Easy Cheese And Mushroom Quiche Recipe: Perfect For Any Occasion

Cheese and mushroom quiche is a classic, savory dish that combines the creamy richness of eggs and cheese with the earthy flavor of mushrooms, all encased in a buttery, flaky crust. Perfect for breakfast, brunch, or a light dinner, this quiche is both versatile and satisfying. Making it at home allows you to customize the ingredients, from the type of cheese and mushrooms to the addition of herbs or spices. With a few simple steps—preparing the crust, sautéing the mushrooms, whisking the egg mixture, and baking to golden perfection—you can create a delicious quiche that’s sure to impress. Whether you’re a seasoned cook or a beginner, this recipe is approachable and rewarding, offering a comforting dish that’s as beautiful as it is flavorful.

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Crust Preparation: Mixing, rolling, and pre-baking the perfect quiche crust for a flaky base

To begin crafting the perfect quiche crust for your cheese and mushroom quiche, start with the mixing process. In a large mixing bowl, combine 1 ¼ cups of all-purpose flour, ½ teaspoon of salt, and ½ cup of cold unsalted butter cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some larger, pea-sized pieces remaining. This step is crucial for achieving a flaky texture, as the small butter pockets will create steam during baking, resulting in a light and airy crust. Once the mixture is ready, gradually add 3 to 4 tablespoons of ice-cold water, mixing until the dough starts to come together. Be careful not to overmix, as this can lead to a tough crust.

After mixing, gather the dough into a ball and flatten it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the fat to firm up, making the dough easier to roll out and preventing shrinkage during pre-baking. While the dough chills, prepare your work surface by lightly flouring it to prevent sticking. Once the dough is chilled, remove it from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. This brief resting period makes the dough more pliable and easier to work with.

Next, roll out the dough on your prepared surface. Start from the center and work your way outward, turning the dough occasionally to ensure even thickness. Aim for a circle approximately 12 inches in diameter and about ⅛ inch thick. Carefully transfer the rolled-out dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edge, leaving about a ½ inch overhang, which you can fold under and crimp to create a decorative edge. This step not only enhances the appearance of your quiche but also ensures a sturdy base.

Before adding the filling, pre-bake the crust to prevent a soggy bottom. To do this, preheat your oven to 375°F (190°C). Line the crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice. This weight helps to keep the crust from puffing up during baking. Blind-bake the crust for 15 minutes, then remove the weights and parchment. Return the crust to the oven for an additional 5-7 minutes, or until it is lightly golden. This pre-baking step is essential for achieving a fully cooked, crispy base that complements the creamy cheese and mushroom filling.

Finally, allow the pre-baked crust to cool slightly on a wire rack while you prepare the filling. This brief cooling period prevents the crust from becoming overly soft when the filling is added. With your perfect quiche crust now ready, you can proceed to fill it with a savory mixture of sautéed mushrooms, cheese, and custard, knowing that your flaky, golden base will provide the ideal foundation for your cheese and mushroom quiche.

Filling Basics: Combining eggs, cream, cheese, and mushrooms for a rich, savory mixture

The foundation of a cheese and mushroom quiche lies in its filling, a harmonious blend of eggs, cream, cheese, and mushrooms that creates a rich, savory custard. Begin by selecting high-quality ingredients: large eggs for their binding properties, heavy cream for its luxurious texture, and a combination of cheeses such as sharp cheddar or Gruyère for depth of flavor. The mushrooms, ideally button or cremini, should be sautéed until golden brown to enhance their earthy taste and remove excess moisture, ensuring the quiche doesn't become soggy.

To combine these elements, start by whisking the eggs in a large bowl until smooth. Gradually add the heavy cream, whisking continuously to create a uniform base. Season the mixture with salt, pepper, and a pinch of nutmeg to elevate the flavors without overpowering them. The cheese should be grated or crumbled and gently folded into the egg and cream mixture, ensuring it’s evenly distributed. This step is crucial for achieving a cohesive, creamy texture once baked.

