Emily Johnson
Mushroom cheese quiche is a delightful and savory dish that combines the earthy flavors of mushrooms with the creamy richness of cheese, all nestled in a flaky, buttery crust. Perfect for breakfast, brunch, or even dinner, this quiche is both versatile and satisfying. Making it at home is surprisingly straightforward, requiring just a few key ingredients and simple techniques. From sautéing mushrooms to whisking together the egg and cream mixture, each step contributes to a harmonious blend of textures and flavors. Whether you're a seasoned cook or a beginner in the kitchen, this guide will walk you through the process of creating a delicious mushroom cheese quiche that’s sure to impress.
| Characteristics | Values |
|---|---|
| Crust | Pre-made pie crust (9-inch) or homemade pastry dough |
| Filling | Sautéed mushrooms, shredded cheese (cheddar, Swiss, or Gruyère), eggs, heavy cream, milk, salt, pepper, nutmeg |
| Mushrooms | Button, cremini, or shiitake mushrooms, sliced or chopped |
| Cheese | 1-2 cups shredded cheese, depending on preference |
| Eggs | 3-4 large eggs |
| Dairy | 1 cup heavy cream or half-and-half, 1/2 cup milk |
| Seasonings | Salt, pepper, nutmeg (optional), garlic powder, thyme |
| Cooking Time | 40-50 minutes at 375°F (190°C) |
| Prep Time | 20-30 minutes |
| Servings | 6-8 slices |
| Storage | Refrigerate for up to 3 days, reheat in oven or microwave |
| Variations | Add spinach, caramelized onions, bacon, or sun-dried tomatoes |
| Tips | Pre-bake crust for 10 minutes to prevent sogginess, let quiche rest for 10 minutes before slicing |
| Difficulty | Intermediate |
| Occasion | Brunch, lunch, dinner, or special occasions |
| Dietary | Vegetarian (can be made gluten-free with alternative crust) |
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What You'll Learn
- Crust Preparation: Mixing, rolling, and pre-baking the perfect quiche crust for a flaky base
- Mushroom Sauté: Cooking mushrooms with garlic, thyme, and butter for rich, savory flavor
- Cheese Selection: Choosing and layering cheeses like Gruyère or cheddar for creamy texture
- Egg Mixture: Whisking eggs, cream, salt, and pepper to create a smooth custard base
- Baking & Serving: Baking until set, cooling, and slicing for a delicious, golden quiche
Crust Preparation: Mixing, rolling, and pre-baking the perfect quiche crust for a flaky base
To begin crafting the perfect quiche crust for your mushroom cheese 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 just comes together. Be careful not to overmix, as this can lead to a tough crust.
After mixing, shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten in the flour to relax and the butter to firm up, making the dough easier to roll out. When you're ready to proceed, lightly flour your work surface and rolling pin. Unwrap the dough and place it on the floured surface. Begin rolling the dough from the center outward, applying even pressure to create a circle approximately 12 inches in diameter. If the dough sticks to the rolling pin, dust it with a bit more flour. Aim for a thickness of about ⅛ inch, ensuring it’s large enough to fit into a 9-inch pie dish with some overhang.
Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides. Trim the excess dough to about ½ inch beyond the edge of the dish, then fold the overhang under itself to create a thicker edge. Crimp the edges with your fingers or a fork for a decorative finish. To ensure a flaky base, it’s essential to pre-bake the crust before adding the filling. This process, known as blind baking, prevents the crust from becoming soggy. Prick the bottom of the crust with a fork to allow steam to escape, then line it with parchment paper and fill with pie weights or dried beans.
Preheat your oven to 375°F (190°C) while the crust is chilling with the weights. Bake the crust for 15 minutes, then carefully remove the parchment paper and weights. Return the crust to the oven and bake for an additional 10-12 minutes, or until it’s lightly golden. Keep a close eye on it to avoid overbrowning. Once pre-baked, let the crust cool slightly on a wire rack while you prepare the mushroom cheese filling. This pre-baked crust will provide the perfect flaky base for your quiche, ensuring every slice holds together beautifully.
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Mushroom Sauté: Cooking mushrooms with garlic, thyme, and butter for rich, savory flavor
To begin crafting the rich, savory foundation for your mushroom cheese quiche, start with the Mushroom Sauté. This step is crucial as it infuses the mushrooms with deep, aromatic flavors that will elevate the entire dish. Begin by selecting fresh, firm mushrooms—button, cremini, or shiitake work exceptionally well. Clean them gently with a damp cloth or brush to remove any dirt, then slice them evenly to ensure consistent cooking. The key to a perfect sauté lies in not overcrowding the pan, so if you’re working with a large batch, cook the mushrooms in two separate rounds.
