Laura Smith
Making a simple mushroom quiche is a delightful way to combine the earthy flavors of mushrooms with a creamy, custard-like filling encased in a flaky crust. This dish is perfect for breakfast, brunch, or even a light dinner, and it’s surprisingly easy to prepare. Start by sautéing fresh mushrooms until they’re golden and tender, then mix them with a rich blend of eggs, cream, cheese, and a touch of seasoning. Pour the mixture into a pre-baked pie crust, and bake until the quiche is set and golden on top. With just a few ingredients and straightforward steps, you’ll have a savory, satisfying quiche that’s sure to impress.
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What You'll Learn
- Crust Preparation: Mix flour, butter, salt, and water. Chill, roll, and fit into a pie dish
- Mushroom Filling: Sauté mushrooms, onions, garlic, and thyme. Season with salt and pepper
- Egg Mixture: Whisk eggs, cream, milk, salt, and pepper until smooth and well combined
- Assembly: Layer mushrooms in crust, pour egg mixture, and sprinkle cheese on top
- Baking: Bake at 375°F (190°C) for 35-40 minutes until golden and set
Crust Preparation: Mix flour, butter, salt, and water. Chill, roll, and fit into a pie dish
To begin the crust preparation for your simple mushroom quiche, gather your ingredients: all-purpose flour, cold unsalted butter, a pinch of salt, and ice water. The key to a flaky and tender crust lies in keeping the ingredients cold, so ensure your butter is well-chilled. Start by measuring out 1 ¼ cups of flour and placing it in a large mixing bowl. Add a ¼ teaspoon of salt and mix briefly to combine. Then, cut ½ cup of cold butter into small cubes and add them to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some larger, pea-sized pieces remaining. This step is crucial for creating those desirable flaky layers in your crust.
Once your flour and butter are well combined, it’s time to add the ice water. Gradually drizzle in 3 to 4 tablespoons of ice water, mixing gently with a fork after each addition. Stop adding water as soon as the dough starts to come together and can be formed into a ball. Be cautious not to overmix or add too much water, as this can make the crust tough. Gather the dough into a ball, then flatten it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling allows the gluten in the flour to relax and the butter to firm up, making the dough easier to roll out later.
After the dough has chilled, remove it from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. This will make it easier to roll without cracking. On a lightly floured surface, place the dough disc and sprinkle a little flour on top to prevent sticking. Using a rolling pin, start rolling the dough from the center outward, turning it occasionally to ensure even thickness. Aim for a circle about 12 inches in diameter and roughly ⅛ inch thick. If the dough cracks or splits, simply press it back together with your fingers.
Carefully transfer the rolled-out dough to a 9-inch pie dish. To do this, gently fold the dough in half or roll it around the rolling pin, then unfurl it over the dish. Press the dough firmly into the bottom and sides of the dish, ensuring there are no air pockets. Trim any excess dough hanging over the edge of the dish, leaving about a ½ inch overhang. Fold this overhang under itself to create a neat edge, then crimp it with your fingers or a fork for a decorative finish. Prick the bottom of the crust several times with a fork to prevent it from puffing up during baking.
Finally, return the pie dish to the refrigerator to chill for another 15 minutes while you preheat your oven. This second chilling step helps the crust retain its shape during baking. Once the oven is preheated, you can proceed with par-baking the crust or filling it directly with your mushroom quiche mixture, depending on your recipe. Proper crust preparation is the foundation of a delicious quiche, ensuring a buttery, flaky base that complements the savory mushroom filling perfectly.
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Mushroom Filling: Sauté mushrooms, onions, garlic, and thyme. Season with salt and pepper
To create a flavorful mushroom filling for your quiche, begin by preparing your ingredients. Select a variety of mushrooms such as button, cremini, or shiitake for depth of flavor. Clean the mushrooms by gently wiping them with a damp cloth or brushing off any dirt; avoid soaking them in water as they can absorb excess moisture. Slice the mushrooms evenly to ensure they cook at the same rate. Next, finely chop one medium onion and mince three to four cloves of garlic. Fresh thyme is ideal for this recipe, so strip about a tablespoon of leaves from their stems. Having all your ingredients prepped and ready will make the sautéing process smooth and efficient.
