The mushroom quiche is a classic dish that has a rich history and continues to be a beloved choice among food enthusiasts. Quiches, in general, trace their roots back to France, where they were initially created as an open-faced savory pastry filled with a custard-like mixture. Over time, various regional variations emerged, showcasing an array of fillings that catered to different tastes and ingredients available in each area.
The mushroom quiche stands out as a flavorful and versatile option that highlights the earthy and umami-rich qualities of mushrooms. The combination of sautéed mushrooms, onions, garlic, and herbs creates a savory and aromatic filling that complements the creamy custard base. The addition of Gruyere cheese adds a nutty and slightly sweet flavor profile, enhancing the overall taste of the dish. The homemade crust, with its buttery and flaky texture, provides the perfect foundation to encase the delightful mushroom filling.
This delightful quiche has gained popularity not only for its exquisite taste but also for its versatility. It can be served as a main course for brunch, lunch, or dinner, accompanied by a side salad or roasted vegetables. Additionally, it makes a fantastic addition to potlucks, picnics, or as part of a buffet spread, as it can be enjoyed warm or at room temperature. Its elegant appearance and robust flavors make it a popular choice for entertaining guests or simply indulging in a comforting homemade meal.
Over the years, the mushroom quiche has garnered numerous fans and accolades, solidifying its position as an award-winning recipe. Its balance of flavors, combination of textures, and the ability to showcase the delicate yet robust qualities of mushrooms have made it a beloved dish for both casual home cooks and professional chefs alike. Whether enjoyed by mushroom enthusiasts or those seeking a delightful vegetarian option, the mushroom quiche continues to captivate taste buds and bring joy to those who savor its deliciousness.
Mushroom quiche
Ingredients
Ingredients for the crust:
- 1 ¼ Cups all-purpose flour
- ½ Tsp salt
- ½ Cup unsalted butter cold and cut into small cubes
- 4 Tbsp ice water
Ingredients for the filling:
- 1 Tbsp olive oil
- 1 onion diced
- 8 Oz mushrooms such as cremini or button, sliced
- 3 cloves garlic minced
- 1 Tsp dried thyme
- Salt and pepper to taste
- 4 large eggs
- 1 Cup heavy cream
- ½ Cup cup milk
- 1 Cup shredded Gruyere cheese
- Fresh parsley chopped (for garnish)
Instructions
Instructions for the crust:
- In a mixing bowl, combine the all-purpose flour and salt.
- Add the cold cubed butter to the bowl. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing it into the dough with a fork. Continue adding water until the dough comes together and forms a ball. Be careful not to overmix.
- Transfer the dough onto a clean, lightly floured surface. Shape it into a flat disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes to allow the dough to rest and chill.
- After chilling, remove the dough from the refrigerator. On a floured surface, roll out the dough into a circle that’s slightly larger than your pie dish.
- Gently transfer the rolled-out dough into the pie dish, pressing it into the bottom and sides. Trim any excess dough hanging over the edges and crimp the edges with your fingers or a fork for a decorative finish.
Instructions for the filling:
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the sliced mushrooms, minced garlic, dried thyme, salt, and pepper to the skillet. Cook for another 5-7 minutes until the mushrooms are tender and any liquid has evaporated. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Season with salt and pepper to taste.
- Spread the sautéed mushroom mixture evenly over the pie crust in the pie dish.
- Sprinkle the shredded Gruyere cheese over the mushrooms.
- Slowly pour the egg and cream mixture over the mushrooms and cheese.
- Carefully transfer the quiche to the preheated oven and bake for 35-40 minutes or until the center is set and the top is golden brown.
- Once done, remove the quiche from the oven and let it cool for a few minutes. Garnish with fresh parsley.
- Slice and serve the mushroom quiche warm or at room temperature. It can be enjoyed as a main course or as a side dish with a green salad.