Next, incorporate the sautéed mushrooms into the egg and cream mixture. Allow the mushrooms to cool slightly before adding them to prevent curdling the eggs. Stir gently to maintain the integrity of the mushrooms while ensuring they are fully coated in the custard. The mushrooms should be the star alongside the cheese, so balance their quantity to complement rather than overwhelm the other ingredients.

For added complexity, consider infusing the filling with aromatics like minced garlic, chopped thyme, or a splash of white wine during the mushroom sautéing process. These elements introduce layers of flavor that enhance the overall profile of the quiche. Once combined, the filling should have a smooth, velvety consistency, ready to be poured into the prepared crust.

Finally, before baking, give the filling a quick stir to redistribute any cheese or mushrooms that may have settled. Pour it carefully into the crust-lined dish, ensuring it’s level and evenly filled. The ratio of eggs to cream should be precise—typically 3 parts eggs to 2 parts cream—to achieve the perfect set without being too dense or runny. This balanced filling is the key to a quiche that’s both indulgent and satisfying.

Mushroom Sauté: Cooking mushrooms with garlic, thyme, and butter to enhance flavor and texture

To begin the mushroom sauté for your cheese and mushroom quiche, start by selecting the right type of mushrooms. Button, cremini, or shiitake mushrooms work exceptionally well due to their earthy flavor and firm texture. Clean the mushrooms by gently brushing off any dirt with a soft brush or a damp cloth; avoid soaking them in water, as they can become waterlogged. Slice the mushrooms uniformly to ensure even cooking. This preparation is crucial for achieving the desired texture and flavor enhancement in your quiche.

Next, heat a large skillet over medium heat and add a generous amount of butter. Butter not only adds richness but also helps in achieving a golden-brown sear on the mushrooms. Once the butter has melted and starts to foam, add minced garlic and fresh thyme leaves. The garlic should sizzle gently without burning, releasing its aromatic oils, while the thyme infuses the butter with its herbal essence. This aromatic base will deeply enhance the flavor profile of the mushrooms, making them a standout component in your quiche.

Add the sliced mushrooms to the skillet in a single layer, ensuring they have enough space to cook properly. Overcrowding the pan can cause the mushrooms to steam instead of sauté, resulting in a soggy texture. Cook the mushrooms undisturbed for 2-3 minutes to allow them to develop a golden crust. Then, stir them occasionally to ensure even browning and to coat them in the garlic-thyme butter mixture. Continue cooking for another 5-7 minutes, or until the mushrooms are tender and have released their moisture, which will then evaporate, concentrating their flavor.

As the mushrooms cook, season them with a pinch of salt and freshly ground black pepper. Salt not only enhances the natural flavors but also helps in drawing out excess moisture, further improving the texture. Taste a piece of mushroom to ensure the seasoning is balanced. If desired, add a splash of dry white wine or sherry to deglaze the pan, scraping up any browned bits from the bottom. This step adds depth and complexity to the sauté, making the mushrooms even more flavorful.

Once the mushrooms are fully cooked and richly flavored, remove them from the heat and let them cool slightly before using them in your quiche. The mushroom sauté should be a harmonious blend of tender, buttery mushrooms with the fragrant notes of garlic and thyme. This preparation not only enhances the flavor and texture of the mushrooms but also ensures they complement the creamy cheese filling in your quiche perfectly. Properly sautéed mushrooms will elevate your dish, making each bite a delightful combination of savory and earthy flavors.

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Assembly Tips: Layering ingredients evenly in the crust to ensure a balanced, beautiful quiche

When assembling your cheese and mushroom quiche, the key to a balanced and visually appealing dish lies in the even layering of ingredients within the crust. Start by pre-baking your pie crust until it’s lightly golden, as this ensures a crisp base that holds up well under the custard and fillings. Once the crust is ready, allow it to cool slightly before layering. Begin by sprinkling a thin, even layer of grated cheese (such as Swiss or cheddar) over the bottom of the crust. This acts as a barrier between the crust and the moist mushroom filling, preventing sogginess and adding a creamy texture.