Heat a large skillet over medium heat and add two tablespoons of olive oil or unsalted butter. Once the oil is shimmering or the butter has melted, add the chopped onions to the pan. Sauté the onions for about 3-4 minutes until they become translucent and start to soften. This step is crucial as it builds the base flavor of your filling. Add the minced garlic to the skillet, stirring frequently to prevent it from burning. Garlic burns quickly, so keep a close eye on it and cook for only about 30 seconds to one minute until it becomes fragrant.
Now, add the sliced mushrooms to the skillet. Cook them for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. This browning process, known as caramelization, enhances the umami flavor of the mushrooms, making your quiche richer and more delicious. If the pan becomes too dry, add a splash more oil or butter to prevent sticking. Once the mushrooms are golden and tender, sprinkle the fresh thyme leaves over the mixture. Stir well to combine, allowing the thyme to release its aromatic oils and infuse the filling with its earthy flavor.
Seasoning is key to bringing out the best in your mushroom filling. Add salt and freshly ground black pepper to taste, starting with about ½ teaspoon of salt and ¼ teaspoon of pepper. Stir the mixture thoroughly to ensure the seasonings are evenly distributed. Taste a small spoonful of the filling and adjust the seasoning if needed. Remember, the filling should be well-seasoned on its own, as the eggs and cream in the quiche will dilute the flavors slightly. Cook the mixture for an additional minute to allow the flavors to meld together.
Once your mushroom filling is perfectly sautéed and seasoned, remove it from the heat and let it cool slightly before using it in your quiche. This step is important as adding hot filling to the egg mixture can partially cook the eggs, affecting the texture of your quiche. The combination of sautéed mushrooms, onions, garlic, and thyme creates a savory, aromatic base that pairs beautifully with the creamy egg custard. This simple yet flavorful mushroom filling will elevate your quiche, making it a delightful dish for breakfast, brunch, or even a light dinner.
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Egg Mixture: Whisk eggs, cream, milk, salt, and pepper until smooth and well combined
To create the perfect egg mixture for your simple mushroom quiche, start by gathering your ingredients: eggs, cream, milk, salt, and pepper. The key to a smooth and well-combined mixture lies in the whisking technique. Begin by cracking the eggs into a mixing bowl, ensuring there are no shell fragments. A typical quiche recipe calls for about 3-4 large eggs, depending on the desired richness and size of your quiche.
Next, add the cream and milk to the eggs. A common ratio is 1 cup of cream to 1/2 cup of milk, but you can adjust this based on personal preference or what you have available. The cream adds richness and helps the quiche set with a silky texture, while the milk lightens the mixture slightly. Pour the liquids slowly while whisking continuously to prevent the eggs from cooking or curdling due to the temperature difference.
Once the liquids are incorporated, it’s time to season the mixture. Add a pinch of salt and a generous amount of freshly ground black pepper. The salt enhances the flavors, while the pepper adds a subtle warmth. Whisk vigorously until the mixture is smooth and homogeneous, with no streaks of egg or visible seasoning. This step is crucial for ensuring that every bite of your quiche is evenly flavored.
As you whisk, pay attention to the consistency of the mixture. It should be smooth and slightly frothy, indicating that air has been incorporated, which will give the quiche a light and airy texture. Avoid over-whisking, as this can cause the eggs to become too aerated, leading to a puffy and unevenly cooked quiche. The goal is a well-combined mixture that will envelop the mushrooms and other fillings perfectly.
Finally, let the egg mixture rest for a minute or two before pouring it into your prepared crust. This allows any foam created during whisking to subside, ensuring a smoother top layer once baked. The egg mixture is now ready to be combined with sautéed mushrooms and any additional ingredients, such as cheese or herbs, before being baked to golden perfection. This simple yet essential step sets the foundation for a delicious and creamy mushroom quiche.
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Assembly: Layer mushrooms in crust, pour egg mixture, and sprinkle cheese on top
To begin assembling your simple mushroom quiche, start by preparing your pie crust. You can use a store-bought crust or make your own from scratch. Roll out the dough and carefully place it into a 9-inch pie dish, pressing it firmly into the bottom and sides. Trim any excess dough from the edges, leaving about a 1/2 inch overhang. Crimp the edges to create a decorative border. Preheat your oven to 375°F (190°C) while you prepare the remaining ingredients.