Heat a large skillet over medium heat and add a generous knob of butter. As the butter melts and begins to foam, add minced garlic, allowing it to sizzle for about 30 seconds until fragrant but not browned. This step is essential for building the flavor base. Next, add the sliced mushrooms and a pinch of salt to draw out their moisture. Cook them patiently, stirring occasionally, until the liquid they release evaporates and they start to brown. This process, known as dry sautéing, concentrates their earthy flavor and gives them a delightful texture.
Once the mushrooms are golden brown, sprinkle in fresh or dried thyme. Thyme complements the mushrooms beautifully, adding a subtle herbal note that enhances their savory profile. Stir the thyme through the mushrooms, allowing it to release its aroma and infuse the dish. If desired, add a splash of white wine or chicken broth to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Let the liquid reduce slightly to intensify the flavors.
For an extra layer of richness, finish the sauté with a squeeze of fresh lemon juice and a final pat of butter. The acidity from the lemon brightens the dish, while the butter adds a luxurious mouthfeel. Taste and adjust the seasoning with salt and pepper as needed. The result should be a mélange of tender, golden-brown mushrooms coated in a buttery, garlicky, thyme-infused sauce that promises to add depth and complexity to your quiche.
Finally, allow the mushroom sauté to cool slightly before incorporating it into your quiche filling. This step ensures that the mushrooms retain their texture and flavor without releasing excess moisture into the custard base. The Mushroom Sauté is more than just a component—it’s the heart of your quiche, delivering a rich, savory flavor that pairs perfectly with the creamy cheese and flaky crust. Master this step, and you’ll have a quiche that’s truly unforgettable.
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Cheese Selection: Choosing and layering cheeses like Gruyère or cheddar for creamy texture
When crafting a mushroom cheese quiche, the cheese selection is pivotal in achieving that coveted creamy texture and rich flavor profile. Start by choosing cheeses that melt well and complement the earthy tones of mushrooms. Gruyère is a top contender due to its nutty, slightly sweet flavor and exceptional melting qualities, which create a smooth, velvety consistency in the quiche. Cheddar, particularly a sharp or medium variety, is another excellent choice, adding a tangy depth and robust creaminess. These cheeses not only enhance the taste but also contribute to the structural integrity of the quiche, ensuring it sets beautifully without becoming rubbery.
Layering the cheeses properly is equally important to maximize texture and flavor distribution. Begin by grating both Gruyère and cheddar to ensure even melting. Sprinkle a generous layer of Gruyère over the mushroom-filled pie crust, allowing its creamy melt to envelop the mushrooms. Follow this with a layer of cheddar, which will add a sharper contrast and ensure the quiche remains moist. Repeat this layering process if desired, depending on the depth of flavor and creaminess you aim to achieve. This method ensures that each bite is consistently rich and satisfying.
Consider the ratio of cheeses to strike the perfect balance. A 50/50 mix of Gruyère and cheddar works well, but you can adjust based on personal preference. For a nuttier, more subtle flavor, increase the Gruyère. If you prefer a bolder, tangier quiche, lean more heavily on the cheddar. The key is to ensure both cheeses are evenly distributed throughout the quiche, creating a harmonious blend of textures and tastes.
For an extra creamy texture, incorporate a small amount of cream cheese or crème fraîche into the cheese layers. This addition acts as a binder, enhancing the overall creaminess without overpowering the primary cheeses. Simply dot small spoonfuls of cream cheese over the mushroom layer before adding the grated Gruyère and cheddar. This technique not only boosts the quiche’s richness but also helps prevent the filling from drying out during baking.
Finally, pay attention to the baking process to preserve the creamy texture. Avoid overcooking the quiche, as this can cause the cheeses to separate or become grainy. Bake until the top is golden and the filling is just set, with a slight jiggle in the center. Allowing the quiche to rest for 10-15 minutes after baking ensures the cheeses meld together perfectly, resulting in a cohesive, creamy slice. With thoughtful cheese selection and strategic layering, your mushroom cheese quiche will boast a luxurious texture that elevates every bite.
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Egg Mixture: Whisking eggs, cream, salt, and pepper to create a smooth custard base
To begin crafting the egg mixture for your mushroom cheese quiche, start by gathering your ingredients: large eggs, heavy cream, salt, and freshly ground black pepper. The key to a smooth and velvety custard base lies in the quality of these ingredients and the technique used to combine them. Crack the eggs into a mixing bowl, ensuring there are no shell fragments. It’s best to use room-temperature eggs, as they blend more easily with the cream. Add an equal volume of heavy cream to the eggs; a typical ratio is about 1 cup of cream to 4 large eggs. The cream contributes richness and helps create a tender, creamy texture in the quiche.