Next, distribute the sautéed mushrooms evenly across the cheese layer. To achieve uniformity, use a spoon or spatula to spread the mushrooms in a single layer, ensuring no clumps or gaps. If your mushrooms are large, consider slicing them thinly or chopping them to make them easier to distribute. This even distribution ensures every slice of quiche will have a harmonious balance of mushrooms and cheese, enhancing both flavor and texture.

After the mushroom layer, add another thin, even layer of grated cheese. This not only binds the ingredients together but also creates a marbled effect when the quiche bakes, making it visually appealing. If you’re using additional ingredients like caramelized onions or spinach, layer them evenly at this stage, ensuring they are well-drained to avoid excess moisture. Press the layers gently with a spatula to compact them slightly, which helps the quiche hold its shape during baking.

Pour the egg and cream custard mixture slowly and evenly over the layered ingredients, allowing it to settle into the gaps. Tilt the pie dish gently to ensure the custard is evenly distributed. If you notice any areas where the custard seems insufficient, use a spoon to guide it into place. The custard should cover all the ingredients without overflowing the crust, creating a smooth, level surface that will bake into a golden, set topping.

Finally, sprinkle a light, even layer of cheese on top for a crispy, browned finish. This top layer also helps seal the custard, preventing it from cracking unevenly during baking. Take a moment to inspect the quiche before placing it in the oven, ensuring all ingredients are evenly distributed and the custard is level. This attention to detail guarantees a quiche that not only tastes delicious but also looks professionally crafted, with each slice showcasing the perfect balance of cheese, mushrooms, and custard.

Baking & Serving: Baking until set, cooling, and slicing for a golden, delicious dish

Once your cheese and mushroom quiche filling is prepared and poured into the pre-baked crust, it’s time to focus on the baking process to achieve a perfectly set, golden-brown dish. Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature before the quiche goes in. Place the quiche on the center rack of the oven to promote even cooking. Baking time typically ranges from 35 to 45 minutes, but this can vary depending on your oven. The quiche is ready when the filling is set—it should jiggle just slightly in the center when gently shaken, but not look wet or runny. The top should be a beautiful golden brown, and the edges of the crust should be nicely browned as well. Avoid over-baking, as this can lead to a dry, rubbery texture.

Once the quiche is baked to perfection, remove it from the oven and let it cool on a wire rack. Cooling is a crucial step that allows the filling to firm up completely, making it easier to slice and serve. Let the quiche rest for at least 15 to 20 minutes at room temperature. If you’re serving it warm, this resting period is ideal. For a cleaner slice, you can also chill the quiche in the refrigerator for 30 minutes to an hour, which helps the filling set even more firmly. Avoid cutting into the quiche too soon, as the filling may still be soft and can spill out.

When you’re ready to serve, use a sharp knife to slice the quiche into wedges. For clean cuts, wipe the knife with a damp cloth between slices to prevent crumbs from sticking. Each piece should reveal a creamy, cheese-and-mushroom-filled interior encased in a flaky crust. The contrast between the golden-brown top and the savory filling makes for a visually appealing dish. Serve the quiche warm or at room temperature, depending on your preference.

To enhance the presentation, consider garnishing the quiche with fresh herbs like parsley or chives, or a light sprinkle of grated cheese. Pair it with a simple green salad or roasted vegetables for a balanced meal. The quiche’s rich, savory flavors and golden appearance will undoubtedly make it a standout dish, perfect for brunch, lunch, or even a light dinner.

Finally, if you have leftovers, store the quiche in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. Reheat individual slices in the oven or microwave to maintain the crust’s texture. With its golden, delicious finish and easy slicing, this cheese and mushroom quiche is a versatile and satisfying dish that’s sure to impress.

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