Mushroom quiche
Instructions
Crust
Fillings
Salad
Recommended information
Serving suggestion
Chill the dough
Chilling the dough prevents the crust from shrinking or slipping when you bake it. This ensures the fat in the dough stays firm, leading to a flakier and more stable crust. Additionally, it minimises shrinkage when the quiche is exposed to the high heat of the oven.
Blind bake the quiche
Blind baking the crust involves pre-baking it before adding the creamy filling. This ensures the crust remains firm and fully cooked, preventing it from becoming soggy when the filling is added.
Prepare the crust ahead of time
Once the dough is shaped and pressed into the pan, cover it tightly with cling film and refrigerate for up to 2 days before baking. Alternatively, you can pre-bake the crust as instructed and store it at room temperature for up to 1 day or in the refrigerator for up to 3 days, tightly covered.
Try fresh mushrooms
When you are putting together a mushroom quiche, the mushrooms you choose can really make a difference in terms of taste and texture. For a classic, earthy taste, cremini mushrooms are perfect – they deepen in flavour as they cook. White button mushrooms are a close relative but have a milder taste. If you want to add a deeper flavour, shiitake mushrooms bring a rich umami kick. Alternatively, try portobello mushrooms, as their large size and meaty texture are great for adding some heft. Oyster mushrooms add a delicate texture and slight sweetness. And if you are in the mood for a really robust flavour, porcini mushrooms, though usually sold dried, can be a fantastic choice once rehydrated.
FAQ: Questions about mushroom quiche
Find our answers to the most common questions about making mushroom quiche below. We cover everything from crust options to storage.
You can use a store-bought frozen crust for this recipe. Opting for a pre-made crust saves time and simplifies the process, as there is no need to defrost it before baking. This is a great option for quickly enjoying homemade quiche, especially if you are short on time or prefer not to make the crust from scratch.
Yes, you can prepare the mushroom quiche in advance and store it in the fridge or freezer for later enjoyment. Bake the quiche 2–3 days ahead. Let it cool completely before wrapping it tightly to keep it fresh and prevent it from absorbing odours in the fridge. When you want to enjoy it again, reheat it in the oven to keep its delightful texture and flavour.
Store the mushroom quiche in the refrigerator, covered tightly to keep it away from strong-smelling. It will stay fresh for up to 3 days. For longer storage, freeze the fully cooled quiche by wrapping it tightly in cling film or foil to prevent freezer burn, and store it in the freezer for up to 3 months. Thaw the quiche in the fridge overnight, then reheat it with foil in the oven at 160 °C for about 15 minutes or until heated through.
Nutritional values
Nutritional value, per
3580 Kcal
| Fibre | 13.6 gram fibers |
| Protein | 79.7 |
| Carbohydrates | 30.9 |
| Fat | 354 gram |
Ingredients
Crust
|
Butter
|
150 g |
|---|---|
|
Wheat flour
|
300 ml |
|
Salt
|
1 tsp |
|
Cold water
|
1 - 2 tbsp |
Filling
|
Butter
|
50 g |
|---|---|
|
Onion
|
1 |
|
Garlic cloves
|
2 |
|
Mushrooms
|
500 g |
|
Double cream
|
400 ml |
|
Eggs
|
3 |
|
Emmental cheese
|
100 g |
|
Dijon mustard
|
1 tbsp |
|
Salt
|
2 tsp |
|
Ground black pepper
|
½ tsp |
|
Dried or fresh thyme
|
1 tsp |
Salad
|
Rocket leaves
|
50 g |
|---|---|
|
Spinach
|
50 g |
|
Fresh salad mix
|
50 g |
| 100 g |
Other recipes
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A mushroom quiche for mushroom lovers
Our mushroom quiche is a dream dish for all mushroom lovers out there. Enjoy the savoury, earthy, and umami notes they have to offer. We sauté them with onion in butter to extract their flavours for a mouthwatering filling. This recipe might take a bit more time, but the result speaks for itself.
Light, airy, and flaky crust
We all strive for a flawless crust. The type that is light, airy, and wonderfully flaky. It really is one of the more significant parts of a quiche. A great crust functions as a sturdy wall that protects the creamy filling. It is blessed with a delicious buttery taste, enhancing the other rich flavours found in the mushrooms, cheese, and cream.
An irresistibly creamy and cheesy filling
While the mushrooms provide much of the umami flavour, the filling gets its creamy texture from two simple ingredients: cream and eggs. The right balance of eggs and cream rewards you with an irresistibly silky, custard-like filling. The addition of grated Emmental cheese on top turns golden brown and crispy in the oven. It gives every slice of quiche a lovely nutty note.
A fresh salad with cheese on the side
Mushroom quiche is a flavoursome and hearty dish that deserves a refreshing side. Serve it with a fresh salad made with spinach, rocket, and white cheese with sun-dried tomatoes. The spinach and rocket combine the earthy with the peppery. They make an excellent bed for the tangy white cheese and sun-dried tomatoes.
Feel free to pair the quiche with other exciting sides. Try a refreshing green summer salad, watermelon cucumber salad, simple aubergine salad, or a red cabbage salad.
Get creative with the filling
This recipe is already rich in flavours, but a few humble spices can make all the difference. Add a pinch of nutmeg or a dash of cayenne pepper to the egg and cream mixture. These spices enhance the earthy mushroom flavours with a mild kick. If you like, include herbs such as rosemary or an extra teaspoon of thyme to intensify the aromatic notes.
Our recipe uses Emmental cheese, but you can try different cheeses like Gruyère, cheddar, or a combination of both. Cheddar brings a punchy, savoury element, while Gruyère is a great substitute if you want a more refined, balanced flavour.