic, minced + 1 cup diced potatoes + 1 cup chopped mushrooms + 1/2 cup grated carrots + 1/4 cup chopped green onions + 1/2 cup sour cream + Salt and pepper, to taste
Instructions
- For the Mushroom Quiche: + Preheat oven to 375°F (190°C). + In a skillet, sauté mushrooms, onion, and garlic until tender. + In a bowl, whisk together eggs, milk, salt, and pepper. Stir in Gruyère cheese and cooked vegetables. + Pour mixture into pie crust and bake for 35 40 minutes or until set. For the Creamy Buckwheat Porridge: + Bring water to a boil with salt and cook buckwheat groats according to package instructions. + In a skillet, sauté onion and garlic in butter or oil until translucent. + Add potatoes, mushrooms, carrots, and green onions, and cook for 5 minutes. + Combine cooked buckwheat with the vegetable mixture and sour cream. Season with salt and pepper to taste. Serve quiche and porridge together for a complete vegetarian Russian brunch.
Chef’s Insight
Balance flavors and textures for an unforgettable brunch experience.
Notes
Adjust seasoning to personal preference.