Savory and Rich Mushroom Quiche Recipe

Ingredients You Will Need

To make a rich and savory mushroom quiche, you will need the following ingredients:

For the crust, you will need flour, salt, butter, and cold water. For the mushroom filling, you will need cremini mushrooms or shiitake mushrooms, butter, fresh or dried herbs such as thyme and rosemary, salt and pepper. For the custard, you will need eggs, heavy cream or half and half, milk (optional), salt, pepper, and nutmeg (optional). You may also want to add cheese such as Gruyere, goat cheese or cheddar to the quiche.

With high-quality, fresh ingredients and the right blend of flavors, you will end up with a delectable savory mushroom quiche to enjoy! Be creative and add in your favorite mushrooms, herbs and cheese for extra delicious variations. Cook the quiche until the center is set but still slightly wobbly, about 35-45 minutes. Let it stand for 10 minutes, then serve and enjoy your mushroom quiche warm or at room temperature. Refrigerate any leftovers within 2 hours.

How to Make a Perfect Crust

Making a perfect crust is essential to creating a delicious quiche. Here are the steps to make a flaky pastry crust for your mushroom quiche:

You will need 1 1⁄4 to 1 1⁄2 cups of all-purpose flour, 1⁄2 teaspoon of salt, 1⁄2 cup cold butter cut into cubes, and 3 to 4 tablespoons of ice cold water.

1. Combine the flour and salt in a bowl. Add the cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
2. For extra flakiness, chill the flour and butter in the freezer for 10 minutes before mixing.
3. Work quickly to avoid the butter softening.
4. Add the water 1 tablespoon at a time, mixing with a fork after each addition. Stop adding water when the dough is just starting to come together but still crumbles easily.
5. Transfer the dough onto a floured surface and knead gently 8-10 times, just until it forms a ball. Do not overmix.
6. Roll or pat the dough into a circle, about 1/8 inch thickness. Carefully transfer to a 9-inch pie pan, quiche dish. Flan ring or tart pan. Press into the bottom and up the sides.
7. Trim off any excess dough and crimp the edges decoratively. Prick the bottom and sides with a fork in several places.
8. Chill the crust in the refrigerator for at least 30 minutes before baking. This will help the crust hold its shape.
9. Preheat the oven to 400°F. When ready to bake, line the chilled crust with parchment paper and fill with pie weights, dried beans or rice to prevent the dough from shrinking.
10. Bake for 10 minutes, then remove weights and parchment and continue baking until golden brown, about 5-8 more minutes. Allow to cool completely before filling.

Your homemade quiche crust is now ready to be filled and transformed into a delicious savory mushroom quiche! Take your time and handle the dough gently for the flakiest results. Chilling is a key step, so do not skip it.

Preparing the Mushroom Filling

To prepare the savory mushroom filling for your quiche, you will need:

•1 pound mixed fresh mushrooms such as cremini, shiitake and oyster mushrooms
•3 tablespoons butter
•3 cloves garlic, minced
•2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
•1/2 teaspoon salt
•1/4 teaspoon fresh ground black pepper

Here are the steps to prepare the mushroom filling:

1. Clean the mushrooms by brushing away any dirt with a mushroom brush or paper towel. Do not wash mushrooms under water as they absorb water easily. For shiitakes, you may need to trim the tough stems.
2. Thinly slice the mushrooms. For creminis and oyster mushrooms, you can slice them. For shiitakes, you may want to torn them into bite-sized pieces by hand after slicing.
3. Melt the butter in a large skillet over medium heat. Add the garlic and thyme and stir frequently until fragrant, about 30 seconds.
4. Add the mushrooms, salt and pepper. Increase the heat to medium-high and stir to coat the mushrooms in the butter.
5. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes. Continue cooking until the liquid has evaporated and the mushrooms are browned, about 8 to 10 minutes total.
6. Transfer the cooked mushrooms to a plate and set aside to cool slightly. Spread the mushrooms evenly over the bottom of the pie crust.
7. Optional: For extra decadence, you can add 1/4 cup grated Gruyere or goat cheese and 2 tablespoons chopped fresh parsley to the mushrooms. Stir to combine and spread in the pie crust.

