Mushroom Quiche Recipe: How to Make Mushroom Quiche
Written by MasterClass
Last updated: Nov 8, 2024 • 2 min read
Unlike its cousin, the frittata, a quiche brings an extra bit of flair to the table in the form of a flaky, golden shortcrust. Don’t be fooled by its retro heyday—quiche is more dynamic than it ever gets credit for, especially when it is homemade.
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What Is Mushroom Quiche?
Quiche is made of eggs, an indulgent amount of dairy, and any number of filling combinations, from ham and cheddar cheese to garlicky mushrooms and sauteed spinach—all nestled in a basic pastry crust. Although there are crustless quiches, most have a flaky, deep-dish pie crust. The trick to a flaky, crispy crust is to blind bake it before adding the filling.
The Origins of Quiche
Though the word “quiche” is said to derive from “kuchen,” the German word for “cake,” a quiche is a timeless savory egg custard most often associated with French cuisine. The earliest known variation of quiche is quiche Lorraine, which has lardons and cheese. Now, you can make a quiche with various ingredients like bacon, sausage, mushrooms, tomatoes, and spinach.
Simple Mushroom Quiche Recipe
makes
8prep time
10 mintotal time
1 hr 20 mincook time
1 hr 10 minIngredients
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Place pie crust in a metal or glass pie plate for the pre-bake, then place it into the oven. You can put the pie plate on top of a baking sheet for easy transfer.
- 3
In a sauté pan over medium-high heat, warm the olive oil until it’s barely shimmering.
- 4
Add the shallots and sauté until translucent, about 6 minutes.
- 5
Add mushrooms and sauté, occasionally stirring, until browned and tender, about 12 minutes.
- 6
Add half of the thyme. Season to taste with pepper and 1 teaspoon of salt.
- 7
Remove the mushroom mixture from heat and transfer it to a large bowl.
- 8
In a separate large bowl, whisk the eggs, milk, cream, nutmeg, and 1 teaspoon of salt in until frothy and well combined.
- 9
Sprinkle half of the cheese over the bottom of the cooled, blind-baked pie crust, then add the mushroom mixture in an even layer.
- 10
Pour the egg mixture over the quiche filling, and top with remaining cheese. Season with pepper.
- 11
Bake until the quiche is golden brown all over and the custard is set–you’re looking for a very light wobble, not ripples–about 40 to 50 minutes.
- 12
If the edges of the crust start browning too quickly, pop some tin foil over the singed bits and carry on.
- 13
Let cool to room temperature before serving. Top with remaining thyme.
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