Next, season the egg and cream mixture with salt and pepper. The salt enhances the flavors of the mushrooms and cheese, while the pepper adds a subtle warmth. Use a whisk to combine the ingredients, starting slowly to avoid splattering. Whisking is crucial here, as it incorporates air into the mixture, ensuring a light and even custard. Begin by gently breaking the yolks and blending them with the whites, then gradually incorporate the cream. The goal is to achieve a homogeneous mixture where no streaks of egg or cream remain visible.
As you whisk, pay attention to the consistency of the mixture. It should be smooth and slightly frothy, indicating that the eggs and cream are fully emulsified. Over-whisking can cause too much air to be incorporated, leading to a puffy texture in the quiche, so aim for a gentle yet thorough mixing. Taste a small amount of the mixture and adjust the seasoning if needed, keeping in mind that the mushrooms and cheese will also contribute saltiness to the final dish.
Once the egg mixture is smooth and well-seasoned, set it aside briefly while you prepare the other components of the quiche. This custard base will act as the binding agent, holding the mushrooms, cheese, and other fillings together while providing a rich, creamy backdrop for their flavors. Ensure the mixture is at room temperature before pouring it into the prepared crust, as cold eggs can cause the crust to become soggy during baking.
Finally, remember that the egg mixture is the foundation of your quiche, so take your time to whisk it properly. A well-executed custard base will result in a quiche that is both delicate and satisfying, with a texture that complements the earthy mushrooms and melted cheese. With the egg mixture ready, you’re one step closer to enjoying a delicious mushroom cheese quiche.
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Baking & Serving: Baking until set, cooling, and slicing for a delicious, golden quiche
Once your mushroom cheese quiche filling is prepared and poured into the pre-baked crust, it's time to focus on the baking process to achieve that perfect, golden finish. 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 top is golden brown and the filling is set—meaning it no longer jiggles significantly when gently shaken. A slight wobble in the very center is fine, as it will continue to set as it cools. Avoid overbaking, as this can lead to a dry, cracked surface.
After removing the quiche from the oven, allow it to cool on a wire rack for at least 15 to 20 minutes. This cooling period is crucial, as it helps the filling firm up and ensures clean slices. Rushing this step can cause the quiche to fall apart when cut. If you’re serving the quiche warm, this brief cooling time is ideal. However, if you prefer it at room temperature, let it sit for an additional 10 to 15 minutes. For a chilled quiche, cover it loosely with plastic wrap once it’s cooled to room temperature and refrigerate for at least an hour.
When it’s time to slice the quiche, use a sharp, thin-bladed knife for the cleanest cuts. Wipe the knife with a damp cloth between slices to prevent crumbs from dragging across the surface. Cut the quiche into wedges, aiming for 6 to 8 portions, depending on the size of your pie dish. If the quiche has been refrigerated, let it sit at room temperature for 10 minutes before slicing to make the process easier. Each slice should reveal a beautifully layered interior, with the mushrooms and cheese nestled in a creamy custard.
Serving the mushroom cheese quiche can be as simple or elegant as you like. For a casual meal, pair it with a fresh green salad and crusty bread. For a more refined presentation, garnish each slice with a sprinkle of fresh herbs, such as chives or parsley, and a drizzle of olive oil or balsamic glaze. The quiche’s rich, savory flavors make it a versatile dish suitable for breakfast, brunch, lunch, or even a light dinner.
Leftovers, if any, should be stored properly to maintain freshness. Cover the quiche tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat individual slices in the oven or toaster oven at 350°F (175°C) for 10 to 15 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy. With its golden, flaky crust and creamy, flavorful filling, this mushroom cheese quiche is sure to impress whether served fresh from the oven or enjoyed as a delightful leftover.
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Frequently asked questions
You’ll need pie crust (store-bought or homemade), eggs, heavy cream or milk, mushrooms (button, cremini, or your choice), shredded cheese (cheddar, Swiss, or Gruyère), onion, garlic, butter, salt, pepper, and optional nutmeg for flavor.
Sauté sliced mushrooms in butter over medium heat until they release their moisture and turn golden brown. Add diced onions and minced garlic, cooking until softened. Season with salt and pepper before adding to the quiche.
Yes, you can make a crustless quiche by greasing a pie dish and pouring the egg and mushroom mixture directly into it. Bake as usual, but note that it may take slightly less time to cook.
Preheat your oven to 375°F (190°C). Bake the quiche for 35–45 minutes, or until the top is golden and the center is set (not jiggly when gently shaken).
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 1–2 minutes until warmed through.
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