Mushroom Quiche
Elevate your brunch game with this indulgent Mushroom Quiche that combines a buttery, homemade crust with a savory, creamy filling. Sautéed mushrooms and garlic infuse earthy depth, while Gruyère cheese adds a rich, nutty flavor to the custard-like egg mixture. Fresh thyme and a perfectly golden crust bring balance and elegance to every bite. With easy-to-follow steps, this recipe delivers a show-stopping dish that’s ideal not only for breakfast but also for lunch or dinner. Whether you’re entertaining guests or simply craving a slice of comfort food, this Mushroom Quiche is a versatile masterpiece that is sure to impress. Perfect for mushroom lovers and quiche enthusiasts alike, this recipe is a delicious way to bring bold flavors and sophistication to your table.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold and diced
- 3 tablespoons Ice water
- 1 tablespoon Olive oil
- 10 ounces Mushrooms, sliced
- 2 cloves Garlic, minced
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 1 cup Gruyère cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 teaspoon Fresh thyme leaves
Instructions
To prepare the crust, combine the all-purpose flour and 0.25 teaspoon of salt in a medium bowl.
Add the cold, diced unsalted butter and use a pastry cutter or fork to incorporate the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to hold together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the dough to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and prick the bottom with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 15 minutes, then remove the weights and parchment. Bake for another 5 minutes until lightly golden.
While the crust bakes, heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until soft and browned, about 5-7 minutes.
Add the minced garlic to the mushrooms and cook for an additional minute. Remove from heat and set aside.
In a large bowl, whisk together the eggs, heavy cream, milk, 0.5 teaspoon of salt, and black pepper.
Stir in the cooked mushrooms, shredded Gruyère cheese, and fresh thyme leaves.
Pour the mushroom mixture into the pre-baked crust.
Bake the quiche in the preheated oven for 40-45 minutes until the egg mixture is set and the top is lightly browned.
Allow the quiche to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 453 mg | 20% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 221 mg | 17% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 273 mg | 6% | |
*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.