Your savory mushroom filling is now ready to be topped with the egg custard and baked in your quiche. The mushrooms provide an earthy and robust flavor to the quiche. Use your favorite varieties and mix of mushrooms for extra flavor. Sautéing the mushrooms before adding to the quiche helps bring out their natural umami flavor and ensures they do not release too much liquid as the quiche bakes.

Assembling and Cooking the Quiche

Now it is time to assemble your mushroom quiche and bake it to perfection! You will need:

•3 large eggs
•1 1⁄4 cups heavy cream or half and half
•1/2 teaspoon nutmeg (optional)
•1/2 teaspoon salt
•1/4 teaspoon ground black pepper
•1/4 cup grated Gruyere or cheddar cheese (optional)

Here are the steps to assemble and bake your quiche:

1. Preheat the oven to 375°F and place a rack in the center position.
2. In a large bowl, whisk the eggs, cream, nutmeg (if using), salt and pepper until well combined.
3. Pour the egg mixture into the pie crust. Top with the mushroom filling from step 4 in the previous section.
4. If using cheese, sprinkle it evenly over the top. Press down gently with a spoon to submerge the cheese in the egg custard slightly.

5.Place the quiche on a rimmed baking sheet to catch any drips and place in the preheated oven.

1. Bake for 30 minutes, then rotate the quiche. Reduce the oven temperature to 350°F.
2. Continue baking until the center is set but still slightly wobbly, about 35-45 minutes total. A knife inserted into the center should come out clean.
3. Allow the quiche to cool for at least 10 minutes before slicing and serving. This will allow it to firm up as it cools.
4. Serve the mushroom quiche warm or at room temperature. Refrigerate any leftovers within 2 hours.

Your savory mushroom quiche is now ready to serve! It will stay fresh for up to 3 days refrigerated. The baking time may need adjustment based on the type of mushrooms you use and how much liquid is released. Check for doneness at 35 minutes and continue baking as needed. baking at a lower temperature after the initial 30 minutes will prevent the custard from curdling. Enjoy your delicious quiche!

Assembling and Cooking the Quiche

Now it is time to assemble your mushroom quiche and bake it to perfection! You will need:

•3 large eggs
•1 1⁄4 cups heavy cream or half and half
•1/2 teaspoon nutmeg (optional)
•1/2 teaspoon salt
•1/4 teaspoon ground black pepper
•1/4 cup grated Gruyere or cheddar cheese (optional)

Here are the steps to assemble and bake your quiche:

1. Preheat the oven to 375°F and place a rack in the center position.
2. In a large bowl, whisk the eggs, cream, nutmeg (if using), salt and pepper until well combined.
3. Pour the egg mixture into the pie crust. Top with the mushroom filling from step 4 in the previous section.
4. If using cheese, sprinkle it evenly over the top. Press down gently with a spoon to submerge the cheese in the egg custard slightly.

5.Place the quiche on a rimmed baking sheet to catch any drips and place in the preheated oven.

1. Bake for 30 minutes, then rotate the quiche. Reduce the oven temperature to 350°F.
2. Continue baking until the center is set but still slightly wobbly, about 35-45 minutes total. A knife inserted into the center should come out clean.
3. Allow the quiche to cool for at least 10 minutes before slicing and serving. This will allow it to firm up as it cools.
4. Serve the mushroom quiche warm or at room temperature. Refrigerate any leftovers within 2 hours.

Your savory mushroom quiche is now ready to serve! It will stay fresh for up to 3 days refrigerated. The baking time may need adjustment based on the type of mushrooms you use and how much liquid is released. Check for doneness at 35 minutes and continue baking as needed. baking at a lower temperature after the initial 30 minutes will prevent the custard from curdling. Enjoy your delicious quiche!