Next, focus on the mushroom layer. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add 8-10 ounces of sliced mushrooms (such as button, cremini, or a mix of wild mushrooms) and sauté until they release their moisture and turn golden brown, about 5-7 minutes. Season the mushrooms with a pinch of salt, pepper, and optionally, a clove of minced garlic or a sprinkle of thyme for extra flavor. Once cooked, spread the mushrooms evenly over the bottom of the prepared pie crust. This layer will provide a savory base for your quiche.
Now, prepare the egg mixture. In a medium bowl, whisk together 4 large eggs and 1 cup of heavy cream or whole milk. Add a pinch of salt, pepper, and a pinch of nutmeg if desired. Pour the egg mixture slowly and evenly over the mushroom layer in the crust. The eggs should fill the spaces between the mushrooms, creating a cohesive filling. Be careful not to overfill, as the mixture will puff slightly during baking.
With the egg mixture in place, it’s time to add the cheese. Sprinkle 1 cup of shredded cheese (such as Swiss, Gruyère, or cheddar) evenly over the top. The cheese will melt into the egg mixture, adding richness and flavor. For a more indulgent quiche, you can also sprinkle a handful of grated Parmesan or crumbled goat cheese on top for added depth. Ensure the cheese is distributed evenly to avoid clumping in one area.
Finally, place the quiche on a baking sheet to catch any potential spills and transfer it to the preheated oven. Bake for 35-40 minutes, or until the top is golden brown and the egg mixture is set but still slightly jiggly in the center. Allow the quiche to cool for 10-15 minutes before slicing. This resting period helps the filling firm up, making it easier to serve neat, clean slices. Your simple mushroom quiche is now ready to enjoy!
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Baking: Bake at 375°F (190°C) for 35-40 minutes until golden and set
Once you’ve prepared your mushroom quiche filling and assembled it in your pie crust, the final and most crucial step is baking it to perfection. Preheat your oven to 375°F (190°C) while your quiche rests, as this ensures the oven is at the correct temperature when the quiche goes in. Baking at this temperature allows the eggs to set gradually while giving the crust a chance to become golden and flaky without burning. Place the quiche on the center rack of the oven for even cooking, as this position ensures consistent heat distribution around the dish.
The baking time for a simple mushroom quiche typically ranges from 35 to 40 minutes, but this can vary slightly depending on your oven and the thickness of your quiche. To check if the quiche is done, look for a few key signs. The top should be golden brown, and the filling should be set—meaning it no longer jiggles when you gently shake the pan, except for a slight wobble in the very center. If the edges are browning too quickly but the center is still runny, loosely cover the quiche with aluminum foil to prevent further browning while the filling finishes cooking.
During baking, avoid opening the oven door frequently, as this can cause temperature fluctuations and affect the quiche’s texture. Instead, use the oven light to monitor the progress. If you’re unsure whether the quiche is fully cooked, insert a knife or toothpick into the center; it should come out clean or with just a few moist crumbs, but not wet with raw egg. This step ensures the eggs are fully set and the quiche is safe to eat.
Once the quiche is golden and set, carefully remove it from the oven using oven mitts, as the dish will be very hot. Allow it to cool on a wire rack for 10 to 15 minutes before slicing. This resting period is essential, as it allows the filling to firm up further and makes the quiche easier to cut into neat pieces. Rushing this step can cause the filling to spill out or the crust to become soggy.
Finally, after cooling, your simple mushroom quiche is ready to serve. The baking process transforms the raw ingredients into a cohesive, flavorful dish with a creamy filling and a crisp crust. Whether enjoyed warm or at room temperature, the quiche’s golden, set appearance is a testament to your attention to detail during the baking step. Remember, patience during baking and cooling ensures the best texture and flavor, making every bite worth the wait.
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Frequently asked questions
You’ll need pie crust (store-bought or homemade), mushrooms, eggs, heavy cream or milk, cheese (such as Swiss or cheddar), onion, garlic, butter, salt, pepper, and optional herbs like thyme or parsley.
Sauté sliced mushrooms in butter over medium heat until they’re golden brown and any liquid has evaporated. Add minced garlic and diced onion halfway through cooking for extra flavor.
Yes, you can make a crustless quiche by simply pouring the egg and mushroom mixture into a greased pie dish. Bake as directed, and it will set into a quiche-like dish without the crust.
