Description
A simple and delicious mushroom quiche that is perfect for any meal. This vegetarian dish will impress your guests.
Ingredients
Scale
- 1/2 recipe Basic Pie Dough or store-bought pie crust (for 9-inch tart)
- 3 tbsp (42g) butter, unsalted
- 1/2 lb (227g) mushrooms, cleaned, stemmed, sliced
- 1 tsp (1g) fresh thyme, leaves only
- 3 large eggs, beaten
- 1 cup (240ml) heavy whipping cream, preferably 35%
- 1/3 cup (40g) gruyere cheese, shredded
- 1/2 tsp (3g) kosher salt
- 1/4 tsp (1g) black pepper
Instructions
- Prepare the Crust: Start by rolling out your pie crust. It should feel smooth and slightly pliable as you shape it into the tart pan. Pay attention to the edges to ensure they do not slope.
- Blind Bake the Crust: Place the crust in the oven at 375 degrees F until it is just a bit golden. You will know it is ready when it starts to smell toasty and looks firm. This helps prevent sogginess.
- Sauté the Mushrooms: Cook the mushrooms in a skillet with 3 tbsp of butter over medium heat until they are soft and fragrant. They should lose moisture and shrink significantly. Avoid overcooking to prevent rubberiness.
- Mix the Egg Custard: In a medium bowl, whisk together 3 large eggs and 1 cup of heavy whipping cream until the mixture is creamy and slightly frothy around the edges.
- Add Fillings to Crust: Layer the sautéed mushrooms and any additional fillings in the baked crust, leaving a little space at the edge.
- Pour in Egg Mixture: Gently pour the egg custard over the fillings, ensuring it envelops everything smoothly. Avoid any spills.
- Bake the Quiche: Bake the quiche in the oven at 375 degrees F. Monitor it closely. It will puff up and turn golden. If the top browns too quickly, tent it with foil to maintain color without burning.
- Cool & Serve: Allow the quiche to cool on a rack for 30 to 60 minutes before slicing. This cooling step is crucial for clean cuts.
Notes
- Storage Tips: Store the quiche in the fridge for up to 4 days or freeze it for up to 2 months. Thaw overnight in the fridge before reheating.
- Expert Tips: Ensure you blind bake the crust properly and dock it well to avoid shrinking. To prevent overflow, adhere to recommended filling quantities. If the top browns too quickly, cover with aluminum foil and lower the oven temperature.
- Reheating Instructions: Use a toaster oven at 350 degrees F for about 10-15 minutes for best texture without sogginess.
- Serving Suggestions: Pair the quiche with a light green salad and vinaigrette, sliced tomatoes for freshness, or fresh fruit for a sweet contrast.
- Recipe Variations: Add 1 cup of fresh spinach for added color and nutrition. Substitute Swiss cheese for gruyere if a milder flavor is desired. Incorporate 1/2 cup of diced ham for additional protein.
- Ingredient Notes: Select fresh mushrooms for best flavor. For substitutions, any similar cheese can be replaced with the same quantity if gruyere is not available. Prioritize cooking mushrooms fully to ensure moisture is released before mixing into the custard.
Nutrition
- Serving Size: 1 slice
- Calories: 336
- Sugar: 2g
- Sodium: 407mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 161mg