Variations to Try

Once you have mastered the classic mushroom quiche recipe, try some of these delicious variations:

Spinach and Feta Quiche: Replace the mushrooms with 10 ounces frozen chopped spinach, thawed and squeezed dry. Add 1/2 cup crumbled feta cheese to the filling and sprinkle 2 tablespoons chopped fresh dill over the top before baking. The tangy feta pairs perfectly with the spinach.

Lorraine Quiche: Add 4 slices chopped bacon or ham, 1/2 cup shredded gruyere cheese and 1/4 cup sliced scallions to the mushroom filling. This combinations of the savory bacon, nutty gruyere cheese and fresh scallions are inspired by France’s Alsace Lorraine region.

Goat Cheese and Asparagus Quiche: Replace the mushrooms with 1 pound trimmed fresh asparagus. Add 1/2 cup crumbled goat cheese and 2 tablespoons fresh thyme to the filling. Blanch the asparagus briefly, then slice on an angle and add to the quiche. The goat cheese melts into a creamy sauce.

Caramelized Onion and Thyme Quiche: Replace the mushrooms with 3 large caramelized onions. Add 2 tablespoons fresh thyme and 1/4 teaspoon cracked black pepper to the egg custard. Sweet and savory caramelized onions pair beautifully with fresh thyme.

Sun-dried Tomato and Olive Quiche: Add 1/2 cup chopped sun-dried tomatoes, 1/3 cup chopped Kalamata olives, 2 tablespoons capers and 1/4 cup grated Parmesan cheese to the mushroom filling. The intense flavors of the sun-dried tomatoes, olives and capers are balanced perfectly by nutty Parmesan cheese.

With so many possible variations, you can enjoy a different quiche every time! Use your favorite vegetables, cheeses and seasonings to customize the classic recipe. You can make mini quiches for appetizers or a hearty entree quiche for brunch. Experiment and find your perfect savory combination. A quiche also makes a lovely gift for any occasion. Enjoy!

Adding Spinach and Cheese for Extra Flavor

For an extra hearty quiche bursting with flavor, add chopped spinach and shredded cheese to the mushroom filling. Here is how to make a spinach and cheese mushroom quiche:

To the ingredients for the classic mushroom quiche, add:

•10 ounces frozen spinach, thawed and squeezed very dry
•1/2 cup shredded Gruyere, cheddar or swiss cheese
•1/4 teaspoon freshly grated nutmeg (optional)

Here are the steps:

1. Preheat the oven and make the pie crust as directed in the original recipe.
2. Make the mushroom filling as directed, sautéing 1 pound mixed mushrooms with 3 tablespoons butter and 2 cloves minced garlic.
3. Add the thawed and squeezed spinach to the mushrooms and mix well. Cook for 1 minute until heated through.
4. Transfer the mushroom and spinach filling to the pie crust and spread evenly over the bottom.
5. Sprinkle the shredded cheese evenly over the top of the filling. Press down gently with a spoon to submerge the cheese slightly in the filling.
6. Add 1/4 teaspoon freshly grated nutmeg to the egg custard if desired. Nutmeg complements the flavors of spinach and cheese.
7. Pour the egg custard over the filling in the pie crust as directed.
8. Bake the quiche as directed, until the center is set. Check for doneness at 40 minutes as the additional cheese and spinach may require slightly longer baking.
9. Allow the quiche to cool and set for at least 10 minutes, then serve warm or at room temperature. Refrigerate leftovers within 2 hours.

The spinach provides an earthy note and extra nutrition to the quiche. Gruyere or Swiss cheese melt into a creamy texture, while cheddar cheese adds a slight tang and extra cheesiness. Nutmeg enhances all the flavors and is recommended but optional. This savory spinach and cheese mushroom quiche will be a favorite! Make it for brunch, lunch, or dinner.