Mushroom Quiche or Gratin Adapted from Julia Child
Experience the rich, comforting flavors of this Mushroom Quiche or Gratin, a timeless recipe adapted from Julia Child's culinary brilliance. Featuring tender sautéed mushrooms infused with garlic, onions, and fragrant thyme, this dish is blanketed in a luscious custard of fresh eggs, heavy cream, and nutty Gruyère cheese. Whether you choose the buttery pie crust option for a classic quiche or opt for a crustless, golden-baked gratin, this versatile recipe is perfect for brunch, lunch, or a light dinner. Ready in just over an hour, it combines simplicity with gourmet flair, delighting your taste buds with every indulgent bite. Perfect for mushroom lovers and fans of French-inspired cuisine, this dish is served best warm or at room temperature, paired with a crisp green salad or a glass of white wine.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 450 grams Mushrooms, thinly sliced (e.g., white button or cremini)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 4 large Eggs
- 1.5 cups Heavy cream
- 1 cup Gruyère or Swiss cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 9-inch crust Pie crust (optional, for quiche preparation)
- 1 teaspoon Olive oil or butter (for greasing dish, if making as a gratin)
Instructions
Preheat your oven to 375°F (190°C).
If making quiche, place the pie crust in a 9-inch tart pan or pie dish, prick the bottom with a fork, and par-bake for 10 minutes. Remove and let cool.
Add 3 tablespoons of butter to a large skillet over medium heat. Once melted, add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced mushrooms to the skillet, sprinkle with salt, black pepper, and thyme, and cook until the mushrooms release their moisture and it evaporates fully, about 10 minutes. Set aside to cool slightly.
In a mixing bowl, beat the eggs until smooth. Stir in the heavy cream and whisk until fully combined.
Fold in the Gruyère cheese and Parmesan cheese. Add the cooked mushroom mixture and stir until evenly distributed.
If making quiche, pour the filling into the prepared pie crust. If making gratin, grease a shallow 9-inch baking dish with olive oil or butter, then pour the filling in.
Place the dish on the center rack of your oven. Bake for 35-40 minutes, or until the top is golden brown and the center is set.
Allow to cool for 10 minutes before slicing or serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 226 mg | 17% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 370 mg | 8% | |
*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.
