The BEST Mushroom Quiche
Coooking Temperature: 350°F/ 177°C / Gas Mark 4
Calories: 10
Adjust Servings Here: 8 servings
Description
This is the BEST mushroom quiche recipe made from scratch using homemade quiche crust. The filling is soft, creamy, flavored with garlic, onions, and cheese. A perfect make-ahead dish for entertaining, whether it's breakfast, brunch, lunch, or dinner.
Ingredients
Pie Crust
- 1 ½ cup (190 g) All purpose flour
- 4 oz (113 g) Butter chilled, cubed
- ½ tsp Salt
- ½ Egg
- 2 tbsp Chilled water / Ice water
Mushroom Filling
- 1 lb (500 g) Mushrooms
- 2 tbsp Olive oil
- 1 (½ cup) Onion chopped finely
- 1 clove (½ tsp) Garlic minced
- ½ cup Parsley finely chopped
- 1/4¼ tsp Salt or to taste
- ¼ tsp Pepper
Egg Mixture
- ½ cup (120 ml) Cream
- ½ cup (120 ml) Milk
- 3 large Eggs
- 2 tbsp Flour All-purpose or gluten free
- 2 tbsp (30 g) Parmesan cheese
- 4 oz (113 g) Cheese Gruyere or Emmantel, grated
- ¼ tsp Kosher salt or to taste
- ¼ tsp Black pepper
- 1 pinch Nutmeg optional
Instructions
Pie Crust
- In a food processor, add the flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency.
- Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
- Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
- Once firm, roll the dough with a rolling pin onto a lightly floured surface. Use your quiche pan/ tart pan (or 1-inch deep pie dish) as a guide to know how big you need it. Gently fit it into the pie pan. Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
- Preheat the oven to 400°F / 200°C/ Gas Mark 6.
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans.
- Bake for 15 minutes. Then, remove the pie weights and parchment paper. Set aside until you are ready to fill and bake.
Mushrooms filling
- Wipe the mushrooms with a clean kitchen towel and chop them into thin slices.
- Heat oil in a skillet over medium heat. Saute the onions and garlic for one minute until the onions are translucent.
- Add the chopped mushroom stalks - saute a minute more. Next, add the sliced mushrooms. Season with salt and pepper.
- Cook the mushroom on medium-high heat for about 7 to 8 minutes until all the water is evaporated. Remove from heat and let cool. Add the parsley and set it aside.
Custard mixture
- In a mixing bowl, pour the milk and cream, and stir to combine. Add the eggs and flour. Whisk well to combine. Season with salt, pepper, and nutmeg. Set it aside.
Assemble
- Reduce oven temperature to 350°F/ 177°C / Gas Mark 4.
- Sprinkle 1/4 cup cheese into the bottom of the pre-baked pastry shell. Followed by the mushroom filling and the remaining cheese on top.
- Gently pour the egg mixture over, making sure to let the custard settle in slowly. Use a spatula to move the mushroom aside so the custard seeps to the bottom.
- Bake for another 35 to 40 minutes or until the quiche looks set. The top will have a slight color but must not get too dark. The center might still be a bit wobbly, but that will set with the residual heat.
- When baking, if the edges of the crust get too dark, tent the edges with aluminum foil or a pie shield.
- Let cool for at least 10 minutes before you slice.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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