Mushroom Quiche

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Mushroom quiche with butter cake crust filled and baked with a mixture of egg, cream, milk, sauteed mushrooms and shallots.

Mushroom Quiche "data-pin-description =" Mushroom Quiche ~ Mushroom Quiche with butter cake crust filled and baked with a mixture of egg, cream, milk, sauteed mushrooms and shallots. ~ #vegetarian #brunch #egg #mushroom "data-pin https: .com r0lgodlhaqabaaaaach5baekaaealaaaaaabaaeaaaictaeaow =" = "m auto uploads></p>
<p>A quiche can be quick and easy to make, or a complicated process. The quick and easy way? Use a frozen pie crust.</p>
<p>The longest way? Make your crust from scratch.</p><div class='code-block code-block-2' style='margin: 8px auto; text-align: center; display: block; clear: both;'>
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In my opinion, nothing beats a homemade butter crust. But not everyone has time for that, so don't let a scab stop you from making a quiche, it's easy!

This mushroom quiche recipe is slightly adapted from one we found in a 2002 issue of Martha Stewart magazine. I have changed it with my own version of blind to bake the crust, and I have simplified the instructions a bit.

It is a simple recipe. You blindly bake (pre-cook) a frozen crust, sauté chopped mushrooms and shallots, coat the crust with Gruyere and cooked mushrooms, fill with a mixture of milk and egg cream, and bake until golden.

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Mushrooms should be sautéed first, not just because of the taste, but because they have so much water that it is released when cooked, that if baked with raw mushrooms, you will end up with a soggy quiche.

Every time a recipe calls for mushrooms, I like to include some shiitakes in the mix. They are more expensive than normal mushrooms, but you only need a few. Its flavor is so intense that they elevate any mushroom dish.

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Mushroom quiche recipe

  • Yield: Serves 6-8


  • 1 cake batter recipe enough for a lower crust (see Paté Brisée recipe)
  • 2 tablespoons of extra virgin olive oil
  • 1/3 cup thinly sliced ​​shallots
  • 1 pound assorted, quartered, or sliced ​​mushrooms (include some shiitakes for an excellent mushroom flavor)
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup milk
  • 1/2 cup thick cream
  • 3 large eggs
  • Pinch nutmeg
  • 6 ounces grated Gruyère cheese (1 1/2 cups)


1 stretch mass: Roll out the dough onto a clean, lightly floured surface in a 12-inch circle. Line 10 by 1 1/2 inch pie pan with rolled dough. Trim the edges.

Chill in the freezer for 30 minutes. (You must pre-freeze the raw crust or it will slide down the sides of the pan when cooked.)

At this point, if you are using a pre-frozen cake batter, continue with step 2.

2 pre-baked crust: Preheat oven to 350 ° F. Cover crust with aluminum foil or parchment paper, pushing toward bottom edge. Do not cut the foil or parchment paper too close to the crust, leave enough room for easy lifting.

Fill it at least two-thirds full with baking weights: dried beans (I keep a bag of pinto beans just to use as pie weights), rice, or aluminum pie weights.



Bake initially for 15 minutes, then remove from oven and allow to cool for a few minutes. Carefully remove the parchment paper and weights.

Prick the bottom of the pan with the tines of a fork and return to the oven and bake for an additional 10 minutes or until lightly browned. (The holes in the forks are for air to escape.) Let cool on a wire rack as you fill.



3 Sautéed shallots and mushrooms: Heat oil in large nonstick skillet over medium-high heat. Sauté the shallots for a minute, then add the mushrooms.

Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms release all their moisture and are golden brown, about 10 minutes.


4 Make the milk filling with egg cream: Whisk the cream, milk and eggs in a medium bowl. Add nutmeg, salt, and pepper.

5 Assemble the cake: Place the tart pan on a rimmed baking sheet to catch any runoff or leaks. Sprinkle half of the grated gruyere over the bottom of the bark. Spread the mushrooms and shallots over the cheese in an even layer, and sprinkle with the remaining cheese.



Pour the egg mixture over the mushrooms and cheese on the crust.

6 bake: Place the baking sheet with the cake pan in the oven and bake at 350 ° F until the center is done, still a little wavy, about 30 to 35 minutes.

Remove to a wire rack and allow to cool for 20 minutes before cutting.


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