Herbed Mushroom Quiche
Indulge in the rustic elegance of this herbed mushroom quiche, a perfect blend of earthy flavors and creamy textures encased in a buttery, flaky crust. Featuring sautéed cremini mushrooms infused with garlic, fresh parsley, and thyme, this quiche is elevated further with the nutty richness of Gruyère cheese. The silky filling, made with a mix of eggs, heavy cream, and milk, is poured over the mushrooms and baked to golden perfection. Ideal for brunch, lunch, or a light dinner, this dish pairs wonderfully with a crisp green salad or a sparkling glass of white wine. Easy to prep and stunning to serve, this herbed mushroom quiche is a showstopper that celebrates fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 180 grams all-purpose flour
- 3 tablespoons cold water
- 300 grams mushrooms (cremini or button, sliced)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 4 large eggs
- 240 milliliters heavy cream
- 120 milliliters milk
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams grated Gruyère cheese
Instructions
Preheat the oven to 190°C (375°F).
In a large bowl, combine the flour and a pinch of salt. Add the cold butter, cut into small cubes, and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water one tablespoon at a time, stirring after each addition, until the dough comes together into a ball. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 23-centimeter (9-inch) tart or pie pan. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides. Trim any excess dough from the edges.
Prick the base of the pastry with a fork and blind bake by lining it with parchment paper and filling with pie weights or dried beans. Bake for 10 minutes, then remove the weights and paper and bake for an additional 5 minutes. Set aside to cool slightly.
Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 8 minutes. Add the minced garlic and cook for another minute. Set aside to cool.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, parsley, and thyme.
Scatter the cooked mushrooms evenly over the pre-baked crust, then sprinkle with the grated Gruyère cheese.
Pour the egg and cream mixture over the mushrooms and cheese, ensuring it fills the crust evenly.
Place the quiche on the middle rack of the preheated oven and bake for 35-40 minutes, or until the filling is set and lightly golden on top.
Remove the quiche from the oven and let it cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.2 g | 314% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1345 mg | 448% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.7 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 1190 mg | 92% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
